Anyone Here Ever Made Sausage Balls?

[scoutsmom99]

I would like to try my hand at making sausage balls tonight for an appetizer and I have seen a few recipes, but my question is do I need to brown the sausage before I mix it with the cheese and bisquick or do I just mix it raw with the cheese and bisquick?

 

[kbkids]

I would like to try my hand at making sausage balls tonight for an appetizer and I have seen a few recipes, but my question is do I need to brown the sausage before I mix it with the cheese and bisquick or do I just mix it raw with the cheese and bisquick?

Don't brown it - mix it raw. And if you've got a baking stone, use it. It makes a world of difference in mine!!

 

[becjlek]

I make them a lot. We love them. Do not brown the sausage first. Just mix up everything with your hands and then bake in the oven. Now I am in the mood for them too!

 

[kendall]

I've never heard of sausage balls - do you use regular loose breakfast sausage or italian sausage (or other)? Is this served hot? Have the recipe handy?

 

[scoutsmom99]

Thank-you very much kbkids and becjlek!

kbkids- Like a Pamperd Chef baking stone? Does it matter if I have never used it before? I remember them saying something about the first few times to do something really fatty so the stone kinda "breaks in"

kendall- This is my first attempt I got the recipe here on the dis (not sure whose it was as I found it awhile ago):

Sausage Balls
1 lb bulk breakfast sausage (hot or mild)
2 cups grated sharp cheddar
3 cups Bisquik

Mix all ingredients together (best and only way is by using your hands). Roll into 1 inch balls and bake for 15 min at 350. Best served warm. These can be frozen before or after they're baked.

 

[kbkids]

Thank-you very much kbkids and becjlek!

kbkids- Like a Pamperd Chef baking stone? Does it matter if I have never used it before? I remember them saying something about the first few times to do something really fatty so the stone kinda "breaks in"


Sausage Balls
1 lb bulk breakfast sausage (hot or mild)
2 cups grated sharp cheddar
3 cups Bisquik

Mix all ingredients together (best and only way is by using your hands). Roll into 1 inch balls and bake for 15 min at 350. Best served warm. These can be frozen before or after they're baked.

Yes, the Pampered Chef baking stone. It will be fine for a first time use.

That's similar to my recipe, but I only use 2 cups of Bisquick so it's not too doughy. Additionally, I will mix it all together - you'll find that it will be a little dry - so I add literally just a tad of milk - mix again - add more if needed, etc. Just enough so everything sticks together without being too sticky. And mine cook 20-30 minutes - check them at 20 minutes.

 

[powellrj]

I have made this before and they never seem to turn out right. I have everything I need to make them with, so I may try them again tonight.

 

[kbkids]

I've never heard of sausage balls - do you use regular loose breakfast sausage or italian sausage (or other)? Is this served hot? Have the recipe handy?

Jimmy Dean - - the bulk sausage - I usually use spicy. And they're good hot or cold. I like them best at room temperature.

 

[scoutsmom99]

Yes, the Pampered Chef baking stone. It will be fine for a first time use.

That's similar to my recipe, but I only use 2 cups of Bisquick so it's not too doughy. Additionally, I will mix it all together - you'll find that it will be a little dry - so I add literally just a tad of milk - mix again - add more if needed, etc. Just enough so everything sticks together without being too sticky. And mine cook 20-30 minutes - check them at 20 minutes.

Thank-you for all of your tips...I thought that seemed like a lot of bisquick. Any idea on how much a whole batch will yield?

 

[kbkids]

Thank-you for all of your tips...I thought that seemed like a lot of bisquick. Any idea on how much a whole batch will yield?

Um, I use my Pampered Chef bar pan (cookie sheet size) twice - maybe 50?? I'm guessing.

 

[Cantw8]

Sorry, nothing to add, I'm just giggling at the title.....I'm soooooo immature

 

[scoutsmom99]

Um, I use my Pampered Chef bar pan (cookie sheet size) twice - maybe 50?? I'm guessing.

Thanks again

Sorry, nothing to add, I'm just giggling at the title.....I'm soooooo immature

 

[Kim in TN]

Sausage Balls YUM
The baking stone works great but make sure it has sides, the grease from the uncooked sausage runs.... don't ask how I know that

 

[ClarabelleCowFan]

Oh PLEASE send me some. Love them!

 

[WDWAurora]

Definitely cut the Bisquick. I made that recipe for a scrapbook night and it was much too doughy. Edible, but needed less.

 

[cyndibelle]

Thank-you very much kbkids and becjlek!

kbkids- Like a Pamperd Chef baking stone? Does it matter if I have never used it before? I remember them saying something about the first few times to do something really fatty so the stone kinda "breaks in"

kendall- This is my first attempt I got the recipe here on the dis (not sure whose it was as I found it awhile ago):

Sausage Balls
1 lb bulk breakfast sausage (hot or mild)
2 cups grated sharp cheddar
3 cups Bisquik

Mix all ingredients together (best and only way is by using your hands). Roll into 1 inch balls and bake for 15 min at 350. Best served warm. These can be frozen before or after they're baked.

you can use cheese whiz too instead of grated cheese..

 

[kbkids]

I would like to try my hand at making sausage balls tonight for an appetizer and I have seen a few recipes, but my question is do I need to brown the sausage before I mix it with the cheese and bisquick or do I just mix it raw with the cheese and bisquick?

So, how did they turn out??