Combine all ingredients in a large bowl, pressing mixture together with hands. Shape into 3/4-inch balls, and place on lightly greased baking sheets.
Bake at 400º for 15 to 18 minutes or until lightly browned.
NOTE: For testing purposes only, we used Cracker Barrel Sharp Cheddar Cheese. Freeze uncooked Sausage Balls, if desired. Bake frozen balls at 400º for 18 to 20 minutes or until lightly browned.
These sausage balls would make the perfect side dish for any breakfast casserole or quiche recipe. Make them super spicy or super cheesy. You could even make them have a mapley, sweet taste with some maple syrup added into the mix.
My family, friends and I love this recipe. I have been asked to bring it multiple times and it doesn't seem like New Year's Eve without them. We use Cheddar or "Casserole" cheese and Mild Breakfast sausage. I love to use the leftovers if there are any, for a quick breakfast. We also just use 2- 2 1/2 cups baking mix.
My family has made this a holiday tradition for going on 70 years now. I use 2 cups shredded sharp cheddar, 1 lb of sage ground sausage and 2 1/2 cups Bisquick. Super easy and the kids love to make roll the balls up.
Great Recipe....don't give up too soon, keep mixing...
I do not understand why everyone thinks this recipe is too dry. I have been using my recipe, which is exactly like this for many years and they are never dry. I think the key to this recipe is mixing it well, which i have my son do if I don't want to break out the kitchen aid mixer, and also making sure you use freshly grated cheese, and not the bag cheese that is already grated. smh
I, also reduce the baking mix to a little over 2 1/2 cups and sometimes I may increase the cheese to about 12 ounces. I prefer the hot sausage and sharp cheddar, for it really puts some zing into it. I had been mixing it by hand until one day my husband was in charge of making something for church- which was the sausage balls. So to speed up his process, I had him put all of the ingredients into my Kitchen-aid mixer and WOW...it mixed it up so fast, everything was perfectly blended, and no more baking mix crumbs in the bottom of the bowl that never gets all mixed in!! I have never gone back to hand mixing.
First of all, this is a recipe for Bisquick, not flour. Also, one cup of cheese isn't enough. Add at least two cups, and it needs to be extra sharp. This is not a recipe for Italian sausage! I use Jimmy Dean or Valleydale sausage. Don't over cook these either, and don't add water or butter. If you use the correct ingredients, the sausage balls will be wonderful. They have been a part of our Christmas treats my whole life.
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