By: Darian Owen & Rebecca Price

1. *Sausage Balls* By: Darian Owen & Rebecca Price

2. Original Recipe: • 1 lb of ground sausage • 3 cups of baking mix (bisquick) • 4 cups of grated sharp cheddar cheese • 1/8 tablespoon of pepper • Optional: 1 cup of mayo, 1 tbs of mustard

3. Recipe Directions: • Preheat the oven to *375 • Grease the pan • Combine all the ingredients in a bowl and mix well with your fingers • Form into 1 in. balls • Place balls on a baking sheet, not touching • Cook for 18-20 minutes or until golden brown

4. Recipe converted to metric • 1 lb of sausage = 453.59 grams • 3 cups of baking mix = 24 fl. oz. • 4 cups of cheese = 32 fl. oz. • 1/8 tablespoon = .125 grams • 1 cup of mayo = 8 fl. oz • 1 tablespoon of mustard = ½ oz, or 14.3 grams

5. Chemical changes • Throughout the process of making the sausage balls, they had to undergo a chemical change. Example : • One chemical change would be the browning of the balls in the oven, they change in color, and texture.

6. Physical Changes • The process of making sausage balls is all about undergoing physical changes. For example: mixing the cheese, with the baking mix and sausage, mashing everything together, and the forming of the mixture into one inch balls.

7. Energysome examples of calories in the mixes • 1 lb. of sausage is = 196 calories (820.06400 joules) • 4 cups of cheese = 2,080 calories (8702.72 joules) • 3 cups of bisquick = 380 calories (1589.92) • By adding the mixes together and cooking it, the balls did in fact go through energy changes.

8. Work cited: http://trialx.com/i/2012/07/05/sausage-balls-recipe-and-ingredients/ http://picasaweb.google.com/lh/photo/gFfFFqPaSRvti0wGynuwFg http://chemistry.about.com/b/2013/07/25/properties-of-ionic-and-covalent-compounds.htm