elements
FOR THE SAUSAGE BALLS:
1 pound bulk sausage Jimmy Dean works well, room temperature
10 oz. sharp cheddar cheese grated, room temperature
2 cups Bisquick baking mix
2 tablespoons candy Chili Sauce or hot Pepper Jelly room temperature
FOR THE APRICOT sweet CHILI DIPPING SAUCE
½ cup apricot jam or preserves
¼ cup sweet chili sauce
Juice from ½ lemon
instructions
FOR THE SAUSAGE BALLS
permit all components to return to room temperature.
warmth oven to four hundred°F. cover a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.
In a big bowl, integrate sausage and cheese and mix nicely. add the baking blend and candy Chili Sauce and blend, on low velocity, till clean. The mixture will be incredibly dry.
Roll/press the “dough” into 1½-inch balls (via hand) and location 1-inch aside on the prepared baking sheet.
Bake at four hundred°F 10-12 minutes or till golden brown.
switch the Sausage Balls to a paper towel-covered platter.
Serve with your choice of dipping sauces.
revel in!
FOR THE APRICOT sweet CHILI DIPPING SAUCE
mix all components collectively in a medium bowl and press (with a rubber spatula) thru a satisfactory mesh strainer.
hold refrigerated in an airtight field up to at least one month.
