Saturday, October 1, 2011

Vegan MoFo Day 1: Sausage Balls

Every year at Christmas, my grandmother would make Bisquick sausage balls. I wasn't quite sure how these would work in a vegan version, but they turned out great! They didn't brown much on top, so next time I'll probably spray a little oil on them to help that process along.

The use of multiple processed foods is essential for authenticity! In a big bowl, combine:

2 c Daiya cheddar
2 T olive oil
1 14oz package Gimme Lean vegan sausage
3 c regular Bisquick (which is oddly vegan)
1 t sage
1 t veg worcestershire (I love the one from Bourbon Barrel.)
1 t onion powder
a few drops liquid smoke
black pepper to taste

Knead together thoroughly. It will be crumbly at first, but with time, it comes together. Roll into balls. Bake 25 minutes at 350F.

21 comments:

panda with cookie said...

The I-40 blog awakens!
I can't wait to get my sausage ball on.

Desdemona said...

Oh my goodness - how did you know that I've been craving something biscuity and sausagey? Bisquick has just been added to my shopping list! I'm so thrilled you're doing MoFo; unfortunately, my coursework is translating into very little time to cook, so I couldn't really commit to it this year. But when I DO have time to head into the kitchen, I'll have plenty of inspiration!

poopiebitch said...

I just so happen to have a package of cheddar Daiya AND a package of Gimme Lean sausage in the fridge right now. All I'm missing is the Bisquick!

Corrin Radd said...

You didn't have to brown the "sausage" first?

JohnP said...

Corinne, no browning. Use the sausage in its uncooked form.

Vantine said...

Brilliant! Can you freeze them uncooked? I can only eat so many sausage balls, you know.

JohnP said...

Vantine, I don't know about freezing uncooked. I can tell you that the cooked balls freeze well and thaw quickly.

callie said...

You are going to make me cry. I used to make these around the holidays...with sausage of course. The recipe was given by a grandma figure too. Not only will the vegan version be healthier, but I am pretty sure they will be just as good. Now to find the gimmelean sausages. (I just realized gimmelean sounds A LOT like Jimmy Dead. Say it aloud)

omgoshimvegan said...

Wow these look great. I'm going to have to give these a try soon.

Rachel Hallows said...

My grandma used to cook with Bisquick a lot - I don't recall ever having these, but I want to now. Luckily, I can get Bisquick at the import shop here, so I'll have to try them!

Kittee Bee Berns said...

balls!!!
xo
kittee

adriennefriend said...

awesome! these look a lot like my momma's, only she would FRY them. yup.

Kathy said...

These look so awesome. I can't wait to make some.

Veg-In-Training said...

Ah my family loved the processed food goodness at gatherings too! I love this!!

Monique a.k.a. Mo said...

Oh yeeeeeeah.

Kathy said...

I just tried these. Sam gave them a thumbs-up. Lucille rejected them without trying them, despite the fact that her namesake inspired the recipe. Household adults thought they were quite good, though they did not come out of the oven frying in their own fat like the originals.

JohnP said...

Kathy, I don't think that greasiness can be reproduced in a non-pork environment... unless, just maybe, one followed an earlier commenter and deep fried instead of baking... (And I'm glad to know that Lucille continues to trance-channel Granny, who would surely support her refusal!)

Anonymous said...

These were a holiday tradition as a kid----can't wait to try these!!!

k said...

These look so good. Do you grease the sheet/pan or leave it ungreased? Thanks.

JohnP said...

Grease the pan!

Claryn said...

I have no idea what in the hell these are, but I think you rule for doing this. Holy crap! And deep frying is totally the cure for any food that needs to be frying in its own oils a little more. That counts for vegan food too!