By: Darian Owen & Rebecca Price

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

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 minutes or until golden brown

R ECIPE CONVERTED TO METRIC 1 lb of sausage = 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

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.

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.

E NERGY SOME EXAMPLES OF CALORIES IN THE MIXES 1 lb. of sausage is = 196 calories ( joules) 4 cups of cheese = 2,080 calories ( joules) 3 cups of bisquick = 380 calories ( ) By adding the mixes together and cooking it, the balls did in fact go through energy changes.

W ORK CITED : and-ingredients/ ti0wGynuwFg of-ionic-and-covalent-compounds.htm