"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 lb. bulk pork sausage 3 cups bisquick original or reduced fat baking mix 4 cups shredded cheddar cheese (16 oz) ½ cup grated parmesan cheese ½ cup milk ½ Tsp. dried rosemary leaves, crumbled 1 ½ Tsp. chopped fresh parsley or ½ TSP parsley flakes Chili sauce (if desired)
Heat oven to 350°. Lightly grease jelly roll pan, 15 ½ x 10 ½ 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 ½ dozen appetizers.
** For Holiday Ham Balls, use 1 ½ 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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