Savory Cookies or Sausage Balls
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Quite frankly, sometimes I get tired of social networking sites and ponder quitting them all. I regularly get invitations to join new ones, but I think Flickr-Facebook-Twitter-LinkedIn is enough . . . if not too much. Especially when you add in the daily onslaught of email (which I love reading, but boy, am I often bad about responding) and blogging (where I always wish I got more comments and often wonder who’s reading or caring, even when I can see the number of readers).
But sometimes they are worthwhile. Sometimes I make a connection or reconnection on one of them, and I think, “Ah, this is why I do this.” That happened recently when Carrie (also known as Ginger Lemon Girl) and I chatted on Twitter about her idea for a savory cookie recipe. When she created one, she ended up making it not only gluten-free but also dairy-free and egg-free to be sure I would be able to try it after her. Then she emailed me the recipe to get my thoughts. I was, of course, very flattered, and I made the ‘cookies’ that night–with a few adjustments based on her notes. I emailed her my notes, and we emailed further about other changes we would make. It was all quite satisfying–the kind of exchange that answers, for me at least, whether purely online interaction can build community. (What, you haven’t been having that conversation? Hmmm, maybe your particular brand of geekdom hasn’t involved double-majoring in sociology and anthropology.)
Tonight, I give you two version of the savory cookies. One involves ground pork sausage–preferably hot sausage, definitely from non-factory-farmed pigs. (It’s not just about the pigs, but also about your health and the health of the communities where the pigs are grown. Read this article if you’re not yet up on what I’m talking about. It will change you.) The version with sausage reminds of sausage balls, which normally are (if you are not Southern, you may not know?) balls of wheat flour, eggs, sausage, herbs, and cheese–baked up and served at functions from weddings to holiday dinners to wakes. They are crunchy, salty, savory globes of tastiness, and I have missed them. This version, of course, contains no egg, cheese, or gluten.
The vegan version (simply sans sausage + more salt) is in line with Carrie’s original concept of a savory walnut/rosemary cookie.
Either way, the cookies make a good breakfast or snack food. I’ve frozen the ones I made and have enjoyed reheated ones with hot tea. I’m grateful to Carrie for inventing the basic recipe for these tasty treats!
Savory Cookies or Sausage Balls
Gluten-Free, Casein-Free, Egg-Free, Soy-Free
Wet Ingredients:
2 tablespoons ground flax seeds mixed with 6 tbsp. hot water
1/2 cup unsweetened applesauce
1/2 cup coconut oil
Dry Ingredients:
1/2 cup gluten-free oats
1/3 cup sorghum flour
2/3 cup potato starch or arrowroot starch
2/3 cup millet flour
2 tablespoons nutritional yeast
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt (3/4 teaspoon salt if vegan)
1-2 tablespoons of water, as needed
Add-Ins:
1/2 pound ground sausage, cooked and drained
1/2 cup walnuts, finely chopped
1 1/2 teaspoons dried, crushed rosemary or 1 tablespoon fresh chopped rosemary
1 teaspoon smoked paprika
1/2 teaspoon thyme
Directions:
Heat oven to 350 degrees. In a small bowl mix ground flax seeds and hot water and set aside to gel.
In a large bowl, mix whisk together all dry ingredients. Add the coconut oil into the dry ingredients and “cut in” as you would for pastry, until the mixture resembles small peas and is thoroughly mixed with the dry ingredients.
Mix applesauce with ground flaxseed gel and fold into dry ingredients. Mix together for several minutes until you a wet and slightly sticky dough. Add 1-2 tablespoons of water, as needed, if dough is too dry to mix well. Stir in add-ins until well-mixed.
Line a cookie sheet with parchment paper or a Silpat, and drop by tablespoons 1-2″ apart on cookie sheet. (I had 16 cookies per pan). Using a fork, flatten cookies just slightly as you would for peanut butter cookies. (Cookies won’t spread much, if at all. For true sausage balls, leave cookies rounder and extend baking time.) If needed, with your fingers, shape the flattened cookies into a circle.
Bake for 17-25 minutes, until cookies are golden brown on the bottom and sides. Let cool on wire racks and serve, or store in an airtight container in the refrigerator or freezer once cool. (Reheat at 350 for 5 minutes.)
I spend a lot of time pondering social media, as well. I love it when I’m not busy and can keep up with friends/have great conversations with new people, but it definitely stresses me out when life gets hectic.
I’ve never considered making savory cookies, but I love the idea. My dad (a sausage nut) would go crazy for these, and I’m hoping that I’ll have time to make them when my parents visit next weekend.
.-= Katie´s last blog ..Zucchini and almond saute recipe =-.
I’d never heard of Sausage Balls till today (I’m a Northeast girl), and the first thing I was reminded of was ‘Schweddy balls’ (you can find a clip on Hulu
These sound delish and I can’t wait to try them!
.-= Shirley´s last blog ..Spicy chili sauce and eggs =-.
I never heard of Sausage Balls although I’ve gotta say they sound absolutely divine. Well, if you could eat pork, eggs, wheat and cheese. Why do I still miss that stuff. Anyway, this version is going on my “to do” list. See, there are people reading and caring.
I love sausage balls and just had to say that your 2nd photo is really gorgeous here. Cool china makes me happy.
.-= T.J. Ragan´s last blog ..Time Management, Time Schmannitchment. =-.
Sausage balls were definitely one of my favorite treats growing up–these sound fantastic sans the pork!
.-= Jes´s last blog ..Gluten-Free, Sugar-Free Tagalong Pie =-.
Sally!!! I’m so thrilled you liked them and you were able to make them even better!!! Your pics are lovely. I’m definitely going to try them with sausage sometime!! I really did enjoy our collaboration with these cookies! Because of where we live and where I work, my online community of friends and family is probably my closest community of friends. While there are days the whole concept completely gets on my nerves and I feel like privacy can be an issue… there are other days the connections and friendships are a true Godsend! Like yours!
They look good.
.-= Kristen´s last blog ..All’s Well That Ends Well =-.
Hrm…I just wrote a very long, involved comment…but screw that I guess!
Hahaa. I accidentally closed the window.
Points:
a.) This looks tasty though I’ve never heard of it.
b.) Social networking is kind of like dating your friends. It’s a good launching ground for deeper interaction, but only if you follow through and contact them outside of the social networking paradigm/spiral of death.
c.) I’ve met almost all of my closest friends (and my husband!) on-line so I guess this is all normal for me, but it’s still pretty weird even then.
That’s all, I guess…
Sally – are you okay? What happened? Looking forward to your next post!
xo
Susan
.-= Green Key´s last blog ..That’s My Girl! =-.
this recipe made me bookmark your blog and read every article. YUM! Can’t wait til your next post.
I’ve loved the recipes so far! I’m saving them for Cindy. Can’t wait till you post the next one! (Although I’m assuming that you’ll need to be back in CA for that, and I CAN wait for that to happen. We’d like to keep you here!!!)
Very nice blog, Sally. I enjoyed my visit here and will be back soon. Your recipes look and sound delicious!
LaTeaDah (from Vegan and Gluten Free)
.-= LaTeaDah´s last blog ..Welcome Summer! =-.