Sausage Balls

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Tastes like a sausage biscuit, all in one little bite! I made a cranberry mustard dip. Delish!

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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.

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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.

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way too dry - looking for another recipe

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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.

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I began making sausage balls more than 40 years ago and several years ago I revised the recipe to this; one pound quality hot sausage, one medium onion, finely chopped (do not saute, 8 oz. extra sharp, finely shredded cheddar cheese and one box stuffing mix. Use food processor to reduce stuffing mix to fine bread crumbs. Onion should be very finely chopped to avoid any large pieces in the finished product. I have played around with this and from time to time reduced the amount of stuffing mix or added an egg for additional moisture, but the original revision is no-fail. Remove sausage from refrigerator before beginning the chop-chop - makes mixing easier.

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This version and the original is a bit dry for my taste and hard to work with due to that. To rememdy this I mix the suggested amount of cheese in with the suggested amount of flour and coat the cheese well so the cheese doesn't clump. I then mix in the sausage. It is very dry so I mix in maybe 2 or 3 tablespoons of milk and it instantly becomes tackier and much easier to work with. Reduce the oven to 350 degrees and turn them after 15 mintues then cook 15 mintues longer. They come out of the over moist and delicious. Hope this helps.

Another yummy variation to this recipe is to use boxed buttermilk pancake mix in place of the bisquick and use pancake syrup as a dip. This is a great breakfast option.

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Good recipe. I've been making these for the holidays for 30 years. I wouldn't eat these except once a year since all of the pig fat is absorbed in the flour. Not healthy or wise to eat more than 3 or 4 a year. I agree with the other posts. 2 cups flour, max.

The only exception that I have is the description that the mixture will be "crumbly." This isn't biscuit dough. With 4 cups of cheese, the mixture won't be "crumbly," hehe. Who cares? A 1st grader can make this.

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If you follow this recipe it is bad. I read the reviews and cut the baking mix to 2 cups. What I ended up with was very tasteless, doughy balls. Not impressed. Not necessarily dry, I didn't bake them too long. Probably won't bother to make these again, but if I did I would listen to some of the reviews and add sautéed onion, celery and maybe some dried pepper flakes. (They are baked and in the freezer, just hoping the dipping sauce will improve them but I'm not hopeful. Sorry Paula...this was really bad.

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I have always enjoyed these! If your's are coming out "dry" then your oven is too hot and you over cooked them. You might want to check your oven with an oven proof thermometer! Never a waste! And, yes, I've played with it and my family love it when I add a can of green chilies for every pound of sausage, a mix of sharp chedder & mozzarella, & 1-2 teaspoon each of garlic powder, cumin, & chili powder. If I don't add sauted onions I use onion powder. Always a crowd pleaser! Enjoy Your Holidays!