SAUSAGE BALLS

3 cups baking mix such as Bis*Quick

1 lb. sharp cheddar cheese, grated

1 lb. bulk breakfast sausage 

1/2 cup milk or water

 

 

*NOTE: Any type or combination of cheeses to equal 16 ounces may be used, including any type of cheddar, American, Swiss, Parmesan, pepper jack, etc. I do recommend using bulk cheese and grating it yourself but packaged shredded cheese is perfectly acceptable. Just be aware that the anti-caking agents added to packaged shredded cheese will make a difference in the texture of the baked sausage balls and make them a bit dryer than if you grate your own cheese. Also, in my humble opinion Jimmy*Dean bulk sausage is the best for this recipe, and I particularly like the hot sausage. But any sausage flavor works for this recipe.*

 

Preheat oven to 350*.

In a large mixing bowl, break up raw sausage and add remaining ingredients. Using well scrubbed hands and/or plastic gloves, mix all ingredients together until well combined and no dry mixture is seen. Roll into quarter-sized balls and place onto baking sheets lined with parchment paper or foil. Bake at *350 for 20-25 minutes or until set and lightly browned on bottom. Remove from pans to cooling racks. Serve warm if possible. 

Keep refrigerated in a tightly covered container if not used immediately. To reheat, microwave in 10-second intervals until warm.

For longer storage, may be frozen by wrapping tightly in plastic wrap then placed in freezer bags or another air tight container. Thaw in the refrigerator before warming in the microwave.