Sausage Balls are a staple of the Southern potluck table. Usually made from some variation of sausage, Bisquick and shredded cheese, they are a tasty alternative to meatballs. However, they are also a bit of pain to make. Not because they are complicated but because it’s a recipe where you have to get your hands dirty. Or to be more precise, greasy. Ick.
I fouund this recipe a couple of years ago on Pinterest. I thought it would be great for our breakfast tailgate meals. I finally tried it last week for a graduation breakfast that our office hosted for our student worker. The verdict? YUMMY! All of the delicious taste of Sausage Ball without having to get your hands dirty.
I used a mini muffin pan and got 4 dozen mini muffins with a bit of dough leftover. I put the leftover into a ramekin and made a large muffin that I snacked on for breakfast later in the week.
Sausage Cheese Muffins
1 lb. ground pork sausage-I used medium heat
3 cups Bisquick
1 (10.75 oz) can condensed fiesta nacho cheese soup
2 cups shredded Cheddar cheese
3/4 cup water
Cook sausage in a large skillet over medium until it crumbles and no longer pink. Drain and cool.
Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned.