aking sheets well with butter or coat with cooking spray.
Take your sausage out of the casing.
Melt cheese in double boiler.
Pinch sausage and mix with flour.
Make into small balls.
Bake 15 minutes at 350\u00b0. Toothpicks are optional.
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.
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.
Place spicy ground pork sausage, onion and dried beef in
arge bowl the flour, curry, paprika, salt and cheese. With pastry blender
Mix all the ingredients together.
Shape into small, bite size balls.
Place on ungreased cookie sheet.
Cook at 350\u00b0 for about 10 minutes.
Recipe makes about 72 bite size balls.
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.
Gradually, with fingers, work flour into sausage.
When all flour has been well mixed with sausage, gradually work cheese into mixture.
(If desired, sprinkle a few drops of Tabasco sauce into mixture.)
Roll into balls about 1 inch.
Place on greased baking pan and chill about 1 hour.
Bake in 400\u00b0 oven until golden brown. Place on paper towels to get rid of excess drippings.
Makes 4 to 5 dozen.
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.
Grate cheese and allow to soften.
Mix all ingredients well with hands.
Shape into small balls.
Bake 15 to 20 minutes at 350\u00b0.
Bake in a cast-iron skillet that has been greased and sprinkled with flour.
(It will not stick.) Makes 60 to 90 balls. Can be frozen until ready to use.
May take a few more minutes baking time.
Mix all ingredients well.
Roll into 60-70 sausage balls.
Bake at 400* for 13-15 minutes.
1 Point per sausage ball.
Mix dry ingredients and shortening with knives or pastry blender.
(This mixture can be stored in a covered container and used later.)
Add sausage and cheese to flour mixture; work up real well.
Mixture will be real stiff.
Roll into marble size balls.
Bake in a 300\u00b0 oven for 30 minutes, or until they are golden brown.
Combine salt, sausage, pork and rice; shape into 1-inch balls. Brown balls gradually in skillet.
Add 1 cup water; simmer for about 1 hour or until water has evaporated.
Remove balls from skillet; blend flour into pan drippings.
Stir in milk and spices gradually.
Cook over low heat, stirring constantly, until thickened.
Return sausage balls to skillet; heat through.
Sausage Balls.
Preheat the oven to
Make Stove Top stuffing as per package directions and set aside to cool.
In skillet break up sausage and fry until brown (as you would ground meat).
Place on paper towels to drain away fat and allow to cool.
When both stuffing and sausage are cool, combine in large bowl.
Shape into 1-inch balls.
Place balls on cookie (ungreased) sheet and bake at 350\u00b0 for 15 to 20 minutes. Serve hot or cold with finger foods for snack.
Toothpicks may be placed in sausage balls.
. Spray a baking sheet with vegetable oil cooking spray.
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.
b>sausage, egg, crushed crackers and sage. Separate the mixture into two balls