These cheesy sausage Balls made with biscuit mix are a Christmas appetizer that also graces many a table for holiday breakfasts! With only three ingredients, you can make a tasty snack or side dish. Can you tell I have a Bisquick® box to finish? Bisquick® Sausage Balls are a classic recipe that is both simple and delicious to prepare.
These sausage balls are the type of comfort food that should be baked in the winter: rich, indulgent, carb-heavy bliss. The recipe yields 24 golf ball-sized sausage balls, which will fit well on a big baking sheet together, as shown below. A good recipe that a) only needs one bowl and b) fits on one baking sheet is one of my favorites.
For the conventional sausage balls recipe, you’ll need raw, ground beef sausage, but the possibilities are endless. The only stipulation is that it must be ground sausage, such as mild Italian sausage, maple syrup sweet breakfast sausage, or even hot spiced sausage. It can’t be a smoked sausage that has been cooked.
Making these sausage balls with your mixer made this dish SO EASY that I can see it being doubled and you having 4 dozen sausage ball snacks in no time! I also believe it performs a better job of combining the components than hand mixing would. Simply take a tablespoon and roll the dough into golf ball-sized balls, and you’re ready to go!
Another trick is to roll them into nice uniform-shaped balls rather than dropping them onto the sheet. I can’t promise they’ll keep that shape because the beef and cheese fats will melt and affect the shape, but I turned out pretty darn uniform.
- 1 pound ground beef sausage(qeema role slices)
- 2 cups biscuit baking mix
- 1 pound sharp Cheddar cheese, shredded
- 1/4 cup milk (if needed)
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine beef sausage, biscuit baking mix and cheese. Form in to walnut size balls and place on baking sheets.
- Bake in preheated oven for 20 to 25 minutes, until golden brown and sausage is cooked through.
- Remove and serve hot!
- serve with any souce and salad .
Tips & Tricks
- Use shredded cheese from a bag rather than shredded cheese from a bag. You’ll need the wetness that freshly shredded block cheese provides. You will end up with a dry product because the cheese shreds in the bag are dry.
- You can use whatever type of cheese you choose, but sharp old cheddar is wonderful!
- If the batter appears to be dry, add a quarter cup of milk.
- You may need to add milk if your sausage isn’t particularly oily.
- Add in some spices like cayenne, fresh minced green onion.
Saturated Fat: 6g
Vitamin A: 205IU,
Vitamin C: 0.2mg,