For years I've made sausage balls (Bisquick, cheddar cheese and ground sausage) for Christmas snacks as a sort of non-sweet "offset" to the candy, cakes and pies we always have. Trouble is, they can be kind of dry and unappealing texture-wise. Here's a new recipe I picked up on Facebook and tried for the inmates at our prison ministry outreach group. They got rave reviews! These actually have a sort of creamy texture and a real zesty flavor. Follow the recipe and recommendations exactly for best results.
1 lb. Ground Sausage (Hot -- do not use mild -- the heat will be important and isn't overpowering). Premium brand, not cheap stuff.
8 oz. Cream Cheese (not no-fat, not Neufcatel). Premium brand.
1 1/4 Cup Bisquick (the brand, not store brand substitute biscuit mixes)
4 oz. Shredded Sharp Cheddar Cheese (coarse shred, do not use mild -- the "bite" will contribute to the overall flavor and not dominate)
Bring the sausage and cream cheese to room temperature in order to make mixing easier. Leave the shredded cheddar in the refrigerator until mixing actually begins.
Preheat oven to 400 degrees
Combine all ingredients (softened/warmed sausage and cheese, chilled cheddar shreds, and Bisquick) in a large bowl using your hands to mash and knead it together. Do this until all ingredients are THOROUGHLY combined. This is tiring, boring, messy work but you cannot overdo it. Thoroughly mixed dough is essential to a quality final product.
Form the dough into 1 1/2 inch diameter balls (again using your hands, not a small scoop). The warmth of your hands contributes to the compaction and texture of the ball. Recipe above will make 24-30. Space about 1/2 inch apart on a foiled baking sheet. Greasing or spraying the sheet with pan release (e.g. PAM) isn't absolutely necessary but you can if you want.
Bake for 20-25 minutes until balls "fluff up" a little and turn light golden brown. If you want to grab you PT-100 or Thermapen, the IT will be about 180 or so.
Cool before serving. Store in refrigerator. Will keep for a week. I'm told you can freeze and re-heat them but I didn't try that. Recipe can be multiplied easily (I doubled it).
At last! A sausage ball with a pleasant (not dry, crunchy) texture and a little zingy flavor
Enjoy!!!!
