- 1 pound hot country-style ground sausage
- 3 ½ c. sharp Cheddar cheese, grated
- 2 c. Bisquick or other baking mix
Preheat oven to 400° Fahrenheit.
Combine all the ingredients in a bowl and mix with your hands so there are no dry crumbs. Form into balls about 1 inch in diameter. Refrigerate overnight or freeze.
Remove from refrigerator or freezer and place on a baking sheet. Bake until the balls are golden brown, about 8 to 10 minutes.
Yield: About 6 dozen.
1 lb light pork sausage (Jimmy Dean is what we use)
2 (10 1/2 ounce) cans cream of mushroom soup (We also sometimes substitute cream of chicken, too)
1 -2 cup cheddar cheese (however much you desire, we love cheese!)
frozen tater tots (we like to cover the top by lining them up)
1 Cook sausage and drain.
2 Add soup and stir.
3 Put soup mixture on bottom of 9×9 pan.
4 Place tater tots on top. I like to cover it fairly well.
5 Sprinkle cheese over top.
6 Bake at 350 for 30 minutes. You can optionally broil the top for a couple of minutes for a little extra crisp.