Sausage Balls

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
5 dozen sausage balls, about 1 cup dip
Level:
Easy

Ingredients
  • 1 (1-pound) package ground sausage
  • 3 cups baking mix (recommended: Bisquick)
  • 4 cups grated sharp Cheddar
  • 1/8 tablespoon pepper
  • Dip:
  • 1 cup mayonnaise
  • 1 tablespoon mustard
Directions

Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable oil cooking spray.  Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.  Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking. To make the dip, combine the mayonnaise and mustard. Serve with sausage balls.


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3.8 424
Nice item not reviewed by moderator and published
Too dry, and I should have known by reading the ingredients, that it calls for way too much Bisquick. And although I'm a novice cook, who can make something this dry into 1 inch balls? item not reviewed by moderator and published
Was disappointed…..these tasted like bread and cheese and burned on the bottom very quickly. I agree with those who say the ratios were off. The one cup, one cup, one pound version my family has made for years is 100% better. item not reviewed by moderator and published
This recipe is off so much!! I'm Irritated! I was looking forward to them, I should have followed  my instinct & used less mix. I hope they fix the recipe to make it right!  item not reviewed by moderator and published
Yumm! These are really good and cheesy! Used hot sausage for a little kick. item not reviewed by moderator and published
Definitely Southern. I thought the baking mix and cheese were too high at first but after some "massaging", the mix was just fine. I do wish that I'd used a spicier sausage but all in all these are pretty good. item not reviewed by moderator and published
I have always followed this receipt and has turned out great! You will need to work the ingredients all together by hand until the balls are soft, takes a lot of work but worth it! item not reviewed by moderator and published
Tip: Cut the Bisquick portion in HALF!! too dry with 3 cups :) item not reviewed by moderator and published
DRY. item not reviewed by moderator and published
Using 2.5 cups of “Southeastern Mills Cheddar Garlic Biscuit Mix” as the baking mix makes this recipe outstanding. Delicious! item not reviewed by moderator and published
I am disappointed in Paula and Food Network for allowing a recipe that is so blatantly incorrect to be published on their website. The baking mix to sausage ratio is so skewed you end up with a glob the you can't mix and a dry sausage ball for those you were able to get to stick together. You would be better off seeking out a different recipe for this, ie, Jimmy Dean's Sausage Ball recipe, which has a good ratio for making perfect sausage balls. item not reviewed by moderator and published
Made these, my first time making sausage balls! They taste great! I went cautious and added about 1/4 cup milk to the mix, to make sure they didn't come out dry as a few others pointed out. They were perfect! I think next time though I will defiantly add a few spices. item not reviewed by moderator and published
I've used this recipe for almost 15 years... and my step-mom used it for 15 before that. These are AWESOME. Yes, the mix is dry- but you have to work it together. No, it's not super easy, but totally worth it. Also, in my opinion, you need to use full fat breakfast sausage & cheese. No reduced fat here... they absolutely need the fat. (It's not health food folks!). Not all sausages are the same, so that can definitely affect the consistency. Also, the time you spend working it together makes a difference. Either use a stand mixer, which has the muscle to force the ingredients together, or use your hands- the warmth helps soften up the sausage & cheese. I let mine come to room temp first to help it along. item not reviewed by moderator and published
I just finished making the sausage balls...I reduced the biscuit mix and cheese by a cup each and increased the sausage to 3 lbs...The mixture came out even..Way too much mix if you follow the recipe as it appears in print.....Next time I will add a little sage. Marsha 11-19-14 item not reviewed by moderator and published
Too many "painfully trendy" foodies on here looking for a meatball recipe...WHICH THIS IS NOT! As stated in the video, it's more like sausage biscuits...a Southern favorite. I tried the recipe with 1/2 lb sausage, 1 1/2 c Bisquick, 1 c cheese. Threw it all in my stand mixer and mixed with the dough hook. Turned out great..crispy outside, tender inside. Seriously-if you can't make this recipe work, you should probably stay out of the kitchen. item not reviewed by moderator and published
SO good and so easy!!! Literally 3 ingredients...you can't mess it up! I was nervous because of all the reviews saying how dry they were but that is definitely not the case. The only thing I modified was that I used 2 1/2 cups of Bisquick instead of 3. I used maple sausage which added a little sweetness - so good! Gonna freeze these and bring them out tailgating next weekend! item not reviewed by moderator and published
