Sausage and Cheese

Donna Kelley

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 package smoked sausage
  • 1 package Cheddar cheese

Sliced smoked sausage into bite-size pieces. Cut cheese into small squares. Place cheese on top of sausage with a toothpick through it. We grill these first (they are ready when the cheese starts to melt) and serve as appetizers when we are cooking outside.



Given by Ophelia Autrey

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