Sausage Balls, a guest food post

That’s right, folks, I, Tim, am doing a food post. We’ve been eating sausage balls for years, but today, we venture into the post Bisquick world… today we create them from scratch…


Faux Bisquick

  • 2 cups flour
  • ½ teaspoon baking soda
  • 1½ teaspoons baking powder
  • 1 big pinch of kosher salt
  • 1 big pinch of sugar

The Other Stuff

  • 10 oz of cheese
  • 1 pound of sausage

How you do it…

  • Preheat the oven to 375°
  • Whisk the faux Bisquick to combine
  • Grate the cheese (fresh grated, please) and drop it into the faux Bisquick


  • Use your hands to coat the cheese with the powder


Thanks, Oakley

  • Add the sausage (this part is, well, a little gross)
  • Use your hands to mix it all up thoroughly. Push, mush, squish, do whatever it takes.
  • If it’s totally dry, you may want to add up to 4 cap-fulls of canola oil (compensates for the shortening missing when using homemade Bisquick)


  • Roll up little balls, less than an inch each and lay them out on…


  • A wire rack in a sheet pan, ideally with some foil in between to spare the dish boy some effort.
  • Bake for 20 minutes (or so, use your eyes) and then broil for a couple of minutes as well.


Notice, sausage balls don’t stay round

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