Today we’re sharing a traditional holiday recipe for sausage balls, which is a personal favorite of mine and many people in the South. Most of the time, Bisquick baking mix is used to make these, but today I’m going to show you how to make easy sausage balls with flour. It is so simple and easy, you must try it!.
I think Bisquick may have come up with this recipe, but I’m not sure. In this recipe, I was able to come up with a way to make sausage balls without Bisquick.
The Bisquick baking mix combines all of the ingredients needed to make biscuits. People who want to make cookies and other things should find it easy and quick to use. It has the flour, leavening agents, and fat all mixed into the mix.
In order to keep the fat stable though, it has other ingredients as well, like hydrogenated stabilized oil.
So, since the sausage already has fat in it, why not just use regular self-rising flour and leave out all those bad things we don’t need? That’s why we chose to make a sausage ball recipe without Bisquick!
Sausage balls are a classic Southern appetizer that are often served around the holidays. Typically most sausage ball recipes call for Bisquick baking mix. But is it possible to make delicious sausage balls using just flour? The answer is yes! In this article, we will explain how to make easy sausage balls with flour.
What Are Sausage Balls?
Sausage balls are bite-sized appetizers made from a mixture of sausage, cheese, and dough. They are formed into small balls, baked until golden brown, and served warm right out of the oven. The crispy outside and flavorful, cheesy interior make them an irresistible finger food.
Sausage balls are especially popular in the American South. They are a staple at potlucks, tailgates, holiday parties, and other gatherings. The savory, salty, and spicy flavor profile pairs perfectly with a cold beverage.
The Traditional Method Uses Bisquick
The traditional way to make sausage balls is by mixing together sausage, shredded cheese, and Bisquick baking mix. Bisquick contains flour, shortening, salt, and leavening agents all pre-mixed together. This shortcut ingredient eliminates several steps and makes biscuit and dough recipes quick and easy.
Most cooks keep a box of Bisquick in the pantry since it can be used to make all kinds of baked goods beyond just sausage balls. However, some people want to avoid using processed boxed baking mixes and make recipes from scratch.
Making Sausage Balls Without Bisquick
The good news is, with just three simple ingredients you can make delicious homemade sausage balls without Bisquick. All you need is:
- Ground pork sausage
- Shredded extra sharp cheddar cheese
- All-purpose flour
That’s it! By combining sausage, cheese, and flour you can skip the baking mix altogether.
Let’s look at how to make this easy recipe:
Ingredients
- 1 pound ground pork sausage, removed from casing
- 2 cups shredded extra sharp cheddar cheese
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon each salt, garlic powder, onion powder, and black pepper
Directions
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Preheat oven to 350°F. Line two baking sheets with parchment paper.
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In a large bowl, mix together the flour, baking powder, salt, garlic powder, onion powder, and black pepper.
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Add the shredded cheese and ground sausage. Use your hands to fully combine everything until a dough forms.
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Roll the dough into 1-inch balls and place on the prepared baking sheets.
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Bake for 18-20 minutes until golden brown.
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Allow to cool slightly before serving. Devour while still warm!
The baking powder gives the flour the lift it needs to make the balls light and fluffy, similar to Bisquick. Mixing the ingredients by hand rather than using a food processor allows the fat from the sausage to evenly incorporate into the flour and cheese.
That’s all there is to it! With this easy sausage ball recipe, you can skip the processed mix and make flavorful sausage cheese balls using common ingredients.
Tips for Making Perfect Sausage Balls with Flour
Follow these tips for flawlessly delicious homemade sausage balls every time:
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Use chilled sausage straight from the fridge. Sausage at room temperature will make the dough too soft.
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Make sure the cheese is finely shredded to disperse well into the dough. Pre-shredded cheese usually has anti-caking agents that can affect texture.
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Don’t overmix the dough, just until combined. Too much handling can make the balls tough.
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For best results, use super sharp cheddar. Mild cheddar won’t give enough flavor.
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Add any extra seasonings you like such as garlic, herbs, or spicy red pepper flakes.
