Thursday, June 16, 2011

Sausage and Cheese Balls

My goodness have I been a bad blogger lately! It's been almost a month since my last post. I don't have any excuses so I won't bore you with any. Now that I'm back, I will redeem myself with some yummy Sausage and Cheese Balls. You've probably seen this recipe before. I believe the original recipe is from Betty Crocker, but I have made a few adjustments to suit our taste. I had mine for breakfast dipped in syrup, of course, but you could also dip them in bbq sauce, ranch, or whatever you prefer any time of day. This recipe makes a ton, so you can definitely freeze the leftovers to enjoy later.

Sausage and Cheese Balls
Adapted from: Betty Crocker via Pennies on a Platter

3 cups baking mix, such as Bisquick
1 lb. reduced-fat pork sausage
2-4 cups shredded
cheddar cheese 1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon paprika
1/2 teaspoon parsley flakes

1. Preheat oven to 350˚F.  Using the paddle attachment, mix all ingredients together in the bowl of a stand mixer.  You can use a wooden spoon or your hands if you don't have a mixer. 
2. Roll into 1″ balls and place on a parchment or silicone lined baking sheet.  Bake for 20 minutes, or until browned.  Serve warm with your favorite dipping sauce (optional), such as syrup, ranch, or bbq sauce.
3. To freeze:  Allow the sausage balls to cool completely, then store in a freezer bag for up to 1 month.  When ready to eat, warm on top of a paper towel in the microwave for 30 seconds per 3 sausage balls.  Or, warm in a preheated 350˚F oven for 10 minutes.

Yield: 6-7 dozen

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