Aunt Marjorie's Sausage Balls
These are not good if overcooked. So watch them - don't let them get too done.
TIP: It may help to wet your hands to form the balls if the mixture seems too dry.
- 1 lb
- loose pork sausage
- 1 lb
- cheddar cheese, shredded (i usually use the smoked cheddar)
- 3 c
- bisquick baking mix
- 1-2 dash(es)
- cayenne pepper
Break sausage up into very small pices before beginning this. Combine all ingredients (have them at room temperature) in a large bowl with your hands. Shape into balls about the size of a large grape - should make about 48 balls.
Don't make the balls too big, because they swell a bit when cooking.