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Sausage Balls Original Recipe




Source of Recipe


Who knows anymore?


Recipe Introduction


This is the classic recipe for sausage balls. I almost always use the recipe for Pimento Cheese Sausage Balls instead of this one. But this is still really good. I've found that using the dough hook on my stand mixer is the best way to mix this.

TO REHEAT AND KEEP WARM IN A SLOW COOKER FROM FROZEN OR REFRIGERATED: Place a damp towel in the bottom of the slow cooker. Place the sausage balls in the pot and heat on LOW for 2-3 hours, until heated through. Turn the cooker to "KEEP WARM" and serve.
Can be frozen. Reheat frozen balls for 10 minutes at 375 degrees.



List of Ingredients




1 lb. extra sharp cheese
1 lb. breakfast sausage
2 c. Bisquick
1 T. paprika
2 T. chopped fresh parsley


Recipe



Heat oven to 375 F.

Mix cheese and sausage (see note above). In a small bowl mix Bisquick, paprika, and parsley. Add to the sausage mixture and mix well. Shape into walnut sized balls. Place on ungreased sheet pan. Bake for about 20-25 minutes. Immediately remove to a cooling rack - they give off lots of sausage grease and you don't want them to sit in it.

Makes about 40.