If you’ve been around Dianne’s Dishes for a while, you know I’m all about making things myself, and not using mixes or pre-made things. That being said, some times, thinking out of the pre-made box is harder than others, this time however, that isn’t the case.
Most of the time when you come across a sausage ball recipe, it calls for baking mix. Some baking mixes aren’t bad, you actually turn the package around and it’s made with flour and things you recognize, however most of them contain chemicals and stuff I surely don’t want to eat, I don’t know about you.
This recipe uses flour, along with the ingredients you would have in your standard biscuit recipe, minus the milk and butter, to make a sausage ball that is simply fabulous. Most people have these things in their cupboards right now. So grab some sausage, cheese and cream cheese, head in to your pantry and grab some dry ingredients and let’s make some sausage balls!
What You’ll Need:
1 pound of sausage (Note: I prefer the hot variety. Look for a brand without MSG.)
1 – 8 ounce package of cream cheese, softened
1 tablespoon of organic cane sugar
1 tablespoon of baking powder
1 teaspoon of sea salt
4 cups of cheddar, shredded
2 cups of unbleached all purpose flour
Preheat oven to 350 F.
In the bowl of a mixer, mix together sausage and cream cheese, until smooth.
Next add sugar, baking powder and salt and process until mixed in.
Now it’s time to add the cheese. With the mixer running, slowly add cheese, until incorporated in the sausage/cream cheese mixture.
After the cheese is thoroughly mixed in, slowly add in flour until a crumbly dough forms. Depending on humidity, and moisture content in your sausage and cheese, this could be really crumbly, or more doughy. It’s all good. Don’t sweat it if it isn’t exactly what you had pictured. You’re going to shape the balls with your hands, and it all comes together.
Once the dough is made you want to make “balls” roughly the size of a walnut and place them on a large baking sheet.They can be close, but make sure they aren’t touching. To make the ball roll a small about of dough between your palms until a ball forms. Remember when this is over to wash your hand thoroughly, you are dealing with raw pork here.
Once you have used all of your dough, place the baking pan in the oven and bake for 30-40 minutes, or until golden brown.
Notes: Let’s talk cheese! You can do a mixture of cheese in these. I like to use cheddar or Colby, but you can also use Monterrey Jack for all or part of the cheese. A friend of mine likes to add in some pepper jack. It’s all a matter of personal taste.