Since the Super Bowl is coming up on Sunday, and I know everyone in the family and many friends will likely be asking me if I’m making sausage balls for any sort of party, I’ve decided to let out my “secret recipe” which actually can probably be found on the Bisquick box.
Kevin’s famous sausage ball recipe:
Note: These can be frozen but are best eaten fresh
Ingredients:
Bisquick (2 cups)
Sharp Cheddar Cheese, shredded (2 cup zip lock bag from the store works fine, other cheeses can be substituted)
1 package of sausage (sausage patties are not what you want here, but the round tube of sausage.)
A quick note about cheese and sausage: the better quality cheese and sausage you buy, the better results you will have. I find the most popular of my batches of sausage balls are made with Jimmy Dean brand Maple flavored sausage. For vegetarians out there, you need to go find Gimme Lean beet sausage. It works the best and actually doesn’t taste so bad. Hunters out there looking to use some of the venison in the freezer can use a half-half mixture of venison and pork sausage.
a half teaspoon of the following: salt, sugar
two teaspoons of pepper (or to taste.)
Instructions:
1) Preheat oven to 350 degrees Fahrenheit
2) mix salt, sugar, pepper and Bisquick in a large bowl. Ensure dry ingredients are well-mixed.
3) add sausage and cheese to dry ingredients, mixing and forming into dough with the hands.
Pause here for a moment, this is important. DO NOT, I repeat, DO NOT USE A FOOD PROCESSOR FOR THIS NEXT STEP. The dough mixes better and doesn’t stick to the hands as much when rolling into ball form when mixed by hand.
4) roll mixed dough into half-inch sized balls, place two inches apart on cookie sheet.
5) Bake for 20-25 minutes or until golden brown on the top. (Vegetarians, don’t bake for more than 20 minutes)
6) Remove from baking pan a minute after removing from oven, place on paper towels to drain grease. Serve warm.
Mixture should make between 40 to 50 sausage balls per batch.
