Sausage Cheese Balls

Bisquick – an American staple

This recipe has been around a long time and the makers of Bisquick say the recipe continues to be one of their most requested. This version is updated with herbs and Parmesan as well as cheddar; I’m pretty sure the original had just Bisquick, sausage and cheese.

 

 

Sausage Cheese Balls

Makes 102

3 cups Original Bisquick mix
1 lb bulk pork sausage (uncooked)
4 cups shredded Cheddar cheese (16 oz)
½ cup grated Parmesan cheese
½ cup milk
½ tsp dried rosemary leaves, crushed
1½ tsp chopped fresh parsley or 1/2 tsp parsley flakes
Barbecue sauce or chili sauce, if desired

Heat oven to 350 degrees. Lightly grease bottom and sides of a jelly roll pan, 15½  by 10½  by 1 inch.

In a large bowl, stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

Make ahead options: Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.

Cover and freeze unbaked balls up to 1 month. Heat oven to 350 degrees. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.

Bake as directed; cover and freeze up to 1 month. Bake frozen balls on ungreased cookie sheet 10 to 12 minutes at 350 degrees, until heated through.

Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.

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