While rolling them into a ball I inserted a sliced jalapeno in the middle to add a little flair. The guys in the shop loved them!

Recipes are as individual as the person and everyone has different tastes. If you don't use this recipe exactly then add your own separately. This recipe is exactly what I do and it is amazing. Tip: It is easier to mix the sausage any Bisquik first then work in the cheese.

I drizzle with hot sauce and maple syrup afterwards, which soaks in.. It's a hit!!

For my family I finely chop a jalapeno and add to the mix. Also substituting habanero sharp cheddar cheese for some of the regular sharp cheddar. Since everyone likes their heat level different, this might take a couple of tries to get the right balance of hot for your group of family. To avoid having huge batches that arent quite right on the heat level, take out enough prepared mix minus a proportional amount of reg sharp cheddar, add the habanero cheese and bake just 1 or 2 for a taste test.
To temper the hot, I like to make a couple of different dipping sauces. Mixing Dijon mustard, hot mustard and apricot perserves is a fan fan favorite. I like a horseradish mustard and orange marmalade mix too. As far as dipping sauces go, the combos are endless, just experiment and have fun.

My husband has me make these just about every weekend, and then he has leftovers for breakfast during the week. My recipe is a tad bit different. I use 1 cup milk in addition the other ingredients. And we found the Sargento Four State Cheddar to be fabulous in these! I don't care for too spicy, so I use half JD's sage sausage and half JD's maple sausage. Then I add Mrs. Dash original & onion seasonings. Occasionally, I will add about 1/4-1/2 cup fresh chopped baby bella mushrooms... soooo good! This recipe is very versatile, so get creative!! Bake 20-22 minutes @ 350°F (in my oven, anyway).

I am 70. When I first learned this recipe, years ago, my instructions were to melt 8 oz. of sharp white cheddar (Cracker Barrel) then add it to the sausage then mix in the Bisquick.

Easy and delicious! I used Micah's modifications (cooking and draining the sausage first and adding the egg, olive oil and water). I used a foil-lined pan and cooking spray. No problems with sticking or burnt bottoms.

I add diced jalapenos for an extra kick....

Made these today, using the suggestions for pre-cooking the sausage, adding the egg, oil and water. These are absolutely the BEST sausage balls I've ever eaten. They really are more like a sausage/cheese biscuit, and are so good I had to make myself stop sampling them, or there wouldn't have been any left to serve the guests. WOW!

Love dipping in your favorite syrup.

Very good! I added green onions too. I prefer lining the pan with parchment paper instead of foil so they won't burn or stick. The paper helps absorb some of the grease too.

I always cook the sausage in a pan and add the cheese when the sausage is almost done. Then, pour that mix into the bisquick and roll into balls. Next, into a 350°F preheated oven of 10-12 minutes and enjoy. Goes without saying HOT sausage and sharp cheddar are the best.

Start with ingredients near room temp. Everything will mix easier. I add a teaspoon of cayenne too. Mix thoroughly and roll them tight.

This is exactly the way I make it... I use Jimmy Dean HOT and add some garlic powder to the bisquick and mix it a little before combining all the ingredients.

I think using the sharp cheese makes a big difference in the flavor.

One of the best investments in kitchen utensils I have made is a one inch cookie scoop (similar to an ice cream scoop) and I use that for measuring these, cookies, and meatballs. It's nice to have them the same size so they cook evenly.

Oh, and definitely line the cookie sheet with foil for easy cleanup. I spray the foil with either grilling spray or nonstick spray because they *will* stick (even on nonstick pans).

I do like to kick up the temperature just a little though to about 375-380°F just so it gets a little caramelized on the outside. YUM!

Thanks for the tip about freezing them. I never think of doing that until after I've cooked them. :)

Well I made it that way this time! And they were good. But, I think I prefer cooking the sausage before hand and baking them only 12 to 15 minutes. They can be dry so adding an egg and a tbsp. of olive oil and one of water makes up for it. This gives more of a "bakery item" than a "meat item" idea to them. And you can see that they are biscuits of some type. These things today came out kinda scary, screaming 'I'm meat, and you better hope I'm cooked!" and I found the bottoms where they stuck to be a bit over crunchy. But I liked'em! We definitely have the proportions down right.

Delicious!! I combined this recipe with Micah McDaniels suggestion and they turned out AMAZING!! Also, the tip from KP Indy on using Parchment paper has changed my life!!! For once the sausage balls were not crispy and almost burnt on the bottoms!!! And Cindy I used the melon baller and they were all the same size!!! Thanks everyone!

This is the first time I've made these, so I took a little bit from everyone's suggestions... Added water and a little oil from cooking sausage (Micah), added garlic, minced onion, Zatarain's, paprika and pepper. Also added 1 pkg. (8 oz.) cream cheese!! Turned out fantastic!

I followed Micah's recipe only I used half cheddar and half pepper jack cheese... they were yummy!