Reviewed: Jan. 19, 2009

Very good! The family gobbles them up! I did add a little minced garlic. I threw all the ingredients in my food processor and didn't hardly have to get my hands dirty! I will definitely use again!

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AOSWALT

Cooking Level: Expert

Home Town: Craig, Missouri, USA

Living In: Burr, Nebraska, USA

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Reviewed: Dec. 20, 2008

I made these this morning with hot Italian sausage and used less of the dry mix. I think they are okay prefering the ones that were a little crisp on the outside. Will freeze them and use on Boxing Day.

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LoriE

Cooking Level: Expert

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Reviewed: Dec. 7, 2008

These are OK, but there is too much Bisquick in them. 2 1/4 - 2 1/2 cups would be plenty. My family has been making them for years and we never measure the ingredients. I decided to try these and measure everything and they came out a bit too cakey. We prefer ours a bit more meaty.

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SUZANC

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Reviewed: Feb. 26, 2008

I love this recipe and for those who are calorie counting, use Jimmy Dean's reduced fat sausage, 2% cheese and Bisquick Heart Healthy mix.

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ROCKSTIZZLE

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2008

I just made these for the first time and I used 1 1/2 cups baking mix, 1 cup shredded cheese and a pound of mild sausage. They turned out great, I did have to work hard to get the dry ingredients mixed into the sausage. I baked them at 350F for 20 minutes and they turned out perfect. I also came out with around 3 dozen instead of the 2 dozen it says.

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LeAnn

Home Town: Grandview, Tennessee, USA

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Reviewed: Jan. 13, 2008

These are great! Very similar to the reicipe my mom used at the holidays. Easy to make, hard to mess up. I found that if I use the cheap sausage, they come out nice and moist, some sharp cheddar cheese adds more flavor. Great as a grab and go breakfast food in the morning. My relatives ask for them, they think they are so hard to make. Thanks for a great recipe!

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Mike

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2007

These were really good. I did modify a little though instead of adding the batter to the sausage I actually cooked the sausage ( I mixed maple and sage sausage together) and placed in paper towels. I omitted the cheese do to food allergies. Let them cool completely (I put them in the fridge) and made pancake batter dipped the balls in there and baked until the batter was golden brown. Served with maple syrup and everyone went crazy for them on christmas morning.

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WAMMY

Cooking Level: Expert

Living In: Granite City, Illinois, USA

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Reviewed: Dec. 14, 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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foodlvr

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Reviewed: Dec. 5, 2007

We have been making these for years. Try using the spicy pork sausage with mexican blend shredded cheese. I also serve these with ranch dip "icing"! Never any left.

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gmcbiker

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Jan. 9, 2007

Made these for my holiday party. Did not need all the baking mix. They were kind of dry when I first tasted them. I made and froze them prior to my party. I placed them in a chaffing dish for serving and the moisture softend the sausage balls. They taste really good with a fruit sauce of some sort. I dipped them into a mandarin orange sauce I made for another appetizer. My Guest really enjoyed.

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Toni D

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Reviewed: 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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HannColl

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2006

I've used this recipe twice for social functions at work and was asked for the recipe. I even made it with venison sausage one time and it worked well. So simple and very yummy!

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JBRD78

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Reviewed: 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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speechmom

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Reviewed: 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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ElaineHN

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Reviewed: Jan. 1, 2006

Good recipe, but I'm going to 'tweak' it next time. Hubby loved it, I thought it was a bit bland. Maybe the sage sausage will be better.

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CH_ELMORE

Cooking Level: Intermediate

Living In: Marshall, Illinois, USA

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Reviewed: Dec. 31, 2005

very dry, very bad. decrease bisquick by half, and it might be ok?

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ALEXIS3700

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: 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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snackcracker

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Reviewed: 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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Tanya

Cooking Level: Expert

Home Town: Dawson, Texas, USA

Living In: China Spring, Texas, USA

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Reviewed: Nov. 20, 2005

These are SOOOO easy! And they reheat with ease making them easy to prepare in advance and reheat for a party. Not the prettiest appetizer but a very popular one!

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CHOOVER531

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Reviewed: Nov. 15, 2005

Very dry and it needs some type of sauce to give it more taste

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Peter

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One Two Three Sausage Balls

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