Creamy Cheese Sausage Snacks (Print Version)
Bold, comforting sausage bites with cheddar, cream cheese, and Rotel, golden-baked and perfect for sharing.
# What You'll Need:
→ Base Mixture
01 -
1 pound uncooked breakfast sausage
02 -
8 ounces cream cheese, fully softened to room temperature
03 -
10 ounces Rotel diced tomatoes and green chilies, thoroughly drained
04 -
2 cups (8 ounces) sharp cheddar cheese, freshly shredded
05 -
1 1/2 cups Bisquick baking mix
→ Garnish
06 -
2 tablespoons fresh parsley, finely chopped
# Steps to Follow:
01 -
Preheat oven to 375°F. Line a large baking sheet with parchment paper, ensuring full coverage to prevent sticking and facilitate cleanup.
02 -
Allow cream cheese to sit at room temperature for at least 1 hour until fully softened for optimal blendability.
03 -
In a large mixing bowl, crumble uncooked breakfast sausage into small pieces. Add softened cream cheese and mix thoroughly by hand or using a sturdy spoon until completely combined and homogenous.
04 -
Drain Rotel using a fine mesh strainer, pressing gently to extract excess liquid. Incorporate drained Rotel and freshly shredded cheddar cheese into the sausage mixture, stirring until evenly distributed.
05 -
Sprinkle Bisquick baking mix over the mixture. Fold in gently by hand or with a spoon until the mixture forms a cohesive mass that holds its shape when pressed. If too wet, add Bisquick one tablespoon at a time.
06 -
Roll mixture into balls approximately 1 inch in diameter, using a small cookie scoop or hands. Place on prepared baking sheet, spacing about 1 inch apart for even cooking.
07 -
Bake in preheated oven for 20 to 25 minutes, or until tops are golden brown and interiors reach 160°F. Let rest on the baking sheet for 5 minutes before transferring to a serving platter.
08 -
Sprinkle warm sausage snacks with finely chopped fresh parsley before serving for color and fresh flavor.
# Additional Notes:
01 -
Thoroughly drain and even pat the Rotel tomatoes dry to prevent excess moisture in the mixture, which ensures your sausage balls hold their shape and bake evenly.
02 -
For make-ahead convenience, assembled uncooked balls can be refrigerated up to 48 hours or frozen up to 3 months. Bake from frozen, increasing cooking time by 5 minutes.
03 -
Use a small cookie scoop for consistent sizing and professional appearance.