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Cheesy Sausage Balls for Easy Party Snacking

This Sausage Balls Recipe mixes uncooked sausage, sharp cheddar, and a homemade butter biscuit base into golden bites with crisp edges and tender centers. Cutting cold butter into the flour and mixing by hand keeps the balls soft instead of dry or tough.
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Prep Time 20 minutes
Cook Time 22 minutes
Cool Time 5 minutes
Total Time 47 minutes
Servings: 12 People
Course: Appetizer
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 2 1/2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tsp fine salt
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/2 cup cold unsalted butter cubed
For the Sausage Mixture:
  • 1 lb uncooked beef or chicken breakfast sausage at room temperature
  • 4 cups freshly shredded sharp cheddar cheese
  • 1 to 3 tbsp whole milk only if needed
For Serving:
  • 2 tbsp chopped fresh chives or parsley optional
  • Honey mustard ranch, or marinara for dipping

Equipment

  • 1 Medium cookie scoop portions balls of the same size so they bake evenly
  • 1 Box grater shreds cheese that melts smoothly into the dough
  • 1 Pastry cutter or fork cuts cold butter into the flour
  • 1 Instant read thermometer confirms the sausage is cooked to 165°F
  • 1 Rimmed baking sheet holds the balls and catches drips
  • 1 Wire rack lets steam escape so the bottoms stay crisp

Method
 

  1. Preheat the oven to 400°F and line a baking sheet with parchment.
  2. Whisk the flour, baking powder, salt, garlic powder, paprika, and pepper.
  3. Cut in the cold butter until the mixture looks like coarse crumbs.
  4. Add the cheddar and sausage and mix by hand for 1 to 2 minutes until the dough holds together.
  5. Scoop 1 1/2 tablespoons per ball, roll smooth, and space 1 inch apart on the sheet.
  6. Bake for 18 to 22 minutes until deep golden and the center reaches 165°F.
  7. Cool for 5 minutes, then serve warm with dips.
    8. Shred your own cheese and mix by hand just until the dough holds together; pre shredded cheese and overmixing are the main causes of dry, tough sausage balls.

Notes

  • Use regular sausage, not extra lean, to keep the balls moist.
  • Freeze unbaked balls on a tray, then bag them for up to 3 months.
  • Bake frozen balls at 400°F for 24 to 26 minutes.
STORAGE: Refrigerate baked balls up to 5 days, or freeze them up to 3 months.
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