12 Days of Book Blogmas Challenge

Day 11

1 lb sausage (hot or mild, your preference)
3 cups Bisquick
1 lb freshly grated cheese (I prefer sharp cheddar, but feel free to mix it up to your preference)

Mix well in large bowl. I wash my hands well and just use them. Roll into small balls (yes, I’m sure all of you are still giggling every time you read “balls”). Place on cookie sheet with at least a little space between and bake ate 350º until brown.

Cooking time depends on the size you make the balls (you’re still laughing) and the number you cook at a time
Usually raw cooks for about 15-20 minutes
Frozen for 25-40 minutes

Because of the raw pork, be sure that they are done well.

• Use freshly grated cheese. The powder they put on bagged cheese prevents the balls from clumping properly.
• I use extra cheese, because I really like cheese.
• I don’t recommend lean pork, or they get dry. I had whole hog sausage one time and it didn’t work. I could use half whole hog and half regular Bob Evans and that worked fine.
• These freeze great. I freeze mine raw and then cook. My mom cooks and then freeze, which makes for faster reheating in microwave, but they aren’t as good in my opinion, but I will still eat them when visiting her.
• I usually double the batch. Since it freeze so well, you don’t make any more mess and it keeps.
• I will eat them cold.

Step 1: Buy a turkey.
Step 2: Have glass of wine.
Step 3: Stuff turkey.
Step 4: Have glass of wine.
Step 5: Put Turkey in oven.
Step 6: Relax, and have another few glasses of wine.
Step 7: Turk the bastey.
Step 8: Wine of glass another get.
Step 9: Ponder the meat thermometer.
Step 10: Glass yourself another pour of wine.
Step 11: Bake the wine for 4 hours.
Step 12: Take the oven out of the turkey.
Step 13: Floor the turkey up off the pick.
Step 14: Turk the carvey.
Step 15: Get yourself another wattle of bine.
Step 16: Tet sable, pour yourself another glass of turkey.
Step 17: Say grace, throw-up, and pass out.