Sausage Balls

• 2 cups Bisquick mix
  (or 2 cups flour + 3t baking powder + 1/2 t salt - not quite as good)
  Can even use stovetop stuffing! - haven't tried that yet
  A few recommend 3 cups of flour mix.
  
• 2 cups cheese (sharp, hand-grated is best)
• 1 lb sausage, uncooked - spicy is best!!! - 

NOTE:  The cheese and sausage needs to be very flavorful.  The flour dilutes the taste.  Spicy sausage ends up almost mild.  Mild sausage gets completely lost and makes for a very bland sausage ball.  Same with the cheese.  Sharp is best.

Optional: 

• paprika, chives or onions, garlic, bell pepper, celery, splash of Worcestershire sauce, parsley garnish

1. Let ingredients sit out for an hour before mixing. Everything will mix much better!!!
2. Can prepare the night before and store ready to go in fridge.
3. Mix all ingredients. Mix sausage and flour in mixer first.  Then add cheese.
4. Shape into balls. Wear disposable gloves and do this by hand.  The warmth of your hand will warm up the sausage and the moisture will make the balls stick together better.
5. Put balls on parchment paper (easiest to remove - just put on paper towels after cooking) OR on Pam-sprayed cooking rack (less grease but harder to remove).  
6. Bake at:

450 degrees for 10-15 minutes.
375 for 18 minutes
or 350 for 25 minutes <— this is most recommended

I was able to put the entire batch on one large baking pan.

1. Can serve in a crock pot to keep them warm.
2. Can freeze the extra!!!   If Cooked: Thaw a few minutes and reheat at 350 for around 6-8 minutes. OR Can keep zip lock bags full of uncooked balls in the freezer. Freeze balls (not touching each other) on cookie sheets, and then transfer to bags. Write the cook time and temp on the outside of the bag so you don't have to hunt down the recipe.