I started this week with Buffalo Chicken Balls and I’m ending the week with the thing that inspired them: Sausage Balls. Sausage Balls (or Cheese and Sausage Balls) have been my favorite appetizer since I was a week tyke. My mom has made them for me for breakfast on my birthday almost every year of my life (I was at the beach one year and in Ireland the other year) and then again at Christmas and then they would not come out again until my next birthday.
This is one of 3 recipes for sausage balls that I know how to make. My mom’s recipe is different but I can only make that recipe between my birthday and Christmas so I’ll post that one in a couple of months. This recipe is perfect for any party or tailgate so grab some sausage, cheese and Bisquick and mix some up for yourself!
- 3 Cups Bisquick
- 1 lb Bluk Hot Breakfast Sausage
- 10 – 12 oz Cheddar Cheese, Shredded
- Preheat oven to 375° and line a sheet pan with parchment paper
- In a large bowl, mix together all of the ingredients until it forms a stiff dough. Your hands are probably the best tool for this but you can use a stand mixer if you’d like. Be careful not to overwork the dough.
- Form the dough into 1 oz balls (about 1 ¼ inches in diameter) and place on the sheet pan. You can put them pretty close together but don’t let them touch.
- Cook for 15 – 20 minutes or until they start to brown and they are cooked through.
Use a small ice cream scoop to make short work of rolling out the sausage balls.
These sausage balls will hold up really well in the freezer. I freeze them after portioning and rolling the dough and before cooking. You can cook them from frozen by adding another 5ish minutes to the cooking time.
The only reason we have Bisquick in our house is to make sausage balls!