Reviewed: Dec. 20, 2009

I have always been uncertain if you use the sausage raw or cook it. This recipee does not state either. But I did not precook the sausage and the baking in the oven was perfect. Great recipe.

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Julie

Reviewed: Nov. 23, 2009

My husband and I didn't really like these. The sausage balls were dry and didn't really have much taste. We ended up having to use a lot of syrup to even eat them. Probably won't make this again.

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Lyndsey

Reviewed: Oct. 2, 2009

I used the suggestions and added 2 extra eggs. And these were still TOO dry. I think it would be better with less baking mix, and will have to try them again.

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Reviewer:

araynady

Cooking Level: Expert

Home Town: La Mirada, California, USA

Living In: Holland, Michigan, USA

Reviewed: Jun. 21, 2009

Add a couple tablespoons of milk to make the sausage balls a little more moist and serve with peppered gravy. Fantastic!

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Reviewer:

katjo84

Reviewed: May 20, 2009

I have made these for years as an appetizer and never even thought about making them for breakfast!!! What a quick treat and the kids thought they were great with fruit and milk! The only change I made was to use less biscuit mix because they always come out so dry....next time I will use another reviewer's tip about adding sour cream and cream cheese. It's also good to try different sausage and/or cheese to make new flavors.

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Reviewer:

Shonda

Cooking Level: Expert

Home Town: Tulia, Texas, USA

Living In: Amarillo, Texas, USA

Reviewed: Feb. 21, 2009

Very good and easy to make. Great for a quick snack if made before hand, not just breakfast.

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Reviewer:

Heather

Cooking Level: Beginning

Home Town: Stockton, California, USA

Living In: Sidney, Nebraska, USA

Reviewed: Jan. 31, 2009

Add 1/4 c of sour creme and 1/2 pckg of creme cheese to give them some moisture...i also added 1/4 tsp of salt, pepper and garlic to give an extra kick! Delicious!

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Reviewer:

Mindy Madewell

Reviewed: Nov. 29, 2008

Agree, a little dry...wonder if you could add a little evap milk? Or serve with cream gravy?

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Mellane

Cooking Level: Expert

Reviewed: Nov. 16, 2008

This is a family xmas favorite. My two kids are grown now & still ask for these every year. I use 3 C Bisquick, 2 C Pepper Jack Cheese, 2 Large Eggs, 1.25 lbs of Uncooked Potters Hot Sausage (made in OK) & a dash or two tobasco. We like them Hot! Done this way & cooked on Parchement @ 400 for 15-17 minutes they come out perfect.

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Reviewer:

Bette

Cooking Level: Intermediate

Living In: Peru, Kansas, USA

Reviewed: May 8, 2008

It was so easy to fix and everybody loved it.

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2 users found this review helpful

Reviewer:

kimberly

Cooking Level: Expert

Living In: Fairburn, Georgia, USA

Reviewed: Mar. 23, 2008

This was a good recipe, but I did make a few changes. I used 4 eggs instead of 2, it was just too dry. The first batch I placed on a rack in the pan, but then part of the mixture fell through. Just placing them on a cookie sheet worked great. I also baked them at 425 degrees. Everyone at brunch really enjoyed these and kept asking me what they were. No one knows it was so simple to make!

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Tiffany

Cooking Level: Intermediate

Living In: Lafayette, Indiana, USA

Reviewed: Nov. 22, 2007

kind of dry and hard to work with

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Reviewer:

compdog3

Reviewed: Sep. 20, 2007

I've made sausage balls for years just like this, but I"ve never used eggs. They made the mixture so much easier to work with! Next time, I may only use 1 egg and see how it works. 12/18/08 Update: This year, I threw all the ingredients into my KitchenAid and used the dough hook. After a few minutes, everything was perfectly combined! So fast and easy!! Plus, I didn't have to knead it all together with my hands, which is always my least favorite part about making these.

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Reviewer:

JLK

Cooking Level: Intermediate

Reviewed: Mar. 31, 2007

these are fantastic! I have been making these for Christmas morning for years and everyone always loves them!

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3 users found this review helpful

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PAULA WOOD

Reviewed: Oct. 8, 2006

Kind of dry, any way to make it more moist?

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15 users found this review helpful

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Matt Carey

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