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 Posted By: Cook Chatty Cathy 
Dec 27  # 6 of 10
They turned out great! Next time I am going to precook the sausage! Gotta' do as IC suggested and try it both ways:)
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 Posted By: Mama Mangia 
Dec 27  # 7 of 10
or to have less fat - bake on a rack in your baking pan so that they are not cooking in the fat
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 Posted By: The Ironic Chef 
Dec 27  # 8 of 10
I know what you mean by the fat grams Cathy. Most baking mixes like Bisquik have a lot of fat in them already and then the pastry absorbs the fat from the sausage. That fat from the sausage just has so much flavor though.
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 Posted By: Cook Chatty Cathy 
Dec 27  # 9 of 10
Quote The Ironic Chef wrote:
I know what you mean by the fat grams .... That fat from the sausage just has so much flavor though.

Yes as our dear friend Emeril Lagasse insists "PORK FAT RULES":D I am so sure my heart would would appreciate me ingesting less rather than more though:D
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 Posted By: mrsjimmyp 
Dec 27  # 10 of 10
Love sausage balls...And I have made them for years. I always mix the raw sausage in before cooking and have had no prob with getting them done enough.