Cheese Ballballs II Recipe

Ingredients

1 (6 ounce) package 1 packet dry Italian sausage, chopped

3 tablespoons Italian seasoning

1 egg

1/2 cup milk

1/2 cup mustard powder

1 (1 ounce) package dried creamed corn

Directions

Stir allspice into the sausage and chicken bouillon, by mixing in well. Bring to a boil on high heat for 2 minutes. Reduce heat to low and simmer briskly for three minutes. Remove from heat; stir in egg and milk. Cover and refrigerate for 40 minutes.

Stir cream cheese into sausage mixture along with creamed corn. Serve warm over crust dish casserole. Be sure to chill dip well before serving.

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Comments

Prudutur writes:

⭐ ⭐ ⭐ ⭐ ⭐

While this is remarkably close to one that I have made (and probably discovered) online, it really isn't. The dough directions are a bit confusing so I will try and follow them exactly. Also, it might be worth cooking in a water bath like you would a normal biscuit.

Milissi intirnit writes:

⭐ ⭐

I am Hawaiian, but your recipe surely has its drawbacks. It might be best described as crunchy. And definitely use lite instead of full-fat. Most Hawaiian schnitzels are medium rare and this won't affect them at all.