Sausage and Cheese Balls
This is my tried and true party or finger food for almost any time of the day. It's simple to make, is easy to scale up and down, and it's ALWAYS a hit!
I've seen recipes with more ingredients and different proportions, but to me, this super simple version, almost identical to the one my mother used, is still the best.
Yield: about 80 1" size balls
16 oz Neese's hot sausage
16 oz shredded sharp or extra sharp cheddar cheese
3 cups Bisquick baking mix
- Let sausage and cheese come to at least room temperature before starting. It's even easier to mix the ingredients if you warm them slighly in a microwave so the cheese starts to "sweat" a little oil/grease.
- Mix all ingredients together with your hands in a large bowl, working the mixture into a uniform "dough." It's ok to add a tiny dribble or two of water if you must, but you want the mixture to be as dry as possible and still hold together.
- Form dough into 1" balls and place on a very good non-stick baking sheet.
- Bake at 350 degrees for about 20 minutes. Remove when the bottoms of the balls are a nice rich brown and the tops are just beginning to brown (bottoms WILL brown more quickly than the tops).
- These are best served warm, but still taste yummy when served cool. If you need to put them in a sealed container for taking them to an event, let them cool COMEPLETELY first, so they maintain a bit of crispness in their outer layers.
Based on recipe from Norma Bowen followed by years of practice and experimentation.