Sausage Balls
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound hot country-style sausage or any other spicy bulk pork sausage, uncooked
- 3½cups sharp Cheddar cheese, grated
- 2cups Bisquick
Nutritional analysis per serving (72 servings)
57 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 144 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Combine ingredients in a bowl and mix with your hands until there are no dry crumbs. Form into balls about one inch in diameter and place on a baking sheet. If you have the time, the sausage balls hold their shape better if refrigerated overnight before baking. (They also freeze extremely well. Bake them straight out of the freezer, adding a few more minutes to the baking time.)
- Step 2
Bake until the balls are golden brown, about 8 to 10 minutes. Serve immediately.
Private Notes
Comments
One cup of Bisquick can be substituted by a mixture of one cup of flour, 1 1⁄2 teaspoons of baking powder, 1⁄2 teaspoon of salt, and 2 1⁄2 tablespoons of oil or melted butter (or by cutting in 2 1⁄2 tbsp Crisco or lard). (Wikipedia, 24.12.2019)
This is a classic recipe that I’ve loved since I was a kid. Tried something new this year and mixed the one pound sausage with 12 ounces of prepared pimiento cheese plus two cups bisquick. I hate to be that guy who leaves a substantially different recipe in the comments, but I highly recommend the pimiento cheese version to any sausage ball fan.
These freeze extremely well. Form into balls and set on sheets and then shove them in the freezer. As soon as they're frozen, pull them off the sheets into an airtight container to cook on another occasion. Do. Not. attempt to use fancy, high-grade sausage. Without the correct percentage of fat, these come out very crumbly and a bit sad. They truly are best with that pound of cheap sausage in a tube.
1 pound hot country-style sausage or any other spicy bulk pork sausage, uncooked 12 ounces sharp Cheddar cheese, grated 2 cups all purpose flour 1 tablespoon baking powder 1 1⁄2 teaspoons kosher salt 1/3 cup oil, melted butter or lard
This did not work for me. I just tried making it and found I could not integrate the ground fresh bulk pork evenly with the cheese. Thus, I ended up with no more meat and at least a cup of shredded cheese at the bottom of the bowl. What did I do wrong?
Surprised & disappointed by flavor. Baked balls were BLAND, tasted like flour. Followed recipe except did have to add some buttermilk (per other reviewers) to get dough to clump together. Used bulk hot breakfast sausage & extra-sharp shredded cheddar. Where’s the flavor I remember from back in the ‘80s? Where did I go wrong?