Bryan's Damn Good Sausage Balls

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Nutritional Info
  • Servings Per Recipe: 66
  • Amount Per Serving
  • Calories: 55.4
  • Total Fat: 4.0 g
  • Cholesterol: 9.4 mg
  • Sodium: 111.8 mg
  • Total Carbs: 2.5 g
  • Dietary Fiber: 0.1 g
  • Protein: 2.2 g

View full nutritional breakdown of Bryan's Damn Good Sausage Balls calories by ingredient
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Number of Servings: 66


    Bisquick - 1/3 Cup/Serving, 6 serving (remove)
    Lee Pork Sausage - 2oz/Serving (8 Patties/Container), 8 serving (remove)
    Borden Cheddar & Monterey Jack Cheese - .25 Cup/1oz/Serving, 10 serving (remove)


How to Make Bisquick Sausage Cheese Balls
First measure the Bisquick into a large bowl.

If you're using pre-shredded cheese, pour that in with the Bisquick and stir. Shredded cheese is not as moist, so it stirs in easily and pretty evenly.

If you buy block cheddar, then grate around 10 oz. Since block cheese is moister, grate a little and fluff that to cover the cheese with Bisquick. Repeat. Repeat. This keeps the grated cheese from ending up as a big clump in the middle of the mixture.

At right, an example of cheese grated and then tossed to coat the little pieces of cheese.

Once the Bisquick and cheese are mixed together, it's time to add the sausage. Use a good grade of sausage for tastier sausage/cheese balls. The cheaper meat is fattier and the sausage balls are greasy. I'm using a local brand here that I love. It's Frank Corriher sausage. To find something similar in your area, look for sausage wrapped in paper as in the photo above or buy bulk sausage in the fresh meat section. I much prefer hot sausage, but it's fine to use mild. I just like hot foods in general.

To mix in the sausage, you really need to use your hands. This is not much fun. It's pretty gross to squash flour, cheese and sausage, but that's how to get it mixed up well.

It takes a while to get the mixture nice and smooth. This is a great job to put off on the kids is possible. I did not get so lucky. I also forgot to take off my ring. That's a mess. Remember to take off rings before making sausage balls.

When the mixture is done, it should be like this next photo. It will be one big ball and with all the ingredients evenly throughout the ball.

Once the mixture is ready, cover a cookie sheet with sides or a baking dish with tin foil. Sausage balls can be baked right on the pan, but that's pretty messy. I prefer to cover my pans.

Roll the mixture into small balls about the size of little golf balls or walnuts and place them on the pan with a little room. They expand and spread out a bit when cooking.

This recipe makes more sausage balls than might be expected. I use two small cookie sheets to make a batch of sausage balls.

Bake the sausage balls at 350 degrees F for 20 minutes. The sausage balls should be lightly browned. Some spots will be a little darker than other spots.

Remove the pans from the oven and let them sit and cool. This is a good time to sample the sausage balls, because they are wonderful hot. My mouth is watering just thinking about it.

Once the sausage balls are cool, put them in airtight containers and store them in the refrigerator. Since they have meat in them, they need to be kept cold. The sausage balls you see in my Tupperware container are about 1/3 of the sausage cheese balls. We ate about 1/3 hot out of the oven, gave 1/3 to a friend and kept the ones you see to reheat and eat later.

Sausage balls can be served cold and are good, but we prefer to heat them up. Sausage balls can be heated in the oven or in the microwave. If I have time, I like to heat them in the oven right before serving. The sausage balls are a little crispier on the outside when over heated wrapped in tin foil versus when zapped in the microwave.

Number of Servings: 66

Recipe submitted by SparkPeople user BRYANMOOREHEAD.

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