This week’s recipe is a special one, as it is dedicated to my dad, C.C. Lowe. Actually, he is the father of both Chef Jon and me. Last weekend, Pops suffered from a ruptured brain aneurysm while visiting my brother (a.k.a., Chef Jon) in St. Louis to welcome his new granddaughter, Savannah Renee, into the world. Fortunately, he immediately sought medical attention, which may have saved his life. He underwent a successful surgical procedure on Sunday to remedy the ruptured aneurysm, and he is now recovering well in the ICU. Even though it’s quite simple, it is one of Dad’s favorite dishes in which my brother makes for him.
Chef Jon says that you should allow yourself some time to prepare this one at home before heading out to the Red Lot. This dish serves great as a little snack while you start up your grill for the more traditional tailgating recipes.
“Every since I told my Dad that I wanted to be a chef for a living, he constantly asked me to make him these Sausage Cheddar Balls. It’s a basic four-ingredient recipe and quite simple to prepare, but I have never felt the importance in making them until this past weekend. It’s not the method or the flavor itself that’s important with this one; it’s the fact that I’m taking the time out to throw them together for him.
“Get well soon, Dad, and, as always, Go Big Blue!”
- 1 lb. Bulk Spicy Sausage
- 2 cups Bisquick
- 1/4 cup Water
- 2 cups Cheddar Cheese (grated)
Mix all ingredients in a bowl and form into small balls, about the size of a small walnut. Bake on a greased sheet for 25 minutes in a preheated 350°F oven. Let cool for about 10 minutes.
Send us a photo of your cheese balls and we’ll post it. Happy eatin’! Go Cats!