Best Sausage Balls Ever
Equipment
- 2 large mixing bowls
- 1 large baking sheet
- 1 sheet parchment paper
- 1 set measuring cups
- 1 set measuring spoons
- 1 Wooden spoon or spatula
- 1 pair kitchen-safe gloves optional, for mixing
- 1 wire cooling rack optional
Ingredients
- 1 pound breakfast sausage mild or hot
- 2 cup shredded sharp cheddar cheese packed
- 2 cup baking mix such as Bisquick
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1/4 teaspoon cayenne pepper optional
- 1/4 cup milk cold
Instructions
- Preheat the oven to 350°F (175°C).
- Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the baking mix, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
- Add the shredded cheddar cheese to the dry mixture and toss until the cheese is well coated.
- Add the sausage to the bowl and pour in the milk.
- Using clean hands or a sturdy spoon, mix until the sausage, cheese, and dry ingredients are fully combined into a cohesive dough.
- Pinch off portions of the mixture and roll into balls about 1 to 1 1/2 inches in diameter.
- Place the shaped sausage balls on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 18 to 22 minutes, or until the sausage balls are golden brown and cooked through.
- Remove the baking sheet from the oven and let the sausage balls rest for 5 minutes before serving.
Notes
For best results, use cold sausage and freshly shredded cheese, which help the mixture bind and melt more smoothly, and avoid overworking the dough so the sausage balls stay tender instead of dense. If the mixture feels too dry to hold together, add milk 1 tablespoon at a time until it forms a moist but not sticky dough; if too wet, sprinkle in a bit more baking mix. You can prepare the mixture and shape the balls ahead of time, then refrigerate them (well covered) for up to 24 hours before baking, adding a couple of extra minutes to the cook time if baking from cold. Serve them warm with dipping sauces like ranch, barbecue, or honey mustard, and keep leftovers in an airtight container in the fridge for up to 3 days, reheating briefly in the oven to restore their crisp exterior.
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