Sausage Balls

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These have become a holiday must in my family! Just adapted them to be gluten free for the first time using Bob's Red Mill Gluten Free biscuit mix, and they were still fantastic.

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Big hit! My family loves these.

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Great recipe and easy. This morning I tried having my ingredients at room temperature to see if they would be easier to incorporate. They were. Then I read the review of someone else who said the very same thing. Allow the sausage to come to room temp and it takes much less time. Love the results.

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I doubled this recipe, allowing the sausage to get to room temp before mixing and it was perfect and so yummy! Followed the recipe with no changes other than doubling. Definitely a recipe to keep!

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These sausage balls are the bomb. They save well, eat well plain or with a dip. The mustard mayo dip is good. BBQ or honey mustard dip is good too. The interesting thing about this and why it doesn't need any liquid is the fat from the sausage is used to moisten the biscuit mix. Kinda of the way shorting does for pie dough. So you really can't use reduced fat or turkey sausage unless you add 2 egg whites as a fat substitute All ingredients must be mixed well. Use the largest bowl you have or turn it out on a marble or wood board and kneed it like you would bread dough until its well mixed. About 15 to 20 minutes. Doing this will make the creation of the balls easy and they wont fall apart. I use two type sausage Jimmy Dean's Hot or Jimmy Dean's Regular sausage. Don't skimp on the quality of the ingredients. Substandard ingredients produce not very tasty and disappointing food.

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These are fantastic! I was a bit worried they'd be a little dry due to the amount of Bisquick but they aren't. They also were not greasy at all so I think it soaked it up a bit. I did have a tad of Bisquick left over as well though. I added a little paprika and a little onion and used Extra Sharp cheddar. They are fantabulous! I will say you have to be very patient. It might come together faster if you will fold the Bisquick/Cheese mix into the sausage a little at a time.

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I have made these before and had a hard time with them. They were very dry and frankly there was too much baking mix in the recipe. Well today I took some advice of some of the other raters on here and they turned out Great!! I did 2 lbs of sausage, 2 packs of the sharp cheddar and 3 cups of the Bisquick. I also took the sausage and cheese out of the fridge about 30 min before making them so they weren't so cold. Turn out perfect!!

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Have made these several times. One of my favorites for parties. Just love them as well as the dipping sauce.

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This recipe is unreal and spot on! I have made these for almost a year now and at every party they are requested. In reading some of the reviews I once thought the balls were hard to form and turned out dry until I finally mastered the mixing of ingredients. YOU MUST MIX the ingredients very very well. I hand kneed for about 20 minutes. If you do this, the mixture becomes like a paste then you can easily roll the balls in your hands. Before I was not mixing completely and I'd end up having the balls fall apart mid cooking and always have about a cup of cheese that never made it into the balls. Hope this helps...these really are phenomenal, if done right!

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This is my new go-to sausage ball recipe! I registered for this site just to review this recipe because all of the negative reviews are just wrong. The proportions are correct, and if you bring everything to room temp. and mix it thoroughly, they will not be dry. The only modification I made was to use homemade baking mix and instead of black pepper, I added about 1T of hot sauce because I wanted a little extra kick. Brought everything to room tem, then mixed for about 10 minutes until everything was completely incorporated and well combined--my mixture was pretty moist and very easy to form balls from. If you are truly making 1inch balls (golf ball size is way too big, then you will get about 60 balls (I had exactly 60. Remember that even though 1inch looks small at first, they will puff up a bit as they cook. Part of the problem is that people have is they don't really know what a sausage ball is supposed to be, so instead they expect a sausage meatball.