Sausage Balls - Page 2

drizzellla · ‎03-14-2010

@shoptilyadropagain wrote:
Is the Cheddar Bay biscuit mix the same as the Red Lobster Biscuit Mix? That's what I've used in the past but I had made them so much that we got tired of them. Haven't made them in several years now.

I've also had sausage balls with a couple of different types of dips. I know one was a basic marinara sauce and I forget what the others have been.

I am so tempted to make the Sausage Balls. At the end of the video, they are dipped in a white sauce. There is never a recipe for the white sauce. Does anyone know what it is?

mildoo · ‎02-06-2017

I have made these sausage balls for a long time and the menfolk do like them. My opinion is they are made with sausage and sausgage is greasy. That's just a fact. Baking them on non-stick rimmed baking sheets helps. I always served them with different kinds of mustards and they are always a hit and are the first appetizer to go. I've always used the Jimmy Deane recipe.

LavernLuvsShoes · ‎07-13-2021

Ok, I'm making these for our Christmas Brunch (at church) - Sounds yummy! ♥

RedTop · ‎09-01-2010

We make sausage balls every year specifically using Jimmy Dean sausage because it is not greasy. We add diced onion and chopped jalapeño (actual seeded pepper), always slightly less Bisquick, and cook 1-2 minutes less.

lynnie61 · ‎04-28-2010

@blueroses47 wrote:
@In-x-s wrote:
I have tried making these several times after seeing them on Trisha Yearwood's show and they looked so good. Mine have never turned out good (using bisquick). They were always hard and greasy and dry. I just might have to try again
I made her recipe too, and they didn't turn out particularly well. Not greasy, but on the dry side. I thought I might add more sausage if I tried them again, but I haven't bothered.

It was disappointing, because I had made several of her other recipes, and each one was really good. I have two of her cookbooks.

@blueroses47 @In-x-s I've made these and I've added either a little water or half and half. It really helped with the dry texture. The sausage, cheese and the dry mix needs to be a tiny bit wet. I think I just used about 1/3 to 1/2 cup. Now I'm going to have to experiment.

blueroses47 · ‎03-09-2010

@lynnie61 wrote:
@blueroses47 wrote:
@In-x-s wrote:
I have tried making these several times after seeing them on Trisha Yearwood's show and they looked so good. Mine have never turned out good (using bisquick). They were always hard and greasy and dry. I just might have to try again
I made her recipe too, and they didn't turn out particularly well. Not greasy, but on the dry side. I thought I might add more sausage if I tried them again, but I haven't bothered.

It was disappointing, because I had made several of her other recipes, and each one was really good. I have two of her cookbooks.

@blueroses47 @In-x-s I've made these and I've added either a little water or half and half. It really helped with the dry texture. The sausage, cheese and the dry mix needs to be a tiny bit wet. I think I just used about 1/3 to 1/2 cup. Now I'm going to have to experiment.

Thanks so much for the suggestion. I'll try again, the recipe definitely needed some tweaking.

JeanLouiseFinch · ‎10-03-2011

@drizzellla wrote:
@shoptilyadropagain wrote:
Is the Cheddar Bay biscuit mix the same as the Red Lobster Biscuit Mix? That's what I've used in the past but I had made them so much that we got tired of them. Haven't made them in several years now.

I've also had sausage balls with a couple of different types of dips. I know one was a basic marinara sauce and I forget what the others have been.

I am so tempted to make the Sausage Balls. At the end of the video, they are dipped in a white sauce. There is never a recipe for the white sauce. Does anyone know what it is?

@drizzellla - I wonder if it might just be a simple country milk gravy?

QPrincess · ‎03-09-2010

@lynnie61 wrote:
@blueroses47 wrote:
@In-x-s wrote:
I have tried making these several times after seeing them on Trisha Yearwood's show and they looked so good. Mine have never turned out good (using bisquick). They were always hard and greasy and dry. I just might have to try again
I made her recipe too, and they didn't turn out particularly well. Not greasy, but on the dry side. I thought I might add more sausage if I tried them again, but I haven't bothered.

It was disappointing, because I had made several of her other recipes, and each one was really good. I have two of her cookbooks.

@blueroses47 @In-x-s I've made these and I've added either a little water or half and half. It really helped with the dry texture. The sausage, cheese and the dry mix needs to be a tiny bit wet. I think I just used about 1/3 to 1/2 cup. Now I'm going to have to experiment.

Lynnie-------------------please let us know how experimenting goes as I'd like to make these. I have not made in YEARS.

lynnie61 · ‎04-28-2010

@QPrincess I will let you know. I may not be making them until near Thanksgiving. I usually make these every Christmas and summer holidays, but haven't in the past year. I will definitiely let you know. People love these and they are always gone!

lynnie61 · ‎04-28-2010

@QPrincess Ok - so I tested last night. I used:

1 roll Bob Evans spicy sausage

1 - 8 oz block sharp cheddar (I shredded block cheese)

2 cups Bisquick

1/2 c. Whole milk

25 mintues at 350. My batch made 43 balls. We ate a few and the rest in the freezer.

These turned out crispy but moist. I didn't want to wait and experiment on a crowd! They say shred your own cheese for less preservatives and better mixing/melting. The milk just made the dough moist, it didn't change any taste. I looked at several recipes, some said oven at 400, some said 350. I did lower at 350. These were very good! A little kick with the spicy.