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.
Dijonnaise Sauce: 1/4 cup mayo, 1 tbsp. Dijon mustard, 2 tsp. honey
Makes about sixty 1-inch balls.
Recipe by cookingwithauntjuju.com
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.
Recipe by cookingwithauntjuju.com
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.
Recipe by cookingwithauntjuju.com