A party pleaser any time of year!

Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain. In a large bowl, combine sausage, cheese, baking mix, onion, mushrooms and milk; mix well. Shape mixture into 36 walnut-size balls and place on a greased, shallow baking dish.

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  • Bake at 350 degrees F for 15 to 20 minutes or until lightly browned. Remove from oven and let rest for 5 minutes before serving.

  • Serve with barbeque or chutney sauce.

Nutrition Facts

246 calories; protein 12.6g; carbohydrates 9.2g; fat 17g; cholesterol 47.2mg; sodium 546.7mg. Full Nutrition
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Reviews (23)

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Most helpful positive review

Rating: 5 stars
10/15/2014
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! Read More
(17)
25 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/15/2014
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! Read More
(17)
Rating: 5 stars
10/15/2014
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. Read More
(14)
Rating: 5 stars
10/02/2014
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. Read More
(12)
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Rating: 5 stars
12/23/2014
Baking mix = Bisquick or use a recipe from here to make it from scratch. Read More
(8)
Rating: 5 stars
10/26/2014
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! Read More
(7)
Rating: 5 stars
10/12/2014
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! Read More
(7)
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Rating: 5 stars
10/15/2014
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! Read More
(3)
Rating: 5 stars
10/04/2014
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. Read More
(3)
Rating: 5 stars
10/27/2014
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! Read More
(3)
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