In the South, sausage balls are a quintessential get-together food (yes, we have get-togethers, not parties). They’re basically mini sausage and cheese biscuits. As a kid, I never liked sausage balls much because they always seemed dry. The keys to keeping them juicy are to go light on the baking mix and to roll ’em big.
I don’t often use baking mixes, such as Bisquick, but for these I make an exception. It makes throwing them together a snap. Plus, there are only three ingredients. And who doesn’t need a quick and easy dish to keep in their back pocket for their next holiday get-together? Enjoy this classic!
Notes:
- Do NOT use pre-shredded cheese. Buy a block and shred it. The moisture will make all the difference.
- Add ingredients in order of recipe. It makes everything easier to combine without overmixing.
Makes about 2 dozen
Ingredients
1 pound mild ground pork sausage
1 pound hot ground pork sausage
1 pound sharp cheddar cheese, shredded (see note above)
1 1/2 cup baking mix
Directions
1. Preheat oven to 375 degrees.
2. Add both mild and hot sausage to a large bowl. Mix by hand until combined.
3. Add shredded cheese and mix until combined.
4. Add baking mix and incorporate. Do not overmix. If you have a little baking mix left at the bottom, that’s OK.
5. Roll into balls approximately 2 inches in diameter (bigger than a golf ball). Place on rimmed baking sheets (the sausage will get very greasy).
6. Cook 25 minutes.
7. Once cool enough to handle, use a spatula to transfer sausage balls to a paper towel-lined plate to remove excess grease. If desired, remove large cheese edges from around the sausage balls.
8. Serve hot.
