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Practical Baker
"Can't Stop" Sausage Cakes
From: Origin is unknown, but may have come from Bisquick
Wednesday, October 24, 2012 • Posted October 24, 2012

This recipe isn’t exactly the kind that the Practical Baker looks for to share with you, but it is very good, simple and easy. I’m assuming that some day the weather is going to become cool once again (it’s October 22nd, and supposed to get in the high 80’s again today!), and this type of spicy food will have a lot of appeal. They’re called “Can’t Stop” sausage cakes because after you eat one of them, it’s really hard to stop eating until they’re all gone.


1 pound Jimmy Dean (or other) “hot” breakfast sausage

2 cups Bisquick

2 cups shredded cheddar cheese

1 package Lipton’s Onion Soup Mix

2 jalapenos, seeded and minced

2 cloves garlic, minced


Brown sausage, onion soup mix, garlic and jalapenos slowly over low heat. Don’t pour off the grease!

Put sausage mixture into a large mixing bowl and add cheese. Stir until cheese is melted and well incorporated into the sausage mixture.

Pour mixture into a shallow cookie pan and press flat.

Bake in a pre-heated 350 degree oven for about 15 minutes, or until the top starts to turn golden brown. Then turn on the broiler and get the top get nice and toasty; but do watch it carefully!

Remove from pan, let cool, and then devour them as rapidly as you can!

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