How To: Make sausage balls
By Andy Garrison
October 30, 2012
This week’s How To is an easy way to entertain a handful of friends and family with an appetizer using only four ingredients. It makes an awesome finger food for football games, movie nights or sleepovers for the kids. This recipe makes approximately five dozen sausage balls.
What you will need:
• Two large baking sheets.
• Two large bowls.
• One liquid measuring cup.
• One dry ingredient measuring cup.
• Two hands, attached to a body with a pulse.
• A spatula.
• An oven mit.
The ingredient list:
• Three cups of standard issue Bisquick mix.
• One third cup of water.
• One pound of either breakfast or Italian sausage.
• One, two cup, bag of shredded sharp cheddar cheese.
Step 1: Preheat the oven to a temperature of 350 degrees.
Step 2: Put the three cups of Bisquick into one of the large bowls.
Step 3: Add in the two cups of shredded cheddar.
Step 4: Add in the one third cup of water.
Step 5: Add in the sausage.
Step 6: Mix all the ingredients thoroughly with your hands. Continue to mix for a couple of minutes after it seems that it is mixed to evenly distribute the grease from the sausage into the dry mix.
Note: As the mix absorbs the water it can become very sticky and cling to your hands. It is a good idea to keep some hot water running in the sink. The hot water easily removes any of the stubborn sticky mixture.
Step 7: Place the two baking sheets onto the counter top near the bowl containing the mixture.
Step 8: Form the mixture into small balls about the size of a walnut.
Note: There should be approximately enough balls to cover a full sheet and a half.
Step 9: Carefully place the two sheets into the oven, side by side, on the middle rack. Set the timer for fifteen minutes.
Step 10: After fifteen minutes, check on the balls. When they are done they should be a light brown in color with a darker crust on the bottom. If they don’t look done, reset the timer in increments of five minutes until they are finished cooking.
Step 11: Using the spatula, remove the balls from the sheets and carefully transfer them into the clean bowl.
Step 12: Allow them to cool for approximately five minutes.