Sausage Cheese Balls
Classic sausage cheese balls made with sharp cheddar cheese and a homemade baking mix. Easy, flavorful, and perfect for holidays or gatherings.
Equipment
- Large Mixing Bowl
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Normal Kitchen Utensils
Ingredients
- 1 Lb Ground Breakfast Sausage Or any other ground pork sausage you like
- 2 C Shredded Sharp Cheddar Cheese
- 1 1/2 C Baking Mix (like Bisquick, or use the mix below)
- 2-4 Tbsp Milk
- 1/2 tsp Black Pepper
- 1/4 tsp Garlic Powder (Optional)
- 1/4 tsp Cayenne Pepper (Optional) for some heat
Homemade Baking Mix:
- 1 C & 3 Tbsp All-Purpose Flour
- 2 tsp Baking Powder
- 3/4 tsp Salt
- 1 tsp Sugar
- 1 1/2 tsp Shortening or Butter
Instructions
Homemade Baking Mix:
- In a bowl, whisk together flour, baking powder, salt, and sugar.1 C & 3 Tbsp All-Purpose Flour, 3/4 tsp Salt, 1 tsp Sugar, 2 tsp Baking Powder
- Cut in shortening (or butter) using a fork or fingers until mixture resembles coarse crumbs. Basically, get in there and mash the mix through your fingers until the fat is distributed throughout and the mix feels like moist sand.1 1/2 tsp Shortening
- Use immediately or store in an airtight container.
Sausage Cheese Balls:
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, combine sausage, cheddar cheese, baking mix, and spices.1 Lb Ground Breakfast Sausage, 2 C Shredded Sharp Cheddar Cheese, 1 1/2 C Baking Mix, 1/2 tsp Black Pepper, 1/4 tsp Garlic Powder, 1/4 tsp Cayenne Pepper
- Mix with hands until evenly combined.
- Add milk 1 Tbsp at a time until mixture is cohesive and slightly tacky. I usually use 2 Tbsp.2-4 Tbsp Milk
- Roll into 1–1½ inch balls and place on prepared baking sheet. Note: they usually expand 1.5 to 2 times their original size when baking.
- Bake at 375°F for 18–22 minutes until browned and cooked through.
- Let them rest 5 minutes before serving. They go great with any kind of mustard.
Notes
Use sharp cheddar for the best flavor.
Do not overbake or they will dry out. Just be sure the sausage is cooked.
Add 2 Oz. softened cream cheese for a richer texture.
Refrigerate unbaked balls overnight if prepping ahead.
Freeze raw balls and bake from frozen, adding about 5 minutes. *Food Safety Note:
Always handle and cook animal products safely.
Do not overbake or they will dry out. Just be sure the sausage is cooked.
Add 2 Oz. softened cream cheese for a richer texture.
Refrigerate unbaked balls overnight if prepping ahead.
Freeze raw balls and bake from frozen, adding about 5 minutes. *Food Safety Note:
Always handle and cook animal products safely.
- Cook poultry (chicken, turkey, duck) to 165°F / 74°C.
- Cook ground meats (beef, pork, lamb, veal) to 160°F / 71°C.
- Cook whole cuts of beef, pork, lamb, veal to 145°F / 63°C and allow to rest for 3 minutes.
- Cook fish and shellfish to 145°F / 63°C.
- Eggs should be cooked until yolks and whites are firm, or use pasteurized eggs for recipes calling for raw or lightly cooked eggs.