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Started By
Message
The Perfect Sausage Balls
Posted on 11/29/14 at 1:29 am
Posted on 11/29/14 at 1:29 am
Growing up I loved the sausage balls my mom made, usually in the winter.. She'd make a batch, freeze them, then we'd have them for breakfast... But as I got older I realized a lot of people didn't like sausage balls, then I realized it's cause they had never had good ones.
The key is the cheese/sausage/bisquick ratio along with their size and cooking them the right amount of time.
Ingredients
1 Pound of Hot sausage. (Jimmy dean if ya want)
1 small pack of bisquick (5.5 ounces or about 1 1/3 cup)
1 8 oz pack of finely shredded sharp cheddar cheese. (borden works well)
Knead/mix all ingredients together until well blended, then roll into balls just a smudge larger than a quarter in diameter. If thawed, cook for about 19-22 minutes at 375. (or until the cheese looks crisp and the so does the rest of the ball) Usually takes about 22-25 minutes frozen. Makes about 36-40 balls.
Enjoy!
They are super simple, but super delicious... I think people that don't like them have usually had ones that were dry and bland from too much bisquick or doughy cause they weren't cooked long enough.
The key is the cheese/sausage/bisquick ratio along with their size and cooking them the right amount of time.
Ingredients
1 Pound of Hot sausage. (Jimmy dean if ya want)
1 small pack of bisquick (5.5 ounces or about 1 1/3 cup)
1 8 oz pack of finely shredded sharp cheddar cheese. (borden works well)
Knead/mix all ingredients together until well blended, then roll into balls just a smudge larger than a quarter in diameter. If thawed, cook for about 19-22 minutes at 375. (or until the cheese looks crisp and the so does the rest of the ball) Usually takes about 22-25 minutes frozen. Makes about 36-40 balls.
Enjoy!
They are super simple, but super delicious... I think people that don't like them have usually had ones that were dry and bland from too much bisquick or doughy cause they weren't cooked long enough.
This post was edited on 11/29/14 at 10:13 am
7
Posted on 11/29/14 at 3:17 am to NATidefan
You can't use preshredded cheese in "perfect sausage balls", has to be shredded at home. It really does make the difference. My grammas recipe is the same as this except she adds a little pinch of mustard powder and it adds the perfect little zip. Then dip in mustard oooweeee. That's the holidays for me right there.
Posted on 11/29/14 at 4:09 am to NATidefan
How are these best cooked? I mean, bake, pan fry, deep fry?
Posted on 11/29/14 at 7:25 am to NATidefan
I forgot all about sausage balls until Thursday night when they garnished a nice appetizer spread. These sausage balls were as blame as could be. I then realized why I had forgotten all about sausage balls.
Posted on 11/29/14 at 7:43 am to NATidefan
I love Sausage balls, but the key is getting em still warm, gotta go sharp cheddar too 
Posted on 11/29/14 at 8:49 am to NATidefan
My mom has made them for thanksgiving and Christmas mornings my whole life, still one of my favorite things about the holidays, now that we host Christmas at my house she does them and packs them over.
Posted on 11/29/14 at 9:36 am to NATidefan
My wife uses a recipe from allrecipes.com that is always a hit. It uses another 2/3 cup of Bisquick than your formula, and twice the cheese.
Pre-shredded cheese is usually coated in a starch to keep the pieces from sticking together. That coating can keep it from melting as well as cheese you shred yourself.
Ingredients:
1 pound ground pork sausage
2 cups biscuit baking mix
1 pound sharp Cheddar cheese,
shredded
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.
3. Bake for 20 to 25 minutes, until golden brown and sausage is cooked through.
Pre-shredded cheese is usually coated in a starch to keep the pieces from sticking together. That coating can keep it from melting as well as cheese you shred yourself.
Ingredients:
1 pound ground pork sausage
2 cups biscuit baking mix
1 pound sharp Cheddar cheese,
shredded
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.
3. Bake for 20 to 25 minutes, until golden brown and sausage is cooked through.
Posted on 11/29/14 at 9:43 am to Twenty 49
Home shredded cheese is probably a bit better, but mine turn out really well. The shredded Borden cheese usually isn't all starch coated.
I used to just guesstimate when making them like my mom would. I always said hers turned out better cause they had less bisquick and that's cause she was lazy and didn't want to have to knead them as much.
I kinded ended up with this recipe cause people kept asking how I made them, and I didn't have a good ratio amount to tell them. This recipe works well cause it uses store bought packing sizes. No measuring, just dump and mix.
Of course if you added more cheese you could probably add more bisquick, but I'd rather have more sausage.
Cooking some tomorrow and will take pics of the finished product.
I used to just guesstimate when making them like my mom would. I always said hers turned out better cause they had less bisquick and that's cause she was lazy and didn't want to have to knead them as much.
I kinded ended up with this recipe cause people kept asking how I made them, and I didn't have a good ratio amount to tell them. This recipe works well cause it uses store bought packing sizes. No measuring, just dump and mix.
Of course if you added more cheese you could probably add more bisquick, but I'd rather have more sausage.
Cooking some tomorrow and will take pics of the finished product.
This post was edited on 11/29/14 at 10:02 am
Posted on 11/29/14 at 9:46 am to pongze
I've never had them any way but baked, frying would make them too greasy IMO.
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