SAUSAGE BALLS

  Amount  Measure       Ingredient -- Preparation Method

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

  10            ounces  cheese -- grated

  1              pound  sausage

  2               cups  Quick Mix Master Mix

 

I make this with all the ingredients raw.  The grease from the sausage helps the quick  mix together.

 

Mix all the ingredients together and then form into 1 inch balls.  If it doesn't hold together well add a small amount of water or milk. 

 

Bake at 350 F for 20-30 minutes until done.

 

 

 

Variations:

 

Changing the type of sausage or cheese changes the flavor greatly.

 

You can also add items like picante, hot sauce, and similar seasoning in small amounts to perk it up. teriyaki suace makes and entirely different flavor.

 

 

I have also seen recipes that include a lot of other items like sour cream, grated potatoes that have been patted down, with upping the amount of Quick Mix  for variety.

 

Different herbs and spices can also be added.

 

At our house we like the basic recipe with either breakfast sausage or Italian sausage with cheddar cheese the best.

 

Description:

  "The classic Bisquik recipe that has a variety of combinations you can make."

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Per Serving (excluding unknown items): 1893 Calories; 183g Fat (87.7% calories from fat); 53g Protein; 5g Carbohydrate; 0g Dietary Fiber; 309mg Cholesterol; 3028mg Sodium.  Exchanges: 7 1/2 Lean Meat; 32 Fat.

Red Topped Meatloaf Master Mix

                      Red Topped Meatloaf Master Mix

Categories    : Ground Beef, Ground Chickenm, Ground Pork,Sausage 

  Amount  Measure       Ingredient -- Preparation

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

  4       whole         eggs -- beaten

2/3       cup           instant dry milk

2         tablespoons   instant dry milk

2 1/4     cups          water

 6        tablespoons   dried onion flakes

 6        tablespoons   dried parsley

 1        tablespoon    garlic powder

 1        tablespoon    salt

 4 1/2    pounds        ground beef

 1 1/2    cups          bread crumbs 

Mix all ingredients together very well.  Divide into desired portion sizes and freeze. 

FOOD STORAGE NOTE: 

I line my loaf pans with foil large enough to wrap around the loaves once frozen. Then I spray with cooking spray then flash freeze the loaves in the pans. Once frozen I remove the loaves foil and all from the pan.  Wrap the excess foil around the loaf and then vacuum seal, label with the cooking temperature and time and return to the freezer. 

If I am using the mixture for Muffin Tin Meatloaves.  I freeze them in the muffin tins then pop them out and vacuum seal them, label appropriately and return to the freezer. 

If using for meatballs I flash freeze the meatballs on a cookie sheet, then place the meatballs into a vacuum bag, seal and label and return to the freezer.

If using for stuffing peppers I either stuff the peppers  and freeze or I freeze the raw mixture in a solid lump to thaw and use for that purpose in the future.  Again vacuum sealing and labeling before freezing.

Other uses I freeze it in appropriate usage size blocks in vacuum sealed bags.  

Description:

  "use for everything from your basic meatloaf to meatballs and more."

Yield:   "5 pounds"

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Per Serving (excluding unknown items): 7746 Calories; 572g Fat (67.4% calories from fat); 423g Protein; 199g Carbohydrate; 7g Dietary Fiber; 2602mg Cholesterol; 9994mg Sodium.  Exchanges: 10 Grain(Starch); 52 Lean Meat; 4 Non-Fat Milk; 85 Fat.

Serving Ideas : Traditionally served with mashed potatoes and peas, but at our house we change that up a lot too. 

NOTES : A basic versatile meatloaf mixture that can be used in numerous ways.  It can be done with ground beef, ground chicken or turkey, or with a 1/2 pork (or sausage of various types) 1/2 ground beef mixture to add even more variety to your meal planning.