Tuesday, November 9, 2010
71. Sausage-Cheese Muffins
From 2006 Southern Living Annual Recipes
I absolutely love sausage balls...I make them every chance I get, from brunches to football season to Christmas morning. So, I was intrigued by this recipe, which sounded very similar, just in a different presentation (and minus all of the rolling!).
But, I was surprised that these had a different sort of taste...delicious, but different. They were a little more dense...and one was very filling.
They turned out beautifully, presentation-wise, and would make a great addition to any entertaining.
Note: These lose their flavor at room temperature, so be sure to serve warm.
1 (1-lb.) package ground pork sausage
3 cups all-purpose baking mix
1 1/2 cups (6 oz.) shredded Cheddar cheese
1 (10 3/4-oz.) can condensed cheese soup
3/4 cup water
Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool.
Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture.
Stir together soup and 3/4 cup water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased muffin pans, filling to top of cups.
Bake at 375° for 20 to 25 minutes or until lightly browned.