Like I said, the taste was still delicious. So I’m not really sure what I was messing up on. Maybe the original recipe was cooked on stoneware instead of metal? Maybe the mixture was chilled first? Who knows. But I really loved the taste of these so I went back to the drawing board to see if I couldn’t find a way to help them keep more of a circular shape. So what I decided to do was add a bit more Bisquick to the recipe to make it a bit more firmer. And I also decided to chill the formed sausage balls before baking. I also decided to stick with the parchment paper on the metal baking sheets because it not only helps with sticking but with clean up as well. It was worth it to make these a second time. These would certainly be a hit at any party!
1 (8 oz.) block cream cheese, softened
2 cups Bisquick baking mix
1 cup shredded cheddar cheese
Cream Cheese Sausage Balls
- 1 lb hot sausage uncooked
- 1 8 oz block cream cheese
- 2 cups Bisquick baking mix
- 1 cup shredded cheddar cheese
- Preheat oven to 350F degrees.
- Line baking sheets with parchment paper.
- In the bowl of a stand mixer, mix together sausage and cream cheese.
- Add in baking mix and stir until combined.
- Then add in cheese. Feel free to be generous with your cheese measurements,
- Stir until combined.
- Scoop up meat mixture and form into 1-inch balls and place on baking sheet.
- Once you have them all on the baking sheet, just go back and roll them around in your hands
- to make them a bit more smooth on the outside.
- Then pop your baking sheet in the fridge for 10 minutes.
- Once they are chilled, bake for about 25 minutes.
This is easiest combined with an electric mixer.
If you don't have one, you can always get in there with your hands because you want this combined well. Your hands may get messy but they will do a good job.
Once cooked, they should be firm to the touch and golden brown on the outside.