December 16, 2011

Sausage Balls




The name of this recipe just makes me laugh.  I think the creator should have thought of something a little less, well, let’s just say, awkward.

I am a word person.  I have words I like (dollop, squish, frolic) and definitely words I don’t like (moist, firm, penetrate).  Sausage and balls are not my favorites either. 

In order to change the name of this recipe to a more acceptable, not as cringe-worthy title; I would like to introduce you to the new, improved, lower-fat version of the original sausage ball recipe, called:  Snausage Nuggets.  Two words that I really like.



The word snausage brings back so many funny memories and is in honor of all of my college volleyball teammates. Nugget is just a great word, almost as good as snippet, that fits well with the vibe of the recipe.  Much better in my opinion!

This is a great holiday party finger food, or served with a hot bowl of chili. By using reduced fat ingredients when possible, this is a much more svelte version of the original.  Enjoy!


Snausage Nuggets (Sausage Balls)

Print this recipe!

2 C Bisquick

12 oz (one pkg.) reduced fat bulk sausage

8 oz reduced fat sharp cheddar cheese

1/4 C skim milk

optional – garlic salt


Heat oven to 350.  In the bowl of a stand mixer (or a large bowl with a hand mixer) add Bisquick and sausage and mix to combine.  Add cheese and milk.  Mix thoroughly.

Form into 1-inch diameter nuggets/balls and place on a baking sheet.  To eliminate cleanup line with aluminum foil.

Bake 15-20 minutes until lightly browned.  Cool.



Dip options: BBQ sauce, ketchup, ranch dip or honey mustard.

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