tag:blogger.com,1999:blog-5848110156569017758.post1454214941695470220..comments2024-03-18T11:49:18.392-04:00Comments on South Your Mouth: Original Sausage BallsMandy Rivershttp://www.blogger.com/profile/06710513097645421429noreply@blogger.comBlogger105125tag:blogger.com,1999:blog-5848110156569017758.post-56548793519316886412019-12-10T10:58:50.170-05:002019-12-10T10:58:50.170-05:00I've been thinking about this recipe for days ...I've been thinking about this recipe for days now. Have had a craving for them and was trying to find the original recipe I used in the nineties. LOL, so it hits me out of the blue, the original recipe used a jar of cheesewhiz not shredded cheese. Now I can "Let It Go", LOL and make some for Christmas!!!<br />Patinahathttps://www.blogger.com/profile/16167102772486761195noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-11684741182592101222019-11-26T21:19:46.152-05:002019-11-26T21:19:46.152-05:00Fond memories of taking them out of my mom's f...Fond memories of taking them out of my mom's freezer, but I don't know how that affects cooking times and temps.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-53657117056540337772019-11-26T14:42:59.622-05:002019-11-26T14:42:59.622-05:00Wow. Good tip for keeping things warm. I have neve...Wow. Good tip for keeping things warm. I have never heard of that. Thanks Mandy.randerhttps://www.blogger.com/profile/04756172285065387190noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-17207938153286795382019-11-24T13:58:36.317-05:002019-11-24T13:58:36.317-05:00Can you make these ahead of time and freeze???Can you make these ahead of time and freeze???Anonymoushttps://www.blogger.com/profile/16486354410975491718noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-89126869666752080232019-11-24T13:02:04.178-05:002019-11-24T13:02:04.178-05:00Just made these but after reading the comments I o...Just made these but after reading the comments I only used 8oz of cheddar cheese and I also used carbquick instead of bisquick. They turned out great. Also I baked at 350 for 20 minutes but mine were approx ping pong ball size maybe a little larger. Perfect time. These are really good<br />Anonymoushttps://www.blogger.com/profile/13138323515950150650noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-32137068267918075672019-05-21T15:35:08.632-04:002019-05-21T15:35:08.632-04:00I have made them before with sweet italian sausage...I have made them before with sweet italian sausage, mozzarella and bisquick - added italian seasoning and then served them with marinara and/or pesto. They were delish! I do think you need less than 3 cups of bisquick though.Faganhttps://www.blogger.com/profile/06401285050556848712noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-30657736999742804202019-01-09T08:08:01.492-05:002019-01-09T08:08:01.492-05:00Well I made sausage balls for my first time. I use...Well I made sausage balls for my first time. I used 1 lb homemade cajun sausage 3 cups bisquick 1 lb shredded sharp cheddar in bag 2 table spoons worcestershire sauce and 1 cup milk. they came out really moist. very good but i feel i can tweek it and make them better.Anonymoushttps://www.blogger.com/profile/15983505092353894021noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-8683876511226368402018-12-28T22:40:57.325-05:002018-12-28T22:40:57.325-05:00I read through all of the comments. It's amaz...I read through all of the comments. It's amazing how many different ways there are to make sausage balls. In my opinion, my husband has the best recipe. They always turn out moist and delicious and everyone always asks for the recipe. <br />2 1/2 cups Bisquick<br />8 oz Kraft sharp cheddar- shredded<br />1 roll Tennessee Pride sausage (hot or mild- we each have our preference).<br /><br />The key is to shred the cheese and melt in the microwave before mixing with Bisquick and sausage. When you melt the cheese first, you add oil to the mixture. Then they aren't dry. Only one other person commented and said she melted the cheese. We also only use Kraft cheese and Tennesse Pride sausage because both are a little greasier than other brands. I just use my hands to knead it all together (be careful with the hot cheese). Makes 32-36 balls.<br /><br />Cook on 375 for 15 minutes (18 minutes if the balls are frozen). Sprinkle with salt (this really adds to the overall taste). <br /><br />I promise these are the best sausage balls you'll ever make!Laurenhttps://www.blogger.com/profile/01260024935173888698noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-22810268262156603572018-12-26T15:44:49.520-05:002018-12-26T15:44:49.520-05:00I have actually always cooked the sausage first, a...I have actually always cooked the sausage first, and they have always been delicious. They aren't as greasy this way. :o)<br />Nelliehttps://www.blogger.com/profile/06265552041085868439noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-33762798370040208072018-12-24T11:11:52.201-05:002018-12-24T11:11:52.201-05:00Making them with 2cups of Bisquick instead of 3 wa...Making them with 2cups of Bisquick instead of 3 was a mistake.<br />I tried itand ended up ewit balls of soggy mess sitting in a pan of grease.<br />3 cups is the way to go.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-5678985819028998522018-12-24T10:42:03.315-05:002018-12-24T10:42:03.315-05:00Based on many commenters’ suggestions, I made thes...Based on many commenters’ suggestions, I made these with 1 pound of Jimmy Dean Sage Sausage, 2 cups of BisQuick, and 4 cops of Sargento Off-the-Bolck finely shredded sharp cheddar cheese. I added a Tbsp of onion powder and half a Tbsp of cayenne pepper. I don’t have a stand mixer, so I mixed it by hand, and it was still very dry and hard to mix, so I added ½ cup of milk. Then it was a breeze! I measured them out with a 1.5 Tbsp scoop and rolled them into balls by hand. I baked yhem at 350° for 23 minutes, and they were perfect! The recipe made sixty balls.....