efrigerate until the sausage balls are ready to serve.
Sausage balls: in a
Preheat oven to 350\u00b0.
Using a fork; mix cheese, sausage and biscuit mix.
Shape into balls; place on ungreased baking sheet. Bake 12 to 15 minutes.
Makes 3 to 4 dozen.
With meat at room temperature, mix all ingredients by hand very well.
Pinch off into small balls.
Bake at 375\u00b0 for 15 minutes on middle rack.
Cool.
Store in plastic bag, 25 to a bag, and freeze.
When ready to serve, heat in an oven at 300\u00b0 for 10 minutes.
Do not thaw before heating!
Makes about 125 sausage balls.
In mixing bowl, combine butter, cheese, sausage and seasonings.
Mix in flour.
Shape dough into balls and place on cookie sheet.
Bake 15 to 20 minutes at 350\u00b0.
Serve hot.
Mix sausage ball ingredients well.
Roll into balls about 1-inch in diameter.
Brown on all sides.
Pour off grease.
Mix sauce ingredients; ketchup, vinegar, brown sugar and soy sauce well.
Pour mixture over sausage balls. Turn to cover well.
Simmer for about 30 minutes.
Mix all Tangy Sour Cream Dip ingredients well.
Spear toothpick into hot sausage ball, then dip into tangy sour cream dip.
Mix all ingredients well.
Roll into 60-70 sausage balls.
Bake at 400* for 13-15 minutes.
1 Point per sausage ball.
Mix ingredients well.
Form into small balls.
Bake on ungreased cookie sheet for 20 minutes at 350\u00b0.
Some of the unbaked sausage balls may be frozen, if desired, since recipe makes a large quantity.
Preheat oven to 325\u00b0.
Lightly grease baking sheet.
Put all ingredients in a bowl; knead to mix well (this takes some time). Shape into 1-inch balls; place on baking sheet.
Bake for 25 to 30 minutes, or until brown.
Serve hot.
This recipe will serve a large group.
Sausage balls are a tradition in our family on Christmas Eve.
Place spicy ground pork sausage, onion and dried beef in
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.
Take your sausage out of the casing.
Melt cheese in a double boiler.
Mix Bisquick and sausage. Add melted cheese.
Mix well.
Shape into small balls (1-inch). Bake at 350\u00b0 for 20 to 25 minutes.
Sausage balls will be browned. Yields 4 dozen.
lour, curry, paprika, salt and cheese. With pastry blender or 2
Sausage Balls.
Preheat the oven to
Fry sausage until crisp.
Drain well.
Slice or crumble cheese and melt with water in a double broiler.
Mix well with Bisquick and crumbled sausage.
Roll in small balls and place on cookie sheet.
Preheat oven to 325\u00b0. Bake sausage balls for about 25 minutes.
Have cheese and sausage at room temperature. Mix cheese, sausage and Bisquick together. Make walnut size balls.
Place on ungreased baking sheet. Bake about 15 minutes in a preheated oven at 350\u00b0.
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.
Preheat oven to 325\u00b0. Combine sausage and cheese in bowl; blend well
with hands. Add baking mix; blend well. Roll mixture into marble-sized balls. Place on ungreased baking sheet. Bake 30 minutes or until sausage is no longer pink. Serve hot or at room temperature. (Makes 60 sausage balls.)
Break sausage up into small pieces.
Mix sausage, cheese and Bisquick in large mixing bowl.
Roll out into approximately 1-inch balls and place on cookie sheet.
Bake at 350\u00b0 for about 20 minutes or until golden brown.
Use Dijon mustard to dip sausage balls in.