Sausage balls have been around since at least the 1970’s as a yummy appetizer
for parties, tailgating and such. They are really great if the mixture of
ingredients and cooking time is just right. However, they can be a little dry if
you aren’t careful and usually are really best when first out of the oven. This
recipe adds an ingredient that makes these sausage balls a little more tender
and moist. Cream cheese does good things to most recipes and it isn’t any less
impressive in these cream cheesy sausage balls. I also added just a touch of
Parmesan along with the traditional cheddar cheese. Try them and I think you
will decide they are much better. Who would think you could improve on a sausage ball?
Here is what you will need:
1 1lb. roll of breakfast sausage, hot or mild
1 8 oz. pkg. cream cheese, softened
1 1/2 cup baking mix (like Bisquik)
2 cups shredded cheddar cheese
1/3 cup grated Parmesan cheese
dash of garlic powder
1/4 tsp. Cajun seasoning like Tony Cachere’s (optional)
dash of Tabasco sauce (optional)
Mix uncooked sausage and cream cheese. Mix in all of the other ingredients until well blended.
Roll into 1″ balls about the size of a small walnut.
Place on a cookie sheet sprayed with nonstick cooking spray. I use the nonstick Reynolds Wrap.
Place in a preheated 375 degree oven for 20 to 25 minutes.
Don’t overcook. Remove and serve.