Sausage Balls

For Thanksgiving, I made green bean casserole (with extra french fried onions, yum) and sausage balls. The sausage balls sounded like a fun appetizer that would also make great leftovers for breakfast the next day. I got the recipe from All Recipes and followed the advice from some of the comments people left. Here's what I ended up doing:

1 lb. sausage

2 c. Bisquick

1 lb. Kraft natural cheddar cheese

* I learned that shredded cheese in a bag actually has more preservatives that are in there to keep the shreds of cheese separated. When you use it for cooking, those preservatives affect the way your food turns out. So, I bought the Kraft cheese chat is in little 7 oz. blocks. I bought a little more than a lb. and will use the leftovers for sprinkling on salads.

Preheat your oven to 350. Cut the cheddar cheese into little blocks and then put it in the food processor. With your hands, combine your cheese, sausage, and Bisquick. Form your mix into little balls. Set a metal cooling rack onto a baking pan. (The rack will hold the sausage balls, and the pan will catch grease.) Put your sausage balls directly on the cooling rack, with the baking pan underneath, and cook them for 18 min.

Yum! This is absolutely not good for you. But, it's a nice treat for the holidays.

Leftovers can be reheated in the oven the next day for breakfast. We plan to do this again for Christmas morning.