efrigerate until the sausage balls are ready to serve.
Sausage balls: in a
Let cheese and sausage warm to room temperature.
Add Bisquick, red pepper and parsley.
Mix with hands thoroughly. Roll into inch size balls.
Bake on a greased cookie sheet at 375\u00b0 for 15 minutes.
Can be frozen.
Mix cheese and sausage together and mix with Bisquick.
Shape into balls.
Bake about 15 minutes at 400\u00b0.
essy).
Add Cheese Whiz.
Mix butter and Cheese Whiz together with a
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.
tir in 1 jar of Cheese Whiz until desired consistency is achieved
Blend Cheese Whiz, milk, water, and soup.
Heat until smooth.
Place vegetables in greased casserole dish.
Sprinkle uncooked rice and onion flakes over vegetables.
Pour sauce over all.
Bake covered for 45 minutes at 350\u00b0F.
If desired, you can double the vegetables but use the same amount of other ingredients.
Cream sausage and Cheese Whiz together.
Add Bisquick and milk and mix thoroughly.
Form into small balls.
Work cheese and sausage with hand until well mixed. Add flour and milk. Mix well. Make into small balls. Bake at 350 to 375 degrees until done.
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.
Mix all together and form into small balls (about walnut size).
Lay on cookie sheet covered with wax paper to FREEZE separately. (Then put in plastic bag to store in freezer until ready to use.) Place frozen balls on ungreased pan. Bake 400 degrees 15-20 minutes.
Great snack...breakfast or anytime!
Makes approximately 48 balls.
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.
Crumble, brown and drain sausage after cooked.
Mix all ingredients together well.
Roll into balls and place on ungreased cookie sheets.
Bake at 400\u00b0 for 13 minutes.
Microwave the smoked sausage for 3-4 minutes.
Cube the cream cheese in small cubes for better melting.
Combine the cream cheese cubes, the cheese whiz, and the rotel in the crock pot, mixing thoroughly.
Add the sausage and mix well.
Cook for thirty minutes in crock pot on high until everything is well heated.
Stir often to avoid the edges burning.
Preheat oven to 325 degrees F (165 degrees C).
In a bowl, mix pork sausage, cheese sauce and biscuit mix together. It's easiest to do with the hands.
Form mixture into round, walnut size pieces and place on a cookie sheet. Bake for 15 minutes.
Mix and shape meat mixture into small balls.
Place all other ingredients, except cheese whiz, in soup pot, along with uncooked meat balls.
Stir gently and bring to boil.
Cover and simmer for about two hours or until vegetables are tender.
Add cheese whiz, stirring gently until blended.
Allow cheese and sausage to reach room temperature.
Remove the sausage meat from the casings and
Combine all ingredients.
Mix until well blended.
Shape into balls.
Place on lightly greased cookie sheet and bake at 350\u00b0 for 15 to 20 minutes or until golden brown.