2cupssharp cheddar cheese(buy a 16 oz. block then shred to equal 2 cups
½teaspoongarlic salt
1lb. Pork sausage(you can use plain, sage or ground Italian sausage)
⅛teaspoonground black pepper
Dipping Sauce Ingredients
1cupyogurt, plain (can be Greek or non-Greek)
⅓cupOld Style grain mustard
4tablespoonshoney, or agave nectar
3teaspoonswhite vinegar
salt, to taste
Instructions
Make the Sausage Balls
Preheat oven to 375ºF; lightly oil baking sheet or baking sheet lined with parchment (spray parchment paper with oil)
spray oil
Combine Bisquick, ground pepper and uncooked sausage in food processor; pulse until blended
⅛ teaspoon ground black pepper, 1 lb. Pork sausage
Gradually add shredded cheddar to mixture; pulse between each addition of cheese
2 cups sharp cheddar cheese
Pour mixture into large mixing bowl
Use a tablespoon to measure two tablespoons of mixture; place in the palm of your hand
Using the other palm, smash the dough mixture until you feel it begin to soften; once it's softened, shape into a ball
Place on oiled baking sheet or oiled parchment paper
Bake at 375ºF for 18-20 minutes or until internal temperature is at least 160ºF
Make the Dipping Sauce
Combine all dipping sauce ingredients into bowl; serve slightly chilled
1 cup yogurt, 4 tablespoons honey, ⅓ cup Old Style grain mustard, 3 teaspoons white vinegar, salt
Notes
At first, this grainy dough seems impossible to "roll" into balls; do not give up. Warm the dough mixture in your palm (put some in your left palm and press your right palm over the dough; you'll begin to feel the mixture soften)
Use 1 heaping tablespoon per sausage ball; this results in a "two-bite" appetizer!