Sausage Cheese Balls

This is an AWESOME recipe which is now going to be incorporated in my dinner parties. I made this for a breakfast on-the-go as we were tailgating to the Bills games.

This recipe is easily tweaked to get the consistency of the “balls” which you would like. I made them according to the recipe and my first batch came out very meaty and smaller balls.. (photo above) Then I added more bisquick and cheese and they came out larger and more texture, (photo below) so I would definitely make them this way.
I love them warm dipped in some ketchup (but I love ketshup) You can make a batch and freeze it up, then throw it in a crock-pot with Country sweet. I would also experiment with a worshechire-ketchup type sauce or a honey-mustardy sauce.. So they’re definitely versatile!


Ingredients: (makes 3 dozen)

  • ~2 LB Sausage, Venison Sausage
  • 3 cups shredded cheese
  • 2.5 cups Bisquick
  • 1 small onion, chopped
  • 1 tsp garlic powder, t.t.
  • 1 TBsp crushed red pepper
  • 1 tsp Chili powder
  • Salt-n-pep

Steps:

  1. Preheat oven to 375F
  2. Mix all ingredients in a large bowl
  3. Form into 1 inch balls (this is where you could freeze them for later use)
  4. Place on ungreased baking sheet
  5. Cook 15-20 mins until golden brown and cooked
  6. For firmer texture add more Bisquick and cheese.

Note: This recipe incorporated the added Cheese and Bisquick but feel free to add even more if desired.

Also, freeze uncooked to use at a later date, but freeze cooked to use within a few days in a crock-pot

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