SAUSAGE BALLS RECIPE

Ingredients

1 pound ground pork or turkey sausage
2 cups Bisquick mix
4 cups finely grated sharp cheddar cheese
¼ to 1/3 cup milk see notes
2 teaspoons Worcestershire sauce
¼ cup finely chopped onion
2 cloves garlic, chopped
½ teaspoon freshly ground black pepper

Instructions

Preheat oven to 350 degrees. Line a large baking tray with baking paper.
Place pork sausage and Bisquick baking mix in a large bowl. Mix the mixture as much as possible with your hands.Add the grated cheddar cheese, milk, Worcestershire sauce, chopped onion, minced garlic and freshly ground black pepper. Mix everything again with your hands.
Roll the mixture into golf ball-sized balls and place on the prepared baking sheet, leaving about 1 inch between balls. Bake for 20-25 minutes or until golden brown and cooked through. For best results, serve promptly.

Notes

Add milk 1-2 tablespoons at a time until a homogeneous mass is obtained.
Finely chop the onion and garlic so that the sausage balls can be easily rolled.
Use ground pork sausage or Italian sausage. I like to choose one that’s not too lean and one that’s not too fatty. The fat in the sausage adds flavor to the sausage, but I don’t like it swimming in fat.
To vary the flavor, try adding some Italian seasoning, Cajun seasoning, or crushed red pepper.The mixture for the balls can be prepared up to 2 days in advance and stored covered in the refrigerator. Or roll them up and freeze them quickly. Then store in sturdy freezer bags and freeze for up to 2 months. Allow to defrost on the baking sheet for 20 minutes and bake as directed.
I like to use parchment paper for even browning, optimal baking, and easy cleanup.Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.

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