Sausage Balls

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I have made this recipe for years(not from Paula...but it's the same recipe. I would highly suggest using a spicy blend of sausage. I often use Bob Evan's spicy breakfast sausage. It really adds a nice kick of flavor. These are also great when served with roasted red pepper jelly.

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I make these every Christmas, but this year I followed Sippi39350 advise. They turned out much better! Thanks Sippi!

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Great recipe, each time I make it I change something to try a little different spin. The last time we made it (20 minutes ago we used pecorino romano (8 oz a cup and a half of buttermilk pancake flour and 2 lbs. of sausage. A mellon baller for 1 inch balls and after making each sausage ball roll in pancake flour, bake at 375 degrees for 30 - 35 minutes.

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I followed a fellow reviewers advice and used 1 lb of sausage, 1 and 1/2 cup of bisquick, and 2 cups of freshly shredded sharp chedder. Tasted delicioius!! I wish I would have made them smaller though..

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I highly recommend using freshly grated cheese...it sounds like some have used packaged grated cheese and it is not the same consistancy. A LOT of moisture in the cheese is lost in the packaged grated cheese.

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About 3 years ago, I used this same recipe (doubt it was the "Paula Deen" recipe and found it to be very dry as well. So 2 years ago, for Christmas, I used TWO lbs of sausage. I know that's a lot but it kept the moisture. You might could even reduce it to 1 1/2 lbs so it's not so greasy. But I let mine veg out on a paper towel and found that it worked out quite nicely. I've not tried the dip--with all the fat from the sausage I figure more fat from the mayo wouldn't be cool... Merry Christmas!

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I attempted a healthier version of this by substituting regular sausage with Turkey Sausage, and the regular 4 cups of cheese with 3 cups of reduced fat cheese (I actually ran out but decided to go with it I also added about 2-3 egg whites to help with the binding. all of my ingredients were chilled yet, but stuck together well. Caution with times however, as mine were almost 2 dark after my halfway/flip timer went off at 10 minutes! They turned out super yummy, could use something to maybe add a tiny bit more moisture possibly, but I think mine turned out this way due to letting them cook a little too long. My sizes made 50 balls exactly....and after doing some homework, they're approx 50 calories a ball....not much for "low cal" but lower indeed and they don't taste low cal AT ALL! (10 balls later... Enjoy!

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Easy to make. Always a crowd pleaser. Great snack for pre-brunch.

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Not a great recipe. I love sausage, cheese and I will even confess, bisquick so I assumed this would be a winner. Glad I chose to try it out first before I made it for guests. In order to get all ingredients to blend and stick you have to "knead" it for quite a bit. That kneading makes the balls (or should I say lumps tough. Recipe definitely needs a binder and something to give it a little moisture so they can puff out a bit more other than the grease of the sausage and cheese. They are dry and visually not appealing as the only color is from orange cheddar and brownish sausage. Ugh. Definitely a downscale app, which I should have assumed with bisquick and a name like "sausage balls". I love Paula, but this is a total miss.

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Yummy, we tried making these a fews years back and now we make them every year!