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Back Porch Sessions
Back Porch Session: Susto
Watch Charleston-based alt-country band Susto perform two songs during the 2018 High Water Festival
Food & Drink
Chef Vivian Howard shares her recipe for this holiday classic
Ingredients:
1 cup cornmeal
1 tbsp. brown sugar
½ tsp. salt
1½ tsp. baking powder
8 oz. block sharp cheddar cheese, grated on the medium holes of a box grater
1 lb. sausage*
1 small yellow onion, grated
2 oz. cream cheese
*Note: Nearly any flavorful sausage will do here, but we traditionally use a slightly hot, “country style” sage sausage.
Preparation
Preheat oven to 350°F and line a baking sheet with parchment paper. Coat parchment with non-stick spray.
In a large bowl, stir together the cornmeal, brown sugar, salt, and baking powder. Add cheddar cheese and toss to evenly coat. In another, slightly smaller bowl, use your hands to combine the sausage, onion, and cream cheese.
Add sausage mixture to the cheddar-cornmeal mixture, again using your hands to combine the two. (You’re looking for a slightly dry “dough.”) Pinch off 1-ounce pieces and roll them into balls. Place them 1 inch apart on a baking sheet and bake for 20 minutes.
Serve warm or at room temperature. For an easy sauce, try mixing ¾ cup apple butter with ¼ cup Dijon mustard.
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Sausage Balls from Vivian Howard, The Chef and the Farmer Yields 40 1-oz. balls Ingredients: 1 cup cornmeal 1 tbsp. brown sugar ½ tsp. salt 1½ tsp. baking powder 8 oz. block sharp cheddar cheese, grated on the medium holes of a box grater 1 lb. sausage* 1 small yellow onion, grated 2 oz. cream cheese […]
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