Venison Sausage, Cheese Balls
- 1/2 Pound Extra Sharp Cheddar Cheese, finely grated
- 1 1/2 Cups Bisquick® Baking Mix
- 1/2 Pound Venison Sausage
- 1 1/2 Tablespoons Butt Kickin' Blacken, Southwest Blend
- 1/2 Teaspoon Salt
- NO LIQUID
2. Begin by finely grating the cheese into a bowl large enough to hold all the rest of the ingredients.
3. Add the Bisquick, Blacken, and Salt, and mix well with your hands, being careful that you don't squeeze the cheese.
Next add the sausage, and mix well.
4. Grab some of the mix in your hand, and squeeze as you would an exercise ball. It's the cheese and sausage that will bind it together. When you're making these balls make them about the size of a quarter, they'll expand while cooking to be about 50% larger. Place the balls on a parchment lined sheet pan, and either bake right away, or place in the refrigerator, covered, until you're ready to cook them.
5. Bake at 350 for 10 - 15 minutes, depending on their size. They should just barely begin to brown when you take them out.
6. I serve these skewered with a "Bacon Toothpicks" and "Bacon Hollandaise Sauce".