June 15, 2009

Sausage Balls with Cream Cheese

When we moved to Nashville, Tennessee in the early 90's I was introduced to something I had never had before, but was well known to everyone and their mother in the South; Sausage Balls. At the time I worked as the Administrator of a Church and the pastor suggested a fruit and cheese platter and sausage balls for refreshments during a morning meeting. When I asked him what sausage balls were he replied, "Oh you know, the sausage and biscuit mix and cheddar cheese balls....". Hmmm. No, I didn't know. But I was about to find out.

After living in the South for five years I made a fair share of sausage balls but I never really grew to love them (nor even like them if I'm going to be honest). They were 'fine' but nothing special. However, I love cream cheese and when I saw this version I knew I would like it better than the *only* cheddar cheese version and I tucked it away into my files. I recently came across this one after years of having it tucked away. I think it's about time to pull it out and give it a go!

Cream Cheese Sausage Balls

2 lbs. hot breakfast sausage, cooked crumbled and drained
2- 8 oz. pkgs. cream cheese
2 1/4 cups baking mix
2 cups shredded cheese
1 small can french fried onions, crumbled

Beat cheeses together. Stir in sausage, onions and baking mix. Roll into 1" balls and bake at 400 for 20-25 minutes or until lightly browned.Print Friendly and PDF