I was nine or 10 when I got the assignment: make sausage balls. I suspect I brought it on myself. My memory from so long ago is fuzzy but I seem to recall lobbying my mother to make them one Christmas (she must have made them the previous year) and, as she was wont to do, her response was, "If you want them, you make them." Those first balls were made with Bisquick, ordinary country sausage, and cheddar cheese. These are a bit more sophisticated. (Larger image.) Makes 12.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 1 cup Bisquick
- 1/2 tsp. dried (rubbed) sage
- 1/2 lb. bulk Italian sausage
- 1/2 lb. gruyere; shredded
Preparation:
1. Heat oven to 350F.
2. Measure Bisquick into a large bowl and thoroughly mix with sage.
3. Add small pinches of sausage (about the size of the tip of your little finger) to the Bisquick, stirring often to coat the sausage so it won't clump together.
4. Add shredded cheese and mix thoroughly. (Note: I use my KA Stand Mixer with the paddle blade to do the mixing.)
5. Form mixture into 1-inch diameter balls and place on a baking sheet.
6. Bake for 15 - 20 minutes until lightly browned.