Rosemary-parsley sausage cheese balls
75 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Bisquick |
| 1 | pounds | Bulk pork sausage |
| 4 | cups | Shredded Cheddar cheese (16 ounces) |
| ½ | cup | Parmesan cheese |
| ¼ | cup | Fresh rosemary; chopped, or- |
| ½ | teaspoon | Dried rosemary |
| ¼ | cup | Fresh parsley; chopped -or- |
| ½ | teaspoon | Dried parsley flakes |
| ½ | cup | Onion; finely chopped (up to) |
| 2 | Eggs; lightly beaten, as needed | |
Directions
From: Fran <frich@...>
Date: Tue, 20 Aug 1996 13:07:04 -0500 Grease cookie sheets lightly with vegetable spray. Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Preheat oven to 350 degrees, 20-25 or until brown. Remove immediately from pan. Serve warm. Yield: About 6
½ dozen appetizers.
EAT-L Digest 19 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .