Ingredients: (1 2 3 Sausage Balls)
1 pound bulk breakfast sausage 2 cups grated cheese 3 cup Bisquick or other baking mix
Directions: (1 2 3 Sausage Balls)
Mix all ingredients well by hand. This will be difficult because there is no additional liquid in the recipe. But be persistent, the mixture will eventually come together as a stiff dough. Add a dash of cayenne pepper when mixing if you want a spicier Sausage Ball. Roll by the spoonful into balls, place on ungreased baking sheet. Bake in preheated 375 degree oven for approximately 15 minutes. Allow to cool slightly. Store in airtight container (I refrigerate if kept more than a few hours, but I don?t know if it?s absolutely necessary.) Reheat and serve warm if not served immediately. Smile sweetly and graciously accept heaps of praise and admiration. *lol Now a few tips ? The mixture will come together more easily if the sausage is closer to room temperature rather than completely chilled. Remove it from the fridge ahead of time if possible. If the thought of kneeding raw pork sausage with your hands disgusts you … try slipping your hands into plastic gloves or plastic freezer bags. You’ll still be able to goosh the mixture trough your fingers till thoroughly combined, but at least it won’t get under your finger nails. Use freshly grated cheese, sharp cheddar is my favorite, rather than the pre-shredded bagged cheese. The pre-shredded stuff is coated with something to keep it from sticking together in the packaging ? and that coating also keeps it from melting into foods when cooked as well as the freshly grated cheese would. If you aren?t familiar with Bisquick ? it is a baking mix which can be used to make biscuits, pancakes, waffles and other bread-type foods. You?ll usually find it on the baking aisle of your supermarket near the flour, pancake mixes, muffin mixes, etc. Other brands of baking mix will do as well, but you do need a baking mix and not just plain flour.