CHEDDAR SAUSAGE BALLS
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- 2 oz
- cream cheese, room temperature
- 1/8 tsp
- seasoned salt
- 1 lb
- ground pork breakfast sausage, uncooked
- 8 oz
- sharp cheddar cheese, grated
- 2 c
- biscuit mix
1Lightly spray a 9"x13" pan with cooking spray or butter lightly.
2In a large bowl, use a fork to combine cream cheese with seasoned salt and beat until fluffy.
3Add sausage and cheese and, using your hands, mix very well until the cream cheese is incorporated. (TIP: Use food safe plastic gloves to save your hands from a messy clean-up.)
4Add biscuit mix and continue to mix well. (This is a stiff dough and it takes some time and patience. Don't be tempted to add any liquid or it will not turn out right.)
5Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
6Take a medium pinch of the dough and roll into a ball about the size of a small walnut and place in prepared pan. Continue making balls until dough is gone.
7Cover pan with aluminum foil and bake for 20 minutes.
8Remove foil, rotate pan and bake for another 20 minutes.
9Remove from oven and quickly remove sausage balls from fat in pan and place on paper towels.
10Arrange on serving plate and serve hot or at room temperature.
11Place any leftovers in an airtight refrigerator container, or zipper bag, and keep refrigerated. May be frozen and reheated.