Saturday, April 11, 2009

Sausage Balls

I almost never put these out so neatly on the pan when I'm cooking them, but they were kind of big, and I woke up in an orderly mood this morning. Usually I just dump them in a sausage-cheesiness free-for-all.

This is one of my favorite breakfast-for-overnight-company dishes. You can make them up to 3 days in advance, and they'll keep in the fridge until you're ready for them. I believe I've even frozen these before.

3 1/2 cups Bisquick
1 pound sausage (hot or mild, depending on taste)
10 ounces "coon" or sharp cheddar cheese, grated

  1. Find a good show on TV.
  2. Take off your rings.
  3. With your hands, thoroughly squish all three ingredients together.
  4. Roll about a tablespoon between your palms to form a ball.
  5. Repeat.
  6. Repeat.
  7. Repeat. (etc. until it's all balled up)
  8. Preheat oven to 325 degrees and cook for about 25 minutes.
If you want to make these into hors d'oeuves, take some green olives, pat them dry on paper towels, and mold the sausage mixture over each olive. You can use almost anything - bleu cheese, spiced pecans, anchovies. Be creative!

A note about the spiciness of the sausage: I use the bulk sausage that says "HOT" on it. Then again, I like Thai that's evil-priest-of-the-jungle spicy. The cheese and Bisquick will dilute the hotness considerably. But if you don't like spicy, try the mild first.


Jess said...

Per my mother-in-law's suggestion, I mixed my sausage ball ingredients with the KitchenAid using the dough hook. It worked wonderfully and was super fast!!! I highly recommend if you are short on time or not wanting to get messy. I used a dough scoop (like ice cream scoop but smaller) this past time to make them even more quickly and less messy.


Made by Lena