Reviewed: Dec. 24, 2006

These are awsome! I made them up and they were gone in a flash! they were supose to be for Chrismas Eve Party tonight, ended up having to make another batch! Thank goodness I got extra sausage and Cheese!!! You will LOVE Them! I did use Sage pork sausage and WOW what flavor!

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DFLA19

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Reviewed: Dec. 24, 2006

Just baked these up for Christmas breakfast. A little bland for me, but this can easily be remedied with a few shakes of red pepper flakes. I used Jimmy Dean sage sausage and sharp cheddar cheese crumbles. Did add one egg, a splash of milk and then a bit of ice water to make everything stick. I baked them on a cookie sheet lined with tin foil, sprayed with nonstick spray. I'm thinking these would be great to have in the freezer for quick breakfast on way to school or a lazy morning with a quick sawmill gravy over them! Thanks!

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JSCHEIDCO

Cooking Level: Intermediate

Home Town: North Platte, Nebraska, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Dec. 19, 2006

very easy

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vivian n.

Cooking Level: Intermediate

Home Town: Ferron, Utah, USA

Living In: Dunbar, Wisconsin, USA

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Reviewed: Nov. 27, 2006

Only used a cup of baking mix, added a little garlic powder and ended up baking about 25 minutes. Turned out pretty good.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Nov. 22, 2006

I've been using this recpie for years except I add about 1/4-1/2 cup of milk (I'm never very exact when baking hehe) After I take them out of the oven I put them in a covered container with a towel in the bottom. It absorbs the extra grease from the meat and cheese and they stay warm if you're taking them to a gathering. They also stay moist like that. Mine are always a big hit and my Mother makes them the same way and hers always go fast too!

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Brandi-Sue

Cooking Level: Intermediate

Home Town: Edinburg, Virginia, USA

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Reviewed: Jul. 16, 2006

VERY IMPORTANT: COOK/BROWN THE SAUSAGE FIRST IN THE SKILLET!! Then, while the sausage is still warm (and drained if desired), mix with Bisquick and cheese in bowl. Balls form easily and cook in oven for 15 minutes.

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LadyJustice

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 29, 2006

These were ok. The texture was a little weird, everyone tried one and that was about it. Not a very big hit at Christmas and I probably won't make again. Thanks anyways.

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MSAMERICA941008

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2006

My family didn't like these @ all

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MRSWTHOMAS

Cooking Level: Expert

Living In: Forney, Texas, USA

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Reviewed: Dec. 19, 2005

just like my grandmothers

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RUSTYNUTZ

Cooking Level: Beginning

Home Town: Winston, Georgia, USA

Living In: Woodstock, Georgia, USA

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Reviewed: Mar. 16, 2005

Great recipe! I can't keep my husband away from them. Couple of tips I found useful...mix the ingredients in a food processor! I have never had a problem with dryness and I think it is because the processor does a much better job mixing the ingredients and getting moisture into the bisquick that I could. Also, they normally take 20 - 25 minutes to cook. Thanks for the great recipe!

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REBECCA10

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Reviewed: Feb. 13, 2005

Another Superbowl flop, these took a lot longer than 5-15 monutes to cook, more like 25-30 minutes. And in the end they turned out somewhat rubbery. :-(

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SKIMAN

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Reviewed: Jan. 26, 2005

These sausage balls are wonderful. No need for anything to dip them in. They are moist and tasty. Thank you for sharing!

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Tommie Jones

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Reviewed: Dec. 12, 2004

Was dissapointed. I don't know what I did wrong. I did exactly what the recipe called for. The first time I used Italian Mild Sausage, never cooked through. I tried a variety of temps. and times. Just kept being raw. The last attempt was at 450 for 20 mins. turned out like rubber. The next day I repeated recipe with Esskay sausage, they still did not turn out right. Do I need to precook the sausage. What did I do wrong. I had these years ago (someone else made them) and they were great. These were awful. HELP

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FIBO

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Reviewed: Dec. 3, 2004

This is almost identical to the recipe ingredients that I use. I make these often and they are a big hit everywhere that I take them. I do use a little more bisquick and a little more cheese and I add a few drops of milk so that the mixture is not too dry.

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Kim in Oklahoma

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Reviewed: Nov. 10, 2004

These were not my favorite appetizers. I might make these again, but not likely.

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cthomasgirl

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Antelope, California, USA

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Reviewed: Sep. 26, 2004

I used 2 pounds of sausage instead of 1 and 4 cups of cheese. Takes care of the dryness problem. I have a hard time stopping once I start eating these.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: May 18, 2004

These are awesome!!! I use a little more cheese in mine. Great recipe!

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MichelleB

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Reviewed: May 13, 2004

These were tasty little guys! Use with toothpicks and you have the perfect finger food. Thanks Kelly.

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JOSIE

Cooking Level: Intermediate

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Reviewed: May 7, 2004

Good, basic recipe. I added a bit more cheese.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: May 7, 2004

This recipe is excellent!!! It is just like the sausage balls my Aunt has always made and it's so easy and my family loved it!!! This appetizer is now a staple for the Holidays...thanks for the recipe!!

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MOLLYV5

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Sausage Balls II

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