Post by Kathy on Aug 7, 2016 20:01:57 GMT
Star's Sausage Balls
Yummy! These are delicious and they disappear quick! Very easy to make! I'm going to post the method I used making them from my friend Star's recipe and then I will post Star's original recipe as given to me by her! I made 1 batch.
1 pound roll sausage, mild
1 teaspoon cayenne pepper
1 (8 ounce block) sharp cheddar cheese, I shredded it on the thicker side
¾ cup Bisquick
Use a large mixing bowl. If you are using the cayenne, mix the cayenne with the sausage first and then proceed. Really squish it in there to spread it out.
Mix sausage with cheese. You'll have to get your hands in there and really squish and squish becuase it's difficult mixing (unless maybe you do it in a food processor, which I don't have). Your hands will get really cold with this mixture, so I usually have to run them under warm water a time or two. Then add bisquick and mix it in well with your hands.
Divide into approx 1 inch balls and place on COLD, sprayed cookie sheet in 6 rows of 5 sausage balls each for a total of 30 balls. Don’t use good cookie sheets for this or else line them with foil beforehand. Bake at 350 for about 20 to 25 min or until nice and browned. Store other half of mixture in fridge until ready to bake second batch. Cook on another COLD sheet, to keep them from spreading.
Here is Star's original recipe that makes 2 batches
I make mine using less Bisquick than a lot of people do, and so they come out tasting more sausagy...my little neice requested that I make these when I told her I wanted to try a lot of new stuff this year...they really are so easy and so good: (this amount will make two cookie sheets full..if you're serving a large group, may want to double it)
2 lbs sausage, one SPICY and one MILD (or you can use two mild with ¼ to 1/2 tsp cayenne pepper)
16 oz sharp thick-shredded cheddar (4 Cups) (use a block of sharp that you shred yourself to make it bind better..the preshredded has an anticlumping ingredient). Use a “thick” shred since the fine shred disappears into the balls.
2 cups Bisquick (if you want them more bready, like little biscuits, you can use up to 3 cups of Bisquick)
Use a large mixing bowl. If you are using the cayenne, mix the cayenne with the sausage first and then proceed. Really squish it in there to spread it out.
Mix sausage with cheese. You'll have to get your hands in there and really squish and squish becuase it's difficult mixing (unless maybe you do it in a food processor, which I don't have). Your hands will get really cold with this mixture, so I usually have to run them under warm water a time or two. Then add bisquick and mix it in well with your hands.
This makes two “batches”
Divide into approx 1 inch balls and place on COLD, sprayed cookie sheet in 6 rows of 5 sausage balls each for a total of 30 balls. Don’t use good cookie sheets for this or else line them with foil beforehand. Bake at 350 for about 20 to 25 min or until nice and browned. Store other half of mixture in fridge until ready to bake second batch. Cook on another COLD sheet, to keep them from spreading.
Total: 60 Sausage Balls
