Cheese and Sausage Puffs

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These savory goodies just may be more popular than any sweet treat my family requests. I think it may be just that – because there seems to be such an overload of sweet things showing up at family gatherings and holiday parties between Thanksgiving and New Year’s, the savories are particularly welcome.  I made these for our January 1, 2013 meal which our oldest son and his wife hosted.  This is the recipe used for our bunch for so many years.  And yes, you absolutely can make your own biscuit mix if you like.  I just happened to have Bisquick because I had used it in a different dish, but the mix you make yourself works equally well.

Cheese and Sausage Puffs   aka Sausage Balls

2 1/2 cups Bisquick

1 pound hot pork sausage

10 ounces grated sharp cheddar cheese

For a spicier version, add finely diced jalapenos (2 or more) and 1 teaspoon Tabasco.  I used some homemade sauce given to us by our son and his wife.  She grew a bumper crop of Tabasco peppers this year, and he brewed them into a fine hot sauce. Please note: any time you are handling hot peppers, it is wise to cover your hands with food handler’s gloves or a sandwich bag.

Allow ingredients to come to room temperature.  Squash everything together (hands needed for this) and roll into balls about the size of a walnut. Place on baking sheet and bake at 375 -400 degrees for 15 to 20 minutes, until golden brown.  Makes about 5 dozen.

I store these in a ziploc bag in the refrigerator if there are any left!

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