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Sausage Balls Assistance Needed
Posted on 12/30/16 at 12:32 pm
Posted on 12/30/16 at 12:32 pm
I've said many times I'm not a baker and apparently, I may be worse than I thought.
Wanted to make the simple sausage balls for the game tomorrow. As simple as they are, people eat the heck out of those things and I like a good sausage ball.
So, I decided I wanted to try a recipe with cream cheese as the reviews say they are more moist etc... One problem with sausage balls are that some are too dry in spite of the pork sausage. So, I make up the mixture which was:
2 lbs of pork
2 8 oz packs of cream cheese
8 oz freshly grated cheddar
2 1/2 cups biscuit mix
Baked a few at 400 as instructed. The bottoms got extremely dark, too dark, before the tops were browned. So, I baked a few at 350. Better result, but still the tops weren't quite browned and had to be baked longer which caused a bottom which was too brown. Tried at 375, not much better. Made a few patties and turned them to keep the bottom from browning too much. Worked better, but a pain. Thought about adding more biscuit mix. The recipes are all over the place on amounts of ingredients. Too much mix makes them so dry.
Any suggestions for my little old fashioned sausage balls?
Wanted to make the simple sausage balls for the game tomorrow. As simple as they are, people eat the heck out of those things and I like a good sausage ball.
So, I decided I wanted to try a recipe with cream cheese as the reviews say they are more moist etc... One problem with sausage balls are that some are too dry in spite of the pork sausage. So, I make up the mixture which was:
2 lbs of pork
2 8 oz packs of cream cheese
8 oz freshly grated cheddar
2 1/2 cups biscuit mix
Baked a few at 400 as instructed. The bottoms got extremely dark, too dark, before the tops were browned. So, I baked a few at 350. Better result, but still the tops weren't quite browned and had to be baked longer which caused a bottom which was too brown. Tried at 375, not much better. Made a few patties and turned them to keep the bottom from browning too much. Worked better, but a pain. Thought about adding more biscuit mix. The recipes are all over the place on amounts of ingredients. Too much mix makes them so dry.
Any suggestions for my little old fashioned sausage balls?
10
Posted on 12/30/16 at 12:42 pm to Gris Gris
I always only make them with the jimmy dean hot pork sausage, kraft shredded cheese and bisquick. They're all gone within 20 minutes. If it ain't broke don't fix it 
. This is one of my favorite holiday "traditions".
. This is one of my favorite holiday "traditions".
Posted on 12/30/16 at 12:47 pm to Gris Gris
Where in the oven is your rack positioned?
Posted on 12/30/16 at 1:05 pm to BigDropper
quote:
Where in the oven is your rack positioned?
In the middle, but I moved it up a notch one time. Didn't make a lot of difference, but I think I was still cooking them at 400 at that time.
Posted on 12/30/16 at 1:07 pm to lsugrad35
quote:
I always only make them with the jimmy dean hot pork sausage, kraft shredded cheese and bisquick. They're all gone within 20 minutes. If it ain't broke don't fix it . This is one of my favorite holiday "traditions".
What measurements do you use? I used Jimmy Dean. I grate my own cheese. I don't care for the pre-grated with that powder on it. Fresh grated melts better in my experience. Used Bisquick this time. Sometimes, these things are so dry and don't have as much pork flavor. Mine definitely have more flavor...just browning on the bottom too much before they are done.
Posted on 12/30/16 at 1:19 pm to Gris Gris
I never have a problem with browning. They crumble a bit, but don't taste dry by any means. My recipe:
1lb Jimmy Dean Hot pork
1/2lb mild cheddar - Kraft shredded
3 cups bisquick
20 minutes at 350
They are a bitch to mix though. It's like you can't seem to get all of the bisquick to mix in.
1lb Jimmy Dean Hot pork
1/2lb mild cheddar - Kraft shredded
3 cups bisquick
20 minutes at 350
They are a bitch to mix though. It's like you can't seem to get all of the bisquick to mix in.
Posted on 12/30/16 at 1:25 pm to Gris Gris
Made them from scratch for Christmas. Used this recipe with Iverstine Farms breakfast sausage and grated my own sharp cheddar. Baked for 25 minutes at 375 and came out perfect.
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons salt
3 tablespoons shortening
1 pound breakfast sausage
4 cups shredded sharp cheddar cheese
¾ cup milk
1 teaspoon black pepper
1 teaspoon granulated garlic
½ teaspoon dried rosemary leaves, crushed
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons salt
3 tablespoons shortening
1 pound breakfast sausage
4 cups shredded sharp cheddar cheese
¾ cup milk
1 teaspoon black pepper
1 teaspoon granulated garlic
½ teaspoon dried rosemary leaves, crushed
Posted on 12/30/16 at 1:36 pm to BMoney
Y'all are using a lot more dry ingredients than my recipe calls for. Maybe the grease is causing the issue, but I definitely don't want them dry.
I mix with my hands, but I wear disposable gloves to do it which is much easier.
I mix with my hands, but I wear disposable gloves to do it which is much easier.
Posted on 12/30/16 at 1:49 pm to Gris Gris
quote:
Y'all are using a lot more dry ingredients than my recipe calls for. Maybe the grease is causing the issue, but I definitely don't want them dry. I mix with my hands, but I wear disposable gloves to do it which is much easier.
