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Started By
Message
re: The Perfect Sausage Balls
Posted on 11/29/14 at 9:36 am to NATidefan
Posted on 11/29/14 at 9:36 am to NATidefan
My wife uses a recipe from allrecipes.com that is always a hit. It uses another 2/3 cup of Bisquick than your formula, and twice the cheese.
Pre-shredded cheese is usually coated in a starch to keep the pieces from sticking together. That coating can keep it from melting as well as cheese you shred yourself.
Ingredients:
1 pound ground pork sausage
2 cups biscuit baking mix
1 pound sharp Cheddar cheese,
shredded
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.
3. Bake for 20 to 25 minutes, until golden brown and sausage is cooked through.
Pre-shredded cheese is usually coated in a starch to keep the pieces from sticking together. That coating can keep it from melting as well as cheese you shred yourself.
Ingredients:
1 pound ground pork sausage
2 cups biscuit baking mix
1 pound sharp Cheddar cheese,
shredded
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.
3. Bake for 20 to 25 minutes, until golden brown and sausage is cooked through.
1
Posted on 11/29/14 at 9:43 am to Twenty 49
Home shredded cheese is probably a bit better, but mine turn out really well. The shredded Borden cheese usually isn't all starch coated.
I used to just guesstimate when making them like my mom would. I always said hers turned out better cause they had less bisquick and that's cause she was lazy and didn't want to have to knead them as much.
I kinded ended up with this recipe cause people kept asking how I made them, and I didn't have a good ratio amount to tell them. This recipe works well cause it uses store bought packing sizes. No measuring, just dump and mix.
Of course if you added more cheese you could probably add more bisquick, but I'd rather have more sausage.
Cooking some tomorrow and will take pics of the finished product.
I used to just guesstimate when making them like my mom would. I always said hers turned out better cause they had less bisquick and that's cause she was lazy and didn't want to have to knead them as much.
I kinded ended up with this recipe cause people kept asking how I made them, and I didn't have a good ratio amount to tell them. This recipe works well cause it uses store bought packing sizes. No measuring, just dump and mix.
Of course if you added more cheese you could probably add more bisquick, but I'd rather have more sausage.
Cooking some tomorrow and will take pics of the finished product.
This post was edited on 11/29/14 at 10:02 am
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