Sausage Cheese Balls

Submitted by Malriah

"I ran across this recipe in the December edition of Better Homes and Gardens. I was in my dentists office and the recipe sounded soooo yummy that I actually tore the page out! (shhhhh don't tell anyone)"

 

• Ready In: 25mins
• Ingredients: 6
• Yields: 6 dozen

ingredients

• 907.18 g uncooked sausage (Jimmy Dean or similar)
• 946.36 ml shredded cheddar cheese
• 354.88 ml baking mix (Bisquik or similar)
• 118.29 ml celery, finely chopped
• 118.29 ml onion, finely chopped
• 2.46 ml garlic powder or 2 clove garlic, diced

directions

1. Preheat oven to 375 degrees F.
2. Mix all ingredients together in a large bowl.
3. Form into 1 inch balls (This is where you would freeze them for later use).
4. Place on an ungreased baking sheet.
5. Bake for 15 minutes or until golden brown.
6. For a firmer texture, increase the baking mix by 3 cups and the cheese by 2 cups.

Reviews

[Mae-Melissa]

I used 6 cups of cheese, 20 oz (small box) of Bisquik, and I didn't use the celery (personal preference). It wasn't difficult to make, although I think it should be noted that you need to let the sausage sit out to soften quite a bit to make it easier to mix. I made them for my office and everyone LOVED them! I think next time I'll switch it up some by using the Jimmy Dean sausage with sage and the hot sausage. Also, I made the balls a bit smaller (but still a mouthful) and it made approx. 10 dozen.

 

[Rosey Mackins]

I have used this recipe several times and I always have good results. They are wonderful! Just make sure you use Jimmy Dean sausage-for some reason, they just do better if you do.

 

[Elisa72]

I made these exactly as written and they were terrific! Very easy to make. Crispy on the outside and soft on the inside with lots of flavor. I can see using ground beef and adding various herbs and spices for interesting variations.

 

[la petite chef]

AWEEEEEEEEEEESSSSOMMMMEEE!!! I used venison sausage and added some crushed red pepper for heat. THESE WERE SOOO GOOD!! I'm definitely making them for my Holiday party and might even cook them-freeze-then throw in a crock with a ketchup-worcheshire sauce.. or maybe a honey-mustardy sauce, CAN"T DECIDE! SO VERSITILE!! AWESOME!!

 

[didyb]

We use whatever flavor sausage strikes our fancy at the time. I increase the Bisquik to 3 cups for a firmer ball. I have not found them to be too greasy this way. I do spray the pan first, because I've found they can stick and break apart when getting off the pan. I usually serve these in a crockpot on "warm". A friend brought some to a party at room temperature, and they were good that way, too.