Sausage Cheese Balls

Sausage Cheese Balls are a staple in much of Americana as a great finger food, appetizer, or breakfast item. Probably because they’re so easy to make and they taste so delectable. Ground sausage is mixed with Bisquick, cheddar cheese and a little milk in most recipes. This Bisquick recipe is a little different. It includes rosemary and parsley and parmesan cheese. I decided to substitute my favorite Italian 6-cheese blend that has mozzarella, parmesan, asiago, romano, provolone and fontina cheeses instead of the parmesan and this recipe came out succulent indeed! In fact, I think the next time I make this recipe I will increase the rosemary and parsley and also add rubbed sage as well. The extra seasonings really increased the flavors.

I needed some protein items to make for our church’s Ladies’ Conference a week ago so Sausage Cheese Balls were on the menu. I posted Sausage Cheese Drops a week or so ago–a recipe I had collected from a friend when my husband worked for the Baptist Convention of New England. I love Marge’s 4-ingredient recipe but I thought I would give this one a try, too. The consistency is definitely different as Bisquick’s Sausage Cheese Balls use more Bisquick than Sausage Cheese Drops. I also had to increase the milk in this Sausage Cheese Balls recipe like the other recipe because I couldn’t get the ingredients to mix well enough without more milk. Sausage Cheese Balls seemed to cook more quickly and set up very nicely. I really liked them, and quite frankly, I’m not sure I could pick one of these recipes over the other. I did enjoy the additional seasonings and cheeses and, as I mentioned earlier, I would definitely increase the seasonings and add rubbed sage the next time I make it.

If you follow my blog you know that I have found at least half of my favorite recipes by trying recipes posted on the back of boxes, cans, packages and other foods. While some of these have been from brand name items, I’ve found just as many great recipes from grocery store private brands. Many of those test kitchens have whipped up some fabulous recipes. Betty Crocker’s test kitchen has made more than their share of winners over the years, including this Sausage Cheese Balls recipe. While I think my changes have enhanced it significantly, the recipe is wonderful.

If you’re looking for a great appetizer, finger food, or breakfast entree for your family, company, or special occasion breakfasts and brunches including holiday breakfasts, then give Sausage Cheese Balls a try sometime. They are very tasty and flavorful and the deep savory flavors from the seasonings and cheeses just seem to explode in your mouth as you swallow each bite. Sausage Cheese Balls are a winner. I think you’ll agree.

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Sausage Cheese Balls are appetizing and yummy!

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I really liked the increased flavor from the seasonings and additional cheeses in this recipe.

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Sausage Cheese Balls is a great breakfast entree for special occasions including holiday breakfasts.

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Each bite of a Sausage Cheese Ball is succulent, savory, and sensational!

 

Here’s what I did.

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These are the ingredients necessary for this recipe.

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Place crumbled sausage, Bisquick, cheeses and seasonings in a bowl. Mix with your hands. THEN add the milk and mix again until all the mixture is thoroughly mixed. This may take several minutes.

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Here the sausage mixture is well mixed. I had to use additional milk.

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Roll sausage mixture out into golf-ball sized balls and place on cookie sheets that have been sprayed with cooking spray. Bake at 350 for about 25-30 minutes. I found it easier to roll these into balls by keeping my hands moist while rolling.

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Serve Sausage Cheese Balls whenever you make big country breakfasts.

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This batch makes 4 dozen Sausage Cheese Balls so it’s a great recipe for company or to serve as finger foods at tailgating parties, baby showers, or office parties.

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I used an Italian 6-cheese blend that included mozzarella, parmesan, asiago, romano, provolone and fontina cheeses along with the cheddar cheese. It made Sausage Cheese Balls mouthwatering!

 

Here’s the recipe.

SAUSAGE CHEESE BALLS

(Recipe adapted from Betty Crocker’s Bisquick Baking Mix)

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Sausage Cheese Balls BigOven - Save recipe or add to grocery list Yum
Delicious appetizer, finger food or breakfast item with sausage mixed with seasonings, cheeses and Bisquick baking mix. Great for holiday breakfasts or special occasions.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Mix sausage, cheeses, rosemary, parsley and Bisquick with your hands until ingredients are blended.
  2. Add milk or water slowly and continue mixing with your hands as needed to make mixture that can be rolled into balls.
  3. Roll sausage mixture into golf-ball sized balls.
  4. Bake at 350° for 25-30 minutes.
  5. Serve hot!
Recipe Notes

NOTE: I found it easier to keep my hands moist while rolling.

NOTE: I recommend doubling the rosemary and parsley and adding 1 or 2 tsp. rubbed (not ground) sage for increased flavor.

 

[b]Sausage Cheese Balls[/b]
Recipe Type: Appetizer/Breakfast
Cuisine: American
Author: Teresa Ambra adapted from [url href=”http://www.bettycrocker.com/recipes/sausage-cheese-balls/6a2a7890-c685-4991-b699-743fd880486f” target=”_blank” title=”sausage cheese balls”]Betty Crocker’s Bisquick Baking Mix[/url]
Prep time:
Cook time:
Total time:
Serves: 48
Delicious appetizer, finger food or breakfast item with sausage mixed with seasonings, cheeses and Bisquick baking mix. Great for holiday breakfasts or special occasions.
Ingredients
  • 1 lb. mild pork sausage, uncooked, broken up into small chunks
  • 16-oz. sharp shredded cheddar cheese
  • 3 cups Bisquick baking mix
  • ½ cup grated Parmesan cheese
  • 1 tsp. rosemary
  • 1 ½ tsp. parsley
Instructions
  1. Mix sausage, cheeses, rosemary, parsley and Bisquick with your hands until ingredients are blended.
  2. Add milk or water slowly and continue mixing with your hands as needed to make mixture that can be rolled into balls.
  3. Roll sausage mixture into golf-ball sized balls.
  4. Bake at 350° for 25-30 minutes.
  5. Serve hot!
Notes
I found it easier to keep my hands moist while rolling.[br][br]I recommend doubling the rosemary and parsley and adding 1 or 2 tsp. rubbed (not ground) sage for increased flavor.

 

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Sausage Cheese Balls are great appetizers to serve anytime you’re having a party!

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Don’t these Sausage Cheese Balls look scrumptious?

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Savor each mouthful!

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Sausage Swirls

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Sausage Cheese Drops

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