Sausage-Cheese Balls
1 lb (450 g) bulk pork sausage (or ground meat of your choice)
1/2 lb (225 g) sharp Cheddar cheese, finely grated
3 cups (750 ml) Bisquick all-purpose baking mix
1 egg
1 Tbs (15 ml) fennel seed, crushed
1 tsp cayenne pepper, or to taste
Combine all ingredients in a mixing bowl and mix well using your hands.
Roll the mixture into balls about 1 inch (2.5 cm) in diameter.
Place these on a lightly greased baking sheet about 1 1/2 inches (3 cm) apart and bake at 375F (190C) for 15 to 20 minutes, turning them over after 10 minutes.
Drain on paper towels and serve warm. Makes 5 to 6 dozen.
I’d like one right now! Sounds good. I really enjoy finding fennel seed in a recipe, it adds a different flavor. I might cut back on the amount slightly though. However, I have been known to divide the mixed product into thirds, then divide the required amount of seasonings, spices, hot sauce, etc. into 3 levels, mild, medium, or strongly flavored & see which is preferred.
I did this when making chocolate chip cookies. I mixed the dough then 1/3 got MILK chocolate chips, 1/3 got DARK choc. chips, the last part got equal amounts of MILK and DARK chips. The combination of chips was preferred, then milk choc., then dark. These 3 types were preferred more than using the semi-sweet chips only.
I found the recipe searching on the Archive.org Wayback machine. They said they were going for a retro-recipe from the 1960’s theme.