These Sausage Balls sound like the perfect treat for the season! Here’s a detailed breakdown to ensure that your batch turns out perfectly every time:

Sausage Balls Recipe – Expanded Instructions

Yield: About 30-40 balls (depending on size)
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30-45 minutes (including resting and mixing)


Ingredients:

  • 1 lb hot breakfast sausage
    For a spicy kick! Make sure it’s ground sausage (not in links) so it mixes well.
  • 1 lb extra sage breakfast sausage
    The sage adds an earthy, aromatic flavor to balance out the heat from the hot sausage.
  • 2 cups Bisquick
    This acts as the binder for the sausage balls, making them light and fluffy inside. You could also use any generic pancake/baking mix in place of Bisquick.
  • 2 cups extra sharp shredded cheddar cheese
    The sharper the cheese, the better! It adds a bold, tangy flavor that pairs well with the sausage.
  • 1 tsp garlic powder
    Enhances the savory depth.
  • 1 tsp onion powder
    Adds a subtle sweetness and more flavor to the sausage.
  • 1 tsp black pepper
    A classic spice that works well with both the sage and hot sausage.
  • 1 tsp Cajun seasoning
    This gives the sausage balls a little Southern flair with a mix of spices like paprika, oregano, and cayenne.
  • 1 Tbsp cayenne pepper (adjust to taste)
    For heat lovers, this is a generous amount. If you prefer it milder, start with 1 tsp.
  • Three dashes Worcestershire sauce
    This adds a subtle umami and depth of flavor that ties everything together.

Instructions:

  1. Preheat Your Oven:
    Set your oven to 350°F (175°C) so it’s ready when the sausage balls are prepped.
  2. Mixing the Ingredients:
  • In a large mixing bowl, combine 1 lb hot sausage, 1 lb sage sausage, 2 cups Bisquick, 2 cups shredded cheddar, and all your seasonings: garlic powder, onion powder, black pepper, Cajun seasoning, cayenne, and Worcestershire sauce.
  • Use your hands or a sturdy spoon to mix everything thoroughly. Pro tip: Let the mixture sit for about 30 minutes after the initial mix. This resting time allows the flavors to meld and the dough to firm up a bit, making it easier to roll into balls.
  1. Rolling the Sausage Balls:
  • After resting, roll the mixture into 1-inch balls (or slightly larger if you prefer) using your hands. Place them on a baking sheet lined with parchment paper or a silicone baking mat to prevent sticking.
  • Tip: If the mixture is sticky, lightly dust your hands with a bit of Bisquick to make rolling easier.
  1. Bake to Perfection:
  • Bake at 350°F for 12-15 minutes or until the sausage balls are browned and sizzling. You want them to be golden and cooked through, with a slight crisp on the outside.
  • Check doneness: You can check if they’re done by cutting one open. The sausage should be fully cooked, and the cheese melted.
  1. Cool Before Removing from Pan:
  • Once out of the oven, let the sausage balls cool completely on the baking sheet before moving them to a serving dish or platter. This cooling process helps them firm up so the bottoms don’t tear off when lifting them.

Serving Suggestions:

  • Dipping Sauces: Serve with ranch dressing, spicy mustard, or honey mustard for extra flavor.
  • Party Tip: If you’re bringing these to a gathering, they reheat well in the oven (at around 300°F) or in an air fryer for a few minutes.

Variations & Customizations:

  1. Cheese Swap: If you’re not a fan of cheddar, try using pepper jack for extra spice or Monterey Jack for a milder flavor.
  2. Add-ins: Chopped jalapeños, green onions, or even bits of cooked bacon can be mixed in for added texture and flavor.
  3. Make Ahead: You can prepare the sausage balls ahead of time and refrigerate them for up to 24 hours before baking. They also freeze well—freeze the raw sausage balls on a baking sheet, then transfer them to a freezer bag for up to 3 months. Bake them directly from frozen, adding an extra few minutes to the cooking time.
  4. Gluten-Free Option: Swap the Bisquick for a gluten-free baking mix if you need to make this recipe gluten-free.

Storage:

  • Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
  • Freeze: Cooked sausage balls can be frozen and reheated easily. Just thaw them in the fridge and pop them in the oven at 300°F for 5-10 minutes to crisp them back up.

Enjoy the Season!

These sausage balls are perfect for holiday breakfasts, parties, or a snack any time of day. They’re easy to make and a crowd-pleaser!

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