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Chill the assembled balls in the fridge for 30 minutes before baking if the dough seems too soft.
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Brush the tops with a bit of milk or beaten egg for a glossy sheen.
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Let the baked sausage balls rest for 5 minutes before removing from the pans.
Get Creative with Different Flavors
The basic sausage ball recipe leaves plenty of room for customization and creativity. Mix up the flavors by trying these fun variations:
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Mexican – Use spicy chorizo instead of regular pork sausage. Add diced jalapeños, cumin, and shredded pepper jack cheese.
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Italian – Swap in spicy Italian sausage. Use a blend of parmesan, mozzarella, oregano, basil, and red pepper flakes.
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Breakfast – Make them with maple sausage. Add shredded hashbrowns and cheddar cheese.
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Bacon – Mix in crumbled cooked bacon along with the sausage and top with chives.
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Veggie – Substitute vegetarian soy chorizo and add diced mushrooms, spinach, and gruyere cheese.
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Hawaiian – Choose sweet Portuguese sausage. Mix in diced pineapple and shredded coconut along with the cheese.
The possibilities are endless when making these flavorful bites of heaven. The basic sausage ball recipe can be endlessly adapted to suit any taste.
FAQs
Here are answers to some frequently asked questions about making sausage balls with flour:
Can I use a food processor instead of mixing by hand?
Yes, you can use a food processor fitted with the steel blade to mix the dough. Just pulse a few times until it starts to come together then finish mixing by hand on a floured surface. Overprocessing can make the texture too dense.
How long will baked sausage balls keep?
Sausage balls are best served right after baking but will keep in an airtight container at room temperature for 2-3 days. They can be frozen for longer storage. Just reheat in the oven from frozen until hot and crispy.
What type of sausage works best?
The most common choice is breakfast sausage but any flavor will work. If using fully cooked sausage, reduce oven temperature to 300°F since it just needs to be heated through.
Can I make them ahead of time?
Absolutely! You can form the balls then refrigerate for up to 24 hours before baking. Cover tightly with plastic wrap so they don’t dry out. Bake straight from the fridge for the same amount of time.
What if my dough seems too dry?
Try adding 1-2 tablespoons milk or water if the mixture won’t hold together. The moisture content of the sausage and cheese can vary. Just add a small amount at a time, mixing until it forms a dough.
Enjoy Delicious Homemade Sausage Balls Without Bisquick
With this easy recipe, you can now make incredible sausage balls from scratch using basic pantry ingredients. By skipping the boxed baking mix, you have total control over the ingredients and can customize flavors to suit your tastes. Impress guests at your next get-together with homemade sausage cheese balls hot out of the oven.
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What You Need to Make This Sausage Ball Recipe
- Ground pork sausage—If you want to make sausage balls, pick a good sausage. You will need a 1 lb package.
- Cheese: I like to make my sausage balls without flour and use Sharp Cheddar or Extra Sharp Cheddar cheese. I love the extra sharpness that this cheddar gives. I like to buy cheese in a block and shred it myself. It tastes better and doesn’t stick together as much when you buy cheese that has already been shred. Since this coating soaks up water, it shouldn’t be used in this recipe. The fat from the sausage will soak into it, which is what this recipe needs. You will need 1lb of Sharp Cheddar Cheese.
- Self-Rising Flour: This kind of flour is like Bisquick baking mix in that it already has bakery powder and salt added to it to make it rise, but it doesn’t have any fat in it. We were trying to stay away from Bisquick baking mix because it had a lot of ingredients we didn’t want or need. This recipe for sausage balls with flour gets its fat from sausage fat. Self-rising flour is a better alternative. To do even better, you can buy all-purpose flour and mix in baking powder and salt as if you were making cookies.
Can I make sausage balls ahead of time?
Yes. There are two ways you could do this. You could bake them, then put them in an airtight container in the refrigerator for the next day. For best results, just reheat them before serving.
The sausage balls could be made ahead of time but not baked. They could be baked the day they are served. You could even freeze the uncooked sausage balls. When you’re ready to serve them, take them out of the freezer and let them thaw. Then, bake them right before you serve them.