Sausage Cheese Drops are sumptuous. They make a terrific breakfast or appetizer treats which we certainly adore. Sausage, cheese, Bisquick and milk–just four ingredients–that’s all there is to this recipe. Yet, you get a really tasty breakfast entree or appetizer depending on when you want to serve these goodies.
I have loved Sausage Balls ever since the first time I sunk my teeth into them 10 or 15 years ago. Yes, I know, I’ve been deprived since I didn’t grow up in a family that ever ate these. Even still, Sausage Cheese Drops are great for country breakfasts. Add a side of Fried Potatoes, Peach Snack Cake or Pumpkin Breakfast Cobbler, fresh fruit and Sweet Potato Biscuits! Yum, you will have comfort food extraordinaire.
John worked for the Baptist Convention of New England in the early 1990s. Marge Currin was the Executive Director’s wife. (She is deceased now). She had quite a reputation as an excellent cook. Marge put together a small collation of her favorite recipes and had given them out to staff for Christmas a few years before we arrived. But she gave me a copy of it when I requested it.
There are probably about 50-100 recipes in Marge’s cookbook and all are jewels. Most are old-timey recipes that are worth pulling out again and again. They certainly would be great to serve new generation of appetites. Sausage Cheese Drops is one of the recipes Marge included in her cookbook.
One of the things Marge suggests in making this recipe is to break the sausage down into small pieces which I think is a lot easier than putting the sausage in one big clump (like my pictures show). I’ve had many Sausage Ball recipes given to me over the years. Some don’t include milk (which you have to have as a binding agent for this recipe). Or if the recipe included milk, the exact amount was never provided.
I ended up using more milk than is included in Marge’s recipe. But at least she provided a guide which I really needed since I didn’t grow up in a family where we made these. I didn’t have a clue about how to make these the first time I made them. I also found that these were a lot easier to roll out into balls if I kept my hands really moist when rolling. The mixture doesn’t attach to your hands that way!
If you’re looking for a great Sausage Balls recipe, then give my adaptation of Marge’s terrific recipe a try. Each batch makes about 3 dozen sausage balls. This is a great amount for holiday breakfasts and brunches. It’s also fabulous to serve as an appetizer or as a finger food item. They are rich, savory, and scrumptious. You won’t want to stop eating them. Guaranteed.
Sausage Cheese Drops are great for country or holiday breakfasts.
This delicious entree can also be served as an appetizer and for tailgating parties.
Sausage Cheese Drops are rich, savory and scrumptious.
These are great to serve for almost any kind of party. They get gobbled up in no time.
Here’s what I did.
This recipe includes only these four ingredients.
This recipe is easier to make if you actually tear the sausage apart into small clumps before putting into your bowl. Then add the bisquick and cheese and stir together before adding milk.
Mix ingredients together with your hands.
Form sausage mixture into golf-ball-sized balls and place on cookie sheets that have been sprayed with cooking spray. I found that by keeping my hands moist while rolling the sausage mixture didn’t stick to my hands.
Bake at 350 about 25-30 minutes or until cooked through. You can also bake these at 400 for about 15-20 minutes.
Sausage Cheese Drops are amazing. You won’t be able to stop at just one!
Try Sausage Cheese Drops the next time you want to make a big breakfast for company. Yum.
Here’s the recipe.
SAUSAGE CHEESE DROPS
(Recipe adapted from Marge Currin, Baptist Convention of New England)
- 1 lb. mild pork sausage, uncooked, broken up into small chunks
- 16-oz. sharp shredded cheddar cheese
- 2 ¼ cups Bisquick baking mix
- ¾ cup milk
- Mix sausage, cheese and Bisquick with your hands until ingredients are blended.
- Add milk or water slowly and continue mixing with your hands as needed to make mixture that can be rolled into balls.
- Roll sausage mixture into golf-ball sized balls.
- Bake at 350° for 25-30 minutes.
- Serve hot!
This close up shows the texture of the Sausage Cheese Drops.
Better grab one before they’re all gone!
Sausage Cheese Drops are amazing comfort food. I can eat handfuls of these jewels. 🙂