Sausage Balls Recipe

Ground sausage: The main protein component, providing a rich and savory flavor.

Shredded cheddar cheese: Adds a creamy and tangy taste, melting beautifully within the sausage balls.

Baking mix: Acts as a binder and gives the sausage balls a light, fluffy texture.

When mixing the ground sausage, shredded cheddar cheese, and baking mix, use your hands to ensure even distribution of ingredients. This will help the sausage balls hold together better and cook more uniformly.

• ground sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavors of sausage.

• ground sausage - Substitute with ground chicken: Ground chicken is another leaner alternative and can be flavored with spices to replicate sausage.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella provides a milder flavor and a similar melting quality.

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack offers a creamy texture and a slightly tangy flavor.

• baking mix - Substitute with all-purpose flour and baking powder: Combine 1.5 cups of all-purpose flour with 1.5 teaspoons of baking powder to create a homemade baking mix.

• baking mix - Substitute with almond flour and baking powder: For a gluten-free option, use 1.5 cups of almond flour mixed with 1.5 teaspoons of baking powder.

• To keep your sausage balls fresh, store them in an airtight container in the refrigerator. They will stay good for up to 3-4 days.
• If you want to enjoy them later, you can freeze the sausage balls. First, let them cool completely after baking.
• Place the cooled sausage balls on a baking sheet lined with parchment paper, making sure they are not touching each other.
• Freeze them for about 1-2 hours, or until they are firm. This prevents them from sticking together.
• Once frozen, transfer the sausage balls to a freezer-safe bag or container. Label it with the date so you know when you made them.
• When you're ready to eat, you can reheat the frozen sausage balls directly from the freezer. Preheat your oven to 350°F (175°C).
• Place the frozen sausage balls on a baking sheet and bake for 15-20 minutes, or until they are heated through and golden brown.
• Alternatively, you can reheat them in the microwave. Place a few sausage balls on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking to ensure they are heated through.
• For an extra touch, serve the reheated sausage balls with a dipping sauce like honey mustard or barbecue sauce.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the sausage balls on a baking sheet lined with parchment paper.
  3. Cover them with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through.

• Microwave Method:

  1. Place the sausage balls on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the sausage balls in a single layer in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the sausage balls in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally, until they are warmed through.

• Oven: Preheat to 350°F (175°C) to bake the sausage balls until they are golden brown and cooked through.

• Large mixing bowl: Combine the ground sausage, shredded cheddar cheese, and baking mix thoroughly.

• Baking sheet: Place the rolled sausage balls on this to bake them in the oven.

• Measuring cups: Measure out 1.5 cups of baking mix and 2 cups of shredded cheddar cheese accurately.

• Wooden spoon: Mix the ingredients together in the large mixing bowl.

• Cooling rack: Let the sausage balls cool slightly after baking before serving.

• Parchment paper: Line the baking sheet to prevent the sausage balls from sticking and for easy cleanup.

• Oven mitts: Protect your hands when placing the baking sheet in and taking it out of the oven.

Pre-mix ingredients: Combine the ground sausage, shredded cheddar cheese, and baking mix the night before and store in the refrigerator.

Use a cookie scoop: A cookie scoop ensures uniform sausage balls and speeds up the rolling process.

Line the baking sheet: Use parchment paper or a silicone mat to reduce cleanup time.

Preheat the oven early: Start preheating your oven while you mix the ingredients to save time.

Batch cooking: Double the recipe and freeze half for a quick snack later.