It's probably the most popular item I've done in catering for people at church. [B}Modified Original[/b]
1.5 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired
1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
For thanksgiving, I usually use Smoked Gouda instead of Cheddar, this year, since funds are tight I'll be using some smoked gouda and either a mild cheddar or mozzarella, as both should bow to the power of the gouda well, and cost a lot less.
Variations I've tried:
=Italian Sausage (I use sweet, but I'm sure hot will be just as good if you like it) and use a "Pizza Blend" the one I use is a Cheddar, Provolone, Mozzarella blend.
=Chorizio and mexican blend cheese, double the bisquick (the other sausages are muted too much by the full 3 cups the actual recipie calls for, the chorizio benefits from it because of the grease and potency of the flavors). These were pretty greasy, I'm thinking about blending half chorizo with plain ground pork and see if that does anything for the greasyness. Taste wise they were well recieved tho.
