Tips For Making Sausage Balls The Easy Way

I always make a batch of sausage balls during the Christmas holidays. I don’t make them more often because they’re a pain to mix up and roll into balls.

But I’ve found an easy way to make sausage balls and added some tasty ingredients to the original recipe. I’m sharing my tips and then going into the details.

Tips For Making Sausage Balls

1. Use A KitchenAid Stand Mixer

2. Any Brand Of Baking Mix Will Do

3. Add Bacon Bits and Italian Seasoning

4. Use 2 Cups of Baking Mix Only

5. Refrigerate the Sausage Ball Dough

6. Make Small Sausage Balls 

7. When You Think They Are Done, Cook 2-3 Minutes More

Now, let’s walk through my tips one-by-one and then the recipe is at the bottom of the post.

I always hated making sausage balls because they are so hard to mix. The dough is very thick, and getting the raw sausage, baking mix, and cheese, all blended is a monster of a task. 

After making an Italian Cream Cake for my son’s birthday in October, I went straight to my computer and ordered this KitchenAid Mixer from Amazon. I’ve always used a hand mixer, and I’m 69 years old. I deserve a stand mixer.

How To Make The Best Sausage Balls

KitchenAid Mixer

When the Christmas holidays arrived, I used the KitchenAid mixer to make the dough. Boy, was that a game-changer. It’s the middle of January, and I’ve made two more batches of sausage balls. So, if you have a stand mixer of any brand, you’re all set to make sausage balls easily. 

Baking Mix

Now, let’s talk about the baking mix. I’ve used several baking mix brands, and I can’t tell the difference between them. I bought the first off-brand because the store didn’t have the suggested baking mix. That’s how it started.

I use only two cups of baking mix per pound of sausage. Otherwise, the sausage balls will be dry and bland tasting.

Extra Ingredients

It’s time to spice things up. Add a couple tablespoons of bacon bits to the sausage ball dough and 1/2 teaspoon of Italian seasoning. I added the bacon bits mainly for the smokey flavor, and I could barely detect the Italian seasoning.

Adding more of both is always an option. When I reinvent recipes, I start off with small changes, so if you want to add more or less bacon bits and your favorite seasonings, go for it. I love Tony Chachere Cajun Seasoning. I might add a dash of it to the mix next time.

Refrigerate the Dough

I learned this secret after baking part of the recipe one day and refrigerating the dough for later. When I pulled the refrigerated dough out and started shaping it into balls, I found the process much easier than when the dough is freshly mixed.

When the dough is cold and firm it doesn’t stick to your hands when rolling into balls. I hated that part of the job. I also make my sausage balls about the size of a small pecan. This makes them cook faster and saves the sausage balls from drying out.

Cooking Time

When you open the oven door, look at the sausage balls on the cookie sheet and think they’re done; wait. Cook them for two or three more minutes. If the timing is just right, they will be slightly crispy when cooled enough to eat. 

Grate Fresh Cheese – KitchenAid Shredder/Slicer Attachment 

I ordered this attachment for the KitchenAid from Amazon just a few days ago. I shredded cheese using the attachment and boy was that an eye-opener.

I grated a couple of cups of cheese in just seconds and I do mean like 4 or 5 seconds.

I used the shredder attachment they recommended for cheese but I thought the pieces were a little big so I used the next smaller size attachment and shredded more cheese. I love this thing!

I plan to shred the cheese for my next batch of sausage balls. You know, the packaged shredded cheese has cellulose (wood pulp) added to it to keep it from sticking together. Freshly grated cheese has a real cheese taste! Pimento Cheese Spread is another favorite that tastes much better when made with freshly grated cheddar cheese.

I normally use an old-fashioned grater to grate cheese for my salads and other dishes, but no more.

Yield: 5 dozen

Kathy's Sausage Ball Recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Hot sausage balls with sharp cheese and bacon bits.

Print

Ingredients

• 1 lb. hot sausage
• 1 lb. sharp cheddar cheese (about 4 cups)
• 2 cups baking mix
• 1/4 to 1/2 cup milk
• 2 tablespoons bacon bits 
• 1/2 teaspoon Italian Seasoning

Instructions

1. Combine all ingredients in a KitchenAid mixing bowl, adding only 1/4 cup of milk to start. Use the dough hook on the mixer and set the speed to 1 or 2. ( mix by hand if you don't have a stand mixer with a dough hook) Stop the mixer occasionally if you need to push the dough down.
2. Add more milk if needed to combine the baking mix with the cheese and sausage completely. 
3. If you have time, refrigerate the dough for 2 to 3 hours before forming into balls. I form the balls by hand and make them rather small.
4. Bake at 375 degrees for approximately 20 minutes until golden brown. The sausage balls will rise or enlarge a little as they cook. 

Notes

Tips For Making Sausage Balls

1. Use A KitchenAid Stand Mixer

2. Any Brand Of Baking Mix Will Do

3. Add Bacon Bits and Italian Seasoning

4. Use 2 Cups of Baking Mix Only

5. Refrigerate the Sausage Ball Dough

6. Make Small Sausage Balls

7. When You Think They Are Done, Cook 2-3 Minutes More

If you like sausage as much as we do, try this Sausage Wonton Appetizer recipe….

The recipe is here… Ranch Dressing Sausage Wontons Appetizer Recipe