Hi to all, I was thinking if you first cooked the saucage on a forman grill at least for a time and get some of the grease out, When you break the saucage up, it should all blend In well. Barb Dahm
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of kerry Friddell Sent: January-14-11 3:56 AM To: [email protected] Subject: Re: [CnD] SAUSAGE POTATO CHEESE BALLS I made these balls one time and it seems to me that these things seem to be very moist and never dry because they are full of grease. What else could it be? ----- Original Message ----- From: "Marilyn" <[email protected]> To: <[email protected]> Cc: <[email protected]> Sent: Thursday, January 13, 2011 1:10 PM Subject: [CnD] SAUSAGE POTATO CHEESE BALLS SAUSAGE POTATO CHEESE BALLS 2 1/2 cups of Bisquick mix 2 cups of grated sharp cheddar cheese 1 lb of favorite sausage 4 heaping tablespoons sour cream 1 cup fresh hash browns (if you use frozen thaw and remove excess water) Mix all ingredients together and roll in balls and bake on parchment paper at 375°f for 30 minutes or until golden brown. Very moist never dry---yummy and Different! Enjoy. Marilyn. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