These certainly didn't come out dry. It's a tried and true recipe. The shortening and milk makes a difference, and 4 cups of cheese is plenty.
Posted on 12/30/16 at 1:52 pm to BMoney
That makes sense. Forgot about the shortening and the milk.
Posted on 12/30/16 at 4:21 pm to Gris Gris
I use the same recipe except I make it in 1/2 batches, easier to mix
1lb sausage
1 block cream cheese
1 cup bisquick
6oz freshly shredded sharp cheddar
The original recipe calls for 1 1/4 cup bisquick but I found that a lil much. I also like to grate my own cheese instead of buying the packaged shredded stuff. I lay them on parchment paper& bake at 400 for about 20 minutes. The darkness on the bottoms is almost impossible to avoid but I don't find it gives the cheese ball a burnt taste. I made about 150 forChristmas Eve, dark bottom, & no one seemed to mind.
1lb sausage
1 block cream cheese
1 cup bisquick
6oz freshly shredded sharp cheddar
The original recipe calls for 1 1/4 cup bisquick but I found that a lil much. I also like to grate my own cheese instead of buying the packaged shredded stuff. I lay them on parchment paper& bake at 400 for about 20 minutes. The darkness on the bottoms is almost impossible to avoid but I don't find it gives the cheese ball a burnt taste. I made about 150 forChristmas Eve, dark bottom, & no one seemed to mind.
This post was edited on 12/30/16 at 10:28 pm
Posted on 12/30/16 at 4:32 pm to TIGERFANZZ
Yep, that's the recipe. I didn't find the biscuit mix amount to be too much. They are pretty "meaty". Glad to know I didn't do anything wrong in the mixing, but mine were dark on the bottom to the point of being too dark in flavor. Maybe the parchment will work better. Thanks for commenting.
Posted on 12/30/16 at 5:14 pm to Gris Gris
My mom has made them forever and just does it by feel when mixing the sausage cheese and biscuit mix, she found over the years that putting a cup of water next to her and keeping her fingers from getting dry helped a lot.
We bake them at 350 on convect and line the pan with parchment paper and just watch until they look done.
Hopefully you can figure it out, my mom only makes them on thanksgiving and Christmas mornings and it's something I look forward to all year
Edit for typo
We bake them at 350 on convect and line the pan with parchment paper and just watch until they look done.
Hopefully you can figure it out, my mom only makes them on thanksgiving and Christmas mornings and it's something I look forward to all year
Edit for typo
This post was edited on 12/30/16 at 5:15 pm
Posted on 12/30/16 at 6:07 pm to Gris Gris
OMG, you overdid it.
1# Jimmy Dean Hot
1# Sharp Cheddar shredded (shred your own and avoid the sawdust in the already shredded bags)
2 1/2 cups Bisquick
Helps if you shred the cheese and let that and the sausage come to room temp before combining. Knead everything together by hand
Roll into balls about 3" in diameter-space out on cookie sheet (they expand only slightly
20 minutes at 375. Every oven I've had cooks them slightly differently
1# Jimmy Dean Hot
1# Sharp Cheddar shredded (shred your own and avoid the sawdust in the already shredded bags)
2 1/2 cups Bisquick
Helps if you shred the cheese and let that and the sausage come to room temp before combining. Knead everything together by hand
Roll into balls about 3" in diameter-space out on cookie sheet (they expand only slightly
20 minutes at 375. Every oven I've had cooks them slightly differently
Posted on 12/30/16 at 6:08 pm to lsugrad35
Double your cheese
Posted on 12/30/16 at 6:30 pm to Icansee4miles
R
quote:
oll into balls about 3" in diameter-space out on cookie sheet
A tennis ball is 2.7 inches in dia. So your sausage balls are as big or bigger than a tennis ball???
Daaaaayum!!!!
Posted on 12/30/16 at 6:38 pm to LSU Tiger Bob
Yeah you are correct. More like an inch to an inch and a half (had to look at a ruler). Too much lying to women about length and girth (or gerth if you're Peej)
Posted on 12/30/16 at 7:13 pm to Icansee4miles
quote:
Yeah you are correct. More like an inch to an inch and a half (had to look at a ruler). Too much lying to women about length and girth (or gerth if you're Peej)
Posted on 12/30/16 at 7:22 pm to Gris Gris
Old recipe we've used for years.
3 Cups baking mix
12 oz. Grate your own pepper jack
2 lbs hot sausage.
Cook sausage a little, but don't brown. Pour off most of the fat but not all. Mix. form balls. bake at 350* for 15 minutes. These will not be real brown on top. Bottoms just a little. baked on a SS cookie sheet pan.
Hold together well...Not dry...a few might crumble a little.
Sounds like you may have been baking too hot? Too long? Check oven temperature with thermometer.
Have Fun!
3 Cups baking mix
12 oz. Grate your own pepper jack
2 lbs hot sausage.
Cook sausage a little, but don't brown. Pour off most of the fat but not all. Mix. form balls. bake at 350* for 15 minutes. These will not be real brown on top. Bottoms just a little. baked on a SS cookie sheet pan.
Hold together well...Not dry...a few might crumble a little.
Sounds like you may have been baking too hot? Too long? Check oven temperature with thermometer.
Have Fun!
Posted on 12/30/16 at 7:31 pm to Gris Gris
Tell us when they will be out of the oven and I'll be over.
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