Venison or Wild Hog Sausage Balls
Christopher Moorman, Associate Head of Faculty Success
Prep Time
20 mins
Cook Time
20 mins
Ingredients
- 1 to 1 1/4 pound(s) venison sausage or feral hog sausage
- 3 cup(s) Bisquick pancake and baking mix
- 1 pound(s) cheddar cheese, finely grated
- 1 teaspoon(s) cayenne pepper (or to taste)
- 1 teaspoon(s) garlic powder (or to taste)
- Nonstick cooking spray
Instructions
1. Preheat the oven to 350°F.
2. Lightly coat one or two baking sheets with nonstick cooking spray.
3. In a large bowl, combine the sausage, Bisquick, grated cheddar cheese, cayenne pepper, and garlic powder.
4. Mix thoroughly by hand until everything is evenly incorporated and forms a single cohesive mixture.
5. Pinch off small, roughly teaspoon-sized portions and roll them into individual balls.
6. Arrange the sausage balls on the prepared baking sheets, leaving space between them so they can expand.
7. Bake for 8 to 10 minutes, then carefully turn each ball over with a spatula.
8. Bake for another 8 to 10 minutes, or until the sausage balls are browned and crisp on the outside and fully cooked in the center.
9. Allow the sausage balls to cool slightly before serving warm.
2. Lightly coat one or two baking sheets with nonstick cooking spray.
3. In a large bowl, combine the sausage, Bisquick, grated cheddar cheese, cayenne pepper, and garlic powder.
4. Mix thoroughly by hand until everything is evenly incorporated and forms a single cohesive mixture.
5. Pinch off small, roughly teaspoon-sized portions and roll them into individual balls.
6. Arrange the sausage balls on the prepared baking sheets, leaving space between them so they can expand.
7. Bake for 8 to 10 minutes, then carefully turn each ball over with a spatula.
8. Bake for another 8 to 10 minutes, or until the sausage balls are browned and crisp on the outside and fully cooked in the center.
9. Allow the sausage balls to cool slightly before serving warm.