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Tuesday, May 15, 2007

Sausage Balls

I love sausage balls, not only because they can be prepared ahead of time, but also because they're simple to make and tasty. This is another recipe that brings me back to my childhood as my mom made these frequently for receptions and parties. These didn't turn out as well as hers, though the ingredients were the same. Perhaps I made them too small so they dried out. I need to tweak this a bit (perhaps using less Bisquick), but they're still good. And, they're even better if you let them sit (no need for refrigeration) for a day or so before eating them.

Sausage Balls

3 cups Bisquick
2 cups shredded cheddar cheese
1 lb. sausage (I prefer hot, otherwise they can be somewhat bland)

Preheat the oven to 350 F.

Mix all ingredients in a large bowl until well combined. (I do this with my hands and it takes a few minutes to get everything consistently mixed.) Roll into 1-inch balls, place on a baking sheet, and bake 15 minutes or until golden brown. Cool and serve.

4 comments:

Freya and Paul said...

Sounds like a quick and easy dish for my husband to eat! Shame we don't have bisquick over here in the UK though.
You have a great blog by the way!

Casey said...

i think the trick is def less bisquick. I use 2 cups. And I roll mine out smaller.

Unknown said...

While this is an old post, I still thought I would add my fool proof method so they're never dry and the flavors really sing. Before mixing in Bisquick, I put the cheese and sausage in a frying pan and very slowly heat on super low until the cheese has melted into the sausage. You don't want to cook it in anyway, just really combining the ingredients. I just stir until it's all melded into a gooey mess, typically about 15 minutes and then add the entire mixture to the Bisquick making sure all the cheese/sausage grease is included. This heating intensifies the flavor and makes sure each ball is moist and has equal chest and sausage in each bite. I also use about a 1/2 cup LESS Bisquick and a little salt. The sausage/cheese dough will be moister and they aren't perfectly round but the taste is 10 times better. Everybody says my sausage balls are the best they've ever tasted and they insist I must have a secret recipe. It's all in the melting the cheese and sausage together.

Charlene Floyd said...

Is it okay to store them at room temperature? Or should they be refrigerated?