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.