Needs 1 cup less bisquick in my opinion. They tasted more bisquick balls with a slight sausage flavor. I've made better ones using less flour. item not reviewed by moderator and published
Classic sausage ball recipe. Tastes fine, but kind of dry. Still good. item not reviewed by moderator and published
Worst. recipe. ever. They ought to be called “Sausage Stones" Dry as a bone - we each tried one and the rest went in the trash. Follwed the directions exactly. What a waste of money and time. I’ve never felt the need to review a recipe before, but I’m doing so for the first time since I’m ticked off about the money and time wasted. Also - nothing to bring to the cookout. item not reviewed by moderator and published
The missing step in the directions: Open the trash can and dump them. item not reviewed by moderator and published
it taste like a shriveled up turd!! item not reviewed by moderator and published
I read many of the reviews prior to making this, but decided to use the ingredient amounts as listed in the recipe. I did let the sausage get to room temperature first. I mixed them together with my hands and was able to incorporate all of the bisquick. I baked them for 18 minutes and they came out perfect. I did not think they were dry. Yes, they were drier than a typical meatball, but that is to be expected given that they have bisquick in them! I brought them to a party and everyone liked them. I used sweet Italian sausage, but will try spicy sausage next time. item not reviewed by moderator and published
I've tried this recipe a few times.. Haven't tried adding milk yet but I think that might just work. I've used the gluten-free bisquick when making them for a friend but because it was so dry mixing it together I added about a Tbsp of Bacon Grease that I had set aside from making Bacon for another dish.. Made it easier to make the balls and it brought out more of the taste of the sausage. item not reviewed by moderator and published
I use 1 1/2 pounds maple sausage along with suggested amounts of Bisquick & cheddar cheese. I flip them over halfway thru baking time so they won't burn on the bottom. My family loves them & there are never any left over. I rolled them up & they are ready to be popped into the oven for Superbowl Sunday. item not reviewed by moderator and published
Ok....so here is the fix I figured out for the people who say there was too much cheese and Bisquick left at the end. I doubled the recipe to make a huge batch so I could freeze some. Naturally, the first dozen or so will have more sausage, because that's what helps it clump. So when I started noticing that there was more cheese than anything else, I took the first 2 dozen, and mixed them back into the cheese and bisquick in the bowl. I had barely under a quarter cup of cheese and Bisquick left. item not reviewed by moderator and published
Taste like Bisquick. Needs less, a lot less. item not reviewed by moderator and published
This is my favorite sausage ball recipe. I have used hot sausage when making the recipe but this time, my daughter wants to try maple sausage to give it a sweet edge. I think this will be awesome too! item not reviewed by moderator and published
very good! I suggest different dipping sauce, but the meatballs very enjoyable item not reviewed by moderator and published
These are great! I generally over mix and what I do to help bind the ingredients is add 2 to 3 Tbsp (tablespoons) of ice water. item not reviewed by moderator and published
nasty,all you can taste is Bisquick,threw them away!!! item not reviewed by moderator and published
I really don't see the problem here. These were perfect! I followed the recipe exactly...I had to do a lot of working with the pork & bisquick to combine...but it worked well. Cheese and sausage aren't "dry" ingredients to my mind. I've never made them before, but they were great, and I see them as a Christmas staple. Tasted just like the ones my momma made. item not reviewed by moderator and published
I've used this recipe for years. However, I have to add 1/2 cup of milk because I am in a dry climate and cannot get them to mix well without the milk. I haven't tried Paula's dip - they never last long enough! item not reviewed by moderator and published
Very good, easy recipe. If you really break up the meat and mix the cheese and Bisquick well, the warmth of your hands will help the mixture stick together. I used "Heart Smart" Bisquick and sweet Italian sausage and they were very yummy! I found many of the previous criticisms to be false :) item not reviewed by moderator and published
I think the recipe is written wrong.... Next time I would half the bisquick and cheese.... or double the sausage.... wasted too much cheese in the end. item not reviewed by moderator and published
