5/10/2014

Sometimes You Just Need Sausage...Sausage Ball Recipe

Sausage balls are a favorite around our house.  While we don't eat them often, they're definitely our go-to for special occasions, party foods, Christmas Eve breakfast and more.  They do take a little while to roll up, so they're a favorite make ahead food.  Make a whole batch and just pull out 10 or so as you need them...or bake them all for a larger event.  I can't claim this recipe...it's been passed down from my mom...but I CAN guarantee it's yummy factor.  These always seem to be a hit wherever they go!



Sausage Balls

3 c. Bisquick
10 oz. Sharp Cheese (block)
1 lb. mild or spicy sausage

THAT'S IT!

Cut your cheese into cubes and place in a microwave safe bowl.  Microwave at 30 second intervals until cheese is completely melted.  Be careful not to OVER cook.  Once cheese is melted, add Bisquick and sausage.  Mix well until a nice dough forms.  I get down and dirty with this...nothing works quite as well as your hands...not a spoon in my kitchen that will do the trick!

Preheat oven to 350 degrees.  Cover a baking sheet with parchment paper.  Roll dough into 1" balls and place 1/2" to 1" apart.  Bake for 20 minutes and serve warm.  Enjoy!

**If you're making ahead, cover a cookie sheet with wax paper.  Place 1" balls side by side and flash freeze for an hour or so. Once they're semi-frozen, remove from cookie sheet and place in a freezer bag.  These will keep well for approximately 3 months in the freezer.  Remove what you need and  back at 350 for 20-25 minutes.

We usually serve these alone or with mustard for the mustard lovers in our family.  These make a great breakfast for busy mornings and teachers LOVE them as a surprise "We appreciate you" breakfast.  You've got your dairy, your carbs, your protein...serve with some grapes or strawberries and it's a well rounded meal!  ;)

***Please note...these do not turn out well with any other form of Bisquick...Heart Healthy, Jiffy Mix, etc...for best results use ORIGINAL BISQUICK.  Block cheese is also preferred.  Pre-shredded cheese in the bag won't yield the same results.  If you're going to take the time to make them, make them well!***

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