BISQUICK SAUSAGE CHEDDAR BALLS RECIPES

Steps:

• Preheat oven to 350 degrees. Cover a large baking sheet with parchment paper.
• Add the pork sausage and Bisquick baking mix to a large bowl. Using your hands combine it together as much as possible.
• Add the shredded cheddar, milk, Worcestershire sauce, minced onion, minced garlic, and fresh ground black pepper. Using your hands again mix it all together.
• Roll the mixture into golf ball sized balls and place on the prepared baking sheet with about 1 inch space between the balls. Bake for 20-25 minutes or until golden brown and cooked through. For best results serve promptly.
• NOTES Add the milk 1-2 tablespoons at a time until the mixture comes together Finely mince the onion and garlic so the sausage balls roll easily. Use any ground pork sausage or Italian sausage. I like to choose one that is not too lean and one that does not have too much fat. The fat in the sausage gives it flavor but I don’t like them floating in grease. For a flavor variation try adding a little Italian seasoning, Cajun seasoning, or crushed red pepper. The mixture for the balls can be prepped up to 2 days in advance and stored covered in the refrigerator. Or roll them and flash freeze them. Then store them in heavy duty freezer bags and freeze for up to 2 months. Thaw on baking sheet for 20 minutes and bake as directed. I like to use parchment paper for even browning, optimal baking and easy clean up. Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave at a reduced power.

Steps:

• Preheat oven to 350 degrees. Cover a large baking sheet with parchment paper.
• Add the pork sausage and Bisquick baking mix to a large bowl. Using your hands combine it together as much as possible.
• Add the shredded cheddar, milk, Worcestershire sauce, minced onion, minced garlic, and fresh ground black pepper. Using your hands again mix it all together.
• Roll the mixture into golf ball sized balls and place on the prepared baking sheet with about 1 inch space between the balls. Bake for 20-25 minutes or until golden brown and cooked through. For best results serve promptly.
• NOTES Add the milk 1-2 tablespoons at a time until the mixture comes together Finely mince the onion and garlic so the sausage balls roll easily. Use any ground pork sausage or Italian sausage. I like to choose one that is not too lean and one that does not have too much fat. The fat in the sausage gives it flavor but I don’t like them floating in grease. For a flavor variation try adding a little Italian seasoning, Cajun seasoning, or crushed red pepper. The mixture for the balls can be prepped up to 2 days in advance and stored covered in the refrigerator. Or roll them and flash freeze them. Then store them in heavy duty freezer bags and freeze for up to 2 months. Thaw on baking sheet for 20 minutes and bake as directed. I like to use parchment paper for even browning, optimal baking and easy clean up. Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave at a reduced power.