All of the reviews I read confused me more than just making the dish itself. I simply took one pound of sausage, about a cup and a half of bisquick(all that I had left in the pantry) and about two cups of cheese. SUPER easy for me to mix up the night before and pop in the oven In the morning. item not reviewed by moderator and published
Great tasting ! I used turkey sausage and added red pepper flakes and sage to wake up the blandness of the turkey. I allowed the cheese and sausage to sit at room temperature. The ingredients mixed well. Did I say delicious?! Hubby loves them! item not reviewed by moderator and published
I had more Bisquick and cheesee left over when I made them maybe less bisquick too much waste thew out the left over ingredients item not reviewed by moderator and published
I thought these were really great. Perfect, traditional southern style sausage balls. They are supposed to have a biscuit-like quality, like a biscuit with the sausage and cheese already baked in, so of course they will have a more bread-like texture. I think it really is just a matter of taste. Also, as stated in the recipe, the mixture is going to be crumbly. As you make the balls, the warmth of your hands will make it less so. I know not everybody does, but if you have a KitchenAid mixer, it really does help to incorporate the mixture properly. I've tried mixing the mixture both by hand and with my mixer, and for some reason, there really is a difference in the outcome. item not reviewed by moderator and published
Yuck! absolutely too bready- too salty- and you don't need to add pepper to most sausage. They were so dry. Paula's recipe calls for a whole cup more of most of what I found on line. Tried hers first because I figured she would have it down,... sad. item not reviewed by moderator and published
Way too much bisquick and cheese in this recipe. It was so crumbly it was hard to put the balls together. item not reviewed by moderator and published
I have been using this recipe for years and it beats out all the others. The secret is to set the cheese and sausage out for at least 30 minutes to take the chill off. When mixing (in a giant bowl you have to use your hands and it takes ten minutes to incorporate the ingredients. It becomes one giant ball when it's ready to be made into sausage balls. Give this a try and all your guest will be wanting the recipe, I promise. item not reviewed by moderator and published
Paula Deen rocks as usual. her recipe's are spot on. Can't wait for her next book!!!!! item not reviewed by moderator and published
Huge fail. Please do not attempt. Not sure if the recipe was way off but it sure seemed like it. Made a lot of pigeons happy. item not reviewed by moderator and published
Her take on a great classic recipe = fail, use the 1, 1, 2 method, 1 pound sausage and Cheese and 2 cups bisquick. No nasty mayo dip required. item not reviewed by moderator and published
Terrible terrible terrible. Sausage balls are relatively easy to make: they always require sausage, cheese and biscuit mix. The proportions in this recipe are all wrong. There is far too much biscuit mix. I mean perhaps Paula has an endorsement from Bisquick but she should be embarrassed to put her name next to this recipe as it is. Cut the cheese down a bit, and definitely cut the biscuit mix in half. item not reviewed by moderator and published
Too much baking mix & cheese for only 1 lb of sausage! item not reviewed by moderator and published
I reduced to 1 cup of bisquick because it was too doughy item not reviewed by moderator and published
I followed the recipe but I mixed the dip in with the sausage balls and them baked them for 19 minutes...THEY WERE AWSOME!!! item not reviewed by moderator and published
Terrible! Mad I wasted the ingredients. item not reviewed by moderator and published
I have made these several times from her cookbook. The recipe on this site is wrong! It should be 2 cups of cheese, not 4. I also use less bisquick. That way, they are not dry... item not reviewed by moderator and published
I followed recipe as described except used a sage sausage. They were very dry. I'm not sure how others with high ratings were making them. Not good at all. item not reviewed by moderator and published
Absolutely delicious! I make these for holidays with the family, and they are a must-have now! Must follow this recipe exactly. Like Paula says, they will be crumbly when you are forming them. My hands hurt by the time I'm done forming those balls. But it's worth it. I've never made the dip. The sausage balls are wonderful on their own. item not reviewed by moderator and published
I made these for a pot luck party. They were HORRIBLE!!! Tasted like greasy bread with a mayo dip. Is bisquick your sponsor? I was truly embarassed to serve them. item not reviewed by moderator and published
Way to much bisquick. I tried the recipe exactly and it was bad, si I added more sausage to get the balls to form better with another batch, but was still crumbly and dry. Not something I would make again. item not reviewed by moderator and published
