Ingredients:

  • 1 lb raw, seasoned pork breakfast sausage
  • 2 cups (packed) sharp Cheddar Cheese, shredded
  • 3 cups All-Purpose Baking Mix (e.g., Bisquick)
  • 1/4 cup Whole Milk (or buttermilk)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Onion Powder
  • 1/2 tsp Dry Mustard Powder

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together the baking mix, shredded cheese, pepper, onion powder, and dry mustard until evenly distributed.
  3. Add the cold, raw sausage and the milk to the dry mixture. Using clean hands or a robust stand mixer, thoroughly mix the ingredients just until a cohesive, sticky dough forms and no dry pockets of baking mix remain. Do not overmix.
  4. If the mixture seems too dry or crumbly, add milk, 1 teaspoon at a time, until the mixture holds together easily when squeezed.
  5. Using a cookie scoop (about 1.5 tablespoons), measure and roll the mixture into uniform balls, roughly 1 to 1.5 inches in diameter. Place the balls onto the prepared baking sheet, leaving about 1 inch of space between each.
  6. Bake in the preheated oven for 20 to 25 minutes, or until golden brown on the exterior and the internal temperature of the sausage registers 165°F (74°C).
  7. Transfer the baked sausage balls immediately to a wire rack to cool slightly. Serve warm or at room temperature.