Breakfast Sausage Balls
By nancystrini
Really good, makes a lot, and you can freeze them to serve later!
- 15 mins
- 50 mins
Ingredients
- 1 lb. hot pork sausage
- 3 cups Bisquick
- 1 lb. sharp shredded Cheddar cheese
- 1/2 t smoked paprika
- 3/4 - 1 cup whole milk
Preparation
Step 1
Preheat oven to 325. Spray rimmed baking sheets with non-stick cooking spray. Set aside.
In a large skillet, crumble sausage. Cook over medium heat until browned, 12-14 minutes. Drain well.
IN a large bowl, combine cooked sausage, baking mix, cheese, and paprika. Stir in milk until dough reaches desired consistency. The more milk you use, the more the dough will spread.
Depending on the consistency of the dough, either spoon dough onto prepared pans, or form dough into walnut-size balls (approx. 1/1/2 T) and place on prepared pans, spacing two inches apart.
Bake, in batches, until golden brown, 15-20 minutes. Store in refrigerator in an airtight container up to 3 days.
***Unbaked sausage balls can be stored in freezer up to 1 month. Freeze in a single layer on a rimmed baking sheet, then transfer to a heavy duty resealable plastic bag. Thaw 15 minutes before baking.
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