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4 cups grated sharp Cheddar cheese
3 cups Bisquick baking mix
1 1-pound package Hot ground sausage
1 teaspoon Paprika
1 tablespoon stone ground gourmet mustard
1 cup mayonnaise
The key to a good sausage ball is to use raw sausage. There is no need to cook the sausage before mixing. If you do this you will have a very dry sausage ball. I have pictures from making these at Thanksgiving where I used gloves, but the pictures featured below are from Christmas. I used the mixer for this batch.
Throw in the sausage. I use hot sausage because it gives them the perfect flavor. Just a touch of heat. The paprika is for garnish.
Measure out the Bisquick. I always spoon the flour into the measuring cup.
Once you have the exact amount in a bowl you can scoop in the flour gradually on low speed.
Mix in the cheese.
After all ingredients are mixed together you can begin to form 1 inch balls. Gloves are a must. The mixture will be a little crumbly. Be sure to spray your cookie sheets with non-stick cooking spray. I don't like large sausage balls. Shoot for making them the size of a walnut. Trust me, they will taste better.
This recipe makes about 6 to 7dozen balls depending on the size. Sprinkle paprika on top of the balls with the tips of your fingers. Bake for 18-20 minutes or until golden brown.
They are so yummy when they first come out of the oven. I like to store them flat by wrapping them in waxed paper and then wrapped by a layer of foil. Place in a Ziploc freezer bag. They will keep for a long time and you can pull them out and re-heat for unexpected guest or a yummy snack.
The dip is very good. It is easy to make. Just mix the mayo and ground mustard with a whisk and serve. I enjoyed using the leftover dip on sandwiches. It is very yummy! Enjoy!