Recipe by The Kitchen at Johnsonville Sausage
"A party pleaser any time of year!"
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1 (16 ounce) package
Johnsonville® All Natural Hot Ground Italian Sausage
shredded Cheddar cheese
1 1/4 cups
finely chopped onion
finely chopped mushrooms
This is such a great recipe that seems to be loved by all! I made a couple of changes- I just mixed the recipe ingredients with the raw sausage and baked a few minutes longer until cooked through. Also, I omitted the mushrooms for picky eaters. These have a perfect balance of spices and create such a tender on the inside, crispy on the outside appetizer! Prepare ahead and make a double batch...you won't regret it!
This recipe calls for "baking mix". What is that ?
We really like this convenient breakfast in a Ball. Hubs thinks they'd be great to take out on the hunting trail. I'm going to pack some to eat while traveling by plane next week. Next time I make I'll use Parmesan Cheese. Or maybe Swiss. This recipe is a keeper.
Definitely set the sausage out for 20 to 30 mins before mixing. I grated my own cheese and used the dough hook on my KA to mix the ingredients. I used a cookie scoop for the sausage balls and placed them on a parchment paper lined cookie sheet. The All Natural Hot Ground Italian Sausage puts these over the top. Make ahead and freeze for later.
For the life of me I couldn't find the Hot Italian, so I used the Sweet Italian. After mixing everything together I realized I had to cook the sausage first. If you can bake a meatball, you can bake breakfast sausage! Into the oven they went....raw. They still came out perfect, held together nicely and were a huge hit at brunch. The only change I made was the raw vs. cooked baking. Thanks for a great recipe!
I had to make a couple of small changes to this recipe, but it's so versatile that you can adapt it to suit your family's tastes. I knew my kids wouldn't like hot sausage and mushrooms, so I used mild Italian sausage and diced apples instead of mushrooms. Ahhh-mazing! I know I would love this recipe with the hot sausage and mushrooms, and I'll make that in the future. I can imagine many possibilities--sneak chopped spinach or kale into these for added nutrients. The shape is perfect for little hands. Thanks Johnsonville!
This is a very easy and versatile recipe. My kid's are weird about onions and mushrooms so I used chiffoned spinach instead. I also use GF bisquick with no problems. These turned out great and disappeared fast!
Baking mix = Bisquick, or use a recipe from here to make it from scratch.
* Percent Daily Values are based on a 2,000 calorie diet.
Johnsonville Sausage Balls
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 153
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