Southern Sharp Cheddar and Sausage Balls

The texture of these sausage balls is a little less crumbly and more chewy than
the classic recipe, plus they're packing extra protein! Make-ahead instructions
in the recipe notes.

Servings:

Author:

Course:

Appetizer Breakfast & Brunch Small Bites & Snacks

Cuisine:

American Southern

Keywords:

sausage holiday Cheesy savory finger food festive game-day food

Instructions

1 If you are baking these immediately, preheat the oven to 350℉. See notes for
make-ahead instructions.
2 Mix all dry ingredients together in a large bowl or a stand mixer fitted with
the paddle attachment (the baking mix, whey protein or powdered milk, and the
dry seasoning.
3 After the dry ingredients are well combined, add the green onion, mix briefly,
then the shredded cheese. Fold the cheese in gently to combine and coat with the
dry ingredients so it doesn't clump up, either by hand or carefully pulsing the
stand mixer a few times.
4 Mix the egg and buttermilk together in a large measuring cup. Whisk the egg
lightly with a fork or small whisk. Set aside.
5 Crumble the sausage into the mixing bowl with the dry ingredients, and mix well.
You can do this by hand but the mixture is stiff, so it's a lot easier with a
stand mixer and paddle attachment! Once the sausage is starting to mix with the
dry ingredients, add the liquid in the next step.
6 When the mixture is crumbly and beginning to come together, pour in the
buttermilk and egg. Drizzle it in while the mixer is running if you can, or pour
over the whole bowl if you're mixing by hand, rather than dumping it all in the
center. You want to get everything well-incorporated, but stop after that.
Overmixing can make the balls tough, or break up the cheese completely.
7 Form the mixture into evenly sized balls (a cookie scoop is the easiest way but
you can do it by hand with a tablespoon). They will shrink a little bit in the
oven but you want them evenly sized so they cook at the same rate, and no more
than two-bites (no bigger than a golf-ball).
8 Bake on cookie sheets (lined with parchment for easier cleanup, if you like) in
the 350℉ oven for 18-25 minutes, or until the center of the balls is 160℉ and
the outsides are starting to brown.
9 Let cool slightly on wire racks or trays lined with paper towels. Serve
immediately, or keep warm in a crock pot set to low/warm setting. Store any
leftovers in the fridge or freezer, although these taste best when freshly
baked.

Southern Sharp Cheddar and Sausage Balls

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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