I've been using a similar recipe for years. Instead of jalapeno slices, I use diced jalapenos item not reviewed by moderator and published
My son asks for these every Christmas. I use hot sausage to kick up the flavor. Never use a dip. item not reviewed by moderator and published
I find if you use a quality sausage that does not render a lot of fat after frying,( a few tbs. incorporate the rendered fat into the recipe. Should give the sausage balls the needed moisture. Works for me. : item not reviewed by moderator and published
Paula, My Wife Loves My Sausage Balls!!!!! item not reviewed by moderator and published
Sorry, Paula. I luv ya but these are just not good. I took the reviewer's suggestion and cut down on the biscuit mix but they were still dry and bland. In the future, I'll make sausage meatballs instead. item not reviewed by moderator and published
The key is in the kneading of the ingredients. The warmth of your hands softens the fat in the meat allowing the incorporation of the rest of the ingredients. Size matters if you like a little crunch to your balls. Don't make them any bigger than about 1". Turn 1/2 way through cooking time. I may mold them into disks next time to get an even better crunch on both sides. This recipe will be a holiday/entertaining staple for me. Added hot pepper sauce to the mustard/mayo dip for an added kick. item not reviewed by moderator and published
These are so freaking good!! item not reviewed by moderator and published
These sausage cheese balls are so yummy. I use sweet and hot sausage with sautayed peppers and onions seasoned with garlic powder and shredded mozzarella cheese along with the bisquick and a little milk. I have also made them the regular way with the breakfast sausage and cheddar cheese. both are Delish!! use a tomato sauce for dip and also a honey maple bar-b-q for the other. item not reviewed by moderator and published
Never tried the dip, honestly I don't think these need a dip. My mom made this exact recipe when I was a little girl and we always made sure there were no leftovers! This is one of my favorite snack recipes. item not reviewed by moderator and published
They are a little bland though I did like others and added an egg to help things stick together and used 1/2c less bisquick. I liked dipping them in syrup since it is made with breakfast items. item not reviewed by moderator and published
I'm giving a good rating because it is a great make ahead appetizer abd evereyone liked it. However, it could use a little more spicing up. When I make it again, I will try to add more flavor using different cheeses and more spices. item not reviewed by moderator and published
All the negative comments made me want to try this for myself : I followed the recipe exactly. Yes it is crumbly but if your ingredients are room temp and you can crumble up the everything with a little patience.Then when you start forming balls it hangs together very well. Took this dish to a New Year's Eve party - guests ate it all up with smiles and asked for the recipe. Watch the video - it will give you confidence. item not reviewed by moderator and published
Add 1 cup of whole milk. Mixture is very thick and needs thorough mixing, either in a food processor or by hand. The added milk keeps these from being too 'doughy" and dry. Also, added some rosemary and parsley, and hot sausage. My family loves these! item not reviewed by moderator and published
I've made this twice, the first time by following the recipe and then modifying it the second time. The sausage balls were too dry because of the Bisquick so I made sure to cut back on it by a cup with the second try. This didn't help too much either. After cooking just a few balls, I added 1/2 lb of sausage to the batch and still no improvement. They were okay, but will try another recipe next time. item not reviewed by moderator and published
too good! item not reviewed by moderator and published
I modified this slightly by using only 2 cups of Bisquick and added minced onions, garlic powder, a little poultry seasoning, and about 1/4 cup milk. I also mixed this using the dough hook on my mixer. I used this at my New Year's Eve party and it was a hit! item not reviewed by moderator and published
I should have listened to the reviews and skipped this recipe. Even with the tweaking suggested by other reviewers the end result was pretty bad. Sorry Paula, usually love your recipes but this one is definitely not a keeper. item not reviewed by moderator and published
I don't understand people who give a 5-star review when they admit that the recipe needs major tweeking. I saw an average of 4 stars and assumed that the recipe was fine, as written. (We all know what happens when one assumes, don't we? Like so many others, my final product was a dry mess. Tasty, but dry dry dry. I won't be making this again. item not reviewed by moderator and published
I made them as the recipe stated. They were not fully cooked, raw meat. I would suggest cooking meat first and using eggs for binding. item not reviewed by moderator and published
