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One Two Three Sausage Balls
SUBMITTED BY:
Elaine Harper
"These are simple and so yummy ... there are never any left to bring home from holiday parties!"
RECIPE RATING:
Read Reviews
(27)
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Original recipe yield 2 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound breakfast sausage
2 cups shredded Cheddar cheese
3 cups buttermilk baking mix
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Combine sausage, cheese and about 2 cups of the baking mix; use hands to mix well. Gradually add in as much of the additional baking mix as possible.
Roll into 1 to 1 1/2 inch balls. Roll balls in any excess baking mix to coat.
Place on non-stick baking sheet and bake at 400 degrees F (200 degrees C) for 20 minutes or until golden brown.
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REVIEWS
Reviewed on Nov. 24, 2002 by SVENSK
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SVENSK
Nov. 24, 2002
I made these for Thanksgiving but was a little disappointed. The flavor was only okay, nothing to write home about. Also, they were so heavy and rich as an appetizer that it either just spoiled or increased everyone's appetite.
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5 users found this review helpful
I made these for Thanksgiving but was a little disappointed. The flavor was only okay,...
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Reviewed on Feb. 1, 2006 by ElaineHN
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ElaineHN
Feb. 1, 2006
For the dry/bland comments ... are y'all using RAW bulk breakfast sausage? The sausage should NOT be cooked before mixing into the other ingredients. The oil that cooks out of the sausage should keep the bread part of the mixture soft and moist and make it flavorful. You can always use 'hot' or 'sage' sausage to add more spice if the 'mild' is too blah ... or add a dash of cayenne pepper to the mix. Cooking time may need to be reduced ... just watch for golden brown cheese balls.
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4 users found this review helpful
For the dry/bland comments ... are y'all using RAW bulk breakfast sausage? The sausage should...
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Reviewed on Nov. 28, 2005 by
lovetobake
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lovetobake
Nov. 28, 2005
I have been making this recipe for years for any party that we have. It is always a big hit and never lasts long. I use the sage sausage or special seasoning sausage to give it more flavor. My suggestion for those saying that they are dry is that you must be overcooking them. No one has ever complained about them being dry before. If you really want to kick the recipe up a notch make a batch of "hot" ones using the hot sausage and then a batch of mild using the sage. I like that this recipe can be made in advance and then cooked at the last minute. It makes planning a party much easier.
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4 users found this review helpful
I have been making this recipe for years for any party that we have. It is always a big hit...
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Reviewed on May 31, 2006 by speechmom
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speechmom
May 31, 2006
I made these for a holiday party. They were really tasty, though I think sage sausage might have been better. They were a teeny bit dry, but I made an apricot dipping sauce for them which made them awesome. Thanks for the recipe!
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3 users found this review helpful
I made these for a holiday party. They were really tasty, though I think sage sausage might...
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Reviewed on Oct. 3, 2003 by
COZMIKCOWGIRL
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COZMIKCOWGIRL
Oct. 3, 2003
awesome and easy. i used a vegetarian sausage and found that if i added a little olive oil no one could tell the difference. a lifesaver recipe during the holidays!!
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3 users found this review helpful
awesome and easy. i used a vegetarian sausage and found that if i added a little olive oil no...
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Reviewed on Dec. 17, 2007 by foodlvr
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foodlvr
Dec. 17, 2007
I made a version of this yesterday, but my version called for 2/3 c. milk, 2 c. biscuit mix, 1 lb. uncooked bulk pork sausage, and 10 oz. shredded cheddar. I think the addition of the milk (and maybe less biscuit mix) really helps. They disappeared fast and I had to give out the recipe right away.
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2 users found this review helpful
I made a version of this yesterday, but my version called for 2/3 c. milk, 2 c. biscuit mix, 1...
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Reviewed on Dec. 3, 2006 by HANNCOLL
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HANNCOLL
Dec. 3, 2006
I cut the biscuit mix to 2.5 cups, and they turned out perfect. I think 3 cups might be just a bit too much. I absolutely couldn't get any more biscuit mix worked in (I was doing it by hand, though, so maybe with a stand mixer it's possible.) I added a little powdered garlic and paprika just to see how it would be -- SO GOOD! I think next time I'll use sage sausage. Anyway, thanks for the recipe!
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2 users found this review helpful
I cut the biscuit mix to 2.5 cups, and they turned out perfect. I think 3 cups might be just a...
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Reviewed on Dec. 20, 2005 by snackcracker
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snackcracker
Dec. 20, 2005
Simple, and good. I made this last week and they were eaten all up. It didn't take me as long to cook them as this recipe lists, but that's probably just my oven. I will make these again this week, but I will use hot sausage this time, I think. Easy, but good recipe.
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2 users found this review helpful
Simple, and good. I made this last week and they were eaten all up. It didn't take me as long...
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Reviewed on Oct. 30, 2004 by FUDELUVR
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FUDELUVR
Oct. 30, 2004
MMMMM GOOD! My husbsand saw this recipe about a year ago and it's the only one we will use now! Instead of making one batch we always have to make several b/c they are the first things to be devoured at every party! We use the sage sausage... it adds a little kick to them!
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2 users found this review helpful
MMMMM GOOD! My husbsand saw this recipe about a year ago and it's the only one we will use...
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