Reviewed on Dec. 01, 2012 by Southernmax
I made these ahead and froze them individually on a cookie sheet then placed in ziploc bags to bake later. These were the best sausage balls I've ever had. Not too dry, not too cakey, just right. I baked them from frozen state (Thanksgiving morning to take on a car trip to Savannah) and they were enjoyed throughout the trip! Glad I found the recipe again because I couldn't remember where I found it.