Sausage Balls Recipe - Food.com (2024)

178

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1. If I want to make these in advance, can I freeze them and if so, do I bake them first then freeze or freeze them unbaked? Then to make them do I bake them from frozen or do I thaw them first then bake them? Thanks

   lgumzar

2. Do you mix the bisquick mix with water or are you just using the powder?

   bowers282003

3. What can you use in a substitute for bisquick?

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   Carolyn P.

4. Can these , or has anyone , made this recipe with wildgame, ground venison burger mixed with ground pork ? Thanks

   bearslayerdan

5. What if the sausage and cheese aren’t room temperature? I’m supposed to be making them now, and I didn’t know about the room temperature part.

   Katy M.

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Reviews

1. Been making these for 25 years. TIP:To avoid being too dry make sure all ingredients are at room temperature and mix sausage and biscuit mix first then add the cheese. I serve 2 different dipping sauces for everyone to choose from: #1: 1/2C peach or apricot preserves mixed with 1/2C Sweet Baby Ray's BBQ sauce. <br/>#2: 1 (8 ounce) can jellied cranberry sauce, 3/4 cup chili sauce, 1 tablespoon brown sugar, 1 1/2 teaspoons lemon juice heated over medium heat til all is blended. Yummmmmmm

   Maggie Joe

2. Wonderful and easy to make!

   Vickie McCarthy

3. See Also

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   These were super but I had some problems with mine being so dry they wouldn't stick together... I was going to add more cheese but added some cranberry jelly instead. They were delicious and people kept asking about the secret ingredient! I'll plan to add the jelly next time! (I used probably 2 tbsp of jelly) Thanks for the recipe!

   BayLeigh Ann

4. I have made these many times. I usually use Jimmy Dean Hot sausage and only about 1 to 1 1/2 cups bisquik. They turn out great and are always a crowd pleaser. I also make a mustard dip for them. I use dijon mustard, some vinegar, some sugar and an egg yolk. Mix in a sausepan for a few minutes until well blended and sugar is dissolved. Tastes great with the sausage balls!

   Marguerite214

5. I've made these for 35 years. The problem with the dry dough is that the original recipe, which is 35 years or more old, used sausage that had higher fat content and the cheese we used back then, was grated by hand. Pre- packaged shredded cheese is coated with something that keeps the cheese from sticking together and it doesn't come together as well or melt as well. So the "gold old days" recipe, while identical to this one, had different quality to the ingredients. Today's pork sausage has less fat and most of us buy the pre-packaged shredded cheese. I found adding a little milk helps this recipe as it is too dry. Also add some garlic powder. It is really a crowd favorite.

   bloodhound

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Tweaks

1. This is probably a very good recipe. I’ve been making these for 45 years now. I use two 8oz shredded sharp cheddar, 1/2 cup bisquick and 1/2 cup flour, along with 1 lb mild sausage. Absolutely wonderful!

   Ruth Ann H.

2. I did use 4 cheese blend and for some nice heat, I used 1/2 tsp. Ghost Pepper. It's enough heat to make you say that they are warm but, it won't run you out of the house either.

   Scott O.

3. 1 and 1/2 cup Bisquick, 16 ounces extra sharp cheddar, 1 pound sage sausage works best for me.

   Denise G.

4. These were super but I had some problems with mine being so dry they wouldn't stick together... I was going to add more cheese but added some cranberry jelly instead. They were delicious and people kept asking about the secret ingredient! I'll plan to add the jelly next time! (I used probably 2 tbsp of jelly) Thanks for the recipe!

   BayLeigh Ann

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