Johnsonville Sausage Balls
And another easy idea. I quadrupled the batch and mixed hot, sweet and mild together. Then, added the other ingredients per recipe and rolled them into walnut size balls, baked them as directed. I did line the sided cookie sheet with parchment paper. Upon cooling, I lined a cookie tin with tin foil and placed there balls in layers between waxed paper and into the freezer. Now, they're ready for gift giving . NO need for dipping sauce, but I have homemade pepper jelly and will give a jar of this with my gift. Then, I have grainy German tangy mustard to accompany another gift. The rest will get them without condiments! Quick, no fuss, and easy clean up My home smells wonderful! — Susan stephenson
- 1 package (16 ounces) Johnsonville All Natural Hot Ground Italian Sausage
- 2 cups shredded Cheddar cheese
- 1-1/4 cups baking mix (ex: Bisquick, Jiffy)
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped mushroom
- 1/4 cup milk
- In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
- In a large bowl, combine sausage, cheese, baking mix, onion, mushrooms and milk; mix well.
- Shape mixture into 36 walnut-size balls and place on a greased, shallow baking dish.
- Bake at 350°F for 15 - 20 minutes or until lightly browned.
- Remove from oven and let rest for 5 minutes before serving.
- Serve with barbeque or chutney sauce.