1. By: Darian Owen & Rebecca Price

2. O RIGINAL R ECIPE : 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. R ECIPE D IRECTIONS : 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. R ECIPE 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. C HEMICAL 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. P HYSICAL C HANGES 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. E NERGY SOME 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. W ORK CITED : http://trialx.com/i/2012/07/05/sausage-balls-recipe- and-ingredients/ http://picasaweb.google.com/lh/photo/gFfFFqPaSRv ti0wGynuwFg http://chemistry.about.com/b/2013/07/25/properties- of-ionic-and-covalent-compounds.htm