4-Ingredient Sausage Balls Recipe | All Things Mamma (2024)

FAQs

What are sausage balls made of? ›

Combine sausage, Cheddar cheese, flour, baking powder, salt, onion powder, seasoned salt, and dry mustard in a large bowl. Form into walnut-size balls and place on rimmed nonstick baking sheets. Bake in the preheated oven until golden brown and no longer pink in the centers, about 20 minutes.

After you have formed your balls, store them uncooked for up to 2 days in the coolest part of your refrigerator, (usually in the back, on the bottom shelf.)

The best side dishes to serve with sausage balls are sauteed mushrooms, mashed sweet potatoes, corn on the cob, cheese dip, Brussels sprouts with bacon, scrambled eggs, wedge salad, yellow rice, grilled asparagus, biscuits and gravy, roasted red peppers, tomato and mozzarella salad, coleslaw, macaroni and cheese, and ...

Best Sausage Balls

Add all ingredients to the bowl of a stand mixer and mix on low speed until combined. Scoop equal portions using a small cookie scoop onto a non-stick baking sheet. Bake for 20 minutes or until lightly browned. Remove from baking sheet and place on paper toweling to drain.

Just like cheese (camembert, brie or Roquefort), there's no need to add anything, as this is nature's work. The white powder that sits on the casing of a dry sausage isn't flour, or bacteria, or saltpeter! It is a fungus, but not any fungus! We're talking about penicillium.

The USDA calls food that has been left sitting at room temperature a danger zone. The danger zone is typically food that is between 40°F and 140°F. This range of temperatures actually allows bacteria to rapidly grow and make food unsafe to eat. The time scale for bacteria growth is typically two hours maximum.

How to Store Sausage Balls. Allow the sausage balls to cool, then transfer them to an airtight container. Store in the refrigerator for three to four days. Reheat in the microwave or in the oven.

Baking is a great way to make your sausages nicely crispy and brown. First, preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit. Then, bake the sausages in a pan for at least 16 to 20 minutes if they are small and for at least 30 to 40 minutes if they are large.

Why are my sausage balls tough? ›

The most common cause of tough or dense sausage balls is overmixing. The more you stir and form the mixture, the denser it will be. Try to form them quickly and lightly, using just enough pressure to get them to hold together.

Why did my sausage balls turn out flat? This could be due to the use of pre-shredded cheese or not mixing the ingredients well. Make sure to use freshly shredded cheese and mix the ingredients thoroughly for best results.

Packaged pre-shredded cheese is coated with cellulose so it won't clump together. Well, that also means your sausage balls won't stick together when formed also. Use parchment to line the pans so they don't stick.

Ingredients: Pork, Water, Salt, Spices, Dextrose, Sugar, Rosemary Extract, Natural Flavors.

Let's start with the ingredients! To make a proper pork sausage, you should use a pork butt or pork picnic shoulder. Both come from the pig's shoulder area and naturally have the appropriate ratio of meat to fat. Picnic shoulders cost less per pound but have more connective tissue and sinew to remove than a pork butt.

Generally, "natural" sausage casings are made from the sub mucosa of the intestines of meat animals (beef, sheep, and swine).

Encapsulated citric acid is a product in which citric acid has been encapsulated with partially hydrogenated vegetable oil. It looks like little tiny white balls about the size of the head of a small pin. It is added during the mixing of the product in manufacture.