Five stars but the proportions are a little off in this recipe - use 1 pound bulk sausage - Jimmy Dean Original, 2c Bisquick and 2c sharp cheddar. Mix together well - try your Kitchen Aid with the dough hook attachment. Line a 1/2 sheet pan with foil. Roll the sausage mixture into 1-inch balls and place on baking sheet, evenly spaced - yield should be about 80. Bake at 350 for 20-24 minutes - try broiling the last 2 to 3 minutes to bump up the flavor! These are always a huge hit... item not reviewed by moderator and published
These are really delicious, artery-clogging but delicious! :-I did take heed of several of the reviews and made some adjustments. I sautéed one small onion and 3 closves of garlic in a little butter. I used Jimmy Dean Hot sausage for a little punch. I cut the Bisquick to 2 cups and because the mixture still seemed dry, I also added about 1/3 c. of whole milk. For cheese I used 3 c sharp cheddar and 1 c mozzarella. In addition, I added about 1 tsp thyme. I baked them on parchment paper for about 19 minutes, turning once. They came out very moist and really delicious! item not reviewed by moderator and published
Delicious! These were cheesy and delicious! I added about a tablespoonful of diced pickled jalapeños and some salt and pepper. Big hit at our family Christmas dinner! item not reviewed by moderator and published
this recipe is not correct. the end product was very dry. there should have been some liquid in the recipe. i am very disappointed in food network for posting such a bad recipe. item not reviewed by moderator and published
I agree with the last review - 2 cups of Bisquick work best. I would love the recipe for the cranberry dijon dipping sauce! item not reviewed by moderator and published
I will give it 5 stars after a few modifications of my own. I added 1/2 finely diced red onion & 2 cloves garlic also finely diced, shake of peper flakes, couple of shakes tyme, and 1/4 to 1/3 cup of buttermilk. Also only used 2 cups of bisquick mix. Lined my pan with parchment paper, and roughly half way through cooking time, flipped the sausage balls. I like to make a cranberry dijon dipping sauce for an extra nice touch. item not reviewed by moderator and published
Just read the ratings for this. I always made these at Christmas. One thing a lot of today's sausage is pretty lean. I always use Hot sausage. The cheese has to be extra sharp cheddar.Another hint to make these is don't overwork when making the balls. If they are too compact they just are not good. Pinch them together gingerly to form the ball. If the sausage seems lean try adding a little vegetable oil but first let the sausage come to room temp.That might help. Once they bake fat comes out of the cheese and the sausage. These are a guilty pleasure. item not reviewed by moderator and published
So dry when mixing, way too much bisquick, that I added two eggs to bind it.... still pretty dry.... then cooked..... still tasted bad....could barely taste the sausage, needed flavor.... a major bomb. item not reviewed by moderator and published
Very dry, very difficult to mix together and very little flavor. Could hardly taste the sausage. item not reviewed by moderator and published
Yuck. I should have been suspicious when I saw the quantity of dry ingredients -- dry to the point of being unpleasant in texture. Thank you to the reviewer who said they fed them to their dogs; I will try that and see if they like them better than I did. item not reviewed by moderator and published
Sorry to say Paula but this dish bombed. Something is way wrong with the recipe - too dry and flavorless. What happened? Why aren't there any liquids or other ingredients? Your recipes have a good reputation for reliability. Please fix this or at least take it off the website - it really is bad. I'm giving it one star since this review won't post w/o a rating. It really doesn't deserve any stars. item not reviewed by moderator and published
Wish I had read the reviews BEFORE making these and not after. The recipe as it is seen here is HORRIBLE ! We used them for dog food. item not reviewed by moderator and published
.Good flavor item not reviewed by moderator and published
These turned out yummy, nice and crispy on the outside and soft on the inside. I had to add 1/4 of water to help hold them together. They didn't work if you didn't add some liquid. I will make them again. item not reviewed by moderator and published
Had to add one cup milk to help them stick together. A little "Butt Rub" and garlic powder kicked up the flavor. item not reviewed by moderator and published
