Ingredients:

  • 1 pound Bulk Breakfast Sausage (Mild or Hot)
  • 2 cups All-Purpose Baking Mix (e.g., Bisquick equivalent)
  • 2 cups Sharp or Mature Cheddar Cheese, grated fresh (240 g)
  • 1 tsp Dry Mustard Powder
  • ½ tsp Freshly Cracked Black Pepper
  • ¼ tsp Garlic Powder (Optional)
  • ¼ cup Full-fat Milk (Optional, if mixture is dry)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the baking mix (or flour blend), mustard powder, black pepper, and garlic powder until uniformly combined.
  3. Incorporate Cheese: Add the grated Cheddar cheese to the dry mix. Use your hands to gently toss the cheese, ensuring it is lightly coated with the flour mixture.
  4. Add Sausage: Add the raw bulk breakfast sausage to the bowl. Use your hands to thoroughly mix the ingredients until a uniform, sticky dough forms. Do not overmix; stop just when all the flour is incorporated.
  5. Check Consistency: If the mixture seems too dry and crumbly, add 1-2 tablespoons of milk, mixing briefly until just incorporated.
  6. Portion and Shape: Using a small cookie scoop (approximately 1–1.5 inches in diameter), portion out the mixture. Roll each portion into a firm, smooth ball and place them 1 inch (2.5 cm) apart on the prepared baking sheet.
  7. Chill (Recommended): Place the baking sheet in the refrigerator or freezer for 15 minutes to help the balls hold their shape during baking.
  8. Bake: Place the baking sheet in the preheated oven. Bake for 22 to 25 minutes, rotating the pan halfway through, until the sausage balls are golden brown and the internal temperature reaches 165°F (74°C).
  9. Cool: Remove from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm with your favorite dipping sauce.