Combine all ingredients in a large bowl, pressing together with hands. Spoon rounded tablespoonfuls into lightly greased 1 3/4" miniature muffin pans. Bake at 400° for 13 to 15 minutes or until lightly browned. Remove from pans, and serve warm with desired sauce, such as Ranch dressing, honey mustard, or barbecue sauce.
Note: To make traditional Sausage Balls, shape mixture into 3/4" balls, and place on ungreased baking sheets. Bake at 400° for 15 to 18 minutes or until lightly browned. Yield: about 8 dozen. Freeze uncooked sausage balls, if desired. Bake frozen balls for 18 to 20 minutes.
Dressed-Up Sausage Ball Muffins: Add 1/3 cup finely chopped onion, 1 Tbsp. garlic powder, and 1/4 tsp. hot sauce to sausage-cheese dough. Proceed with recipe. Yield: 4 dozen
Southwest Sausage Ball Muffins: Use Pepper Jack cheese instead of Cheddar, and add 1 (5-oz.) can chopped green chiles, drained and patted dry with paper towels, to sausage-cheese dough. Bake 20 minutes. Yield: about 4 1/2 dozen.
Mediterranean Sausage Ball Muffins: Add 2/3 cup chopped pimiento-stuffed green olives. Use 1 cup Cheddar cheese and 1 cup crumbled feta cheese. Proceed with recipe. Yield: about 4 1/2 dozen
Sausage Ball Cocktail: Skewer 2 or 3 warm Sausage Balls onto a small pick or skewer. Spoon a few Tbsp. Ranch dressing into a martini glass; add skewered sausage balls.
This is a good basic recipe for sausage balls. The key to mixing the ingredients is using your hands! Mix the raw sausage and baking mix together first, then mix in the grated cheese. You can add water a teaspoon at a time if you really need the extra moisture.
Combining the baking mix four and sausage did not work. I added two eggs to help the "mix" come together. My husband says they're grainy. I won't make this again. It was quick, but I think its a waste of good sausage.
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