How to Make Sausage Balls
To make about 35 sausage balls, you’ll need:
- 1 pound/ 0.45 kilograms bulk pork sausage, room temperature
- 2 cups/ 300 grams Bisquick baking mix
- 1 pound/ 0.45 kilogram shredded cheddar cheese, cold
Preheat the oven to 350°F/175°C and line a large, rimmed baking sheet with parchment paper.
Add the room-temperature sausage and Bisquick to a large bowl. Use your hands to mix until mostly combined. Add half the cheese and knead it in, followed by the rest of the cheese, until a cohesive mixture forms.
Form the mixture into walnut-sized balls, placing them about an inch apart on the sheet. Bake until browned on the bottom and cooked through, 20 to 25 minutes.
Tips for Making Sausage Balls
These three-ingredient gems are incredibly easy to make, but I will note one big tip: temperature is key. Your sausage has to be room temperature and your cheese has to be cold. Otherwise, it’s too hard to mix and all of the cheese will melt out as soon as it hits the oven. For extra tidy balls, stick them in the fridge for 30 minutes after forming them and before baking.
A quick note about cheese: this is the one time I’d recommend using store-bought shredded cheese. The anti-caking agents coating it help keep all of the cheese from immediately melting out of the sausage balls. Plus, it’s a real time saver.
I like to make sausage balls using spicy sausage for a kick of extra flavor. You can also swap out the cheese—use sharp cheddar for more punch, or even pepper Jack. Just make sure the cheese is a melty variety.
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