Dump Meals

Dump and Bake

Sausage Balls

dumpmeals.com/recipes/sausage-balls/

Pork sausage, sharp cheddar and baking mix rolled into bite-size balls and baked until browned. A party standby.

Sausage Balls, served
A computer-made picture of the finished dish, not a photo of this recipe.
Makes
about 36 sausage balls
Prep
25 minutes
Bake
375°F, 18 to 22 minutes
Pan
2 rimmed baking sheets, lined with parchment paper

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Sausage balls are a holiday and game-day standby made from three main ingredients: raw pork breakfast sausage, shredded sharp cheddar and baking mix. You mix them with your hands, roll the dough into balls about 1 1/4 inches across, and bake them on lined pans until they are browned and cooked through.

The dough is stiff, and that is normal. Let the sausage and cheese sit out for 10 minutes so they soften, then work everything together until no dry mix is left. A splash of milk helps if it stays crumbly. Cheese you shred yourself makes a moister dough than bagged shreds, which are coated to keep them from clumping.

The dough holds raw sausage and raw flour from the baking mix, so don't taste it, and wash your hands well after rolling. Serve the sausage balls warm, plain or with mustard or ranch dressing for dipping.

Ingredients

You need

  • 1 pound bulk pork breakfast sausage, raw
  • 2 cups baking mix
  • 2 cups shredded cheddar cheese, sharp, shredded from a block if you can
  • ¼ cup milk, if needed

To serve

  • ranch dressing, for serving

Directions

  1. Heat the oven to 375°F. Line two rimmed baking sheets with parchment paper.
  2. In a large bowl, mix the sausage, baking mix and cheddar with your hands until no dry mix is left. If it stays crumbly, add the milk a tablespoon at a time. Don't taste the raw dough.
  3. Roll the dough into 1 1/4-inch balls and set them 1 inch apart on the pans. Wash your hands and anything the raw sausage touched with hot, soapy water.
  4. Bake one sheet at a time, 18 to 22 minutes, until browned. Keep the second pan in the refrigerator while the first bakes.
  5. Check the center of a large ball with a food thermometer. It must read at least 160°F. If it doesn't, bake 5 minutes more and check again.
  6. Cool 5 minutes on the pan before serving.

It's done when the sausage balls are browned, and the center of a large one reads at least 160°F. Check with a food thermometer.

Leftovers go in the refrigerator within two hours, in shallow covered containers. Reheat them until hot all the way through (165°F).

Tips

  • Hot or sage breakfast sausage both work. Use the same weight.
  • Make the balls the same size so they finish together, and check one of the biggest.

Food-safety sources

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