Sausage Balls
Stephanie
Ingredients
35 m servings 264- Adjust
- US
- Metric
Directions
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- Cook's note: Pre-cooked sausage balls may be frozen and then reheated at 350 degrees for 10 minutes.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 8601122 Ratings
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These are really good. I have a few pointers. Too make ingred. mix better together-- mix sausage with Biscuit THEN add cheese. The ball don't have the powdery white appearance and they mix ea...
I followed this recipe EXCEPT I did NOT cook the sausage in advance. If you do that, the sausage balls do not have a grease to help the bisquit mix cook while baking. I just mixed everything t...
These are really good. I have a few pointers. Too make ingred. mix better together-- mix sausage with Biscuit THEN add cheese. The ball don't have the powdery white appearance and they mix ea...
I learned how to make sausage cheese balls in high school and have used the same recipe for over 10 years. My family has requested these at every baby and bridal shower until I have gotten sick...
These sausage balls were so good. With 6 children, I don't cook spicy for them, but I did add a bit of black pepper and some dried chives to add some flavor. However, I had to change the bakin...
I see so many reviews that say "this was dry.. not enough liquid", but if anyone actually read the instructions, they would see that nowhere it says to pre-cook the sausage. Its supposed to be r...
outstanding! i've made sausage balls before but these were especially delicious & got many rave reviews. i used hot sausage, extra-extra sharp cracker barrel cheese and grated it myself (i thi...
I tried this recipe but with one change..use stove top stuffing instead of baking mix..it adds so much flavor!!!!
The great reviews of this recipe saved me a lot of aggravation with this one... thanks everyone! I left the sausage out for about 20 min. before starting the recipe and finely grated the cheddar...
I FOUND A GREAT EASY WAY TO MIX IS TO PUT EVERYTHING INTO A GALLON SIZE (OR LARGER) ZIP LOCK A KNEAD AWAY:) NO MESS AND NO DISHES TO WASH:)
This is the recipe I've used for 20+ years, adding another good handful more of cheddar. I can't believe some recommend to cook the sausage before mixing. No, you do NOT cook the sausage first! ...