Sausage balls

Ingredients (Makes about 30–35 balls)

• Pork Sausage: 1 pound (16 oz) bulk pork sausage, such as Jimmy Dean (mild or hot, depending on your spice preference). Note: Make sure it’s raw ground sausage, not pre-cooked links.
• Cheddar Cheese: 2 cups (8 oz) freshly shredded sharp cheddar cheese (freshly shredded melts much better than pre-bagged).
• Baking Mix: 2 cups Bisquick (or any similar all-purpose baking mix).
• Binding & Flavor Boosters:
  • $\frac{1}{4}$ cup (4 tablespoons) melted butter or milk (to help bind the dry Bisquick).
  • $\frac{1}{2}$ teaspoon garlic powder or onion powder (optional, for extra flavor).
  • A pinch of cayenne pepper or red pepper flakes (optional, if you like a little kick).

Step-by-Step Instructions

1. Prep the Oven & Pan: Preheat your oven to 190°C (375°F). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Mix the Sausage and Cheese: In a large mixing bowl, combine the raw pork sausage and the freshly shredded cheddar cheese. Mix them together well with your hands.
3. Add the Dry Mix: Sprinkle the Bisquick (and any optional spices like garlic powder) over the sausage and cheese mixture.
4. Combine Thoroughly: Work the mixture together with your hands until the Bisquick is fully incorporated and no dry pockets remain. If the mixture feels too crumbly or dry to hold its shape, mix in the melted butter or milk a tablespoon at a time until it comes together.
5. Roll into Balls: Scoop out tablespoon-sized portions of the mixture (about 1 inch to 1.5 inches wide) and roll them into tight balls between your palms. Place them on the prepared baking sheet about an inch apart.
6. Bake: Bake for 20 to 25 minutes, or until the sausage balls are golden brown, cooked all the way through, and the cheese is bubbly. (You can cut one open to ensure there’s no pink left in the sausage).
7. Serve: Let them cool for a few minutes on the pan, then transfer them to a plate. Serve warm with dipping sauces like honey mustard, ranch, or warm maple syrup!

Make-Ahead & Freezing Tips

• Make Ahead: You can mix and roll the raw sausage balls up to 24 hours in advance, cover them, and keep them in the refrigerator until you’re ready to bake.
• Freeze for Later: Place raw, rolled sausage balls on a baking sheet and freeze them until solid, then transfer them to a freezer bag. You can bake them straight from frozen—just add 3 to 5 minutes to the total baking time!