Reviewed: Sep. 16, 2009

Mmmm, mmmm good. These are great for breakfast or anytime. They disappear at parties so if you entertain with them make LOTS of them! No need to alter the recipe. I recommend that you use your favorite lean sage sausage & sharp cheddar for the best flavor. I use a butter scoop and usually get about 60 out of the 1/4/3 recipe that is posted. Enjoy! We do! Thanks for the recipe.

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okiecook

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Reviewed: Jul. 17, 2009

I make these for almost every family gathering. They are easy to make and everyone loves them. The mix will seem very dry at first, but as you keep working it together with your hands, it will come together nicely. I usually make extra and freeze them before cooking to have on hand for a quick appetizer.

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TFRUMOLT

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Reviewed: May 2, 2009

just ok.........

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fbal2635

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Reviewed: Mar. 25, 2009

I wasn't too impressed at first but then I found them strangely addicting! LOL Next time I'll take the others advice and add less bisquick so you can taste the sausage and cheese more. I used honey garlic sausage and a strong aged cheddar and you could barely taste them; regardless the recipe was very easy and liked by all so I'll try it again for sure!

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Cyn D.

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

After reading the reviews, I used 1 lb sausage, 2 cups cheese, and 2 cups bisquick. They came out perfect!!!! I've made them several times now, and everyone loves them! Thanks for the recipe!

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ANGIE96

Cooking Level: Expert

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Reviewed: Feb. 23, 2009

A friend used to make these all the time and they are delicious. I can't wait to try to make them myself

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LYNNB826

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 1, 2009

I used this recipe as a base, and added the same amount of cheese and soy sausage but a little less baking mix. They turned out WONDERFUL, and even my meat eater husband loved them!

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Julie

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Reviewed: Dec. 20, 2008

I tried to follow the recipe to the letter because I, too, am used to the dry southern type. I only had 2 cups of Bisquick, though. They still turned out to be delicious!! I got lots of compliments on them, even from one of my pickiest friends! Delicious!

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Allie

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Reviewed: Nov. 11, 2008

My family and I love these! I make them every year at the holidays. I usually add a drop or two of milk to keep them from being too stiff. I use hot sausage and sharp cheddar cheese. I usually use Jimmy Dean sausage. I've never had any compaints on these.

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Dee

Cooking Level: Expert

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Reviewed: Nov. 9, 2008

This recipe was easy and tasted great...the perfect appetizer for a chilly afternoon. I used a bit more sausage than the recipe called for, roughly 1/4 to 1/2 lb. more and also added maybe a tablespoon of milf to get the mixture to stick together a bit better. I also sprinkled the tops of the balls with paprika to add a punch of color. Everyone at the party loved them, especially the men! Thanks for a great and easy recipe! :)

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Badabing27

Cooking Level: Intermediate

Living In: Apex, North Carolina, USA

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Reviewed: Sep. 30, 2008

peoeple at tailgate party loves them, added garlic power and lemon pepper for flavor.

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TOM LUSBY

Cooking Level: Intermediate

Home Town: Owenton, Kentucky, USA

Living In: Villa Hills, Kentucky, USA

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Reviewed: Jul. 8, 2008

These are SO good! They are very easy to make, as long as you use your hands to mix them up. I used a lot less Bisquick, though. 1 cup to 1 lb. of sausage, then 2 cups of shredded sharp cheddar cheese. I also added a bit of milk for consistency, a little onion powder and a little garlic powder for flavor. My husband bragged on these at our party all day!

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AngiParker

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2008

Very good version of a great snack. Like other said I backed off the Biscuit mix to 3.5 cups. Then I used 1/2 hot and 1/2 mild sausage. I used Tennessee Pride. The cheese was sharp, 4cups. The trick is to MIX BY HAND until everything is mixed. I added a drop or two of water on my hands to keep it from sticking. Also I baked them a little longer as I make rather large balls and I wanted them done. Not greasy at all. I wonder if a food processor would have done the mixing better or at least quicker??

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Lu C

Cooking Level: Expert

Living In: Russellville, Arkansas, USA

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Reviewed: May 4, 2008

I made this recipe using Bisquick, 1 pound of mild sausage, and 1 pound of Colby-Jack cheese. At first there wasn't enough moisture in the mix so I added a bit of water as I was kneading the dough. I flattened out the dough by hand, added cooked sausage, and topped with shredded cheese, then begain rolling it all together until well distributed throughout. I baked half of the balls, and froze the rest. I have to agree that perhaps sharp cheddar would have been better, and also a medium-hot sausage for more flavor. At any rate, it was still VERY GOOD!

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TONNIED

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Reviewed: Apr. 26, 2008

Wonderful recipe. I use a bit of water to help the mixture combine. Dont worry it doesnt change a think while baking. Use a good brand of sausage so there is less grease. Use a hot sausage for better flavor.

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cotton

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Reviewed: Apr. 5, 2008

This recipe is good. I used Jimmy Dean 50% less fat breakfast sausage (uncooked), about 1/4 cup milk and a little onion powder. I lined my baking sheets with parchment paper for easier clean up. Using this sausage, there was not one drop of grease! They taste like a biscuit with cheese and sausage mixed in. Pretty good, but not fabulous. I might make them again. My 4 and 8 yr. old liked them.

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Jill

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Reviewed: Mar. 20, 2008

I've made these for years and this recipe has been passed down through my family. They are a delicious staple around my house during the holiday season. So good and addictive. In regard to several other reviews I've read. You do not precook the sausage, and yes they will be greasy, but when you remove the sausage balls from the oven, immediately place them on a paper towel lined place or paper bag to drain some of the grease. They're made with sausage and cheese - they're not supposed to be healthy! I always use hot sausage and extra sharp cheddar cheese, and between 2 and 3 cups of baking mix. I've seen recipes that cut the baking mix down to something like 1 cup, that's not nearly enough, the sausage balls will be super greasy that way, and more like just sausage and cheese.

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Jaay

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 2, 2008

This recipe as listed is not a good one. The BEST recipe for this is 2 packages hot ground sausage (or 1 hot/1 regular italian sausage), 1 package large shredded cheddar cheese and 2 cups bisquick, 20 min at 400 degrees. THEN they will be perfect!

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Mary G

Cooking Level: Intermediate

Home Town: Sioux Falls, South Dakota, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 30, 2008

This is such an easy recipe and it's so good. Wether you choose to eat it right out of the oven, room temp or cold right out of the fridge as a snack. It's very flavorfull, will continue to make!!

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ALIRELLA

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Palm Springs, Florida, USA

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Reviewed: Dec. 25, 2007

I thought these were excellent! - They are like mini cheese/sausage biscuits. I added about a tbsp of onion powder to the mixture to help with flavor. I only added 1/4 cup of milk to help it stick together as suggested but probably could have done without it. I put the sausage into the bowel with the bisquick and finely shredded cheese while it was still hot (you must cook the sausage first) - this helped soften the cheese and make it easier to form into balls. 10 minutes in my oven at 400 degrees made them perfectly brown.

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Sarah

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Easy Sausage Cheese Balls

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