Ingredients
Method
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, thoroughly combine the sausage and biscuit mix by hand. Mix in the shredded Cheddar until the ingredients hold together. The mixture may initially appear dry, but no additional liquid is needed.
- Form approximately 30 balls measuring about 1 ½ inches across, then place them on a rimmed baking sheet.
- Bake for 20 to 25 minutes, until golden brown and the centers reach 160 degrees F (71 degrees C) on an instant-read thermometer.
Notes
Cook's Note: For a little heat, substitute Pepper Jack for some or all of the Cheddar.
Serve sausage balls warm with spicy brown mustard, honey mustard, ranch dressing, or barbecue sauce for dipping.
Make Ahead: Shape the sausage balls, cover, and refrigerate for up to 24 hours before baking.
Freezing: Arrange the unbaked sausage balls on a tray and freeze until firm. Transfer them to a freezer-safe bag and freeze for up to three months.
Baking From Frozen: Bake the sausage balls directly from frozen, adding about five minutes to the baking time.
Recipe Update: The recipe was tested and updated to reduce the amount of cheese. The original recipe used 1 pound of shredded cheese; the current recipe uses 12 ounces.
Serve sausage balls warm with spicy brown mustard, honey mustard, ranch dressing, or barbecue sauce for dipping.
Make Ahead: Shape the sausage balls, cover, and refrigerate for up to 24 hours before baking.
Freezing: Arrange the unbaked sausage balls on a tray and freeze until firm. Transfer them to a freezer-safe bag and freeze for up to three months.
Baking From Frozen: Bake the sausage balls directly from frozen, adding about five minutes to the baking time.
Recipe Update: The recipe was tested and updated to reduce the amount of cheese. The original recipe used 1 pound of shredded cheese; the current recipe uses 12 ounces.