Midway through making these hors d’oeuvres they may look like something Sherman stepped on marching through Georgia, but not to fear. With these balls, Dixie never tasted as good.
6 ounces pork sausage
3/4 stick (6 tablespoons) butter, room temperature
3/4 cup grated or shredded Chedder cheese, room temperature
3/4 cup all-purpose flour
1/2 teaspoon salt
36 pecan halves
Gently cook the sausage but stop before any of it gets hard. Drain, cool, and crumble.
With a spatula cream the butter and cheese together until smooth. Gradually blend in the flour and salt to make a dough. Crumble the sausage over the dough and mix in with your hand. Chill until firm or about 20 minutes.
Make small balls no bigger than the end of your thumb. The balls need to be big enough to press a pecan halve into the center, but no bigger. You should get close to 36 dough balls. Place on a cookie sheet. Bake in the oven 20 minutes at 350 degrees.
Serve warm or store in the refrigerator. Charles Marlin
