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Old 01-29-2009, 10:56 PM   #21
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No milk or water in the mix?
Nope. I asked the same thing but when they were done, they really didn't need it. The ratios offer more moisture when you use less baking mix to a more sausage ratio.
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Old 01-29-2009, 10:56 PM   #22
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Cast iron is a great medium for getting a nice brown crust on food.

If you shake the pan constantly and make sure the balls are rolling around then that will help I am sure and just might be your best bet. It is not dependent on it being CI though. You could accomplish the same thing with SS or aluminum or any other medium.
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Old 01-29-2009, 11:03 PM   #23
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Cast iron is a great medium for getting a nice brown crust on food.

If you shake the pan constantly and make sure the balls are rolling around then that will help I am sure and just might be your best bet. It is not dependent on it being CI though. You could accomplish the same thing with SS or aluminum or any other medium.
Well, the CI was my birthday present yesterday so I'm looking to justify owning it. My daughter who gave it to me needs to see that I will use it.
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Old 01-29-2009, 11:07 PM   #24
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Hey any excuse to use CI is a good one in my book.
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Old 01-29-2009, 11:38 PM   #25
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Hey any excuse to use CI is a good one in my book.
That's why I liked it when Uncle Bob suggested it.
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Old 01-30-2009, 10:03 AM   #26
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Deep frying is an option, but it will probably have a crust all around. Not a tough crust, but a crust nonetheless. That's also an awful lot of fat considering that you have cheese and sausage too. Do you have a deep fryer, or would you have to cook in a pot? If you have a deep fryer, then it's easy enough to try one and see.

I like your idea of cooking them on a rack. I think that they would hold together fine, and be easier than babysitting them on the stove top.
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Old 01-30-2009, 10:29 AM   #27
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I would raise the rack and use a cooling rack, maybe even put 1/4" of water in the baking pan. I always just eat the bottom but I think this would work.
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Old 02-04-2009, 11:24 AM   #28
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Okay, the baking cooling rack worked great. No hard spots and perfect sausage balls. Thanks for all the advice
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