06 January 2012

Christmas Cooking - Sausage and Cheese Balls

It isn't Christmas unless we have sausage/cheddar balls. I love the fact that they freeze well and I can have them again in a couple of weeks with no real work involved at all. I like mine the same way I like a sausage biscuit - with grape jelly. So that's what I do. Growing up, my dad liked mustard with his sausage balls - to each, his own. 

Sausage & Cheese Balls

3 cups Bisquick® mix
1 pound hot bulk pork sausage
4 cups shredded sharp Cheddar cheese (16 ounces)
1/2 cup milk
spicy mustard / grape jelly, for dipping

Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan. Stir together all ingredients, using hands or spoon. Shape mixture into 1 inch balls. Place on pan. Bake 20 to 25 minutes or until brown.
Immediately remove from pan. Serve warm with sauce for dipping.

Bench Notes: I just line a pan with foil and spray with non-stick cooking spray for easier clean up. And use your hand to mix - it's the only way this will work. 

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