Olive Sausage Balls
1 pound breakfast sausage (regular, not hot/spicy)
1 pound. shredded cheddar cheese
3 cups Bisquick baking mix
1/2 cup whole milk
1 large can ripe or stuffed green olives, drained
1 package Shake and Bake for pork.
Preheat oven to 350 degrees. Bring sausage and cheddar cheese to
room temperature. Mix cheese and sausage together, then add milk
and Bisquick. Wrap 1 olive with small ball of sausage mixture,
covering olive completely. Line baking sheet with foil, sprayed
with cooking spray. Roll sausage balls in Shake and Bake, then place
on baking sheet without touching and bake for 20 to 25 minutes.
Watch carefully so that bottoms do not burn. Remove from baking
sheet and cool on paper towels.
Sausage balls can be frozen to bake later. Freeze on baking sheet
until hard, then remove and store in plastic freezer bag. Add 5 minutes to cooking time for frozen sausage cheese balls.
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