Sausage Cheese Balls

These little appetizers make a big hit with any crowd. They continue to be one of our most requested recipes! ...MORE + LESS -

Ingredients

3 cups (750 mL) Bisquick* Mix

1 lb (500 g) uncooked bulk pork sausage

4 cups (1 L) shredded Cheddar cheese

1/2 cup (125 mL) grated Parmesan cheese

1/2 cup (125 mL) milk

1/2 tsp (2 mL) dried rosemary leaves, crushed

1 1/2 tsp (7 mL) chopped fresh parsley or 1/2 tsp (2 mL) parsley flakes

Barbecue sauce or chili sauce, if desired

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1

Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2

In large bowl, stir together all ingredients except barbecue sauce, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3

Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

Do-Ahead Tip: Want to make these savoury cheese balls ahead? Your options are many! You can:
Tip: Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.
Tip: Cover and freeze unbaked balls up to 1 month. Heat oven to 350º. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.
Tip: Bake as directed; cover and freeze up to 1 month. Heat oven to 350º. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.
Tip: Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.
Tip: The recipe is correct as written, the mixture is made with uncooked sausage.
Substitution: Bulk pork sausage is the raw meat that has not been stuffed into the casing. If you cannot find it, you can buy raw sausages, slit the casing with a knife and remove the meat.