Sausage Balls

Photo and text by Phyllis Capparelli

Sausage balls have always been a Texas traditional snack food and was

at most ‘get togethers’. (Excellent finger food). Someone always brought

them so it wasn’t something I had to make a lot.

After moving to NY, I realized in order to get these kinds of foods, I would have

to make them myself. I made a batch and took to church (in which there are

several that are from TX) and the rest is history. Even the little ones love them.

There are several different ways to make them, and after trying several recipes, I

adjusted the ingredients to this one and they always turn out. Some call for more

Bisquick and less cheese, but are too dry. Others call for more cheese, but that

makes them more crunchy. These are crunchy and soft. Yummy!

*Using the homemade baking mix is so much better than the Bisquick. It is worth

the extra effort to make your own.

Phyllis’s Sausage Ball Mix

1 lb Jimmy Dean sausage – regular or hot
8 oz Cheddar cheese, shredded (any variety)
1 ½ – 2 cups Bisquick or baking mix

Take sausage and cheese out half hour before mixing to bring to room temperature.
Mix sausage and cheese together well. (If you mix the baking mix in first, it’s hard to work the cheese in, so I work the sausage and cheese first).

Add baking mix (up to 2 cups) a little at a time and work into sausage and cheese mixture. (works best using your hands) or could be mixed in standing mixer.

Roll into walnut size balls…. (I use my cookie scoop to make the balls) and place on
cookie sheet with parchment paper…. (they slide right off and will not stick)

Bake in preheated 350 degree oven for about 20-25 minutes or until golden brown.

Remove and serve warm or cold with your favorite dip.

Freezes well. Just remove from freezer and let defrost at room temperature or heat them in the oven.

For the “Bisquick” Mix, Phyllis uses this recipe bellow:

6 cups all-purpose flour

3 tablespoons baking powder

1 tablespoon salt

1 cup vegetable shortening

Sift flour, baking powder and salt three times into a large bowl.

Cut in shortening with a pastry blender until mixture resembles fine crumbs. Store mixture in airtight container in the refrigerator up to 4 months.