2 pounds bulk pork sausage
1 pound cheddar cheese, grated
8 ounces margarine, softened
12 ounces all-purpose flour
1/2 teaspoon salt
2 teaspoons paprika
Servings: 50
1. Form sausage into 100 1-inch balls, using a No. 7 dipper. Place on baking sheet. Bake at 350°F for 15 minutes. Drain on paper towels.
2. Combine cheese, margarine, flour, and seasonings in mixer bowl, using flat beater.
3. Wrap 2 Tbsp (No. 70 dipper) of dough around each sausage ball. Place on ungreased baking sheet. Bake at 350°F for 8-10 minutes. Serve hot, above 140°F.
1 pound cheddar cheese, grated
8 ounces margarine, softened
12 ounces all-purpose flour
1/2 teaspoon salt
2 teaspoons paprika
Servings: 50
1. Form sausage into 100 1-inch balls, using a No. 7 dipper. Place on baking sheet. Bake at 350°F for 15 minutes. Drain on paper towels.
2. Combine cheese, margarine, flour, and seasonings in mixer bowl, using flat beater.
3. Wrap 2 Tbsp (No. 70 dipper) of dough around each sausage ball. Place on ungreased baking sheet. Bake at 350°F for 8-10 minutes. Serve hot, above 140°F.
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