Ingredients
The following ingredients have 100 Servings
- 3 cups baking mix (Pioneer, Bisquick)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 to 1/2 teaspoon cayenne pepper or Cajun seasoning, or to taste, optional
- 1/4 teaspoon dried sage
- 1 teaspoon dried parsley
- 4 cups hand-shredded sharp or extra sharp cheddar cheese (about 16 ounces total)
- 1/4 cup grated Parmesan cheese
- 1 pound hot bulk pork sausage, uncooked
- About 1/4 to 1/2 cup of milk, more or less
Instruction
- Preheat oven to 350 degrees F. Cover a large baking sheet with aluminum foil and lightly grease; set aside.
- Whisk together the baking mix, salt, pepper, cayenne or Cajun seasoning, sage and parsley.
- Add the cheeses and mix well, then stir in the sausage and 1/4 cup of the milk, adding only enough milk as needed to bring mixture together, but not be soupy.
- Shape into small balls, about the size of a walnut, approximately one inch. I use a cookie scoop just to make it easier. Place on the prepared baking sheet, spaced apart about an inch.
- Bake for about 20 to 25 minutes, or until well browned, switching trays around in the oven halfway through if needed.
- Remove from oven and drain on several layers of paper towels. Can be served warm or at room temperature, as is or with a spicy orange Jezebel dipping sauce or your own favorite dipper.
