Monday, October 8, 2012


1 lb. bulk sausage meat
2 cups Bisquick
3/4 cup water *you may need to add more water in order to properly mix all of the ingredients*
2 cups cheddar cheese, grated
Mix bisquick and cheese together, then add sausage and water. You have to use your hands and mix it all together until it is smooth.

It takes a while to get the mixture nice and smooth.

When the mixture is done it will be one big ball and with all the ingredients evenly throughout the ball.

Once the mixture is ready, cover a cookie sheet with sides or a baking dish with tin foil or parchment paper. Parchment paper works AWESOME! Sausage balls can be baked right on the pan, but I cover my pans with the parchment paper for super easy cleanup.

Roll the mixture into small balls about the size of little golf balls or walnuts and place them on the pan with a little room. They expand just a little bit when cooking.

Bake 25 minutes in a preheated 350°F oven.

Once the sausage balls are cool, put them in airtight containers/baggies and store them in the refrigerator. Since they have meat in them, they need to be kept cold. You can re-heat in the oven or microwave and they taste good cold too!
**This recipe made 38 sausage cheese balls when I made it the last time** 

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