Sausage Scones

   I am a firm believer in the power of a good scone.  In fact, I make really good scones on a fairly regular basis.   Therefore, in the name of keeping a clear conscience, I have to tell you that I really don't think these sausage biscuit/ball/cake thingies can truly be called scones.  I just don't have a better name for them so that's what I am going to go with.  Rest assured, I DO know what a true scone looks and tastes like and that these don't really match.  We are going to have to move on, though, so that I can tell you how to make these.

  For years and years I have tried hard to like those sausage balls that show up at every Southern function.  You know them and you very well may have had to pull a loved one away from them at a party to avoid them making themselves sick from them as I often have to do.  I always take one or two hoping that suddenly they will work their magic on me, too, and that I will fall in love with them.  I want to like them.  I want to be a good Southern girl, dammit.  Sadly, the truth of the matter is that I just don't.  I find the texture to be really, really weird and I just can't seem to get past it.  They feel spongy to me and that just isn't a pleasant sensation when all is said and done.

   A few years ago, a friend of ours brought his own version of these to Sunday School and I promise you, a heavenly light shone down and lo and behold, I fell in love!  What was the difference you ask?  One simple trick . . . he COOKED THE SAUSAGE!  No kidding, that's all he did that made these stand apart.  It turns out that by cooking the sausage before you mix them together then that weird sponginess just disappears.  Now, this friend of ours also used a nice smoked cheddar in his but I have made them with regular grocery store cheddar since then and they still turn out great.

   I did end up adding a secret ingredient to mine and now love them even more.  Whole grain mustard. My favorite is called Lusty Monk and if you can get it locally, your world will improve drastically. If not, suck it up, pay the shipping cost and order it online.  I promise everything you use mustard for will be made all the better.

   If you don't have any Lusty Monk, just throw in some dijon or any other ground mustard.  Just know these could be even better.

  Since nobody in my family needs to eat as many sausage scones as this recipe makes, I usually freeze at least half of them.  Just roll them into balls, place them on a foil lined pan (I use Reynolds Release foil), pop them into the freezer and then once they are frozen solid, place them in a freezer bag.  When you go to make them, remove them from the freezer and bake as usual.

Sausage Scones

1 lb. breakfast sausage in a roll (I like Tennessee Pride) hot or mild
2 C. shredded cheddar cheese
2 C. Bisquick or any baking mix
1 T. whole grain mustard (Lusty Monk is my favorite)

Preheat oven to 350 degrees.

Brown sausage in a skillet slowly.  DO NOT drain.  Add undrained sausage to cheese, Bisquick, and mustard in a large bowl.  Mix thoroughly.  Mixture will be very moist.

Roll into balls and place about 1" apart on a greased baking pan (or line with Reynolds Release foil).  Bake for 15 minutes.  Remove from the oven and using a small spatula, flatten the balls into a patty shape.  Return to oven and bake until they are a little crispy, about 5 minutes longer.  Serve immediately.