RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5306
| View Recipe |
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| Recipe Name: |
Bisquick Sausage Balls - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.46
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 3
Dozen
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If you have any left over (which is rare), then store them in an air tight container in the refrigerator. They can be reheated in the oven or the microwave. Some people eat them cold, but I generally heat them. If you like, switch it up and use half sweet sausage and half hot sausage.
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Ingredients:
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Directions:
Put everything in the bowl and mix. This is easiest to do with your hands though it feels pretty gross at this stage.
Roll the mixture into balls, a little smaller than golf balls.
Place the sausage balls on a cookie sheet.
Bake at 350 degrees for about 20 minutes. The Bisquick balls should be lightly browned with the meat cooked through. |
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| Nutrition per Serving: |
| Calories: |
309 |
Total Carbs: |
12.8 |
Net Carbs: |
12.3 |
| Cholesterol: |
51.7 |
Fat: |
22.5 |
Protein: |
12.67 |
| Fiber: |
0.50 |
Sodium: |
666.33 |
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