Smoked Hot Sausage Cheese Ball

We reimagined the classic cheese ball.  We kept the traditional cheeses, pulled the pecans, and added hot smoked sausage inside and out.  We weren’t finished.  Hickory Smoked Cottage ham sealed the deal. A helping of Cincinnati’s Madtree Beer found it’s way in too.  The result is deliciousness.

Ingredients

—5 Links: Queen City Sausage Hot Smoked Sausage.  1 Link sliced.  4 Links crumbled

—4 OZ: Queen City Sausage Smoked Cottage Ham.  Chopped.

—8 OZ Bacon.  Cooked and crumbled

—8 OZ Cream cheese

—2 Cups Shredded cheddar cheese

—1/4 Cup Sour cream

—1/4 Cup Heavy whipping cream

—1.5 TBLS Dijon mustard

—1 Cup Beer.  Consider a pilsner etc. over a darker beer as the color darkens the recipe.

—1 Green onion.  Thinly sliced

Directions

1. Large sauce pan, cook the bacon pieces to brown.  Add the sausage pieces and crumbles along with the cottage ham.  Add at the end of cooking.  Drain excess bacon grease

2. Remove 1/3 of the sausage crumbles and 1/3 of the cottage ham pieces.  Set aside-refrigerate for outside coverage of the cheese ball

3. Lower the heat and add the cream cheese, sour cream, mustard and garlic.  Blend well and smooth

4. Stir in beer.  Add cheddar cheese and onions

5. Cook on low for about 20 minutes.  At the end, add the whipping cream

6. Let the mixture cool down.  Add to a Zip-Lock bag and refrigerate until firm

7. Take the chilled-solid cheese mixture and roll it firmly into a plate of sausage and cottage ham crumbles set aside prior

8. Place in a serving dish with sliced baguette and or crackers