Sausage Balls
March 26, 2025 • 0 comments
This recipe is quick and easy to make ahead of time. My family loves these for an on-the-go breakfast, road trip snack, or appetizer for parties and gatherings. Adults and kids alike are obsessed—just ask my husband and my toddler!
The true secret? Our breakfast sausage. Trust me, I've tried it with others, and nothing compares to the flavor. If you came to our open house in Kaufman last fall, you know—these FLEW off the table.
My other tip? Make a double batch and freeze half. Your future self will thank you! (See notes for make-ahead and freezing instructions.)
- Prep Time:
- Cook Time:
- Servings: 36
Ingredients
- (1 pound) Breakfast Sausage - Mild
- (1 ¼ cup) all purpose flour
- (½ tsp) salt
- (½ tsp) black pepper
- (½ tsp) paprika
- (½ tsp) onion powder
- (1 ½ tsp) baking powder
- (¼ cup) milk
- (2 cups) freshly grated sharp cheddar cheese from a block (see notes)
- (3 tablespoons) butter, melted
Directions
- Preheat your oven to 400F
- Shred Cheese - I like to use a food processor. you can also use a box grater
- Melt butter and set aside
- In a mixing bowl, combine the flour, salt, pepper, onion powder, paprika and baking powder. Stir well.
- Add Cheese and toss until coated
- Add in the melted butter, milk and sausage. Mix to combine. I find it’s easier to use your hands for this part
- Form into 1 ½ inch balls (I like to use a tablespoon for uniformity) place on a parchment lined baking sheet. Bake for 20 minutes until browned. Cut one in half to check for doneness or use a meat thermometer. Should read 160F
Notes:
- Grate your own cheese from a block - trust me. Pre-shredded cheese has anti caking agents that will keep the mixture from sticking together into balls. I have found a 16oz block of cheese gives be about 8 cups of shredded. You can keep any leftover shredded cheese in the freezer.
- Make ahead instructions:
- Prep these up to 1 day in advance and keep covered in the fridge until you are ready to bake.
- Freeze unbaked sausage balls - flash freeze on a lined baking sheet then transfer to zip top freezer bag. Pull out while preheating oven and follow regular instructions. Check them - they might need a minute or two extra.
