Whiz Sausage Balls

I think the sausage you choose makes or breaks this recipe. Since all the seasoning is in the sausage, I chose chorizo the first time...too hot for me without a cooling dip (ranch or Mascarpone Russian) The next time I used Jimmy Dean original and it was a little bland...but again I could have added some pepper and extra sage to counter that.. I had a cut on my hand so I mixed it with my stand mixer, just the cheese and sausage at first, and it came together so fast and easy. I couldn’t resist using half the 15oz jar of cheese whiz and a handful of grated. I only continued mixing it for as long as it took to sprinkle in the dry mix. With the extra cheese I used an extra half cup of baking mix. I was afraid it was too dense for my cookie scoop so I used two flatware teaspoons to make balls since I couldn’t roll them. So just pick the right flavor of sausage and dip for your purpose and this recipe is great.

As written this did not work. The measurements of something must be wrong. I checked on the once balls at 10 minutes and they had completely disintegrated and melted into each other. There is too much grease with sausage. I ended up letting them cool, drained off the grease, re-shaped them into balls, and baked them again. The same thing started happening all over again. By the time I finally got them to hold their ball shape they were completely overcooked. The hubs ate two, I ate one, and the rest went in the trash. Sorry but this did not work as written.