I just made some sausage balls- the kind with cheese, bisquick, egg, etc.
The problem is that they came out crumbly. They held their ball form, but when you bite into them they crumble.
I just brushed the tops with some melted butter in hopes that the added moisture will help keep them togther. I also placed them, warm, in an airtight container hoping that will create some humidity.
Anything else I can do to help?