I can remember eating Bisquick sausage balls every Christmas for as long as I can remember. My Grandma Joyce started this tradition for our family, and it has lived on long after she has passed through my own mom.
Every Christmas, my mom brings my brother’s family and mine a batch of sausage balls for Christmas brunch. All I have to do is pop them in the oven and wait for them to be done while the kids open presents. They go perfectly with some mustard or hot sauce and a pitcher of mimosas.
This is a great breakfast, or you can stuff mushrooms with the mixture and turn it into a great appetizer. It’s so quick and simple. They’re also a great snack to eat before a long ski day. Very hearty. We have options with this recipe.
I am going to tweak my Grandma’s recipe by adding jalapeño. I love a good kick, and these sausage balls can handle the heat well. If you want to stuff this mixture into some mushrooms and have a nice holiday appetizer, you can do that as well.
Ingredients
1 jalapeño
1 pound ground sausage
1 ¼ cup Bisquick
8 ounces whipped cream cheese
1 cup shredded sharp cheddar cheese
Directions
Preheat oven to 375 degrees. Get out a cookie sheet and line with parchment paper. Take one jalapeño and de-seed it, then slice into small pieces. Sauté over medium heat in olive oil until charred. Have a mixing bowl ready and add your ground sausage.
Use a spoon to smash it flat against the bowl (I find if you flatten it out first, it will be easier to mix). Then add your sauteed jalapeño, Bisquick, cream cheese, and cheddar cheese.
With a wooden or plastic spoon mix this all together until fully combined (sometimes, I just use my hands to make sure it’s really mixed together).
Next, roll into small balls. Nothing too big. We want to make these about the size of a small meatball. If you are stuffing mushrooms, remove the stems from your mushrooms and clean them. Next roll them around in olive oil, salt and pepper.
Stuff your sausage mixture into them. Finally put your rolled sausage balls, or your stuffed mushrooms onto the cookie sheet and bake for 30 minutes or until golden. Pairs great with hot sauce, mustard, and mimosa.
Tara Riddle is a real estate agent and property manager at Charles Kitchen Realty. She also works at the Farmer’s Market in Carson City or Black Rock Bison. TRiddle@CharlesKitchen.com