Cant-Stop Sausage Cakes
- 1 pound Jimmy Dean “hot” sausage
- 2 cups Bisquick
- 2 cups shredded cheese
- 1 package Lipton’s Onion Soup mix
- 2 jalapeños; seeded, minced
- 2 cloves garlic; minced
Brown sausage, onion soup mix, garlic and jalapeños slowly over low heat; and don’t pour off the grease. Put sausage mixture into large mixing bowl and add cheese and stir until cheese is melted and incorporated well into sausage mixture. Add bisquick and mix well. Put mixture into shallow cookie pan and press flat. Bake in 350 degree (F) oven for about 15 minutes or until top starts to turn golden. I prefer to then turn on the broiler and cook until top is a nice dark golden brown.
Remove pan and let cool, cut into squares and devour! These are called Can’t-Stop Sausage Cakes cause when you eat one you can’t stop eating all of them!!