Mix all ingredients well.
Roll into 60-70 sausage balls.
Bake at 400* for 13-15 minutes.
1 Point per sausage ball.
ngredients have come together. This recipe does not call for any
Defrost sausage.
Mix sausage, bisquick, shredded cheese and essence well.
form into balls.
bake in 350 oven 15 minutes or until golden brown.
*You may add more essence according to taste.
If you want a really hot sausage ball, use hot sausage and add essence as desired.
Drain browned sausage.
Mix in Bisquick.
Melt Cheddar cheese and add buttermilk.
Mix into one big ball.
Form into small balls.
Place on ungreased pan and bake at 350\u00b0 for 12 to 18 minutes or until golden brown.
ands to firmly form golf ball-sized meatballs (I got 12
Mix desired amount of Bisquick and milk until just moistened (almost pasty).
Add handful of chopped jalapenos (depending on how spicy you like it).
Add shredded cheese and the browned sausage (crumbled).
Roll into balls (1 teaspoon or so big).
You may need to add more Bisquick if too pasty.
Bake at 350\u00b0 until golden.
owl mix the Bisquick baking mix with uncooked sausage meat, parsley, garlic
Melt cheese in a double boiler; add sausage and mix well. Pour into a large mixing bowl; add Bisquick (mix well with hands if needed).
Roll into small balls (3/4-inch diameter).
Bake at 350\u00b0 for 15 to 20 minutes.
Serves 12.
Grate cheese with large side of grater.
Mix cheese and sausage.
Add Bisquick and mix well.
Mixing with hand is best. Roll into small balls and bake on cookie sheet at 350\u00b0 until slightly brown.
Grate cheese and allow to soften.
Mix all ingredients well with hands.
Shape into small balls.
Bake 15 to 20 minutes at 350\u00b0.
For a sausage ball with a less smooth appearance but more \"sausage taste\", use only 2 cups Bisquick.
ver medium heat. Brown the sausage patties for 3 to 4
Mix Bisquick and sausage.
Add melted cheese and mix well. Form into tiny balls and freeze.
Take from freezer, as needed, and bake at 400\u00b0 for 10 to 15 minutes.
Yield:
150 balls or more, depending on size.
Preheat Oven to 375*.
Using your hands, mix all ingredients until thoroughly combined, and roll into Half Dollar size balls.
Place Sausage Balls on a nonstick cookie sheet and bake for 15-18 minute
Do Not Over Bake.
These balls can be frozen for 30 days and still taste great!
rap and refrigerate until the sausage balls are ready to serve
In a large saucepan place the apple jelly and mustard. Heat through until the apple jelly is liquid and stir to mix.
Mix both sausages together and shape into bite-sized balls.
Drop carefully into the jelly/mustard mixture.
Bring to a boil and cook for 30-35 minutes, stirring frequently.
Test a sausage ball by splitting in two to see if done.
When finished the sausage balls will have a glaze.
Remove from the sauce to a plate and serve with toothpicks.
If you like you may make additional sauce for dipping.
Fry sausage, drain grease and let cool.
Grate Cheddar cheese and mix with cooled sausage.
Add Bisquick mix, using water as needed to make thick consistency to form into balls.
Shape mixture into 1-inch balls.
Bake at 400\u00b0 for 10 to 15 minutes.
Let sausage come to room temperature.
Grate cheese and let come to room temperature.
Mix sausage, cheese and Bisquick together.
Roll into balls the size of walnuts.
Place on cookie sheet and refrigerate or freeze.
After frozen, put in a plastic bag.
Bake at 350\u00b0 for 20 to 25 minutes.
Keeps for 2 months. Yields approximately 53 balls.
Let sausage stand until room temperature.
Grate cheese and mix with sausage.
Mix Bisquick with cheese and sausage.
Drop from spoonfuls and bake at 350\u00b0 for 15 minutes or until brown.
Brown sausage and drain.
Mix cheese, sausage, water and Bisquick together.
Roll into medium balls.
Bake at 400\u00b0 for 10 to 15 minutes.
Makes 50 puffs.
Mix uncooked sausage, cheese and Bisquick together.
Mix it up really good, then start rolling out your sausage balls.
Bake at 350\u00b0 for about 15 to 20 minutes.
Roll out medium-size sausage balls.