Nobody has ever said so. I'm pretty salt sensitive, so, I would say no. I
have made them for many years. The more you make them, the easier the dough
gets. 

-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
Jeanne Donovan via Cookinginthedark
Sent: Wednesday, January 1, 2020 3:42 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Donovan <basilleaf2...@gmail.com>
Subject: Re: [CnD] BISQUICK SAUSAGE BALLS

Are these very salty? It seems like all the ingredients are salty. They
sound good.

-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Monday, December 30, 2019 12:36 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] BISQUICK SAUSAGE BALLS

This was originally a Betty Crocker recipe. 

Sausage Cheese Balls, 

Makes about seven and one half dozen. 

3 cups bisquick. 

1 pound bulk pork sausage. 

4 cups shredded cheddar cheese: (16 ounces) 

1/2 cup grated parmesan cheese. 

1/2 cup milk. 

1/2 tsp dried rosemary leaves.

1/2 tsp parsley flakes. 

Bbq or chili sauce if desired. 

Heat oven to 350. Lightly grease jelly roll pan. Stir together all
ingredients except sauce. Using hands or spoon, shape into one inch balls.
Place in pan. 

Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve
warm with dipping sauce. 

I find it easier to mix everything except bisquick. Then, blend in bisquick
a little at a time. They freeze and reheat well. 

-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
Betty Gray via Cookinginthedark
Sent: Monday, December 30, 2019 11:03 AM
To: cookinginthedark@acbradio.org
Cc: Betty Gray <catlove...@mysero.net>
Subject: Re: [CnD] BISQUICK SAUSAGE BALLS

Thanks to all for Sausage and cheese balls.  We always  had them at our
family New Years Eve celebrations.
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