Cheddar Bay Sausage Balls Recipes

CHEDDAR BAY BISCUIT SAUSAGE BALLS

Steps:

• Add the biscuit mix and sausage to a large mixing bowl. Mix them together until evenly incorporated.
• Add the cheese to the mixture, and mix again until all the cheese is also evenly incorporated.
• Line two large baking sheets with parchment paper. Roll the sausage mixture into roughly 1 1/2 inch balls.
• Place the balls on the parchment, roughly spacing them out about 1/2 inch apart from each other. Repeat until all the mixture's been rolled into balls & added to the prepared baking sheets.
• Bake the sausage balls at 350 degrees for 25 minutes.
• Cover a clean surface with a double layer of paper towels. Transfer the cooked, still hot sausage balls from the baking sheets to the paper towels to drain off/soak up any excess grease.
• Serve when still warm, but cool to the touch.

CHEDDAR BAY SAUSAGE BALLS

Steps:

• Preheat oven to 400ºF.
• In the bowl of an electric stand mixer fitted with a dough hook, combine biscuit mix and seasoning packet, sausage, cream cheese, and cheddar cheese. Mix until everything is incorporated into the sausage.
• Shape into 1-inch balls. Place on a parchment-lined baking sheet. (Can freeze at this point)
• Bake for 15-20 minutes, until golden brown.

FIRECRACKER CHEDDAR BAY SAUSAGE BALLS

Steps:

• 1. Preheat oven to 400 degrees. Mix dry biscuit mix with packet of seasoning that comes with the mix, red chili flakes, and shredded cheese with wire whisk.
• 2. Using your hands, break up the pound of sausage into the mix, then add buttermilk. Incorporate all ingredients together, and again, I do this with my hands so not to over mix.
• 3. Drop 1 inch balls onto a baking sheet sprayed with cooking spray or lined with parchment paper. Bake for 10-15 minutes or until lightly brown, remove from oven and brush on melted butter. Return to oven for 3-5 minutes more, or until golden brown. Enjoy the best sausage balls you will ever bake!

SAUSAGE-CHEDDAR BALLS

Steps:

• Preheat oven to 400 degrees. In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter. With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.

SAUSAGE BALL RECIPE

Steps:

• Leave the sausage out for about 10 minutes to soften. You won't be pre-cooking the sausage.
• Preheat the oven to 350°F. Line a baking sheet with foil or parchment paper for easy clean up. These tend to stick to the pan if not.
• In a large bowl or zip top bag, add the meat and biscuit mix. Add a dash of pepper. Mix very well. Then add in the cheese and parsley if desired. Mix until combined. You may need to mix with your hands. Add a Tablespoon or two of milk if your mix seems dry.
• Form into balls. I like to use a medium size cookie scoop (about 1 1/2 Tablespoons).
• Bake for 20 minutes (flipping half way through), or until cooked through.
• Serve on a platter with ranch, bleu cheese dressing or BBQ sauce. I like to add toothpicks for easy serving.

CHEDDAR SAUSAGE BALLS

Steps:

• 1. Lightly spray a 9"x13" pan with cooking spray or butter lightly.
• 2. In a large bowl, use a fork to combine cream cheese with seasoned salt and beat until fluffy.
• 3. Add sausage and cheese and, using your hands, mix very well until the cream cheese is incorporated. (TIP: Use food safe plastic gloves to save your hands from a messy clean-up.)
• 4. Add biscuit mix and continue to mix well. (This is a stiff dough and it takes some time and patience. Don't be tempted to add any liquid or it will not turn out right.)
• 5. Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
• 6. Take a medium pinch of the dough and roll into a ball about the size of a small walnut and place in prepared pan. Continue making balls until dough is gone.
• 7. Cover pan with aluminum foil and bake for 20 minutes.
• 8. Remove foil, rotate pan and bake for another 20 minutes.
• 9. Remove from oven and quickly remove sausage balls from fat in pan and place on paper towels.
• 10. Arrange on serving plate and serve hot or at room temperature.
• 11. Place any leftovers in an airtight refrigerator container, or zipper bag, and keep refrigerated. May be frozen and reheated.