Sausage Balls

Been making these for 25 years. TIP:To avoid being too dry make sure all ingredients are at room temperature and mix sausage and biscuit mix first then add the cheese. I serve 2 different dipping sauces for everyone to choose from: #1: 1/2C peach or apricot preserves mixed with 1/2C Sweet Baby Ray's BBQ sauce.
#2: 1 (8 ounce) can jellied cranberry sauce, 3/4 cup chili sauce, 1 tablespoon brown sugar, 1 1/2 teaspoons lemon juice heated over medium heat til all is blended. Yummmmmmm

Wonderful and easy to make!

These were super but I had some problems with mine being so dry they wouldn't stick together... I was going to add more cheese but added some cranberry jelly instead. They were delicious and people kept asking about the secret ingredient! I'll plan to add the jelly next time! (I used probably 2 tbsp of jelly) Thanks for the recipe!

I have made these many times. I usually use Jimmy Dean Hot sausage and only about 1 to 1 1/2 cups bisquik. They turn out great and are always a crowd pleaser. I also make a mustard dip for them. I use dijon mustard, some vinegar, some sugar and an egg yolk. Mix in a sausepan for a few minutes until well blended and sugar is dissolved. Tastes great with the sausage balls!

I've made these for 35 years. The problem with the dry dough is that the original recipe, which is 35 years or more old, used sausage that had higher fat content and the cheese we used back then, was grated by hand. Pre- packaged shredded cheese is coated with something that keeps the cheese from sticking together and it doesn't come together as well or melt as well. So the "gold old days" recipe, while identical to this one, had different quality to the ingredients. Today's pork sausage has less fat and most of us buy the pre-packaged shredded cheese. I found adding a little milk helps this recipe as it is too dry. Also add some garlic powder. It is really a crowd favorite.