Reviewed: Jan. 7, 2013

These were so easy to make and makes a great breakfast on the go. I added some maple syrup to mine to make them extra maple flavored. I will be making these again soon!

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Reviewer:

foxxygrl82

Reviewed: Jan. 2, 2013

I made this recipe to take to a family bowling outing. I was looking for something easy to transport and that wouldn't be messy to eat. Per the recommendations of other reviewers, I fried the sausage first until almost done. Not much grease cooked off the sausage, maybe 1-2 T, so I everything (sausage and grease) to the other ingredients. I used buttermilk pancake mix and sharp cheddar. I mixed it well by hand. It does take some elbow grease! The results were good, but nothing exciting. I didn't receive rave reviews. If I make them in the future I will probably add some red pepper flakes to add a bit of zing.

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Reviewer:

auntbea

Reviewed: Dec. 15, 2011

I just made these and they were burnt on the bottom after only 10 minutes. After searching around I see that this is the only sausage ball recipe out there that has you cooking them at 450, nearly all the others have the oven temp at 350.

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Reviewer:

richelle

Reviewed: Nov. 17, 2011

These were fantastic! A few tips: The sausage does NOT have to be browned before adding. Instead, just use a higher quality sausage (mine was fresh made from Whole Foods, but any quality brand like Bob Evans will do). Better sausage has lower fat and will not turn the end product greasy. Secondly, I made my own butter based baking mixed based on a reviewers suggestion, rather than using a boxed mix. Thirdly, I mixed everything in a Kitchenaid mixer, rather than by hand, and added just a TBL or two of maple syrup to boost the flavor. I also made the balls closer to meatball sized (about 1 and 1/2 inches) because I didn't feel like rolling out so many small ones. This didn't affect my baking time. Like many recipes, I think the success of this one depends entirely on the quality of the ingredients used. Don't go cheap and these will turn out wonderfully. Perfect to bring to a potluck breakfast for brunch, or great as something different to accompany soup for dinner.

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Reviewer:

clover

Reviewed: Oct. 15, 2011

They would be a little dry if you cook the sausage first. If you have already cooked your sausage, you need to add some sort of fat into you mixture. These were really good! My family adored them!

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Reviewer:

ltkdvmom

Cooking Level: Expert

Reviewed: Apr. 30, 2011

This was not good at all. Very dry and flavorless.

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Reviewer:

candance21

Reviewed: Jan. 6, 2011

Just okay. My family ate them, but I'm not in a hurry to make them again.

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Reviewer:

NOTRUB4

Reviewed: Dec. 29, 2010

I followed another reviewers advice and pre-cooked the sausage and drained it on a paper towels to cut down on the fat. I used Krusteaz pancake mix since that's what I had on hand and Dubliner Cheese. It's a great, sharp, white cheddar. Since I precooked the sausage I added one egg to help the balls hold together better...and I couldn't resist adding a Tbsp of real maple syrup. They also required less cooking time...about 10 min. These were a big hit with the family! I served them on the side of some home-made roasted tomato soup. It was the perfect snowy night meal!

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Reviewer:

Sarah

Home Town: Repulse Bay, Hong Kong Island, Hong Kong

Living In: Eagle Mountain, Utah, USA

Reviewed: Nov. 21, 2010

I used fiber one pancake mix. It was super good and kids loved them! They said it tasted similar to pancake and sausage on a stick they get at school. BUT! I know mine was much healthier for them! One could even use reduced fat sharp cheddar and use the reduced fat sausage and use pure maple syrup too. YUM!

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Reviewer:

zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

Reviewed: Nov. 15, 2010

I made these for a brunch for a crowd. The dough was easy to make the night before, and we rolled them and baked at 375 for 15 mins in my oven. Each batch made approx 35-40 balls. I had no problem mixing the ingredients together - let the sausage come to room temp and then mixed in order of listed ingredients. I did use 2 T of maple syrup to hold everything together. Will make again for a party this winter. thanks!

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