Baking Days | Sausage Balls

Nothing about my eating habits are overly normal. For example, I’m not a cheese eater. Three and a half decades of living, and I can count on one hand the number of times I’ve been forced to eat something cheesy … each of those times resulting in a horrible puke-o-rama. But I love sausage balls. Must be because the cheese bakes in, but I love them. Go figure.

My family likes to have a batch of sausage balls over the holidays so that on sleepy weekend mornings we can pull some out of the freezer and bake them. It’s like a little mouth full of winter. The recipe I use makes about 5 dozen sausage balls. I go ahead and bake a dozen right away, then freeze the remainder of the recipe unbaked, in batches of a half-dozen.

  • 1 lb Jimmy Dean Reduced Fat sausage
  • 3 cups Bisquick
  • 3 cups finely shredded sharp cheddar (if you want a “cheesier” batch, use 4 cups)
  • 1 Tbsp olive oil
  • 1/4 tsp black pepper
  • 1/2 tsp crushed rosemary

Combine all ingredients in a large bowl. Use your fingers to mix it well … it’ll be crumbly. Form small quarter-sized balls with your hands. If you’re going to bake them right away, place them on a baking sheet 1/2 inches apart. If you’re going to bag and freeze, make sure you put them up in usable amounts.

Bake at 375 degrees for 8 – 10 minutes, or until lightly browned.

They’ll keep in the freezer for about two months.


About beckymoore

I'm tall and buxom, highly educated and culturally savvy. I'm a world traveler, problem solver, crusader. Thankful for the love of reading I inherited from my mom, mother to a superbly cool kid, wife to the world’s most handsome man. A marathon runner, freelance photographer, faithful companion to Magnolia May the beagle, and a prolific reader and writer. And when you exit this page or close my books, I'll just be a fond memory.
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