<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-55383127965505881452018-12-23T17:50:32.482-05:002018-12-23T17:50:32.482-05:00Sounds like a plan to me!Sounds like a plan to me!Mandy Rivershttps://www.blogger.com/profile/06710513097645421429noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-75122307600934059652018-12-23T14:23:06.171-05:002018-12-23T14:23:06.171-05:00I am going to attempt to make some with fresh smok...I am going to attempt to make some with fresh smoked(ground) pork sausage. I think maybe I should use an egg or two because of the lower fat content in the smoked sausage and also baste em with melted butter. What do you think.Anonymoushttps://www.blogger.com/profile/14690376117976203071noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-33604596313401037602018-12-23T13:41:19.819-05:002018-12-23T13:41:19.819-05:00I agree I use the sage sausage and mix the hot wit...I agree I use the sage sausage and mix the hot with itAnonymoushttps://www.blogger.com/profile/11269571303861297658noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-83490410839761092922018-12-16T13:57:37.255-05:002018-12-16T13:57:37.255-05:00I thought of egg as well,that's as far as I go...I thought of egg as well,that's as far as I got.Cheese was probably too cold,hoping these turn out. Taking them to a gathering n haven'tmadethem in 30 yrs or so. Eek!Anonymoushttps://www.blogger.com/profile/09753170960533564889noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-69669506968933649122018-11-23T01:22:33.525-05:002018-11-23T01:22:33.525-05:00recipe is spot on. the key is to get jimmy dean h...recipe is spot on. the key is to get jimmy dean hot, and have a kitchen aid mixer with cheese grader. using block cheese is the that is finely shredded causes it to mix into the meat so well. If you buy pre shredded cheese the results will be very sub par. <br /><br /><br />I let the kitchen aid mixer with the paddle work on the sausage first. I then add the bisquick, let it mix them together really good. Then add the cheese, and chives. Bake for 20 mins. <br /><br />I made around 36 that are perfection. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-15322907354124348132018-11-21T23:10:27.672-05:002018-11-21T23:10:27.672-05:00We've had these during the Holidays for decade...We've had these during the Holidays for decades, starting with my mother 50 yrs ago. My son is continuing the tradition with his family. We have always enjoyed them fresh fro the oven still warm. When cool place in tin or other covered container, leave on table & munch on them throughout the day. We do LOVE our sausage balls!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-22949096029715095482018-11-20T22:01:52.560-05:002018-11-20T22:01:52.560-05:00Just wondering if anyone ever used another biscuit...Just wondering if anyone ever used another biscuit mix, like Jiffy biscuit mix? If so, even exchange with Biscuit?Martihttps://www.blogger.com/profile/11888889081281737918noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-74257521454366708312018-11-14T13:59:05.519-05:002018-11-14T13:59:05.519-05:00I have a recipe that is at least 50 years old. It ...I have a recipe that is at least 50 years old. It was always great. I went for a few years without making them and when I finally did they were dry. I think the fat content has changed through the years. My recipe used a jar of cheese Whiz. When I make them next I will try less bisquick and fresh grated cheese and always Jimmy Dean sausage.Anonymoushttps://www.blogger.com/profile/02139635854499559836noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-80893058142065393262018-10-20T12:35:19.303-04:002018-10-20T12:35:19.303-04:00I thought I read sonewhere you used Red Lobster Bi...I thought I read sonewhere you used Red Lobster Biscuit mix instead of Bisquick. Is that right?Anonymoushttps://www.blogger.com/profile/13599161001821028992noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-25587955418798653262018-08-11T15:26:20.191-04:002018-08-11T15:26:20.191-04:00This is the best recipe and how I've made them...This is the best recipe and how I've made them for decades. However, mix 2 tablespoons of maple syrup into the mixture, then drizzle REAL maple syrup (just a little) as soon as they come out of the oven... magical!!!!Anonymoushttps://www.blogger.com/profile/12779925510586159809noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-38950070553283205122018-02-04T10:30:57.623-05:002018-02-04T10:30:57.623-05:00I make a Sweet/ Hot mustard Dip
1cup
Sweet/Hot mus...I make a Sweet/ Hot mustard Dip<br />1cup<br />Sweet/Hot mustard<br />1/2 cup mayo<br />1/4 cup honey<br />I have had to run and make more sooo many times that i double it Anonymoushttps://www.blogger.com/profile/04437422335268289396noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-70088244558567895332017-12-24T19:12:35.822-05:002017-12-24T19:12:35.822-05:00Thanks for reposting! I was in the same boat as y...Thanks for reposting! I was in the same boat as you and glad to find this! And please know that I enjoy many of your recipes! Thanks for all and Merry Christmas!Anonymoushttps://www.blogger.com/profile/10627742924292505649noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-70893945569238253302017-12-21T13:03:18.809-05:002017-12-21T13:03:18.809-05:00I doubled this recipe - using 4 1/2 to 5 cups of B...I doubled this recipe - using 4 1/2 to 5 cups of Bisquick and 2# of sharp cheddar cheese which I grated myself. I added 8 ozs. softened cream cheese, garlic and onion powders, freshly ground pepper, 2 large shallots (finely chopped) and fresh parsley (finely chopped). I baked them the full 25 minutes, checking at 10 and 20 minutes, then adding time as necessary. They are light and airy, flavorful and delicious!Anonymoushttps://www.blogger.com/profile/13245880924168209662noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-72218116407622067092017-12-12T14:50:40.307-05:002017-12-12T14:50:40.307-05:00Have you ever made these with sauerkraut?Have you ever made these with sauerkraut?Skijump23noreply@blogger.com