It’s been getting cooler (except for our random 2 day “heat spell” here in NYC) and for me, that means college football (go SEC!), leaves changing colors, and oh yes, the arrival of fall foods. It’s time for pumpkin, for apple, for cider, and oh yes, sausage balls!
I’ve posted the recipe before as it’s one of my all-time faves, but I realized I actually forgot one of the key ingredients. The other post also didn’t have photos. I’m not sure about you, but it drives me nuts when there’s not a visual to accompany a recipe in a cookbook. Sausage balls are the easiest thing in the world. They might be messy to make, but that’s the most painful part of them. All you need are the four ingredients and a little bit of patience for the mashing process.
Sausage Balls
- 1 pound hot sausage (NYers, Morton Williams has this in the frozen section!)
- 2 cups grated sharp cheddar cheese
- 3 cups Bisquick (biscuit) mix
Allow cheese to come to room temperature. Combine all ingredients (easier done by hand), drizzling milk into the mix ever so slightly just to help moisten it. Add the milk gradually as in the end, it should be completely absorbed into the remaining ingredients.
When you first get started, the Bisquick will still be powdery
You’re done when the powder is more like a paste (as in this photo) and all ingredients are mixed
Shape into one inch balls and place on ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes. Serve immediately or may be frozen for future use. Makes 40-50 balls.
Ready for storage in the freezer!
These are so easy to freeze. The recipe says 40-50 – mine usually comes out more like 35. Rather than cooking after rolling these up, I usually freeze mine off for later use. In freezing, I place them on a cookie sheet and then into the freezer. Once they are solid, I pop them off and into a freezer bag for later use. Honestly no change in end result between freshly mixed and frozen. No one ever has to know… Enjoy!
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