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Been making these for 25 years. TIP:To avoid being too dry make sure all ingredients are at room temperature and mix sausage and biscuit mix first then add the cheese. I serve 2 different dipping sauces for everyone to choose from: #1: 1/2C peach or apricot preserves mixed with 1/2C Sweet Baby Ray's BBQ sauce.
#2: 1 (8 ounce) can jellied cranberry sauce, 3/4 cup chili sauce, 1 tablespoon brown sugar, 1 1/2 teaspoons lemon juice heated over medium heat til all is blended. Yummmmmmm
Wonderful and easy to make!
These were super but I had some problems with mine being so dry they wouldn't stick together... I was going to add more cheese but added some cranberry jelly instead. They were delicious and people kept asking about the secret ingredient! I'll plan to add the jelly next time! (I used probably 2 tbsp of jelly) Thanks for the recipe!
I have made these many times. I usually use Jimmy Dean Hot sausage and only about 1 to 1 1/2 cups bisquik. They turn out great and are always a crowd pleaser. I also make a mustard dip for them. I use dijon mustard, some vinegar, some sugar and an egg yolk. Mix in a sausepan for a few minutes until well blended and sugar is dissolved. Tastes great with the sausage balls!
This is a recipe my inlaws make quite a bit. The only difference is that they use only 1 cup shredded cheddar cheese and add 1/4 cup of water to the mix. They are tasty! I have recently used hot sausage and the sage sausage. Both worked out great!
I had half a pound of spicy pork sausage and didn't know what to do with it until I found this today. Very quick and easy to make, and everything I had on hand. My sausage balls turned out a little dry, so maybe I'll use less Bisquick next time, but overall, it was delicious!
EXCELLENT! Quick, easy, and perfect! I grew up eating sausage balls, but my Mom always browned and drained the sausage, and added a little water to the mix to get the right consistency. I will NEVER make them that way again! Letting the meat and cheese come to room temp. is the real key, so that the cook through and become melty and gooey before the bisquick burns. The sausage grease, no matter how unhealthy...LOL...becomes the binder and flavoring for the breading. Just the perfect little bite! I made them for a Fall get-together with some people from church, and no one knew what they were. I guess it REALLY is a Southern thing! Anyway, they were a HUGE hit, and even my 7 YO DS who doesn't care for sausage anymore asked if he could have leftovers for breakfast! Thanks for posting the PERFECT recipe for a REAL TREAT!
Jelly was a genius idea! These are great as is but if you don't know by now, sugar or any sweetener is the secret ingredient to almost all recipes. Good restaurants have known this for ages. This is what makes the dishes addicting. I even put a little Agave syrup in my albondigas and it makes a world of difference. It is not enough to be noticeable but enhances the flavors exponentially.
For my recipe apricot or peach preserves seem to work well too. Thanks for this unusual and versatile recipe.
I've made these several times now and am actually making 2 batches today. We love this recipe. There is just enough of everything. Other recipes we've tried have had way too much Bisquick. The cooking time is perfect. I didn't have to put them back in the oven, like I've had to with other recipes. Thanks so much!
Turned out nice but the 2 cups of Bisquick was way too much. Everyone enjoyed them. Made with spicy sausage.