Ingredients
- 1/2 pound bulk pork sausage
- 2 cups shredded sharp Cheddar cheese
- 1/4 cup milk
- 11/2 cups buttermilk, pancake and waffle mix
- 2 tablespoons dry onion soup mix
- 1/8 to 1/4 teaspoon ground hot red pepper
Directions
Mix together sausage, cheese, milk and egg in a large bowl. Add buttermilk pancake and waffle mix with onion soup mix and ground red pepper. Blend well. Pinch off bits of dough and shape into 1- inch balls. Place on lightly greased baking sheets, spacing 11/2 inches apart, and sprinkle lightly with paprika. Bake 10 to 15 minutes at 375 degrees until deep golden brown, turning the balls over at halftime. Remove from baking sheets and serve.
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By revyearn_10399604
Oklahoma City, OK
on January 06, 2013
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I used a pound of hot sausage as well as 1/4 tsp. cayenne pepper. It made them pretty spicy. But everyone went crazy for them. And they are so quick.
By dallasshamrock
on February 05, 2011
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Awesome. This was my first try at sausage balls and I specifically looked for a recipe that would answer to the "dryness" that I've tasted in other's sausage balls. I added 1 TBS of finely chopped parsley and used 1/4 tsp. cayenne pepper instead of ground red pepper. I also cooked the sausage balls for 10 minutes, turned them over and then cooked them for another 10 minutes. They came out perfect!
By bradmichellef_8...
Twin Cities, MN
on March 27, 2009
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We love these and I have had this recipe for years in my cookbook. Just today I noticed in the directions it states to mix the sausage, cheese, milk and egg in a large bowl; however, the ingredients do not call for egg. I'm sure I have probably made the recipe with an egg and without. Either way they are still great.
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