Sausage Balls

1 pound hot sausage

3 cups Bisquick

1 (10 oz) package shredded, sharp cheddar cheese

Combine all ingredients….Shape into balls and bake at 375 degrees.

When Things Work Out to Your Good

It’s a rainy afternoon/evening here in Georgia. Dear Daughter’s golf match has been cancelled, and my Bible study meeting has been cancelled because so many of us are out of town or otherwise engaged. That’s actually a good thing because I WAS feeling a bit domestic and wanted to cook for my family.

Rainy nights and breakfast foods for dinner just seem to go hand-in-hand, and I had found a new breakfast casserole recipe I’ve been wanting to try.

Tonight’s menu includes Breakfast Casserole, Cheese Grits (minus the sausage since the Breakfast Casserole has sausage), cut up fruit, and biscuits with jelly along with orange juice and coffee.

Here’s the Breakfast Casserole recipe. I found it in a magazine at the hair salon….I forget which one. It was actually titled EASTER BREAKFAST CASSEROLE:

1 package sausage links (12 links)
6 English muffins, cut up into 1-inch cubes
¼ cup butter, melted
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
½ cup chopped onion
½ cup chopped red pepper
12 eggs
2 cups milk
½ teaspoon salt
½ teaspoon pepper
¼ cup bacon bits

Cook sausage and drain on paper towels. Set aside. Place English muffin cubes in 13 x 9-inch casserole dish and drizzle with the melted butter. Layer sausage, cheeses, onion, and red pepper over English muffin cubes. In a bowl mix the eggs, milk, salt, and pepper. Pour over cheese mixture in casserole dish. Sprinkle with bacon bits. Cover the dish with saran wrap and place in the refrigerator overnight. Remove casserole 30 minutes prior to cooking. Remove saran wrap and bake at 350 degrees for 40-45 minutes.

This recipe serves 12

Instead of using the sausage links I used 1 roll of sausage. I also prepared the dish during the day around lunchtime and placed it in the fridge for four hours prior to cooking.
The recipe for the Cheese Grits I served along with the casserole can be found here.

Sausage Cheese Grits

This recipe is a real winner. My husband actually makes it better than I do. He prepares it for the monthly breakfasts we have in our Sunday School department. I prepare it for dinner…..there are never any leftovers that last until the next day.

1 pound ground pork sausage
3 cups chicken broth
1 cup uncooked quick-cooking grits
1 stick butter/margarine
1 ½ cups (6 ounces) shredded, sharp cheddar cheese
¼ cup milk
1 clove garlic, pressed (I use 1 teaspoon minced garlic)
3 large eggs, lightly beaten

Cook sausage in skillet over medium heat…stir until it crumbles and is no longer pink. Drain. Bring broth to a boil in a 3-quart pan. Stir in grits, cook according to package directions. Remove from heat, add butter and cheddar cheese. Stir in sausage, milk and garlic. Stir in a small amount of grits into the egg mixture then pour the egg mixture into the grits. Pour grits into a lightly greased 11 x 7-inch baking dish. Bake at 350 degrees for 30-40 minutes. Cool 5 minutes.

This recipe serves 8-12 people

Sausage Cheese Muffins

Sausage Balls made with cheddar cheese, Bisquick, and sausage were always a staple around my house growing up especially during the Christmas season. These muffins are like having a huge sausage ball. They taste good and take less time than forming all of those little balls.

I tried this receipe for the first time when my daughter had a group over from church for the weekend.....six teenage girls and two adult leaders. Every muffin was gone in ten minutes!

1 (1-lb.) package ground pork sausage

3 cups all-purpose baking mix ( I used Bisquick)

1 1/2 cups (6 oz.) shredded Cheddar Cheese

1 (10 3/4-oz.) can condensed cheese soup

3/4 cup water

Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool.

Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in the center of mixture.

Stir together soup and 3/4 cup water; add to sausage mixture, stirring until dry ingredients are moistened.

Spoon into lightly greased muffin pans, filling to top of cups.

Bake at 375 degrees for 20-25 minutes or until lightly browned.

Makes 15 muffins