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bulk pork sausage
shredded sharp Cheddar cheese
all-purpose biscuit baking mix
This is how I've always made my sausage balls and they are never dry. The key is to make sure sausage and cheese at at room temp when you start mixing and that everything is mixed well. There should be no traces of the biscuit mix left when you start to form the balls. The only way to get it mixed correctly is to use your hands. I always have a couple dozen of these in my freezer ready to go.
WAY too biscuit-y. These are super-dry. You have all the right ingredients, but your proportions are off. Maybe something like 122 sausage balls would be perfect.
the dry issue can be solved by adding cream cheese, I use about 4 to 6 ounces. i also added garlic salt and tabasco sauce ;-)
This Recipe is very easy and very good! No changes necessary.
I think it would be just perfect with only two cups of bisquick. The mixture wouldn't mix well so I HAD to add 1/2 cup of milk. Next time I will try 2 cups of bisquick.
This the same recipe my Aunt uses when she makes them. You can add more cheese too, if you like. She did once and they turned out fine. As the other person said let the sausage and cheese set for awhile out of the refrigerator and they won't be dry. My Aunt always said that when your kneading the ingredients, you know your done when it looks like a "brain" sitting in your bowl!
I love it, this is MY recipe also, learned in junior high home ec, but if you add 1/3- 1/4 cup water, they turn out PERFECT. Ive taken them to work countless times over 12 years, and they ALL want to know the secret to keeping them moist....
Loved this recipe. I like proportion of more biscuit and cheese, less sausage. Some say it is dry, but I think it is perfect. My mom adds a sprinkle of milk to make dough moist. No real difference. A great starter, breakfast, or snack.
* Percent Daily Values are based on a 2,000 calorie diet.
Donna's 123 Sausage Balls
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 204
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