You know by now how much I love a party. And you simply can’t love a party without the love of a good nibble. I’ve had this recipe forever, and I don’t know why I haven’t shared it. Mom used to make these back in the day, only she always had a mustard dipping sauce. I’m using a sweet chili dipping sauce, because G doesn’t like mustard. I know, what a maroon.
Anytime you have a recipe that only calls for 4 ingredients, you are on the right track for the perfect hors d’ oeuvres. These come together so easily. I will warn you about the mess though. I used my hand mixer. The sausage mixture crawled up the beaters and did not want to leave. My sous chef, the great and glorious G, cursed me for about 30 minutes while he was trying to clean the holes the beaters go in. Next time I won’t be such a lazy butt and I’ll get out the Kitchen Aid.
So what makes these sausage balls so tender and moist? Probably the cream cheese. I know, who’d a thunk it? The cheese does not ooze out while baking. I don’t know why; I certainly thought it would.
1 pound Jimmy Dean’s Hot Sausage, uncooked
8 ounces cream cheese, softened (I usually use Neufchâtel cheese, because it always seems creamier)
1 to 1 1/4 cups Bisquick (I usually use Jiffy Baking Mix, I just prefer it for some reason)
4 ounces grated cheddar cheese
Preheat the oven to 400 degrees. Mix all the ingredients until well combined. Roll into approximately 1 inch balls.
Bake 20 to 25 minutes.
They can be frozen after forming and then thawed and cooked within the next few months.
* from the Recipe Box:
Baking them on parchment paper means no sticking and no mess.
If you keep some water handy to splash on your hands during the shaping of the balls, they won’t stick to your hands as badly.
I usually add salt and pepper and a dash of pepper flakes. I like them a little spicier.
Mom always served them on a platter with dipping sauce and toothpicks.
and remember: Girls who love bourbon are not weird. They are a rare gift from God. Those girls get bigger diamonds. Big kiss, Lynn