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re: Any use for breakfast sausage outside of breakfast?
Posted on 9/10/20 at 11:16 am to TU Rob
Posted on 9/10/20 at 11:16 am to TU Rob
quote:
Make these quite often. 1 lb of sausage, a couple of cups of shredded cheese and a couple cups of bisquick is what I go with. I use my kitchenaid mixer to combine all the ingredients, then roll it into balls and bake around 375 until done. Usually less than 20 minutes. Sometimes it takes a little longer, but right around 15-20 minutes.
Man. Anyone find these come out tasting like they need seasoning or butter or something? I think its the Bisquick because I made biscuits with boudin and pepper jack this past weekend and had the same issue I have when I do sausage.
I think next time I'm going to load the dough with a lot of seasoning to see if it helps. Maybe I should have been doing that all along
3
Posted on 9/10/20 at 11:21 am to LouisianaLady
quote:
Man. Anyone find these come out tasting like they need seasoning or butter or something? I think its the Bisquick because I made biscuits with boudin and pepper jack this past weekend and had the same issue I have when I do sausage.
I think next time I'm going to load the dough with a lot of seasoning to see if it helps. Maybe I should have been doing that all along
I always use hot sausage and never add any seasoning. Sometimes if I have buttermilk on hand, I will mix the shredded cheese and sausage together first, then mix some buttermilk in with the bisquick until it is slightly crumbly, and then put the cheese and sausage back in and mix it all together.
Posted on 9/10/20 at 12:54 pm to LouisianaLady
Use sharp cheddar and grate your own. Much better than that waxy stuff. Also, I use 1.5 cups of bisquick and they have more flavor, less biscuit.
Posted on 9/10/20 at 2:49 pm to LouisianaLady
quote:
Man. Anyone find these come out tasting like they need seasoning or butter or something? I think its the Bisquick because I made biscuits with boudin and pepper jack this past weekend and had the same issue I have when I do sausage.
Key is to go real light on the bisquick and use cheap(fatty) hot sausage.
I use 1 pound of sausage, 1 cup of bisquick, and 1 8 ounce pack if shredded cheese.
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