There are many versions of this recipe. Some are very simple, using just the three basic ingredients. I know of at least one recipe that calls for the addition of minced jalapeno. This recipe falls somewhere in the middle of the spicy spectrum.
These plump puffs of porcine perfection will stick to your cookie sheet if you let them. It helps if you scoop them off the pan immediately after removing them from the oven.
What's In It:
2 lbs. hot breakfast sausage (I use Jimmy Dean or Rudy's Farm. Don't scrimp. You get what you pay for. In this case less money = more grease and less meat!)
1 1/2 c. all purpose baking mix (Bisquick is good, but so is the store brand)
4 c. shredded sharp cheddar cheese
1/2 c. finely chopped onion
1/2 tsp. garlic powder
How To Make It:
Preheat oven to 375 degrees.
Mix all ingredients (using hands) in large bowl. (Don't forget to take off your rings!)
Form into 1" balls. (I can usually find a kid or two who's willing to help with this part.)
Place on ungreased cookie sheets, about 2 inches apart. (They will stick together if too close)
Bake 15 minutes, until golden brown.
Makes 6 dozen.
May be made ahead and stored in freezer.
© Copyright 2009-2010 Stacye Carroll All Rights Reserved
This makes me hungry Stacye. I kind stop cooking breakfast ,for a while I would do short order cooking and breakfast was my speciality , Sausage and Scrapple and eggs and bacon and grits and homefries and pancakes . a couple hundred plates every morning .
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