I’m currently full up with cake, chocolate, and frosting (from Ted’s chocolate wedding hearts, which I’ll post ASAP) to the point where just thinking about eating these sausage balls makes me tired, but at the time, they were exactly what I was hoping they would be. They’re super simple and come together really fast – I was afraid that rolling the mixture into balls would end up taking ages, but this went from supermarket to dinner in minutes.
The recipe calls for sausage, as opposed to sausages, but if you live in DC and only shop at horrible supermarkets never fear – you can just buy sausages and peel off the skin. I just bought some random sausages that said ‘mild’ on them. You want sausage(s) that have some flavor to them, some herbs or spices, some sorta green things.
You start off by processing cheese, sausage, and bisquick powder in a food processor.
Add pepper and cayenne and stir it up. You might as well do that with your hands, as you’re about to get wrist-deep anyway. Divide the mixture and roll into 1″ balls.
Bake 12-15, until golden brown. When you pull them out of the oven, it’s ok if they’re bubbling a bit – don’t think you need to bake them until they’re dry or anything. The moisture (lets be honest, the grease) dries or is absorbed or something quickly after they’re removed from the heat.
While we were standing around stuffing our faces, we talked about how one would serve it in polite company. I liked Alex’s suggestion of making them more into disks, and serving with a slice of tomato on top to make it feel lighter/healthy-ish. However you serve them, it’s sausage and cheese, it’s going to be a hit!
Adapted from Ezra Pound Cake.
- 1 pound ground sausage (mild or hot, preferably with sage)
- 1/2 pound sharp Cheddar cheese, grated, room temperature
- 1 1/2 cups Bisquick
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne
Preheat the oven to 350 degrees. Lightly grease a rimmed baking sheet.
In a large bowl, using a fork or your fingers, mix the room temperature cheese, sausage and Bisquick until just combined. Place the mixture into a food processor and pulse a few times, until the mixture completely comes together. Then, transfer the mixture back into the original bowl, add the black pepper and cayenne, and mix one final time with your fingers.
Divide the mixture into 1-inch balls (using a small ice cream scoop or your hands), rolling the mixture between the palms of your hands. Place the balls on your greased sheet. Bake 12 to 15 minutes, until golden brown.
Haha I just noticed that the original recipe said it makes 40-50. My “inches” must be huge – I got 22!