This recipe is way off with all of those dry ingredients. I've made sausage balls since I was a kid in the 70's and they are delicious; to this day they never fail to be scarfed up when I lay them out for guests. You should reduce the Bisquick to 2 cups and use 2 cups of grated sharp cheddar. Trust me, these amounts work and are more balanced for a recipe with no liquids. Pour the 2 cups of Bisquick into your bowl and then add 1 lb of HOT breakfast sausage. Work the mixture with your hands until all of the Bisquick is absorbed into the sausage, then add the grated sharp cheddar and work that evenly through out the dough. If you like things really spicy and it is for party appetizers (and not breakfast, then add some Tabasco drops and mix well into the dough. Roll into small balls and cook on 350 for 20 min. These can be delicious if you make them as above and NOT with the crazy amounts listed in this recipe. I promise they will disappear from the dish at any party! item not reviewed by moderator and published
I agree that when I made this recipe last year that they were very dry. So I went with 3 cups Bisquick to 3 cups Extra Sharp Cheddar and added 2 Shallots and 1/2 red bell pepper and they are great! BTW 1lb Jimmy Dean hot sausage. No dip, doesn't need it! item not reviewed by moderator and published
Sorry, but this was such a dissappointment. Little flavor, too doughy. Get this off or revise it with the suggestions of other raters I just read. Wish I had read the reviews first. They went to trash.....no one who tasted in my family liked it. item not reviewed by moderator and published
Wow! Must say that the dip doesn't sound good to me ... sausage balls have been a party "must have" in this area for many years - only they are served with a cheese dip make from rotel tomatoes and velveeta. Mmmmmm good !! item not reviewed by moderator and published
These were just okay.....not sure what I expected with so few ingredients, but this wasn't it. If I were to make these again, I would add some garlic powder or minced green onion to make it a bit more interesting. We made a single batch for a party of these and have over half left. Disappointing, but will try again and make it more of an interesting appetizer than one that is just okay. The mustard/mayo dip was boring so I added Worchestershire Sauce and grainy mustard and it was much better. item not reviewed by moderator and published
Purnell's spicy sausage gives this the "bite" needed for all! item not reviewed by moderator and published
1 Cup baking mix too much. Reduce it to 2 C and these will be great. item not reviewed by moderator and published
Tastes like a sausage biscuit, all in one little bite! I made a cranberry mustard dip. Delish! item not reviewed by moderator and published
This is the same recipe I've used for years, except I add some buttermilk after mixing sausage with cheese and flour. Add just enough to make the dough moist. The buttermilk makes the sausage balls very fluffy. They will not be dry and flaky. item not reviewed by moderator and published
This is actually a Bisquick recipe that a couple ingredients were left out of. The original called for milk and various spices, which one can change up. I made it almost exactly as the Bisquick version, changed up the spices a bit, and they turned out great! Incredibly easy. I baked off two to make sure they tasted good and froze the rest by laying them on parchment on a plate then throwing in a zippered plastic bag. My plan is to bake them off and keep them heated in a slow cooker for the party. item not reviewed by moderator and published
way too dry - looking for another recipe item not reviewed by moderator and published
I should have listened to the other reviewers and made something else. I added an egg and some heavy cream - these sausage balls were still so dry they sat on the plate til the hostess threw them away. Bummer. item not reviewed by moderator and published
Exactly! Ingrediants need to come to room temp, then prepare. This is suppose to be done by hand and is not easy to make ingrediants meld together. It is physical and hard to work together, a true labor of love. item not reviewed by moderator and published
This recipe is simple!It just needs to be adjusted to balance the fat in the sausage with the Bisquilk! Not all sausage is created equal! item not reviewed by moderator and published
have been making these for years! I serve these with 2 bowls of "Dipping Sauce". The first one is just Adobo sauce and Sour Cream & the other a bowl of sweet BBQ sauce. This recipe is simple! It just needs to be adjusted to balance the fat in the sausage with the Bisquilk! Don't over bake them! Remember, not all sausage is created equal! item not reviewed by moderator and published
if you have mix left then you are not mixing it enough!!! If you keep working it with your hands all the bisquick and cheese will work into the mix!!!! i have been doing this recipe for years and never have anything not mixed into the balls item not reviewed by moderator and published
I think this is a Problem most are having they think this is a MEATBALL it is not a meatball but a Sausage Ball and the texture is way different it is meant to be like a Sausage biscuit and cheese in a ball item not reviewed by moderator and published

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Easy Holiday Appetizers