I've made sausage balls for many years. I like to use the hot bulk sausage. I add a finely grated carrot, minced celery, and either minced onion or dried onion flakes. I haven't found them to be dry if I don't overcook them.

Everyone loves this recipe. My slight change is using hot water adding while I knead the mixture. This helps in the rolling process..

I used garlic cheddar Bisquick, hot sausage and Sargentos 4 state cheese.

Really good, added wet pepper relish and diced onions with garlic. Though the flattened a bit, more like mini sausage cakes than balls.

I make these every weekend for a "commute to work" breakfast.

Good recipe. I must say I'm amused by all the "suggestions"! Seems they all need their own recipe site. But as for rating the recipe listed it's a solid win.

I read all the reviews before I made them and decided to go with microwaving the sausage for one minute before baking; using milk rather than water, using 4 cups of sharp cheddar; 1 teaspoon paprika, 1/4 teaspoon garlic powder, and 1/2 chopped onion. I used regular sage sausage. After cooking them I decided it was too much paprika, and 4 cups of cheese made them stick to the cookie sheet, even if I did try to loosen them halfway through cooking. I think maybe 3 cups of cheese max, or they are going to stick and get crunchy on the bottom every time. Other than that, they tasted like sausage balls. They were good.

I added 3-4 liberal shakes of poultry seasoning and a couple shakes of garlic powder to a double recipe. PERFECTION! I made them a little large and cooked them a little less than 25 minutes because I have had them dry before -- but they were browning around the edges and were fabulous. They did stick, but as soon as they cooled, easily pulled off of the foil Great for a continental breakfast with fruit and monkey bread!

Excellent with milk and used a package of Williams country gravy with sausage to dip... yum!!

These are great! Use parchment paper for easy clean up.

I use HOT pork sausage for a little kick.