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.
king sheets well with butter or coat with cooking spray.<
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.
Sausage Balls.
Preheat the oven to
In food processor, mix sausage, cheese and Bisquick until well blended.
Form small balls out of mixture.
Bake on ungreased cookie sheet at 350\u00b0 to 400\u00b0 for about 30 minutes, or until brown.
Preheat oven to 350 degrees F. Spray two 24-count mini-muffin tins with non-stick cooking spray. In a large mixing bowl, combine all ingredients. Spoon into mini-muffin pans. Bake in a preheated oven for 20 minutes or until brown. These sausage balls can be made ahead of time. Simply thaw and reheat before serving.
Roll sausage into 100 very small balls using no more than 1
Roll sausage into 1 1/2 to 2-inch balls; bake in oven on broiler pan at 350\u00b0 for 20 minutes.
(This drains the grease as it cooks.)
In crock-pot, melt Velveeta cheese.
Add chopped Ro-Tel tomatoes and cooked sausage balls.
Mix thoroughly and serve with toothpicks.
Combine sausage, beef, salt and pepper.
Make into 1-inch balls.
Brown in shortening; drain and let cool.
Beat eggs and milk together.
Coat sausage balls with mashed potatoes.
Dip in egg mixture and roll in bread crumbs.
Let set 30 minutes. Deep-fry until golden brown.
Cook unpeeled potatoes in boiling, salted water until tender. Drain, cool, peel and slice.
Set aside.
Shape sausage into small balls.
Pour stock into a small saucepan; bring to a boil.
Add sausage balls to boiling stock.
Reduce heat to very low.
Cover and simmer 10 minutes.
Remove from heat; keep warm.
Skim off fat.
Mix together sausage and cheese until well blended. Add bisquick and mix
With sausage and cheese at room temperature, mix well with Bisquick.
Bake at 350\u00b0 for 15 to 20 minutes on ungreased baking sheet.
nd sausage to reach room temperature.
Place in mixing bowl with Bisquick
Mix all ingredients well.
Roll into 60-70 sausage balls.
Bake at 400* for 13-15 minutes.
1 Point per sausage ball.
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.
Crumble and cook sausage; drain well.
Grate cheese and blend with Bisquick; add egg to sausage and blend with Bisquick and cheese.
Knead until soft dough; roll into balls.
You may freeze or cook immediately.
Bake 15 to 20 minutes at 375\u00b0.
Mix Bisquick and sausage well.
Melt cheese and mix with Bisquick and sausage.
Make into small balls.
Freeze on a cookie sheet.
When ready to serve, bake at 350\u00b0 for 10 minutes.
Serve hot.
Let sausage and cheese stand at room temperature before making.
Mix together with Bisquick and sauce.
Form into small balls and place on ungreased pans and bake at 375\u00b0 for 15 minutes. Cool and freeze.
Reheat before serving.
Heat oven to 325\u00b0.
Mix sausage, Bisquick and shredded cheese together and form into 1-inch balls.
Place sausage balls on cookie sheet or flat pan with raised edges.
Cook 20 minutes at 325\u00b0 on one side, turn over and cook until done.
Let sausage set at room temperature until soft.
Mix with Bisquick and cheese.
Roll into small balls.
Place on ungreased cookie sheet.
Cook at 450\u00b0 for 10 minutes or until done.
Serve or place in freezer and warm as needed.