Sausage & cheese balls recipe #80
video description
Date: 2020-05-27
Related videos
Comments and reviews: 10
Jenn
This is an after airing commentary. If Imrepearing any one elses comments I humbly apologize! Living most of my life in Ohio the Sausage Balls were a long time staple for all parties! Having made them many times Ive tinkered with the recipe! Ive found that the type of sausage has a very big impact on the flavor, like using Bob Evans Zesty sausage. Dont know if they sell it in CA, but any name brand or butchers spicy blend will work fine. Ands just the right amount of heat and salt. Also tried with 8oz of cream cheese. I hope youll try these again! Jen
reply
This is an after airing commentary. If Imrepearing any one elses comments I humbly apologize! Living most of my life in Ohio the Sausage Balls were a long time staple for all parties! Having made them many times Ive tinkered with the recipe! Ive found that the type of sausage has a very big impact on the flavor, like using Bob Evans Zesty sausage. Dont know if they sell it in CA, but any name brand or butchers spicy blend will work fine. Ands just the right amount of heat and salt. Also tried with 8oz of cream cheese. I hope youll try these again! Jen
reply
Heather
There is no functional difference between dry and wet measurements. The reason you don't measure wet ingredients in a dry measuring cup is because in a dry measuring cup, the measurement amount is only accurate when you've filled it to the brim, which just means they're prone to spillage if you fill them with milk or whatever. It's just one of those cooking myths that nobody's ever bothered to bust. Like how everyone used to think that putting some color on the meat you cook = 'sealing in the juices'
reply
There is no functional difference between dry and wet measurements. The reason you don't measure wet ingredients in a dry measuring cup is because in a dry measuring cup, the measurement amount is only accurate when you've filled it to the brim, which just means they're prone to spillage if you fill them with milk or whatever. It's just one of those cooking myths that nobody's ever bothered to bust. Like how everyone used to think that putting some color on the meat you cook = 'sealing in the juices'
reply
Lee
I grew up eating these, been a holiday staple for 40+ years. A few recommendations: 1. Use spicy sausage or mix mild and spicy to your liking. 2. Add some Franks hot sauce and a tiny bit of paprika in the mix for a little bite. 3. Pre-cook the sausage about 1/3 of the way to cook out some of the grease. The warm sausage will also help in the mixing process. 4. Add some Parmesan to the mix, itll help with flavor and add some extra crunch on the bottom.
reply
I grew up eating these, been a holiday staple for 40+ years. A few recommendations: 1. Use spicy sausage or mix mild and spicy to your liking. 2. Add some Franks hot sauce and a tiny bit of paprika in the mix for a little bite. 3. Pre-cook the sausage about 1/3 of the way to cook out some of the grease. The warm sausage will also help in the mixing process. 4. Add some Parmesan to the mix, itll help with flavor and add some extra crunch on the bottom.
reply
michael
Ground beef or pork proteins will break down and become mushy just from the heat of your hands. Making the sausage mushy first will definately allow you to more easily incorporate the cheese, Bisquick mix and sausage together. It is a shame that you used package grated cheese instead of grating it fresh. Same goes for the Bisquick mix. That really should have been from scratch. Just my opinion. Respect.
reply
Ground beef or pork proteins will break down and become mushy just from the heat of your hands. Making the sausage mushy first will definately allow you to more easily incorporate the cheese, Bisquick mix and sausage together. It is a shame that you used package grated cheese instead of grating it fresh. Same goes for the Bisquick mix. That really should have been from scratch. Just my opinion. Respect.
reply
Deepfreeze
Not gonna lie, it was kind of funny (in a petty sort of way) to watch these fellas be so vexed and confounded by a recipe for humble, mild-mannered Sausage Balls. I'm from Kentucky and I'm fairly certain that we're born knowing this recipe here. Props to Sam for sticking with it and cracking the code.
reply
Not gonna lie, it was kind of funny (in a petty sort of way) to watch these fellas be so vexed and confounded by a recipe for humble, mild-mannered Sausage Balls. I'm from Kentucky and I'm fairly certain that we're born knowing this recipe here. Props to Sam for sticking with it and cracking the code.
reply
Jackie
I've made Sausage Balls for 20 years - I actually use pancake mix, not biscuit mix and I finely chop up jalapenos and put those in there prior to cooking. You can also put a little bowl of Ranch on the tray for dipping.
reply
I've made Sausage Balls for 20 years - I actually use pancake mix, not biscuit mix and I finely chop up jalapenos and put those in there prior to cooking. You can also put a little bowl of Ranch on the tray for dipping.
reply
Tonithenightowl
It's better if you mix the meat and cheese first ( don't use pre-shreddred cheese) then add the mix, if you're doing this my hand. You can also add a little water or milk to it. :o)
reply
It's better if you mix the meat and cheese first ( don't use pre-shreddred cheese) then add the mix, if you're doing this my hand. You can also add a little water or milk to it. :o)
reply
MrLawjet
If you make these you need to try them with apple butter. We love them with the sweetness of the apple butter. Trust me it will change your life.
reply
If you make these you need to try them with apple butter. We love them with the sweetness of the apple butter. Trust me it will change your life.
reply
serious
So I am thinking to use Breakfast Sausage, Bisquick, Cheddar and Maple Syrup in the mix for Breakfast Balls to go along with some type of egg.
reply
So I am thinking to use Breakfast Sausage, Bisquick, Cheddar and Maple Syrup in the mix for Breakfast Balls to go along with some type of egg.
reply
thrillhouse617
We use hot Jimmy Dean sausage and habanero cheddar. More than enough salt in the sausage and spicy really makes these more addictive
reply
We use hot Jimmy Dean sausage and habanero cheddar. More than enough salt in the sausage and spicy really makes these more addictive
reply
Add a review, comment
Other channel videos
