Sausage Balls II

Sausage Balls II

65
kwala78 0

"These are easy, delicious, and great for any party! I make them every year as appetizers for Christmas. These can be refrigerated for a few days if any are left over."

Ingredients 25 m {{adjustedServings}} servings 260 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 502 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together biscuit mix, Cheddar cheese, and sausage. Roll mixture into walnut-size balls and arrange on an ungreased cookie sheet.
  3. Bake at 350 degrees F (175 degrees C) for 5 to 15 minutes, or until completely cooked and browned. Place on paper towels to drain and cool.
Tips & Tricks
Breakfast Sausage

See how easy it is to make breakfast pork sausage from scratch.

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These baby back ribs are rubbed with Italian sausage seasonings.

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Reviews 65

  1. 83 Ratings

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REBECCA10
3/16/2005

Great recipe! I can't keep my husband away from them. Couple of tips I found useful...mix the ingredients in a food processor! I have never had a problem with dryness and I think it is because the processor does a much better job mixing the ingredients and getting moisture into the bisquick that I could. Also, they normally take 20 - 25 minutes to cook. Thanks for the great recipe!

Brandi-Sue
11/22/2006

I've been using this recpie for years except I add about 1/4-1/2 cup of milk (I'm never very exact when baking hehe) After I take them out of the oven I put them in a covered container with a towel in the bottom. It absorbs the extra grease from the meat and cheese and they stay warm if you're taking them to a gathering. They also stay moist like that. Mine are always a big hit and my Mother makes them the same way and hers always go fast too!

Navy_Mommy
12/18/2003

This is the recipe I have used for years to make sausage balls. I have always thought they were too dry though. My mother also made them this year only using a recipe that called for only 3/4 cup of baking mix. Hers were much better. You could actually taste something besides the mix. I would say make them with only half the mix and they turn out moister and with more flavor.