I was always thrilled when Mom made Bisquick Sausage Balls. She'd buy a box of Bisquick, and the recipe was right there on the side of the box.
Today, I make sauage balls for various special events and parties or just for snacks here at home. It doesn't take long to make sausage balls, and almost everyone loves them.
The basic recipe for Bisquick Sausage Balls is:
- 2 cups Bisquick
- 1 pound sausage
- 10 oz. pack of shredded cheese (or just shred your own from a block of cheddar)
Directions:
Put everything in the bowl and mix. This is easiest to do with your hands though it feels pretty gross at this stage.
Roll the mixture into balls, a little smaller than golf balls.
Place the sausage balls on a cookie sheet.
Bake at 350 degress F for about 20 minutes. The Bisquick balls should be lightly browned wtih the meat cooked through.
If you have any left over (which is rare), then store them in an air tight container in the refrigerator. They can be reheated in the oven or the microwave. Some people eat them cold, but I generally heat them.
Tips:
You can partially cook the sausage if you like. The first time I made these, I was not sure so did cook the sausage. That is not the correct plan, but it works. Don't cook the sausage completely. Cook it about half done and drain off the extra fat. This makes the sausage balls healthier I would assume. Mix up the same as above but with semi-hot sausage. The results are a tad different. If you cook the meat a bit, the balls are lighter in color and drier tasting but still yummy.
I also find that a good quality sausage makes a better sausage ball. I use a local fresh brand - Frank Corriher Sausage. Most areas have fresh sausage. It's packed generally in some type of waxy paper and shaped in a square rather than in a tube.
We prefer the hot sausage rather than the regular. It gives the sausage balls a little more zip. With the other ingredients, it's not overly hot. Just right I'd say.
Medium on the cheddar works best from my experience. Though I love sharp or even extra sharp, the sharper versions are a bit dryer. Medium seems just right.
Cyndi Allison - Southern born and fed, Cyndi Allison is a college lecturer and newspaper advisor as well as being a freelance writer. She writes on ...
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