BAKE: Southern Sharp Cheddar Sausage Balls

• Serving Suggestions for Sausage Balls
• How to Make Protein-Packed Southern Sausage Balls
• Make-ahead Tips and Freezing Instructions
• Southern Sharp Cheddar and Sausage Balls

The holidays are here and it’s time to deck the halls, with Christmas Sausage and Cheese Balls? Whatever you call these bite-size baked snacks, sausage and cheddar balls are a southern party staple for good reason. 

Anyone who has spent any amount of time in the south has probably had this classic combination at a holiday party, brunch buffet, tailgate party, potluck or any other gathering, really.

They’re easy, they come together with basic ingredients most folks keep on hand (ground sausage, baking mix, and cheese, along with infinite variations of other ingredients), and they’re deeee-licious!

They’re often made with Bisquick (or a generic baking mix), but for these, I used a whole-grain baking mix with extra protein (Kodiak Cakes) to make these sausage balls even more wholesome and higher in protein.

Serving Suggestions for Sausage Balls

But confession time- I’d never actually made sausage balls until this year! We’re having a low-key quarantine Christmas this year with just the two of us, and I made us a festive late brunch of cheddar and sausage balls. They’re pretty good on their own, but it’s a holiday, and we’ve all had a rough year, so “pretty good” isn’t what we’re going for, right?

I served these with homemade cranberry mustard and buttermilk garlic parmesan ranch and my friends, This Is The Way. The dipping sauces add moisture and tang, and I definitely recommend you pair them with something similar.

These cheesy sausage balls are simple to serve and you can dress them up or down. Having a high-class holiday party? These aren’t out of place on an elegant sideboard or at a passed-appetizer affair. Make sure they’re small one-bite snacks and serve with a frilly pick for an upscale party.

They’re equally at home set out in a crock-pot or served family-style at a casual shindig or for everyday snacking. The silver forks on this festive holiday place setting are mostly for show? Don’t be ashamed to pick these up, they’re fine finger food! Just don’t wipe your fingers on your fancy party dress (but who am I kidding, we ate these in our pajamas with our coffee before opening presents, and it was perfect).

Best of all, they’re easy to make-ahead and then pop in the oven at a moment’s notice whenever company comes over (when company can come over again? Someday? Please? Even this introvert is starting to miss y’all). Check the recipe notes for make-ahead fridge or freezer instructions with meal prep tips, so you can have these on hand and ready to go whenever the craving strikes.

I’ve added egg and milk or whey powder to boost the protein on this version of the classic sausage & Bisquick recipe so you can work on your #gainz! It also makes them less crumbly and easier to handle. If you don’t have whey powder, you can use non-fat powdered milk, or replace it with more baking mix.

Don’t just think of these sausage balls as holiday food though. They’re great any time of year! Have a very merry Christmas & a happy holidaze, everyone!

How to Make Protein-Packed Southern Sausage Balls

• If you are baking these immediately, preheat the oven to 350℉. See notes below for make-ahead instructions.
• 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.
• 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.
• Mix the egg and buttermilk together in a large measuring cup. Whisk the egg lightly with a fork or small whisk. Set aside.

• 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.
• 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. Over-mixing can make the balls tough, or break up the cheese completely.

• 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).
• 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.
• 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.

Make-ahead Tips and Freezing Instructions

To make ahead 1-3 days, keep everything cold while you work and store the balls in a single layer on a sheet pan (or multiple layers separated by parchment paper or plastic wrap if you’re short on space- you may need to reshape them slightly before baking if they’re stacked).

To make ahead 3-6 months & have these on hand for company, freeze the sausage balls unbaked in a single layer on sheet pans. Once they are frozen, package in airtight containers, freezer bags, or vacuum seal for 3-6 months (vacuum sealing may buy you extra time without risk of freezer burn). Bake from frozen and extend baking time (check temp in the center to make sure they’re 160℉, or place on a sheet pan in the fridge to thaw at least 8 hours before baking.