Easter Brunch Tea: Sausage Balls

Paula Deen made this recipe on her Home Cooking show and I thought it would be perfect for this brunch. Paula recommends serving the sausage balls with a mayonnaise dip. I don’t think it is necessary but I’ll include the recipe in case you’d like to try it.

1 (1-pound) package ground sausage
3 cups baking mix (Bisquick)
4 cups grated sharp Cheddar
1/8 tablespoon pepper
Dip: 1 cup mayonnaise1 tablespoon mustard

Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable oil cooking spray.

Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls. Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.

To make the dip, combine the mayonnaise and mustard. Serve with sausage balls.