These sausage balls are my absolute favorite. I use a 3 tbsp cookie scoop, but you can totally use a 1 or 2 tbsp cookie scoop if you want them smaller for a brunch or appetizer. You will just need to cook them for a shorter period of time. I quadrupled this recipe for some freezer meals. We will eat the sausage balls with eggs or or warmed up for a quick protein filled snack! So I baked 20 and put them in the fridge for the the week. And then froze 38 sausage balls. If you are interested in learning how I freeze them, thaw them, and bake them, be sure to check out my instagram highlight titled " Freezer Meal Vlog #3".
These sausage balls aren't too "bready", and lean more on the meaty side which is what my family prefers!
I love this recipe so much, I hope you make them!
Freshly Milled Sausage Balls
makes 14 large sausage balls
Ingredients:
1 lb breakfast sausage - I like Beeler's brand for this
1 tsp baking powder
1 lb Cabot Extra Sharp Cheddar Cheese
3/4 cup soft wheat flour (about 1/2 cup grain)
1/4 tsp salt
Directions:
Grate the cheese. I use a food processor. Add the breakfast sausage and all the dry ingredients to a mixer with a flat beater. Mix together on a low speed. Add the cheese a handful at a time until it's all combined.
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper.
I use a 3 tbsp cookie scoop. I scoop the mixture and roll the sausage balls by hand. Place them all on the baking sheet and bake for 20 minutes. Take them off the baking sheet, and put them on a plate with a paper towel to drain the grease off.
My favorite dipping sauce for the sausage balls is 1/2 cup avocado oil mayo, mixed together with 2 tbsp yellow mustard. I will put it in a little dipping bowl, and the sausage balls on a tray around it for an appetizer.
Enjoy!!
-Michal