Sausage Balls Recipe

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

Cheddar cheese: Provides a sharp, creamy taste that complements the sausage.

Baking mix: A versatile ingredient that helps bind the mixture and gives the balls their structure.

When mixing the sausage, cheese, and baking mix, ensure that the ingredients are well-incorporated to avoid uneven cooking. Using your hands can help achieve a more uniform mixture. Additionally, chilling the mixture for about 30 minutes before forming the balls can make it easier to handle and shape.

• 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 beef: Ground beef provides a similar texture and can be flavored with spices to replicate sausage.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella has a milder flavor but melts well, making it a good alternative.

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack offers a creamy texture and a mild flavor that complements the other ingredients.

• 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 similar effect as 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.

• Allow the sausage balls to cool completely after baking. This prevents condensation and sogginess when stored.
• Place the cooled sausage balls in an airtight container. You can use a plastic container with a tight-fitting lid or a resealable plastic bag.
• For added freshness, layer the sausage balls between sheets of parchment paper. This helps to prevent them from sticking together.
• Store the container in the refrigerator if you plan to consume them within 3-4 days. This keeps the sausage balls fresh and ready to reheat.
• For longer storage, place the sausage balls in the freezer. They can be stored for up to 2 months without losing their flavor and texture.
• When freezing, consider flash freezing the sausage balls first. Arrange them on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer-safe container or bag. This prevents them from clumping together.
• To reheat refrigerated sausage balls, preheat your oven to 350°F (175°C) and bake for 10 minutes or until heated through. Alternatively, you can microwave them on a microwave-safe plate for 1-2 minutes.
• For frozen sausage balls, thaw them in the refrigerator overnight before reheating. If you're in a hurry, you can reheat them directly from the freezer by baking at 350°F (175°C) for 15-20 minutes or until hot and golden brown.

• 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 loosely 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: Used to bake the sausage balls at a consistent temperature of 350°F (175°C).

• Mixing bowl: A large bowl to combine the ground sausage, shredded cheddar cheese, and baking mix thoroughly.

• Baking sheet: A flat sheet to place the formed sausage balls on for baking.

• Measuring cups: Used to measure out the 2 cups of shredded cheddar cheese and 1.5 cups of baking mix accurately.

• Measuring spoons: Useful for any additional seasonings or ingredients you might want to add.

• Wooden spoon: Ideal for mixing the sausage, cheese, and baking mix together.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Cooling rack: Allows the sausage balls to cool evenly after baking.

• Oven mitts: Essential for safely handling the hot baking sheet when removing it from the oven.

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

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

Line baking sheet: Use parchment paper or a silicone mat to avoid sticking and make cleanup easier.

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

Batch bake: Double the recipe and freeze extra sausage balls for a quick snack later.