I saw Trisha Yearwood make
these Sausage bites on her Food Network show.
I followed her recipe, with one exception. I added only 2 cups of Bisquick. As I was combining the mixture I felt adding
an additional cup would make them to doughy.
Trisha’s recipe called for 3 cups of Bisquick; I wanted these to be a meatier
consistency, so I stopped at 2 cups.
These were a HIT at the party I took them to. I served these warm with with two different dipping
sauces. See my recommendations at the
end of the recipe.
Ingredients:
1 lb. Hot & Spicy bulk
sausage
10 oz shredded cheddar
cheese
2 cups Bisquick, added 1
cup at a time
Kosher Salt & Pepper
Directions:
Place sausage and cheese in
mixing bowl. Grind some fresh black
topper into the bowl. Begin mixing to
combine. Add 1 cup of baking mix at a
time. Mix until well blended.
Roll into bite sized
meatballs. Place on baking sheet. 375 for 20 – 25 minutes. Test for doneness.
Remove to serving platter
and sprinkle with kosher salt.
Serve warm with the dipping sauce of your choice. I used my bottled barbeque sauce and doctored it with a bit of dry mustard, brown sugar, Worchester sauce, and lemon juice. I also made a combination of mayonnaise, stone ground mustard, ketchup, tabasco and Worchester. I also added a tablespoon or two of milk to thin it so that it was more like a dipping sauce than a mayonnaise consistency.
Serve warm with the dipping sauce of your choice. I used my bottled barbeque sauce and doctored it with a bit of dry mustard, brown sugar, Worchester sauce, and lemon juice. I also made a combination of mayonnaise, stone ground mustard, ketchup, tabasco and Worchester. I also added a tablespoon or two of milk to thin it so that it was more like a dipping sauce than a mayonnaise consistency.
