Of course! Here is a classic, foolproof recipe for Sausage Balls. They are the ultimate easy appetizer or snack, perfect for parties, game day, holiday mornings, or any time you need a crowd-pleasing bite.
Classic Sausage Balls
This is the traditional recipe that uses baking mix (like Bisquick) for an incredibly easy and reliable result.
Yield: About 3-4 dozen balls Prep Time: 10 minutes Cook Time: 20-25 minutes
Ingredients:
· 1 pound ground pork sausage (use “Hot” for a kick or “Regular/Mild”)
· 2 cups baking mix (e.g., Bisquick or a store brand)
· 4 cups (16 oz) sharp cheddar cheese, freshly grated
· ½ cup whole milk or buttermilk (buttermilk adds tang and tenderness)
· ½ teaspoon black pepper (optional)
· ½ teaspoon garlic powder (optional)
· ½ teaspoon onion powder (optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Grate Cheese: Important: Grate your own cheese from a block. Pre-shredded bagged cheese contains anti-caking agents that can make the sausage balls drier and less cohesive.
- Combine Ingredients: In a large bowl, combine the raw sausage, baking mix, grated cheese, and any optional seasonings. Use your hands, a stand mixer with a paddle attachment, or a sturdy spoon to mix until everything is well combined. It will be crumbly at first.
- Add Milk: Pour in the milk (or buttermilk) and continue to mix until the mixture comes together into a cohesive, slightly sticky dough.
- Form Balls: Pinch off pieces of the dough and roll them into 1-inch balls (about the size of a walnut). Place them on the prepared baking sheet about an inch apart.
- Bake: Bake for 20-25 minutes, or until the sausage is cooked through and the outsides are golden brown. The internal temperature should reach 160°F (71°C).
- Serve: Let them cool for a few minutes before serving, as the inside will be very hot. Serve warm.
Recipe Variations & Pro Tips:
· The Secret to Moist Sausage Balls: The single biggest tip is to use your hands to mix. This ensures the fat from the sausage and the moisture from the cheese are fully incorporated into the baking mix, preventing a dry, crumbly texture.
· Buttermilk is Best: Buttermilk not only adds flavor but its acidity reacts with the leavening in the baking mix, making the sausage balls even more tender.
· Spice it Up: Add a pinch of cayenne pepper, a few shakes of hot sauce, or use a spicy jalapeño cheddar cheese.
· Herbaceous Twist: Add 2 tablespoons of finely chopped fresh herbs like parsley, chives, or rosemary.
· Gluten-Free Option: Use a gluten-free baking mix (like Bob’s Red Mill 1:1 or a GF Bisquick substitute). The texture will be slightly different but still delicious.
· Make-Ahead & Freezer Friendly:
· To Make Ahead: You can form the balls and keep them covered in the refrigerator for up to 24 hours before baking.
· To Freeze (Uncooked): Arrange the formed balls on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.
· To Freeze (Cooked): Let them cool completely, then freeze on a tray before bagging. Reheat in a 350°F oven or air fryer until hot and crispy.
Dipping Sauces:
Sausage balls are good on their own, but even better with a dip!
· Classic Creamy Dip: Mix ½ cup mayo, ½ cup sour cream, 1 tbsp Dijon mustard, 1 tsp honey, and fresh herbs.
· Ranch: Serve with your favorite ranch dressing.
· Spicy Mustard: A grainy Dijon or spicy brown mustard.
· Cheesy Dip: A warm beer cheese sauce is a next-level pairing.
Enjoy your delicious, cheesy, savory sausage balls