Reviewed: Nov. 29, 2011

Not bad. Added more sausage and cheese, which I'm glad I did. Provided more flavor. End result - good but they looked like cookies and were on the dry side.

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Reviewer:

fab512chick

Reviewed: Jul. 30, 2010

Have made twice now. First time - good. Second time - reallllly good! Differences: mixed raw sausage (hot, not mild) and 1/4# (1 stick) of butter into dry ingredients. Used a bit more cayenne. Served w/ both a spicey salsa and ranch dressing so people had a choice for dipping. We all thought these were terrific! Because of the raw meat to start with, both times I cooked at about 375* for about 22-23 minutes. (On the second batch I purposefully froze about 6 of them in a single layer to see how they would do. Had those this eve. Baked them in a 425* oven for 7-8 minutes and then lowered to 375* for another 15-16 minutes. Worked great!)

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23 users found this review helpful

Reviewer:

suz

Home Town: Hot Springs, Arkansas, USA

Living In: Fresno, California, USA

Reviewed: Dec. 23, 2009

These were alright. They seemed to have too much flour and not enough seasoning. The suggestion of using raw sausage and cooiking it all together is what I will try next time.

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2 users found this review helpful

Reviewer:

busymom

Cooking Level: Intermediate

Living In: Kingsland, Arkansas, USA

Reviewed: Dec. 3, 2009

These were a huge success at my office, everyone loved them, although I was a little nervous about them being dry! I made them the night before work and refrigerated them until the next morning, but popped them in the oven to warm and they were good. I used deer sausage!!!

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2 users found this review helpful

Reviewer:

firefighterlady7

Reviewed: Jan. 20, 2009

We use uncooked sausage and they come out a little moister. Mix with hands to get flour well incorporated. Margarine isn't needed. Balls should be fairly dry and will moisten when cooked from the sausage fat. To spice you can try a different kind of sausage.

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7 users found this review helpful

Reviewer:

emmas grandma

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Englewood, Ohio, USA

Reviewed: Mar. 25, 2008

These were just ok..my family didn't really go for them, although I thought they were OK...

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1 user found this review helpful

Reviewer:

Gina S.

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Jacksonville, Florida, USA

Reviewed: Nov. 16, 2007

I have to say I was extremely disappointed in this recipe because the dough when cooked was ridiculously dry. If you try this recipe I would recommend some changes. 1) use the Johnsonville smoked sausage with cheddar, 2) cook sausage per the package instructions and then wrap the dough around the entire link in a very thin layer, 3) let cool a little and then slice about 1 inch bite sized pieces, and finally 4) make a simple cheese sauce for dipping. This I believe will improve this recipe 100%.

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6 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Expert

Living In: Milpitas, California, USA

Reviewed: Nov. 1, 2007

Served this at a party - some people loved it others thought it was bland. I will try again and maybe add some garlic or some other type of seasoning. I did use black pepper instead of cayenne because I do not like spicy food. I may also try using Bisquick or cornmeal instead of floor. Would go great in the morning with eggs and bacon.

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Reviewer:

Jamie

Reviewed: Sep. 18, 2007

I loved these, I couldn't stop eating them. However, I only put a pinch of cayenne because I don't like things spicy so everyone else thought they were too bland....next time I'll separate it and add more spice to theirs.

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5 users found this review helpful

Reviewer:

Laurie

Cooking Level: Intermediate

Home Town: Bartlett, Illinois, USA

Living In: Palm Harbor, Florida, USA

Reviewed: Mar. 5, 2007

I can't give them a 5 because I have to eat them myself to do that! but my boyfriend enjoyed them the day i made them...and the next, and the next! although they weren't perfect balls and they didn't look like the ones in the picture that's up. Still if people eat them, who cares what they look like! Thanks for the recipe, I'm sure I'll get a 'remember when you made those sausage things' sometime soon

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3 users found this review helpful