Prep 30 mins
Cook 15 mins
Serve these with plum sauce or your favorite dipping sauce. They can be prepared ahead and reheated in the oven before serving, and also may be frozen. You should get around 30-35 (1-inch) balls depending on how large you make them. If you are using spicy sausages, you might want to omit the cayenne pepper or just add in a small amount. I have made these using regular small breakfast pork sausages, it's cheaper and they are still just good! I have only made this with Bisquick brand baking mix, so I cannot say how these would be using a baking mix clone, I strongly suggest to use on Bisquick for best results. The taste of these will highly depend on what kind of sausage meat you are using.
- 1 lb Italian sausage, removed from the casings (or use small breakfast sausages for this)
- 3 -4 tablespoons butter or 3 -4 tablespoons oil
- 1⁄8-1⁄2 teaspoon cayenne pepper (optional)
- 1 lb cheddar cheese, finely grated (you can use a combination of favorite cheeses for this)
- 2 cups Bisquick baking mix (measure 2 cups exactly!)
- Remove all the sausage from the casings.
- Melt butter in a skilllet; brown the sausage meat with the cayenne pepper (if using) for about 7-8 minutes, or until completely cooked (make certain to break up the sausage meat as fine as you can) cool slightly.
- Add in the shredded cheese, stirring until the cheese melts.
- Transfer to a large bowl.
- Using a wooden spoon add in the Bisquick baking mix; mix well to combine (if you find that the mixture is dry then add in more oil).
- Cool slightly, the shape into 1-inch balls (or slightly larger if desired, don't expect to shape these into perfectly round balls).
- Set oven to 375 degrees.
- Place the balls on a greased baking sheet.
- Bake for about 20 minutes, or until golden brown (they will puff up slightly when baking).
- Let cool slightly before removing them from the pan as they will break.
I found these easy to make but much too dry and difficult to mix. Maybe because I drained the fat after the sausage cooked??