(adapted slightly by Patti)
Yield: 6-7 dozen sausage balls
Tis the season
for joy, peace and hope! Nativity scenes, Christmas trees and lights, Christmas cantatas, mistletoe and reindeer... and the food: sausage balls, cheese balls, pecan pies and fudge… I can go on and on! I’m
taking an appetizer to a holiday dinner and being in the mood for holiday
sausage balls, I turned to the internet.
I found a reference to this sausage ball recipe and just had to try it! The Red Lobster Cheddar Bay biscuit mix gives
much more flavor than the traditional sausage ball recipes. I’m not really a spicy food fan, but using
hot sausage in this recipe yields a great taste that is not too hot! I guess the cheese and biscuit mix calms the “heat”
of the sausage! By the way, I stocked up
on the Red Lobster biscuit mix so that I can make these little delights anytime
I want (you can freeze them in Ziplok bags)! As for Chris Allen, the
inspiration behind this recipe, he’s the weather director at WBKO in Bowling Green,
Kentucky! Thanks Chris!
INGREDIENTS:
16 ounces sharp
cheddar cheese, shredded (or 2 8-oz blocks of sharp cheddar cheese)
½ cup milk
2 1-pound packs
of your favorite hot sausage (I used Jimmy Dean’s hot sausage)
2 cups Bisquick
1 package of
Red Lobster Cheddar Bay Biscuit Mix (available at Wal-Mart)
DIRECTIONS:
- Preheat oven to 350 degrees F.
- Put the cheese in a microwave safe bowl, along with ½ cup milk.
- Microwave for 1 minute and stir; return to microwave for another 30 seconds (if using blocks of cheese it will take additional time to melt the cheese).
- Set out and let the cheese cool while you’re mixing up the sausage mixture.
- Pour the Bisquick and Red Lobster cheddar cheese biscuit mix. including the seasoning packet, into a large mixing bowl, along with the two 1-pound packages of sausage.
- Mix this together with your hands until well combined.
- Add the cheese to the sausage mixture and knead all together until blended well.
- Pinch off a small portion of the mixture and roll with your hands into a small ball, a little smaller than a ping pong ball.
- Place the balls on a greased cookie sheet (I like to use the Silpat liners to avoid sticking)
- Bake for 30 minutes at 350 degrees.
- Let cool for 5-10 minutes and enjoy!
Here's a yummy recipe for a sweet and tangy dipping sauce: Mix together 1/3 cup Dijon mustard and 1 cup apricot or peach preserves; stir until well combined.
They are also great served with sweet hot mustard or BBQ sauce!
Do you use the herb season packet that is in the Red Lobster Biscuit Mix box?
ReplyDeleteSometimes I use the seasoning packet and sometimes not; it's yummy either way! I would leave it out if you're at all concerned about sodium content.
ReplyDelete