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Standing Walrus

Venison Sausage / Cheese Balls



This recipe for Venison Sausage, Cheese Balls is kicked up by using Venison Suasage, and Butt Kickin' Blacken. For an extra treat, skewer with a Bacon Toothpick, and serve with a creamy Bacon / Blacken Hollandaise Sauce.

I was given some venison sausage over Christmas, and just had to do something with it other than as a part of breakfast.

This is one of the true Southern recipes that's quite commonly made by everyone. Of course I've kicked it up with my Southwestern Blend Blacken.

They're a great little item that can be made as early as the day before your party, then just popped into the oven to serve.

The other day, one of my readers asked 2 questions. One was when to add the Venison Sausage (I've fixed the recipe), the other was asking about the fat conetent.

About the Fat Content of the Sausage:
I was originally given this recipe using a store bought Pork Sausage. When I made it with the Venison Sausage, I didn't add any additional fat. I guess that my buddy's sausage had fat added to it because it worked out wonderful. So , I guess it depends upon how the sausage was made. If fat has been added to it, you won't need to add any, but if the sausage seems a bit dry, when cooked, I'd add either a little butter, lard, or solid shortening to the mix.

Thanks for asking C.B.


  • 1/2 Pound, Extra Sharp Cheddar Cheese, finely grated
  • 1 1/2 Cups, Bisquick® Baking Mix
  • 1/2 Pound, Venison Sausage
  • 1 1/2 Tablespoons, Butt Kickin' Blacken, Southwest Blend
  • 1/2 Teaspoon, Coarse Kosher Salt
  • NO LIQUID


1. Preheat oven to 350 degrees, if you'll be cooking them immediately.
Grating the Cheese Picture


2. Begin by finely grating the cheese into a bowl large enough to hold all the rest of the ingredients.
Mixed Batter Picture


3. Add the Bisquick, Venison, Blacken, and Salt, and mix well with your hands, being careful that you don't squeeze the cheese.
Ready for Oven Picture


4. Grab some of the mix in your hand, and squeeze as you would an exercise ball. It's the cheese and sausage that will bind it together. When you're making these balls make them about the size of a quarter, they'll expand while cooking to be about 50% larger. Place the balls on a parchment lined sheet pan, and either bake right away, or place in the refrigerator, covered, until you're ready to cook them.
Out of the Oven Picture


5. Bake at 350 for 10 - 15 minutes, depending on their size. They should just barely begin to brown when you take them out.
Plated with Bacon Toothpicks Picture


6. I serve these skewered with a "Bacon Toothpicks" and "Bacon Hollandaise Sauce".
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