Monday, February 22, 2010

Recipe: Appetizer-Sausage Balls

Some things are better the second time around. Many of us will rcognize this "Oldie" recipe!
~~Sausage Balls~~

These handy tidbits were developed in the 1960s, with the advent of biscuit mix. They are simple, delicious, and very popular. To freeze, wrap the unbaked balls well in freezer wrap, label, and freeze. To reheat, bake at 350 degrees for 25-35 minutes until hot and golden.
Prep Time: 25 minutes
Serves 8-10
Cook Time: 15 minutes


1 lb. Italian sausage (Turkey Sausage may be substituted)
2 cups shredded Colby cheese
1 egg, beaten
dash cayenne pepper
2-3 cups biscuit mix


Preheat oven to 375 degrees. Place uncooked sausage, cheese, egg, cayenne pepper, and 2 cups of the biscuit mix in large bowl and mix well until blended. If you can, work in an additional 1/2 to 1 cup of biscuit mix (dough should be stiff and slightly dry). Form into 1" balls and place on cookie sheet sprayed with nonstick cooking spray.

Bake at 375 degrees for 14-19 minutes until deep golden brown and cooked through. The little balls should be sizzling on the cookie sheet. You may want to turn the cheese balls over halfway through cooking time so they brown more evenly.

These freeze well after baking. Place cooked balls on a cookie sheet lined in wax paper. Make sure they’re not touching. Can make up to 3 layers as long as wax paper is between layers. Once frozen, store in a zip-loc freezer bag, and date.

Serve with a dipping sauce made of equal parts seafood cocktail sauce or chili sauce and buffalo chicken wing sauce. It may sound improbable, but the combination is spicy and rich, perfect with the crunchy and creamy Sausage Cheese Balls.

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