|Sausage balls, Lara bar, corn, edamame.|
You guessed it, more leftovers! But today was far more delicious, because I used leftover sausage balls!
Leftover sausage balls?! you say, There's no such thing as leftover sausage balls! Well, you're right. They go really fast. But if you make them and then keep about 10 at home while you take the rest out, then you get "leftovers."
My sausage balls are a little different because I use cream cheese and less bisquick than most people. This means they taste more like pure sausage when they're hot, and they stay nice and moist when they cool off. If you're transporting sausage balls, this recipe cools down way better than the traditional, which I think can turn out pretty rubbery.
Anyway, lunch today was sausage balls, Lara bar, edamame, and corn. Random, indeed. Even about a week later, these sausage balls were great after being microwaved. You should tryyyyyyyy these!
Cream Cheese Sausage Balls
1 lb ground sausage (regular or hot; I use Jimmy Dean regular; soysage also works well)
1 cup Bisquick
1 cup shredded sharp cheddar cheese
8 oz cream cheese, softened
Mix all ingredients together with a fork or your fingers. If you're looking for a more biscuity sausage ball or you want to stretch the recipe, add up to 1/2 cup extra Bisquick. Roll into 1 inch balls and place on a parchment lined cookie sheet. Bake at 400F for 20-25 minutes. Makes around 3 dozen sausage balls. Pin It Now!