I am sure most families in America have some version of this basic three-ingredient appetizer. And while this one is not particularly unique, it is the one my kids associate with Thanksgiving and grandparents.
My mom was not much of a cook. What she prepared was always delicious, but she didn’t necessarily enjoy the culinary arts. So when it came to holiday feasts, she was content to let me prepare the main meal. However, she would always volunteer to bring sausage balls for Thanksgiving breakfast.
Mom would make a double batch and freeze them in a two-gallon plastic bag. This batch would last us through the winter season. As a special morning treat, I would take a few out of the freezer, place on a paper plate, and microwave about 90-seconds. Perhaps not the most nutritious way to start the day, but it did provide a protein alternative to Pop-Tarts.
- 1 pound sausage (we prefer Jimmy Dean)
- 8 ounces grated cheese (we prefer sharp cheddar)
- 2 cups Bisquick
- Bring sausage and cheese to room temperature (this allows for easier mixing)
- In a large mixing bowl, place half the sausage on the bottom. Add the Bisquick and cheese and then the remaining sausage on the top. (I find the Bisquick incorporates better this way)
- On low speed, mix until completely blended.
- For easy clean-up … line a jelly roll pan with foil and then spray with Pam.
- Pinch off about a tablespoon of sausage mixture, roll into a ball, and place on prepared pan about one inch apart.
- Bake at 400 for 15-20 minutes.
- Serve warm – or allow to cool before placing in freezer bags for longer-term storage.
- For a lower-fat version, I make a double batch using one package regular sausage and cheddar cheese and one package reduced-fat sausage and cheddar cheese. (If I use all reduced-fat the sausage balls tend to be dry and the cheese does not melt well)
- For a spicier sausage ball, I have mixed a package of regular sausage with a package of hot. Or I have added a bit of cayenne pepper to the Bisquick before mixing.
- I haven’t tried this (yet) but I think replacing the cheddar cheese with Monterey Jack would give the balls a unique flavor.
This post is part of BethFishReads Weekend Cooking LinkUp. For more delicious recipes, please visit her weekly blog feature.