Sausage Balls--Healthy Version
(With Options for More Variety, including Pineapple/Teriyaki, Sausage Skewers)
A HEALTHY CHANGE TO THE 1960s RECIPE!
- 1 lb. Turkey Sausage
- 2 cups Shredded Colby Cheese
- 1 egg, beaten
- Dash of Cayenne pepper or 1 Tablespoon Tabasco Sauce (DO NOT use both, only one--your choice)
- 3 cups of sifted Biscuit mix (Bisquick Mix)
- Garlic Pepper optional—You decide how much; but more is better
Adapted from keyingredient.com
Preheat oven to 375 degrees.
Mix Uncooked turkey sausage, cheese, egg, cayenne pepper or tabasco sauce, (Garlic pepper if desired) and 3 cups 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 ungreased cookie sheet, Bake at 375 for 10-18 minutes.
Serve in a crock-pot with sauce of choice, BBQ sauce or Sweet & Sour.
***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.
GREAT SUMMER APPETIZER:
These are excellent as a miniature 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 for about 10-18 minutes.