Prep 10 mins
Cook 20 mins
I created this recipe after my family complained the sausage ball recipes I used had too much bread in them. This recipe is more for the "meat Lover" and much more dense than most.
- 1 1⁄2 lbs bulk sausage
- 4 ounces shredded sharp cheddar cheese
- 1⁄4 teaspoon ground sage (if italian sausage is used instead breakfast sausage, omit the sage)
- 3⁄4 cup pancake mix
- Preheat oven to 375.
- Mix all ingredients until well blended.
- Roll in 1 inch balls and place on baking sheet.
- Bake 18-20 minutes until nicely browned.
After bombing a simalar recipe featured in magazine ads I decided it wasn't worth the effort. After all, who wants to eat a dry sausage ball? Last weekend dh brought home ground sausage that had a similar recipe on the packaging. He thought it looked good and appearantly forgot about my results. Thankfully your recipe saved the meal. You supplied us with a recipe that worked well and tasted great. He's pleased and I feel like I didn't fail after all. Thanks for posting this one. It is moist and meaty - I think that popular brand of sausage would sell more with your recipe in their ads.
Easy and quick to put together. They are juicy and meaty indeed, but I think maybe 1 full cup of pancake mix, and a bit more cheese (I used 6 ounces) would make these little goodies more like a traditional sausage ball, and less like a meatball...? I think these would be a terrific cocktail offering with a sweet hot mustard sauce for dipping.
This was ok. It might have been the chicken sausage or the multigrain pancake mix, but this just didn't thrill any of us.