Well, I never thought I’d see the day I’d post a recipe as simple as this to the blog. Because, who don’t know how to make sausage balls? Right? Right?!
Or I didn't.
I mean, I knew what went into them but I didn't know how much because I’d never made them. Bisquick, cheddar cheese and sausage. Right. Got it. But how much of each?
So, when Husband told me he wanted sausage balls Christmas Eve, I thought, Roger that! That’s a big no-brainer, good buddy! 10-4, boss, I’m on it! And I picked up the ingredients at the store.
But when I went to put them together it occurred to me I didn't know how much cheese or Bisquick so I hopped online to find the recipe.
You know, The Recipe?
Because there’s only one.
Nope. There’s like 40-gozillion recipes out there for flippin sausage balls. Some with milk, some with cream cheese, some with parmesan, some with herbs and spices, some with eggs, some with caviar. Just kidding about that last one. Wanted to see if you were still paying attention.
It took me like twenty minutes to find what I thought was The Recipe. Or at least the one I’ve seen my people make.
So, I thought I’d post it here so I can find it again easily and in case you ever find yourself in the same boat and just want to make some dang sausage balls!
Original Sausage Balls
3 cups Bisquick baking mix
1 pound pork sausage at room temperature (I used ‘hot’)
16 ounces sharp cheddar cheese, shredded (4 cups)
1/4 cup chopped fresh chives or parsley (optional)
Combine all ingredients in a stand mixer and mix at low speed using the paddle attachment (or mix by hand) until all ingredients are evenly combined. I used hot sausage with these and I thought they were perfect (and definitely not too hot for the little people). Cheddar cheese just goes so well with just a touch of heat. If you use regular or mild sausage, consider adding a little cayenne pepper!
Roll dough into 1 1/2 inch balls and place on a baking sheet one inch apart. I used my handy-dandy cookie scoop to make quick work out of portioning these. Bake at 350 degrees for 20-25 minutes or until lightly browned on the bottom.