"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sausage Cheese Balls Recipe

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This recipe for Sausage Cheese Balls, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
St. Jude's member
Added: Sunday, October 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. bulk pork sausage
3 cups bisquick original or reduced fat baking mix
4 cups shredded cheddar cheese (16 oz)
cup grated parmesan cheese
cup milk
Tsp. dried rosemary leaves, crumbled
1 Tsp. chopped fresh parsley or TSP parsley flakes
Chili sauce (if desired)

Directions:
Directions:
Heat oven to 350. Lightly grease jelly roll pan, 15 x 10 x 1 inch. Mix all ingredients except chili sauce. Shape mixture into 1-inch balls. Place in pan. Bake uncovered 20-25 minutes or until brown. Immediately remove from pan. Serve warm with chili sauce. Makes 7 dozen appetizers.

** For Holiday Ham Balls, use 1 cups finely chopped fully cooked ham instead of the pork sausage, omit the rosemary and add 2 TBSP parsley flakes and 2/3 cup milk. Mix and bake as directed.

* Do-ahead: Make these popular sausage cheese balls up to 24 hours ahead and refrigerate. Bake as directed.

 

 

 

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