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This recipe or a similar version of it has been around since the beginning of time I believe. BUT, I can’t find any direct links to how they originated. I assume them to have began as a southern recipe based on the name, but don’t let the name fool you – there is no raccoon in them, but I suppose there once was probably around the time that the Bisquick was also homemade.

Most recipes call for just the basic ingredients of Bisquick, sausage and cheese. But, the beauty of this recipe is that you can make it any way you want with any flavors you want as long as the proportions are good 😀 Any way you make them, they are simple with few ingredients and virtually foolproof.

COON BALLS are great by themselves, but consider adding a dipping sauce – especially if serving as an appetizer or at a tailgate party. They are also great for breakfast with a sausage gravy.

COON BALLS aka SAUSAGE BALLS

1 pound ground country sausage (hubby likes the hot variety sometimes)
8-16 ounces (about 4 cups) coon cheese or sharp white cheddar cheese, FINELY shredded
2 1/2 – 3 cups Bisquick
2 tablespoons FINELY chopped sage or thyme leaves (depending on sausage flavor)
1/2 teaspoon cayenne pepper or paprika (once again depending on sausage flavor)

• Preheat oven to 375°.
• Using your hands blend all together until well mixed. Now if you’re a bit wimpy use the paddle attachment on your stand mixer. This will be a THICK mixture.
• Roll into 1 inch balls. I use my medium cookie scoop to get uniform sizes.
• Place on a parchment lined baking sheet.
• Bake 20 minutes or until browned.

NOTES:

• DO NOT USE PRE-SHREDDED CHEESE! Pre-shredded cheeses contain a moisture blocking cellulose that will dry out your mixture. Shred your own!!!!
• DO NOT DIP measuring cup into the Bisquick. Spoon the Bisquick into the measuring cup. When you dip into the Bisquick it tends to pack the cup. You need a looser fill.
• They freeze really well! To freeze uncooked sausage balls FLASH FREEZE (so they don’t stick to each other) them flat and separated on baking sheets before transferring to ziplock bags or containers to freeze for up to 3 months. Thaw completely in the refrigerator before cooking. If freezing already cooked make sure to COMPLETELY cool them before the FLASH FREEZE.