Sausage Balls Three Ways

This is an old but good do ahead recipe where the sausage balls can be assembled, baked and frozen for later use;  then all you have to do is reheat them.   I knew I must have tried Bisquick with a recipe before I made Bisquick Crescent Rolls!  Everyone likes this type of finger food!  We entertained a lot of business associates of Gene’s, friends and family and I was always looking for a variety of hors d’oeuvres to serve at the many parties we hosted.  These were greatly appreciated by a nephew and his friends this holiday season!  I have made the first two recipes and I just found the third recipe from the Food Network which I thought I would include.

Sausage Balls I

The following ingredients should be at room temperature.

  • 1 lb. Bob Evans Zesty Hot Sausage (comes in a roll)
  • 3 cups original Bisquick
  • 4 cups sharp cheddar cheese, finely grated

Preheat your oven to 375°F.  Combine above ingredients and form into 1-inch balls.   It does take a bit of hand mixing and your warm hands to completely mix so it is like a dough.   Place the balls on a baking sheet sprayed with cooking spray or use parchment paper.

Bake for about 20 minutes or until golden brown.  If desired serve with a dip by combining 1 cup mayonnaise (always Hellmans) and 1 tbsp. yellow mustard.  A nice spicy mustard would be good too.

Makes about sixty 1-inch balls.

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Sausage Balls II

This recipe is a little different as the sausage is first cooked before adding to the rest of the ingredients.  Also milk is added.  The original recipe just called for pork sausage plus 1/2 tsp. smoked paprika and I used zesty hot and no paprika.

  • 1 lb. Bob Evans Zesty Hot Sausage, crumbled up
  • 3 cups Bisquick
  • 1 lb. sharp cheddar cheese (4 cups)
  • 3/4 to 1 cup milk

Preheat the oven to 350°F.  Spray a baking sheet with nonstick spray or use parchment paper.

In a skillet cook the sausage until browned; 10-15 minutes; drain well.  Place in a large bowl and add the Bisquick and cheese.   Stir in enough milk to reach the desired consistency.  Form into 1-inch balls and place on baking sheets.

Bake for about 20 minutes.  Store in refrigerator for up to 3 days or freeze.

Makes about 50 to 60  balls.

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Comment:  The 2 balls are very different; the last one is like a biscuit because of the addition of milk.  The first one is more like an appetizer, good for dipping into a nice mustard or the dip I provided.  The following is the third recipe which I got from the Food Network which I have adapted and is very similar to the second recipe.

Food Network Sausage Balls

  • 1/2 lb. bulk pork sausage
  • 2 cups sharp cheddar, shredded
  • 1/4 cup milk
  • 1-1/2 cups Bisquick
  • 2 tbsp. Mrs. Grass onion soup mix
  • hot red pepper (1/8 tsp. or so)

Mix together the first three ingredients.  Add the Bisquick, onion soup mix and red pepper to taste.  This does take a little work to combine.  Shape into 1-inch balls and place on prepared baking sheets.  Bake 10 to 15 minutes in a preheated 375°F oven until golden brown, turning the balls over at halftime.

With this recipe I probably would use Bob Evans zesty hot sausage and I do like the addition of the onion soup mix.

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