Sausage And Cheese Balls No Bisquick Food

SAUSAGE BALLS RECIPE

Steps:

• Preheat oven to 400º. Line a rimmed baking sheet with parchment paper.
• Add flour, baking powder, salt and butter to a stand mixer or food processor and mix until butter is incorporated or pinch the butter together with your fingers until it is incorporated into the flour. Add grated cheese and mix. Add sausage a little at a time and mix until it comes together
• Using a 1 tablespoon ice cream scoop, form into balls and place on prepared rack.
• Bake for 15 minutes until slightly browned on the outside. Serve warm.

SAUSAGE BALLS WITHOUT BISQUICK RECIPE

Steps:

• Preheat your oven to 350 degrees.
• Line a baking sheet with parchment paper and set aside.
• In a large bowl combine the flour and salt.
• Cut in the cream cheese and the shortening into the flour until it is crumbly.
• Add the sausage and begin incorporating it into the flour, using your hands. - can use a food processor to make it easier as well. Add in the grated cheese and work it into the mixture till it is evenly combined.
• Using a mini ice cream scoop, scoop out the mixture and roll into a ball in the palm of your hands. Place them on the baking sheet.
• Bake for 20 minutes, till they are golden brown. Brush with melted butter and sprinkle with parsley if desired, then serve!

BISQUICK® SAUSAGE BALLS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet.
• Mix baking mix, Cheddar cheese, sage-flavored pork sausage, and hot pork sausage together in a bowl. Roll mixture into golf ball-sized balls; arrange balls on the prepared baking sheet.
• Bake in the preheated oven until meatballs are no longer pink in the middle and browned on the outside, 25 to 30 minutes.

SAUSAGE CHEESE BALLS

Steps:

• Preheat oven to 375 degrees. Spray baking sheets with cooking spray.
• Using a heavy-duty stand mixer with a dough hook (or your hands), mix the raw sausage and cheese together, then add the cream of mushroom soup. Add the garlic powder and Italian seasoning, then gradually add the biscuit mix until all is thoroughly combined.
• Shape into small balls about the size of a walnut, and place on baking sheet. Bake for 18-20 minutes, then remove and cool on a rack.
• You can also freeze these, either after they're cooked or (the way I prefer to do it) after you shape them and put them on the pan. I put them into the freezer for a couple of hours right on the baking sheets, then take them out and put them in a zip-top bag. Then I can take out a few at night, thaw them in the fridge, and pop them into the oven the next morning for a quick breakfast.