1 lb. regular breakfast sausage (bulk)
1 lb. hot breakfast sausage (bulk)
5 cups Bisquick baking mix
1 small onion
2 jalapeno peppers
1 (8 oz.) block Cracker Barrel Extra Sharp Cheddar Cheese, grated
1 (8 oz.) block White Sharp Cheddar Cheese (Cabot Vermont), grated
garlic powder
ground cayenne pepper
Tabasco sauce

Dice the onion and jalapeno peppers ahead of time. I include all of the jalapeno seeds in true Texas fashion. Grate the cheeses and mix with the jalapeno/onion in a medium mixing bowl.

Add the contents to the sausage and Bisquick in a large bowl. Combine the cheese and sausage and mix by hand. Add a little water to moisten the mixture if desired.

After all of the Bisquick has been mixed into the sausage, add a few dashes of garlic powder, cayenne pepper and Tabasco sauce. Work into the sausage mixture.

Preheat oven to 350°F. Cover a cookie sheet with foil and spray with non-stick cooking spray (Pam). Roll the sausage mixture into walnut-sized balls (maybe a little larger) and place on the cookie sheet with some space in between each ball.

Bake at 350°F for about 20 to 25 minutes until golden brown.

This recipe makes about 5 dozen. You can cut it in half for fewer sausage balls. Use the hot sausage and go easy on the Tabasco and cayenne unless you're brave.

Submitted by: Philip