A classic appetizer of baked balls of dough infused with cheese and sausage.
|3 cups||Bisquick® Baking Mix|
|1/2 tsp.||Dried Rosemary|
|1/2 tsp.||Parsley, dried flakes|
|1/2 tsp.||Garlic Powder|
|16 ozs.||Sharp Cheddar Cheese, 4 cups shredded, *see Note|
|1/2 cup||Parmesan Cheese, grated|
|1/2 cup||Onion, finely diced|
|1/2 cup||Celery, finely diced|
|2 lbs.||Pork Sausage|
|1/2 cup||Milk, optional, *see Note|
|Barbecue or Chili Sauce, warmed|
Place Bisquick® Baking Mix in a 4 quart or larger bowl. Measure and sprinkle the Dried Rosemary, Parsley, Garlic Powder and Pepper into the bowl. Shred and add the Sharp Cheddar Cheese. Grate and add the Parmesan Cheese. Finely dice the Onion and Celery and add to the bowl. Stir to combine and blend well.
Crumble the Pork Sausage into the bowl and using your hands, knead the pork sausage into the dry ingredients until a huge dough ball of uniform consistency forms and there are no more dry ingredients loose in the bowl.
If you used packaged shredded cheese, see Note, break the dough ball into many clumps in the bowl. Drizzle the milk over all and continue kneading until no more milk is left and the dough returns to a ball of uniform consistency.
At this point you can refrigerate until the next day or freeze for up to six weeks, all or part of the bulk dough ball or all or part of the dough rolled into 1 inch balls. The latter is easier if you chill the dough first.
Prior to serving, thaw any frozen dough. Preheat the oven to 350°F. Roll any bulk dough into 1 inch balls. Place balls on a non-stick cookie sheet or jelly roll pan about 1 inch apart.
Bake for 20 minutes and check to see if they are golden brown. If not, continue baking and checking every minute until they are golden brown. Remove from the oven, move to a serving plate and serve warm with warmed Barbecue or Chili Sauce for dipping
If you do your own shredding of brick(s) of cheddar cheese, you can omit the milk. Packaged shredded cheese has less moisture than bricks, so the difference is made up by the addition of the milk.
At high altitude (3500-6500 ft.) replace 1/2 cup of Bisquick® Baking Mix with 1/2 cup of flour and use a 375°F oven.
Source: My variation of the classic Bisquick® recipe Norma Kenyon introduced me to.
Yield: 8 dozen
Nutrition Facts per Serving:
24g Fat (71.3% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
1 1/2 Lean Meat
0 Non-Fat Milk
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