Sausage Cheese Ball Recipe...Ingredients?!


Question: Sausage Cheese Ball Recipe!.!.!.Ingredients!?
I need the recipe for Sausage Cheese Balls!.I've searched, but found different ones ranging from 3 cups of bisquick to 1 cup!.Seems like 3 cups would be too much!.Do I need milk!?Www@FoodAQ@Com


Answers:
Here is the Bisquick one!.

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)

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 degrees F for about 20 minutes!. The Bisquick balls should be lightly browned with 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!.

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!.



Here is the famous Jimmy Dean one!.

Jimmy Dean Sausage Balls

1!. 2 pkgs!. (16 oz!. each) Regular Flavor Jimmy Dean Pork Sausage
2!. 1-1/2 cups all-purpose baking mix
3!. 16 oz!. (4 cups) shredded sharp Cheddar cheese
4!. 1/2 cup finely chopped onion
5!. 1/2 cup finely chopped celery
6!. 2 teaspoons black pepper
7!. 2 teaspoons minced garlic (optional)

Preheat oven to 375 F!. Combine all ingredients in a large mixing bowl; stir well!. Form into 1” balls!. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown!. Remove from oven; cool 5 minutes before removing from pan!. Serve with cocktail forks or toothpicks!.

Note:

May be prepared ahead and frozen uncooked!. To bake from frozen: thaw on baking sheet 15 minutes; bake in preheated oven 20-25 minutes or until golden brown!. Variation: for firmer texture, add 3 cups baking mix and 2 cups shredded cheese to the ingredients listed above!.

Serving size:

Makes about 6 dozen; variation - 9 dozenWww@FoodAQ@Com



1 (1-pound) package ground sausage

3 cups baking mix (recommended: Bisquick)

4 cups grated sharp Cheddar

1/8 tablespoon pepper



Dip:

1 cup mayonnaise

1 tablespoon mustard




Preheat the oven to 375 degrees F!. Spray a baking sheet with vegetable oil cooking spray!.



Combine all ingredients in a large glass bowl!. Mix well with your fingers!. The mixture will be very crumbly!. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls!.



Place the balls on the baking sheet!. Bake for 18 to 20 minutes or until golden brown!. To prevent sticking, move the balls with a spatula halfway through cooking!.



To make the dip, combine the mayonnaise and mustard!. Serve with sausage balls
Www@FoodAQ@Com

No milk!. Try the one that cause for only one cup bisquick!. I have made that and they turned out dry because there was to much bisquick!. So the less of that the better!. Good luck!Www@FoodAQ@Com





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