Yeah, but Barb, if you cook the sausage, even slightly, you will change the
texture of the meat; thus, it won't congeal properly to form the balls.
If you don't use lean ground meat, all I can suggest is to go ahead with the
regular sausage. If you think it would be greasy, bake the balls using a
rack, so that the excess grease will drain into the pan as the sausage balls
bake.
Then when they are cool enough to handle, place on paper towel lined tray(s)
to absorb whatever excess grease there is.
CB: The Old Leather Bat
----- Original Message -----
From: "Barbara Dahm" <[email protected]>
To: <[email protected]>
Sent: Friday, January 14, 2011 4:29 PM
Subject: Re: [CnD] SAUSAGE POTATO CHEESE BALLS
Hi to all, I was thinking if you first cooked the saucage on a forman grill
at least for a time and get some of the grease out, When you break the
saucage up, it should all blend In well.
Barb Dahm
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of kerry Friddell
Sent: January-14-11 3:56 AM
To: [email protected]
Subject: Re: [CnD] SAUSAGE POTATO CHEESE BALLS
I made these balls one time and it seems to me that these things seem to
be very moist and never dry because they are full of grease. What else could
it be?
----- Original Message -----
From: "Marilyn" <[email protected]>
To: <[email protected]>
Cc: <[email protected]>
Sent: Thursday, January 13, 2011 1:10 PM
Subject: [CnD] SAUSAGE POTATO CHEESE BALLS
SAUSAGE POTATO CHEESE BALLS
2 1/2 cups of Bisquick mix
2 cups of grated sharp cheddar cheese
1 lb of favorite sausage
4 heaping tablespoons sour cream
1 cup fresh hash browns
(if you use frozen thaw and remove excess water)
Mix all ingredients together and roll in balls and bake on parchment paper
at 375°f for 30 minutes or until golden brown. Very moist never dry---yummy
and
Different! Enjoy. Marilyn.
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