Healthy Appetizer Sausage Balls

Classic sausage balls with a healthy twist. Also included in this recipe is a delicious variation; Pineapple Teriyaki Sausage Skewers. A healthy change to this timeless 1960s dish.

Photo by Deborah H.
These sausage rolls are baked, not fried.

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

36

appetizers

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

36

servings

Ingredients

  • 1

    pound turkey sausage

  • 2

    cups Colby cheese, shredded

  • 1

    egg, beaten

  • Dash cayenne pepper or 1 tablespoon Tabasco Sauce

  • 3

    cups Biscuit mix, sifted (Bisquick Mix)

  • Garlic Pepper, to taste, optional

  • PINEAPPLE TERIYAKI SAUSAGE SKEWERS:

  • Can pineapple chunks, drained

Directions

Preheat oven to 375°F. Mix uncooked turkey sausage, cheese, egg, cayenne pepper or tabasco sauce, (garlic pepper if desired) and biscuit mix; adding each ingredient in above order, and mixing thoroughly as each is added. Dough should be stiff and slightly dry, but not too dry. If sausage dough sticks to your hands then it needs more Bisquick, add a small amount of Bisquick gradually, and blend until the meat doesn't stick to hands. Form into 1-inch balls by rolling between hands, place on un-greased cookie sheet, Bake at 375°F for 10 to 18 minutes. Serve in a crock-pot with sauce of choice, BBQ sauce or Sweet & Sour. Note: These freeze well uncooked. Put on a cookie sheet lined with wax or parchment paper, and insert wax paper between each layer of sausage balls, up to three layers. Freeze for 24 hours, then store in freezer bags or bowls for 3 months. Makes the perfect summer appetizer: Pineapple teriyaki sausage skewers: Drain and dry canned pineapple chunks between paper towels. Cut long, wooden skewers in half. Pierce pineapple chunk, thawed sausage ball, and pineapple chunk with half of skewer. Dip, roll, or drizzle in teriyaki sauce, place on very, very lightly sprayed cookie sheet with Olive Oil spray. Only enough spray to keep pineapple from sticking. (Make sure to discard Teriyaki Sauce after dipping raw meat!) Bake at 375°F for about 10 to18 minutes.

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