You ’ll involve just six ingredients to create this nostalgic appetiser .

Rachel Marek ; Food Stylist : Holly Dreesman

Whether you serve these as an easy appetiser idea or add them to your vacation brunch spread , homemade sausage balloon balls are a crowd - pleaser any time of twenty-four hours . We create the recipe in our Test Kitchen for the perfect residue of tall mallow and sausage balloon . Adding fresh chives gives each bite insidious onion smack and a feeling of coloring material .

Glazed sausage balls with cheese and parsley on blue plate.

Credit:Rachel Marek; Food Stylist: Holly Dreesman

Ingredients

1lb.pork sausage

1cupbiscuit mix

2Tbsp.milk

Empty baking sheet lined with parchment paper on marble countertop.

Credit:Glazed sausage balls with cheese and parsley on blue plate.

2cupsshredded needlelike cheddar cheese(8 oz . )

1/4cupgrated Parmesan cheese

2Tbsp.chopped fresh chive

Hand mixing sausage meatballs with flour in a mixing bowl.

Credit:Rachel Marek; Food Stylist: Holly Dreesman

Directions

Glazed sausage balloon balls with cheese and parsley on blue-blooded plate .

Preheat oven to 350 ° farad . crease a large rimmed baking sail with sheepskin paper .

In a large bowl , combine the reason sausage and baking intermixture . Using hands , exhaustively mix until combine , adding milk 1 Tbsp . at a time as need .

Mixed sausage meat with cheese and herbs in beige bowl.

Credit:Rachel Marek; Food Stylist: Holly Dreesman

Add cheeses and schnittlaugh ; mix well .

part mixture into about 1 1/2 Tbsp component part and roll into 1 1/2- inch formal . Arrange on prepared goat god .

Bake until gently brown , 15 minutes . Serve immediately .

Using a scoop to portion sausage mixture onto a baking sheet.

Credit:Rachel Marek; Food Stylist: Holly Dreesman

Nutrition Facts(per serving)

  • The % Daily Value ( DV ) tell you how much a nutrient in a food serve contributes to a daily dieting . 2,000 calories a day is used for oecumenical sustenance advice .

Baked sausage balls topped with melted cheese on baking sheet.

Credit:Rachel Marek; Food Stylist: Holly Dreesman