Apr 30, 2009

Sausage Bread [AKA Sausage Balls (not the kind you think it is)]

Another absolute favorite. This does not make those little round things concocted out of sausage and bread and such and served as finger foods at parties. No sir. This makes little pieces of toast, topped with sausage and melted cheese. Pure heaven any time of day. Delicious later in the day after they've become room temperature. Just as good tomorrow after reheating.

I grew up eating this for breakfast at my Granny's. She always served it, and we always ate it, with a big bowl of Argo brand canned peaches. We dunk our sausage balls in the peach juice before we eat them. My brother-in-law loves these, but he thinks I'm crazy for eating them with peaches. I think he's crazy for not trying it with peaches. Sadly, it is very difficult to find Argo peaches today. I know of one or two grocery stores in my town that carry them, when you can find them. Other brands of canned peach slices just don't taste right with this. They're OK, just not right.

Sausage Bread (AKA Sausage Balls)

1 lb breakfast sausage
1/2 to 1 loaf Velveeta cheese
1/2 loaf sliced white bread

1. Crumble sausage into skillet and brown over medium heat until no longer pink. Drain excess grease from the pan. (Grease interferes with the melting of the Velveeta.)

2. While sausage is cooking, cut cheese into small pieces, to aid in melting.

3. Add cheese to browned sausage in skillet and heat until cheese is melted, stirring to mix.

4. Preheat oven to 350°F.

5. Cut bread slices into quarters. Pile sausage and cheese onto each piece.

6. Place bread on rimmed baking sheets. Bake 3 to 7 minutes, until bread is toasted.

7. Serve with a can of peaches in light syrup on the side. Of course, the syrup is for dipping, and the peaches are for eating with the sausage balls.

The only hints I can think of for this recipe are to make sure you don't burn the sausage or cheese, and don't toast the bread too much. I've never, ever made these and frozen them. They do, however, make excellent leftovers.

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