I’m not sure if it’s truly the holiday season around these parts without homemade sausage balls. It’s just one of those little bites that’s turned into a tradition in many homes. They are served on breakfast tables, for brunch, as an afternoon snack and as an appetizer. They are served at Christmas and New Year parties and can be found on almost every game day buffet.My recipe stays close to the original one with just a couple of additions. I use 2 kinds of cheese, plus cayenne pepper and garlic. I also use a food processor to mix up my ingredients. My right arm just doesn’t need that kind of workout with a wooden spoon!
When it’s sausage ball season, I make a double batch – one to cook immediately and one to keep in my freezer. I mix everything up, scoop out the batter then freeze on a sheet pan for about 15 minutes. Then I remove the balls, plop them into a zip top bag and freeze. When needed, I place them on the sheet pan, let them thaw then bake them off in the oven.
We’ve done quite a bit of entertaining this season and we’re not done yet so, I’m glad I’ve got my freezer stocked with a little something that almost everyone loves. Sausage balls, a cool drink and an open door…come on over friends, you are always welcome at A Southern Soul.
Cheesy Sausage Balls
- 1 pound uncooked sausage
- 3 cups baking mix (Bisquick)
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded Parmesan cheese
- 1/2 cup milk
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Place sausage, Bisquick, cheeses, milk and seasoning in large bowl of a food processor or stand mixer. Mix all ingredients until well blended.
- Scoop mixture into a small ball using a scoop or spoon. Place on parchment line baking sheet. Bake in oven for approximately 15 minutes or until golden brown. Remove from pan and let cool slightly before serving. Can be store in an airtight container or zip top bag if there are leftovers.