Skip to main content

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.

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! :)

    ReplyDelete
  2. 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.

    ReplyDelete

Post a Comment

Thanks for sharing! I love comments!

Popular posts from this blog

Georgia Cornbread Cake

I clipped this recipe several years ago from American Profile, which is a small magazine insert that come with our local newspaper, The Pontotoc Progress. It is yummy, yummy, yummy!  I love the story that accompanied the recipe and was delighted when a Google searched turned up the same article on the web! Larry took this to work, and he said it was a huge hit with everyone! Enjoy! Georgia Cornbread Cake Georgia Cornbread Cake   Recipe of Stella T. Thompson from American Profile "I am 86 years old and have been cooking since I was 9. This recipe has been in my family for many years. The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it." 1 cup sugar 1 cup brown sugar 4 eggs, beaten 1 cup vegetable oil 1 and 1/2 cups self-rising flour 1 teaspoon vanilla extract 2 cups pecans, chopped very fine Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl un

Dough Burgers

  Dough Burgers Dough burgers are popular in our neck of the woods. Phillips Grocery in Oxford has received national acclaim for their top-secret-recipe dough burger. I ate two while I was staying at the hospital with my dad recently! It is the nearest restaurant!  When Larry and I were newlyweds and living in New Albany, we loved going to Latham’s for their yummy version of this delicious sandwich. Several other area cities also offer well-known versions of this unique burger. Tupelo’s Johnny’s Drive-In has the "Johnnieburger," and Corinth even has a festival named in honor of their dough burger, affectionately known as “The Slugburger.” Here in our own dear Pontotoc, we love the "Wonderburger" at Butcher Block! Dough burgers supposedly originated during the Great Depression. Adding flour was a great way to stretch hamburger meat. While possibly born out of necessity, it has remained a part of the Southern diet due to its delectable taste. I’ve eaten my share

Condensed Cheddar Cheese Soup Substitute - Regular and Reduced-Fat Versions

Although very convenient, commercially prepared condensed soups are expensive and may contain additives and ingredients you'd prefer to skip. You can use these condensed soup substitutes in dishes instead of commercially prepared condensed soups. These homemade substitutes are very easy and quick to make! They taste much better, too. I have almost stopped purchasing the canned versions. Using heart-healthy butter spreads, low-fat or fat-free milk, and low-sodium broth allows you to make these recipes more healthful. You can customize with these simple recipes by adding other seasonings such as garlic powder, celery salt, onion powder, etc. Condensed Cream of Celery Soup Condensed Cream of Chicken Substitute Condensed Cream of Mushroom Substitute Condensed Cheddar Cheese Soup Substitute 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup milk 1 cup shredded cheddar cheese salt, to taste Melt butter in a saucepan over medium-low heat; add flour and whisk until s