The Big Game Sausage Hashbrown Balls

With the Super Bowl around the corner here in Tampa Bay, I thought I’d get creative with the name of my favorite little popables. In actuality, I love to make several batches of these little balls around the holidays. I eat them by themselves or they make awesome, quick sides to go along with something sweeter, like french toast (my favorite).

Ingredients:

• 1 lb hot sausage, uncooked

• 1 (8-oz) package cream cheese, softened

• 1½ cups Bisquick

• 1½ cups shredded cheddar cheese

• 4 cups frozen shredded hash brown potatoes

• Sea Salt

Instructions:

• Preheat oven to 400°F.

• Mix all ingredients until well combined. You should use a mixer with the dough hook attachment to make it easier, but I don’t have one, so just use my hands

• Roll into 1 1/2-inch balls. Place on rimmed baking sheet.

• I like to sprinkle the tops of the balls with course sea salt before baking, but it’s not needed.

• Bake for 20 minutes, or until brown.

Notes:

Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.