Easy Cheesy Sausage Balls

I love making sausage balls this time of year. They are delicious and incredibly easy to make, and everyone loves it when I serve them. Bring these nibbles to a holiday party, and you’ll be the most popular person there.

The recipe is quite simple.

Sausage Balls

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Serves	36
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Meal type	Appetizer, Breakfast
Misc	Child Friendly, Freezable, Pre-preparable, Serve Hot
From book	By Special Request

Ingredients

• 2 cups biscuit mix (I use original Bisquick)
• 10oz sharp cheddar cheese (grated)
• 1lb hot or spicy sausage (I use Jimmy Dean)

Note

You could use mild sausage instead of spicy sausage, but I wouldn't recommend it. It's a little too bland. Don't be afraid of the hot sausage -- the biscuit mix and cheese will help temper some of the heat.

Mixing the ingredients takes a little time and patience. Don't rush it. If you don't mix everything evenly, the balls won't be as good. So just take a little bit at a time, working the ingredients together slowly, until you're done.

You can freeze the balls before baking. It's nice to have a frozen batch on hand, so you can thaw a few and pop them in the oven whenever you like.

Directions

Step 1
Preheat oven to 350 degrees.
Step 2
In a large bowl, combine grated cheese, biscuit mix and sausage. Work the ingredients together with your hands until everything is completely mixed together.
Step 3
Form the mixture into small walnut-sized balls. Place them on an ungreased baking sheet, about an inch apart.
Step 4
Bake at 350 degrees for 15 to 20 minutes, or until the balls start turning golden brown.

That’s it!

These sausage balls are best served hot, but I enjoy them even when they’re cold. The leftovers make for a yummy breakfast, too.

This recipe is one of those quintessential Southern party dishes. Every Southern woman I know has it in her repertoire. I’m not quite sure where it originated, but I learned it from my mom, and I remember her using the recipe from a well-worn copy of Leu Wilder’s By Special Request.