Are sausage balls a Southern thing? I’m guessing they are… but I’m not really sure. Southern or not, sausage balls are amazing. Typically, they are made around the holidays and served as an hors devour.
But, I make them all year round… and I eat them for breakfast. You will change your mind altogether about these little delights when you add the condiment that screams sausage ball’s name. JAM!
You have to try it. Sausage balls freeze incredibly well so they make for a great quick breakfast when you are on the run. Just grab a few from the freezer, pop them in the microwave for 1 minute, slather on some jam, and you’re done. Breakfast is done in under 2 minutes. Can’t beat that.
Make some this weekend. You’ll have a few breakfasts lined up for awhile. These balls save in the freezer for up to 3 months. WORTH IT!
Time: 15 minutes
Servings: 2 – 2 1/2 dozen balls
1 pkg. Black Label cheese
2 c. Bisquick
1 roll hot breakfast sausage
Preheat oven to 375°. In a medium sized bowl, melt the cheese in the microwave. Put it in 1 minute at a time. Keep checking on the cheese until it is gooey enough to stir. Add all other ingredients to the melted cheese and combine. Roll the mixture into 1 1/2 in. balls and place on a cookie sheet about 1 in. apart. Bake until slightly golden brown, about 10 minutes. Yum!
- Seriously, try the jam. Blackberry is my favorite complement but all others taste just as good.
- If you want to freeze these guys, put them back on the cookie sheet once they have cooled and then put the cookie sheet in the freezer for about 20 minutes. Transfer the slightly frozen balls to a zip-loc bag for easier storage. Freezing them a little before bagging will help them not stick together in the bag. This will help you out tremendously when you only need to thaw out a few at a time.
- The breakfast sausage in the recipe is the kind that comes in a roll/tube type thing. You can find it next to the bacon.
- Black Label cheese can be hard to find sometimes. You can buy the Cracker Barrel brand from the grocery store or you can buy any brand of good sharp cheddar.
- If you want to add a little water to the recipe (maybe 1/4 c. or so) it will make your sausage balls a but lighter and fluffier. Mine are very dense and solid and some people like theirs a bit airier. Either way, they are great!