I wonder how well the balls would hold together, as there's not a lot of liquid in this recipe without the stickiness of the sausage and cheese to make them stick.
I'm thinking these might also be good with sweet Italian bulk sausage and mozzarella or provolone for the cheese. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Rebecca Manners Sent: Saturday, December 17, 2011 8:21 AM To: [email protected] Subject: Re: [CnD] Sausage Balls My original recipe says to brown and drain the sausage. I have never done this though. Maybe I will try it some time. Becky -----Original Message----- From: Lynn Hedl Sent: Friday, December 16, 2011 10:42 PM To: [email protected] Subject: Re: [CnD] Sausage Balls I have made these lots of times, and I always brown the sausage and drain. It makes the sausage balls less greasy. It will make quite a few, depending on size. I brown the sausage, combine it with the cheese, then add the Bisquick, sometimes with a little milk. I have also done these with Mexican cheese and they're great that way. I cool them at dg375 for around 20 minutes. ----- Original Message ----- From: "Rebecca Manners" <[email protected]> To: <[email protected]> Sent: Friday, December 16, 2011 8:28 PM Subject: Re: [CnD] Sausage Balls >I have never counted but it makes a lot. My mother holds a yearly >reception for which I make two batches. We usually have some left over. > > Becky > -----Original Message----- > From: Nicole Massey > Sent: Friday, December 16, 2011 9:12 PM > To: [email protected] > Subject: Re: [CnD] Sausage Balls > > Looks good. Any idea how many this makes? I'm having a party soon and I'd > like to get an idea of yield. > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Rebecca > Manners > Sent: Friday, December 16, 2011 8:12 PM > To: [email protected] > Subject: Re: [CnD] Sausage Balls > > Here's one. I hope it is what you are looking for. > > Becky > > > Sausage Cheese Balls > > 3 cups bisquick > 2 cups sharp cheddar cheese > 1 pound bulk sausage. > > Combine all ingredients until a dough forms. I usually use my hands to do > this. Roll into small balls and bake on ungreased baking sheets at 350 > for > about twenty minutes. > > > > -----Original Message----- > From: Nicole Massey > Sent: Friday, December 16, 2011 8:48 PM > To: [email protected] ; 'Amanda Wilson' > Subject: [CnD] Sausage Balls > > I thought I had my grandmother's sausage balls recipe, but it seems it > slipped out of the house at some point and got lost on its way back from > Vegas or something. I know it had sausage, of course, and a high bread > content, and hers also had cheese in them. Anyone got one that meets these > criteria? > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
