How To make Bisquick Sausage

Classic Bisquick Sausage Balls Recipe

Sausage Balls are a classic Southern recipe perfect for party appetizers and holidays. This Bisquick Sausage Balls recipe is a simple combination of sausage, Bisquick mix, cheddar cheese, and a bit of sauce to add some spice. They are easy to make and they’re always a hit at parties, especially on game day. Paired with an Apricot Sweet Chili Dipping Sauce, these sausage cheese balls are absolutely irresistible!

FULL RECIPE:
PIN FOR LATER:

INGREDIENTS:
FOR THE SAUSAGE BALLS:
1 pound bulk sausage Jimmy Dean works well, room temperature
10 ounces sharp cheddar cheese grated, room temperature
2 cups Bisquick baking mix
2 tablespoons Sweet Chili Sauce or Hot Pepper Jelly room temperature

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FOR THE APRICOT SWEET CHILI DIPPING SAUCE
½ cup apricot jam or preserves
¼ cup sweet chili sauce
Juice from ½ lemon

INSTRUCTIONS:
FOR THE SAUSAGE BALLS
Allow all ingredients to come to room temperature.
Heat oven to 400°F. Cover a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.
In a large bowl, combine sausage and cheese and mix well. Add the baking mix and Sweet Chili Sauce and mix, on low speed, until smooth. The mixture will be somewhat dry.
Roll/press the “dough” into 1½-inch balls (by hand) and place 1-inch apart on the prepared baking sheet.
Bake at 400°F 10-12 minutes or until golden brown.
Transfer the Sausage Balls to a paper towel-lined platter.
Serve with your choice of dipping sauces.
Enjoy!
FOR THE APRICOT SWEET CHILI DIPPING SAUCE
Mix all ingredients together in a medium bowl and press (with a rubber spatula) through a fine mesh strainer.
Keep refrigerated in an airtight container up to 1 month.

Bisquick Sausage Balls Recipe

Imagine your favorite breakfast sandwich, in one perfect bite sized ball. These are super easy to make and perfect for a breakfast on the go or your next brunch!

Ingredients:
2 cups Bisquick mix
Roughly 12-16oz of uncooked ground vegan breakfast sausage
1/3 cup non dairy milk
Roughly 2-3 cups of Vegan shredded cheese
Vegetable spray or oil

Directions:
Preheat oven to 375
In a medium bowl mix together your sausage and biscuit mix
Mix well
Add in your non dairy milk and mix
Sprinkle in your vegan cheese shreds
Mix well
Form into 1-1 1/2 inch round balls
Place onto greased cookie sheet
Brush or spray generously with oil
Bake for 18-20 minutes
Remove once golden
Serve and enjoy
I like to serve with ketchup and/or syrup

SAUSAGE BALLS

SAUSAGE BALLS
3 cups sifted BISQUICK
1/4 teaspoon CAYENNE PEPPER
1/2 cups MILK
1 pound (16 ounces) SHARP CHEDDAR CHEESE
1 pound GROUND SAUAGE, I used Jimmy Dean, uncooked
Mix the BISQUICK and cayenne together then add the other ingredients and mix well. I use an electric mixer to do the work for me. Scoop out and roll into balls the size of a walnut. Do not pack the balls down. Loosely roll like a meatball so they wont be tough. I also use a 1 tablespoon scooper to make uniform sized balls. LBake at 350 degrees F for 15 to 18 minutes. Can be frozen and thawed to enjoy another time as well. Just microwave for 30 seconds at a time until heated. Or oven heat too.

The Trick to Great Sausage & Cheese Balls

This is the trick to making great sausage balls. Give this simple method a try and see for yourself.
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Air Bake Pan ►
Ingredients:
1 1/2 cups biscuit mix
8 oz sharp cheddar cheese
12 oz breakfast sausage (room temp.)
2 tablespoons milk
Bake at 420 degrees F. for 20-25 minutes (until golden brown)

MeMe's Recipes | Sausage Balls

Sausage Balls: ideal for Super Bowl party, baby shower, bridal luncheon, brunch item, appetizers, finger food, tailgating, etc. The perfect recipe for the perfect treat!

#memesrecipes #shineforjesus #sausagerecipes #appetizer #fingerfood

Original film date: 1.24.22

Sausage Balls | Easy Cheesy Sausage Ball Recipe

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Used in this video:

Red enamel bowl
Lodge 16-inch Dutch oven (not currently in production)
Dutch oven horseshoe trivet
FOGO hardwood charcoal
Mesquite seasoning
Green Chile Chipotle Relish

Rode wireless mic:

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Printable Recipe:

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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking

Editing: Andy Mercs

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