Sausage Balls Recipe
This was a staple appetizer at many family parties when we were younger. I vividly remember getting so excited when we were allowed to get our hands messy to help mix the ingredients together. I also remember how enticing it was to smell them as they were baking. Once they came out of the oven there was very little time for them to cool off because they were always gone within minutes.
My parents never served them with a dipping sauce because frankly there was no need to. The dipping sauce is optional. If these are made correctly you really don’t need it.
- The basic recipe is 1 part sausage; 1 part cheddar cheese and 3 parts Bisquick. My parents recipe worked out like this:
- 1 lb hot raw sausage (Jimmy Dean)
- 1 lb sharp cheddar cheese
- 3 cups Bisquick
- Let the cheese and sausage sit at room temperature for about 20-30 minutes. This will allow the meat to bake evenly. Grate the cheese and mix the three ingredients together. Do not use packaged shredded cheese. Grated cheese is tastier. Do not use cooked sausage. The meat will dry out if it is cooked before you bake it . Also, do not use lean meat such as turkey sausage. It lacks the flavor of regular sausage and will make a big difference in the taste. Splurge and use regular sausage. My parents always used Jimmy Dean. Iâve heard many people say that it is their favorite brand to use in this recipe.
- Shape into little balls about 1-inch in size and bake either on a baking sheet or on a baking rack over a cookie sheet at 350Â° for approximately 20-25 minutes or until browned.
- Dipping sauces can include horseradish sauce, bbq sauce, honey mustard or sweet chili sauce.
- Servings: 5-6 dozen (approximately)
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|Amount Per Serving||%DV|
|Serving Size 254g|
|Recipe makes 5 servings|
|Calories from Fat 580||61%|
|Total Fat 65.33g||82%|
|Saturated Fat 30.0g||120%|
|Trans Fat 0.19g|
|Total Carbs 47.2g||13%|
|Dietary Fiber 1.5g||5%|