Food By Mom -- Sausage Cheese Balls

I got this recipe from an online community a number of years ago. We have made a few changes, such as sautéing the sausage -- we found that mixing it in the dough raw made them a bit greasy. We use the sharpest cheddar we can get. These never last very long in our house.

3½ cups Bisquick  -- yes, the stuff in the yellow box

1 lb. HOT ground sausage  -- we use Jimmy Dean's

1 lb. sharp cheddar cheese, shredded 

½ cup water, warm 

[Ground red pepper, tabasco]  

Cook sausage in a fry pan, breaking it into the smallest possible pieces as it cooks. It just needs to brown, not cook all the way through. Let cool after draining off excess fat.

Combine all ingredients in a large bowl. The dough will be very thick and needs to be worked by hand. 

Next form the balls by hand-- ¾ - 1 inch balls work best. Place on cookie sheet.  They can be squeezed pretty close together on the pan.   

Cook at 350 for 20 minutes. 

Can be made ahead of time and frozen.

Yields: 72 balls

© Cheryl Fuller, 2007. All  rights reserved.