When I was a child, my family would make sausage balls as a snack, and I recently saw someone mention that they love them for the holidays. They also make a great addition to a potluck or holiday gathering.
Sausage balls have a lot of the same qualities as quiche: they are easily changed, they can be served hot or room temperature, and they are SO easy to make. They can also make an easy breakfast for when you need to run out the door quickly in the morning. You can make them a couple of days ahead of time and toss a couple in the microwave or toaster oven a little before you need to head out the door.
I used a grill pan because it helps keep the balls up above the grease the sausage releases as it cooks. A sheet pan with a baker’s rack will achieve the same thing.
- Grill pan
- or Baking Sheet and baker’s rack
- Medium bowl
- 2 lb. breakfast sausage
- 1 cup biscuit mix (I used Bisquick)
- 1/2 lb. cheddar cheese, shredded
- Preheat oven to 350° F.
- Place biscuit mix, cheese, and sausage in large bowl. Gently mix with hands until well combined. You want to be gentle, or the sausage balls will be tough.
- Using your hands, roll sausage into about 1 inch balls. You want to keep them about the same size. I had about 25 balls, though that will vary depending on how dense you make them and how big you they are.
- Place balls in grill pan or on baker’s rack placed in baking sheet.
- Bake for about half an hour, or until browned and cooked all the way through.
- Allow to drain on paper towels.
- Serve warmed or at room temperature.