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Sausage Balls Recipe

Sausage Balls

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (379)

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Average Rating:

Total Reviews: 379

Showing 71-80 of 379

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  • on December 06, 2012

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    I also cut back on baking mix and added raw egg. Split the batch made half with sweet sausage, half with mild sausage and used reduced fat sharp cheddar both tasted amazing. Delicious without dipping sauce.

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  • on December 05, 2012

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    After reading the other reviews about being dry. I cut back on the baking mix by a little less than a fourth cup and didnt use the leanest of sausage. I also added a raw egg to the mixture same as I do when making beef meat balls. These were awesomely delicious! I make them up on Saturday evening and bake them Sunday while getting ready for church. My husband has already put a request in for making them for our Superbowl party! Highly recommended recipe!

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  • on December 03, 2012

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    I have been making these sausage balls for years for breakfast. Added a little sage and maple syrup for dipping sauce. Great when you have a house full of company at the holidays. Makes for an easy start to the day.

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  • on December 03, 2012

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    These were okay. I made them once for a party and I found them to be a bit on the dry side...sadly I won't make these again.

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  • on December 02, 2012

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    I've used my cousins recipe for these for years and years and they are always a hit. Her recipe only called for 2 cups baking mix and if they seem a little too dry, just a dribble of milk. They are always a hit at family gatherings and work pot-lucks, as well.

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  • on December 02, 2012

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    I have made these sausage balls for the past 30 years- they are my sons and their friends all time favorite Hors D'Oeuvre. However my recipe doesn’t call for so much Bisquick or cheese as Paula's recipe. No offense Paula but this recipe is very dry.
    My recipe is:
    1- I lb Bulk Jimmy Dean “Original Recipe” sausage
    2- 1-1½ Cups Bisquick (1 1/2 being the Maximum
    3- 12 Ounces sharp WHITE (or your preference shredded cheese
    It’s the work in using your hands to mix these 3 ingredients that takes them from ok to the best!
    Put bulk sausage in large bowl
    Slowly add your bisquick- keep running your fingers through mixture and squeeze with your hands!
    Once all Bisquick is added slowly add the cheese- you do not want clumps of cheese.

    It takes me about 20 minutes of using my hands mixing with fingers and squeezing to see it’s all very well blended.
    I turn my balls over in 10 minutes when cooking then cook for another 10 minutes
    We dip into various mustards.
    Enjoy!

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  • on December 01, 2012

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    I use bulk sage turkey sausage meat from the Amish market, add a few hot pepper flakes, 1/2 cup chopped onion/celery(very fine/garlic clove, it is just perfect. My twist on Jimmy Dean's old recipe. Sadly, NEVER any leftovers !

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  • on December 01, 2012

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    I have been making this appetizer for years and everyone loves them. They are always the hit of the party. The recipe I use is slightly different, and I notice someone mentioned adding milk to get the mix to stick together. The recipe I use uses 2 lbs of sausage (and we prefer 1 lb reg, 1 lb hot for a little kick 1-1/2 c. Bisquick, 16 oz. of grated cheddar, 1/2 c. chopped celery, 1/2 c. chopped onions. They are moist & delicious. I am asked to bring these everywhere I go!

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  • on December 01, 2012

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    This is a five star recipe with one important change. I have made these sausage balls for 35 years but the secret to moist balls is to MELT THE CHEESE FIRST (cube the cheese then melt gently in the microwave, then mix with sausage and bisquick. I add fennel seed and garlic powder as well. Make sure you don't overcook. You can also freeze them in the raw form as balls on a cookie sheet, then place in a freezer bag in the freezer. Just put on cookie sheet to thaw for 10 minutes or so before baking.

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  • on December 01, 2012

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    I have made these for 40 years and always use Jimmy Dean HOT sausage Delicious!

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