They looked terrific, they tasted okay. I made them using Jimmy Dean regular sausage and only 2.5 c baking mix. They really need, in my opinion, a much spicier sausage and less baking mix. I tried cooking one first, just to see what they tasted like (before I took them to a party) and I think the 400 degree oven was a big hot so when I cooked the rest I turned the oven down to 375 and that was fine. I'll be making them again with the next set of alternations. I started giving them three stars but decided on four for presentation!
Halloween is dominated by sweets so go the savory route and make these Monster Eyes with simple sausage ball ingredients and green olives with pimentos.
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- Calories: 54
- Calories from fat: 57%
- Fat: 3.4g
- Saturated fat: 1.4g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.3g
- Protein: 2.6g
- Carbohydrate: 3.7g
- Fiber: 0.3g
- Cholesterol: 9mg
- Iron: 0.3mg
- Sodium: 176mg
- Calcium: 55mg
- 3 cups all-purpose baking mix
- 1 pound ground mild or hot pork sausage
- 1 (10-ounce) block extra-sharp Cheddar cheese, shredded (we used Cracker Barrel)
- 54 small pimiento-stuffed olives
- 1. Preheat oven to 400°.
- 2. Combine baking mix, sausage, and cheese in a big bowl. Stir with a wooden spoon until blended.
- 3. Shape sausage mixture into 1-inch balls, and place on lightly greased baking sheets. Press 1 olive deeply into each ball. Reroll using the palms of your hands if you need to reshape. Bake at 400° for 22 minutes or until lightly browned. Remove baking sheets from the oven using oven mitts.
- Make-Ahead Tip: Freeze Monster Eyes in an airtight container up to 1 month. To reheat, place frozen balls on an ungreased baking sheet, and bake at 350° for 10 minutes or until heated through.
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