So little time, but so many ways to make cheesy sausage snacks

So last month I found a Low Country recipe for a cheesy sausage biscuit snack from Hoppin Johns Low Country cookbook; unlike a regular fluffy biscuit these are a much more dense & compact bite that are meant to be a  cross between a savory “cookie” and a snack bite. 

The only change I made after making it a couple times is the addition of a topping of pepper jelly, almost making it like a “thumbprint cookie”. The bite and coolness of the jelly on the dense snack adds a nice break in the flavor.

But there was still a taste of “flour” to it that I didn’t care for, so I kept looking for an alternative which I found in a recent more Italian style version from Valerie Bertinelli’s cookbook.

This cheesy sausage snack uses Bisquick instead of flour, uncooked bulk sasuage and a tablespoon of Tabasco sauce with a result that comes out hot, crisp, dark-golden brown and gooey good


  • Oil, for greasing the baking sheets (cooking spray is fine)
  • 3 cups biscuit mix, such as Bisquick
  • 1 pound spicy sausage (uncooked)

Note: you can use so use a pound of mild or sweet sausage and add in several links of hot sausage or any combination of sausage that meets your preference. The key here us it needs to be in bulk or taken out of the casing).

  • 1 tablespoon chopped fresh rosemary
  • 8 ounces aged white Cheddar, grated
  • 8 ounces sharp yellow Cheddar, grated
  • 2 tablespoons of parmesan  cheese, grated (this is in addition I added to the Recipe)
  • 1 tablespoon hot sauce, such as Tabasco (or to taste)
  • Ground pepper to taste


  • Preheat the oven to 400 degrees F. Grease 2 baking or cookie sheets and set aside.

Note: I think the oven I use runs hot so 400 actually made them darker than I like, when I cook them in the future I’ll be doing them at 350.

  • Combine the biscuit mix, sausage and rosemary in a large bowl. 

  • Mix with your hands, then work in the white and yellow Cheddars and hot sauce. 

Note: this actually may take longer than you think. Because of the limited liquid, its the fat from the sausage as it warms up with your hands that ads to the binding from  the mixing. So be prepared to knead this until it’s really well combined. One trick is to make sure that your sausage isnt ice cold when you mix it together.  

  • Form into balls the size of walnuts and place on the prepared baking sheets.

Note:  I used a small ice cream scooper to divide them out and I tried both just scooping it onto the tray as well as shaping them into balls with my hands and ultimately they both look the same after cooking. 

  • Bake until cooked through, about 18-20 minutes. Serve warm or at room temperature. 

South at Southpaw

Super great dinner tonight at Southwall barbecue in the mission. All the food past everyone’s taste buds from the smoke brisket to the ribs to the pulled pork. Another shine on the menu are the sides; from salty to sweet – a selection for everyone’s taste from the traditional grits, to a “grits cake”, fried pickles, baked macaroni and cheese and even vegetables. 

If it’s cold out, the restaurant itself can be chilly so dress in layers, other than that it’s a must-see. Reservations recommended. They cater too. 

Southpaw BBQ


(415) 934-9300


2170 Mission St.

San Francisco, CA 94110


Mon 5–10:30p

Tues Closed

Wed 5–10:30p

Thur 5–10:30p

Fri 5–11:30p

Sat 3–11:30p

Sun 3–10:30p

Ok, unbuckle it boys, the holiday treats are arriving, 1st up #wickedwhoopies 

First off this season was a find by Paul; Wicked Whoopies

Boston & Mass as well as Maine folks will get the “wicked” part –  “when something’s good, they call it “good.” When something’s great, they call it “WICKED!” . Get the hestory here.
So Paul had some sent home for us to try… they have mini versions  but for “tasting purposes” he opted for full size… guess we know what tonight’s treat will be…

The cake it self is reminiscent of the caje from our childhood occassional treats; “Devil Dogs”. The Mocha flavor which was the first one to try was a winthe mcha flavored cream filling was sweet, but not “synthetic” tasting. I look forward to trying the rest. 

Online and two locations:

621 Maine Avenue, Farmingdale, ME 04344

ph: 207-622-8860


100 Main St, Freeport, ME 04032

ph: 207-865-3100

As I mentioned earlier this weekend – I did some weeding out of my DVD’s and have a bunch that need homes.
This is the link to the current list of DVD’s I have available for FREE. If you would like one (or more) please private message or use the contact form under the list. By next weekend those not spoken for will be donated. Don’t worry if you live out of town – if you are willing to pick up shipping  – I am happy to send them to you. My “They Need A Home” DVD List

The Real Italian Deli in Palm Springs

On our way to the airport on Friday, after a lovely week in Palm Springs at the always special and relaxing Triangle Inn, where hosts Micheal and Steven make our stay bright and sunny, no matter the weather, we grabbed sandwiches at The Real Italian Deli. What a treat, I am a big sandwich fan and when I can find good italian style meat and toppings I can generally be made happy. I think it brings me back to my growing up in New Haven when we would stop at a few of our favorites for sandwiches back then. This re-imaged deli, has all the right “nods” toward its italian culture with our being stuck in a faux theme. The food is great from its line of sandwiches to the prepared meals, they offer a big selection of imported treats for those living in PS and missing theme. Its definitely going on the “not to miss” list from here on. then to top it off; they carry Brioschi (see here for take on it).

The Real Italian Deli – 

100 South Sunrise Way. Suite B, Palm Springs. Ca. 92262, 760-325-3800

44795 San Pablo – Palm Desert, CA 92260 – Tel: (760) 836-1493

and on Facebook at:

img_4768 img_4769 img_4770 img_4774 img_4775


The Big “B” is back on the market; Brioche is back

Bring on the holidays. The big “B” is back and available again, and yes I purchased two bottles.

Old school italians would remember this as the best remedy for upset stomach, occassional indigestion etc. not to mention its fun to watch fizz. Growing up we always had it around and even as an adult I generally had a bottle somewhere until a few years ago when it seemed to vanish. When Walgreens stopped selling it a few years ago I did some searching and its back with new labels that don’t promote it in a way to get it in trouble but still has the same recipe of sugar, baking soda, malic acid, glucose syrup, natural lemon flavor (dehydrated lemon juice), FD&C Blue No. 2 to combat that indigestion and heartburn.  More info can be found in its site: but it appears it has a new owner. You know I will be asking Walgreens to stock it again. The bottles run about $9 but last. The market I found it in Palm Springs also has a import alternative, but for now – I am back to my roots and picked up two bottles…


Italian Spice Fruit & Nut Cookies

This is a repost for someone who asked about the recipe. . 

My attempt at holiday banking; italian spice cookies. All that is needed is to dip the suckers in suger glaze. 

Did I mention I hate baking. I would much rather cook then bake. So much better to leave the baking to the people who know how to do it like Paul Burke, Will Armstrong, etc

These ugly little suckers are based on an old Italian recipe full of cloves, nutmeg, vanilla, cinnamon, candied fruit and cocoa powder. This year I tossed in some chocolate chips because everything is better with chocolate. 


Note: cooking times will vary based on pans used.  Eggs for my mom usually means XL. 


Note: for my batch I omitted the nuts and replaced them with chocolate chips

Note: she isn’t kidding when she says “mix with your hands” the dough was really heavy and messy imitially. You will know when to stop because it starts to feel like it’s coming together. But expect to be mixing it for a good five to seven minutes

Note: they do expand after they are l baked some. I used a small scoop and even that made these larger than I expected so you might want to scale your first batch a bit