Wednesday, August 22, 2012
Turkey Sausage Balls
I first made sausage balls in the 1970s. At that time the recipe was slightly different from many on the internet today. My original recipe included "Kraft Coon Cheese - black wrapper", which was a very sharp cheese that gave a great flavor to the sausage balls. Sadly, I can no longer find it, so I always try to use extra sharp when I make them. To be honest though, they are good with just about any cheese!
Another difference was in the directions, which were to melt the cheese, add sausage and Bisquick, and mix with your hands. Most of the recipes today involve shredded cheese and a mixer.
Although I still prefer the original recipe, I have made adjustments and now use turkey sausage and Heart Smart Bisquick to accommodate our attempt at healthier eating. I make my own turkey sausage, and we love it!
Turkey Sausage Balls
adapted from my old stained recipe card
10 oz extra sharp cheddar cheese, cut into cubes
1 pound turkey sausage, uncooked (recipe included below)
2 cups Heart Smart Bisquick
Preheat oven to 375 degrees. Prepare large cookie sheet with baking spray.
In a large pan over low heat, melt cheese, stirring constantly. Remove from heat and add sausage in pieces, mixing and mashing until well blended. Add Bisquick and mix with hands until ingredients are well incorporated.
Take a heaping teaspoonful of mix and roll into small ball. Place on prepared cookie sheet about 1 inch apart. Bake until golden brown, about 15-20 minutes. Serve hot or room temperature. Makes at least 40 or more.
adapted from Allrecipes
2 pounds ground turkey (not turkey breast - I use Jennie-O 85/15 mix)
1 tablespoon ground ginger
1 tablespoon salt
1 tablespoon dried sage
1/2 teaspoon crushed red peppers
2 teaspoons ground black pepper
2 teaspoons vegetable oil
Using hands, mix all ingredients together and blend well. If making patties, shape into small patties and fry in small amount of vegetable oil until browned on both sides and middle is no longer pink. To use in this recipe, use only one half of recipe.