8/16/09

Sausage Balls & Swiss Cheese Sausage Balls

It was a Baptism Sunday at our church this morning.
We dedicate the entire service to this ordinance and celebration.
It is always a very special day at our church.

We always have a great time of fellowship in our Sunday School class. We are all blessed by this weekly time of encouragement and Bible study. I made a variation of my regular Sausage Balls for today. Here are the recipes and the process I use to make them:

Sausage Balls


Sausage Balls


1 pound sausage
2 cups Bisquick
2 cups shredded sharp cheddar cheese
1/4 water

Brown sausage. Drain well. Cool. In food processor, gently combine sausage and cheese - just for a bit. (This step is optional. We just like the texture this produces. I don't really know why I started do this, but I do.) Mix the sausage/cheese mixture with other ingredients. Shape into bite-sized balls. (Freeze here, if freezing.) Bake at 400 degrees for 10 - 12 minutes. It will take about 15 - 20 minutes if they are frozen.

These can be made more healthful by draining and rinsing the browned meat, and by using low-fat Bisquick. They will be a bit drier. I only had low-fat Bisquick this morning, and I thought they were a bit dry.

Ready for the freezer

How to prepare for freezer:

Roll dough into balls, place them on a cookie sheet or freezer-safe plate, sprayed with cooking spray; freeze. When they are frozen, remove them from the baking sheet/plate and pop them into a Ziploc. You can then remove just the amount you want to cook.

Having a batch of these in the freezer has come in handy many times when people drop by! Sausage balls are good anytime of the day!


Swiss Cheese Sausage Balls

This is the variation I made today. It made a nice change!

1 pound sausage
2 cups Bisquick
2 cups shredded Swiss cheese
1 teaspoon rubbed sage
1/2 teaspoon dried thyme
dash of cayenne pepper
1/4 water

Brown sausage. Drain well. Cool. In food processor, gently combine sausage and cheese - just for a bit. (I have decided this is the key to the texture I get. I don't really know why I started do this, but I do.) Mix the sausage/cheese mixture with other ingredients. Shape into bite-sized balls. (Freeze here, if freezing.) Bake at 400 degrees for 10 - 12 minutes. It will take about 15 - 20 minutes if they are frozen.

3 comments:

  1. Hi Connie! I have a sausage ball recipe similar to this one only I use beef bouillon to flavor mine. And you are right about them being good any time! I am going to try your Swiss cheese version too. They sound delicious! :)

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  2. I have a very similar recipe on my website: Sausage Cheese Balls. Almost the same, but yours is a bit richer.

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  3. Mmmm--we LOVE sausage balls! I only make them at Christmas, though. I guess it kinda makes them more special. I use Cracker Barrel sharp cheddar as a splurge, and we have a local sausage maker that makes the best sausage in these parts! And at Christmastime, if you don't get to the grocery store on their delivery day of the week, you may miss getting the sausage, 'cause everybody's making sausage balls for get-togethers.

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Thanks for sharing! I love comments!