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Sausage and Cheese Balls,
Sausage and Cream Cheese Balls, and
Sausage and Cream Cheese Muffins

Copyright © March 1, 2018 by Robert Wayne Atkins, P.E.
All Rights Reserved.

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The following Gourmet Recipe is included in my book: Grandpappy's Gourmet Cookbook.

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Introduction

A man who worked for the same company I worked for shared his recipe for Sausage and Cheese Balls with me in the year 1982. That was a very long time ago and unfortunately I no longer remember the man's name.

However, for the next few years I made Sausage and Cheese Balls for my family on a regular basis and I gradually made very minor changes to the original recipe, which is something that most cooks do. In 1993 I served Sausage and Cheese Balls as one of a wide variety of "finger foods" that I prepared for a wedding reception at my house after the wedding was completed at our Church. The Sausage and Cheese Balls were one of the first items that completely disappeared from that wedding buffet table.

Since 1993 I have continued to make Sausage and Cheese Balls whenever someone in my family requests them. The recipe below is the one that I currently use. It contains two optional variations to my original recipe that substitutes Cream Cheese for half of the shredded cheese.

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Sausage and Cheese Balls (30 Balls)

1 lb. Jimmy DeanŽ regular sausage	3/16 c. water
2 c. Bisquick Baking Mix	2 c. shredded cheese, your choice

Type of Cheese: You can experiment with mild, medium, and sharp cheddar cheese, or with 4 Cheese Mexican, to discover the flavor you like best. Some of my family members prefer medium cheddar cheese, and other members of my family prefer 4 Cheese Mexican.

Sausage and Cheese Balls Instructions:
Crumble the sausage into very small pieces and fry in a skillet over medium heat until done, stirring frequently. Do not drain. (Note: Jimmy DeanŽ sausage has very little grease.) Transfer cooked sausage to a large mixing bowl and add the Bisquick and the water and stir. Add the shredded cheese and stir until everything is well blended. The mixture will be very crumbly. Do not add more water. Instead wet your hands with water and form the mixture into 1.5 inch round balls and place them 1.5 inches apart on a nonstick cookie sheet. Keep your hands wet so the mixture does not stick to your hands. The water on your hands will be absorbed into the crumbly dough mixture and the ball will hold together very nicely in your hands. Makes approximately 30 balls.
Bake in a preheated 400°F oven for 12 to 14 minutes.

Sausage and Cream Cheese Balls (30 Balls)
Sausage and Cream Cheese Muffins (24 Muffins)

1 lb. Jimmy DeanŽ regular sausage	3/16 c. water
2 c. Bisquick Baking Mix	1 c. shredded cheese, your choice
1 (8 oz.) pkg. cream cheese, room temperature

Sausage and Cream Cheese Balls Instructions:
Follow the above instructions for Sausage and Cheese Balls, but add the room temperature cream cheese at the same time you add the shredded cheese. (Note: Half of the shredded cheese is replaced with cream cheese.)
Bake in a preheated 400°F oven for 12 to 14 minutes.

Sausage and Cream Cheese Muffins Instructions:
Follow the above instructions but instead of forming the mixture into cheese balls, spoon the mixture into cupcake papers inside a cupcake pan until each cupcake paper is approximately 2/3 full. If necessary, add just a little more water to the mixture so the muffin dough will spread out to the sides of the cupcake papers.
Bake in a preheated 400°F oven for 12 to 14 minutes until done, or until a toothpick inserted into one of the center muffins comes out dry.

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Grandpappy's e-mail address is: RobertWayneAtkins@hotmail.com