Cookiin' Southern--Big Stone Gap Sausage Balls

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* Exported from MasterCook *

 

Big Stone Gap Sausage Balls

 

Recipe By :Cookin' Southern Vegetarian Style, Ann Jackson

Serving Size : 20 Preparation Time :0:00

Categories : Cookin' Southern

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound vegetarian sausage -- uncooked

1 pound non-dairy cheddar cheese

2 cups Bisquick® baking mix

OR 2 cups flour, 2 tsp. baking powder, &

1/2 tsp. salt

 

Preheat the oven to 350ºF. Cut the sausage into small pieces and combine with

the cheddar and Bisquick in a mixing bowl. Mix and squish well by hand. Roll

into 1/2-inch balls and place on an ungreased cookie sheet. Bake for 12 to 15

minutes or until golden brown. You can freeze these and reheat later.

 

S(ISBN):

" 1-57067-092-7 "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 48 Calories; 2g Fat (30.0% calories from

fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 140mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0