This is such a great recipe that seems to be loved by all! I made a couple of changes- I just mixed the recipe ingredients with the raw sausage and baked a few minutes longer until cooked through. Also I omitted the mushrooms for picky eaters. These have a perfect balance of spices and create such a tender on the inside crispy on the outside appetizer! Prepare ahead and make a double batch...you won't regret it!
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This is such a great recipe that seems to be loved by all! I made a couple of changes- I just mixed the recipe ingredients with the raw sausage and baked a few minutes longer until cooked through. Also I omitted the mushrooms for picky eaters. These have a perfect balance of spices and create such a tender on the inside crispy on the outside appetizer! Prepare ahead and make a double batch...you won't regret it!
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We really like this convenient breakfast in a Ball. Hubs thinks they'd be great to take out on the hunting trail. I'm going to pack some to eat while traveling by plane next week. Next time I make I'll use Parmesan Cheese. Or maybe Swiss. This recipe is a keeper.
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Definitely set the sausage out for 20 to 30 mins before mixing. I grated my own cheese and used the dough hook on my KA to mix the ingredients. I used a cookie scoop for the sausage balls and placed them on a parchment paper lined cookie sheet. The All Natural Hot Ground Italian Sausage puts these over the top. Make ahead and freeze for later.
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For the life of me I couldn't find the Hot Italian so I used the Sweet Italian. After mixing everything together I realized I had to cook the sausage first. If you can bake a meatball you can bake breakfast sausage! Into the oven they went....raw. They still came out perfect held together nicely and were a huge hit at brunch. The only change I made was the raw vs. cooked baking. Thanks for a great recipe!
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I had to make a couple of small changes to this recipe but it's so versatile that you can adapt it to suit your family's tastes. I knew my kids wouldn't like hot sausage and mushrooms so I used mild Italian sausage and diced apples instead of mushrooms. Ahhh-mazing! I know I would love this recipe with the hot sausage and mushrooms and I'll make that in the future. I can imagine many possibilities--sneak chopped spinach or kale into these for added nutrients. The shape is perfect for little hands. Thanks Johnsonville!
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This is a very easy and versatile recipe. My kid's are weird about onions and mushrooms so I used chiffoned spinach instead. I also use GF bisquick with no problems. These turned out great and disappeared fast!
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These were really yummy. I could not find the hot sausage in my store so used the Johnsonville sweet Italian sausage instead then I substituted pepperjack cheese for the cheddar so I think that this was comparable to the original recipe. We loved these will definitely make them again.
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These was amazing! We was really worried about the mushroom flavor so I cut the mushrooms back to 1/8c finely diced. We are making another version of these for breakfast in the morning with the maple sausage! Thanks Johnsonville for the great recipe!
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is such a great recipe that seems to be loved by all! I made a couple of changes- I just mixed the recipe ingredients with the raw sausage and baked a few minutes longer until cooked through. Also I omitted the mushrooms for picky eaters. These have a perfect balance of spices and create such a tender on the inside crispy on the outside appetizer! Prepare ahead and make a double batch...you won't regret it!
We really like this convenient breakfast in a Ball. Hubs thinks they'd be great to take out on the hunting trail. I'm going to pack some to eat while traveling by plane next week. Next time I make I'll use Parmesan Cheese. Or maybe Swiss. This recipe is a keeper.
Definitely set the sausage out for 20 to 30 mins before mixing. I grated my own cheese and used the dough hook on my KA to mix the ingredients. I used a cookie scoop for the sausage balls and placed them on a parchment paper lined cookie sheet. The All Natural Hot Ground Italian Sausage puts these over the top. Make ahead and freeze for later.
For the life of me I couldn't find the Hot Italian so I used the Sweet Italian. After mixing everything together I realized I had to cook the sausage first. If you can bake a meatball you can bake breakfast sausage! Into the oven they went....raw. They still came out perfect held together nicely and were a huge hit at brunch. The only change I made was the raw vs. cooked baking. Thanks for a great recipe!
I had to make a couple of small changes to this recipe but it's so versatile that you can adapt it to suit your family's tastes. I knew my kids wouldn't like hot sausage and mushrooms so I used mild Italian sausage and diced apples instead of mushrooms. Ahhh-mazing! I know I would love this recipe with the hot sausage and mushrooms and I'll make that in the future. I can imagine many possibilities--sneak chopped spinach or kale into these for added nutrients. The shape is perfect for little hands. Thanks Johnsonville!
This is a very easy and versatile recipe. My kid's are weird about onions and mushrooms so I used chiffoned spinach instead. I also use GF bisquick with no problems. These turned out great and disappeared fast!
These were really yummy. I could not find the hot sausage in my store so used the Johnsonville sweet Italian sausage instead then I substituted pepperjack cheese for the cheddar so I think that this was comparable to the original recipe. We loved these will definitely make them again.
These was amazing! We was really worried about the mushroom flavor so I cut the mushrooms back to 1/8c finely diced. We are making another version of these for breakfast in the morning with the maple sausage! Thanks Johnsonville for the great recipe!
