Ingredients:

  • 2 1/2 cups Flour-Based Baking Mix (such as Bisquick)
  • 1 lb Uncooked Breakfast Sausage (casing removed)
  • 2 cups Sharp Cheddar Cheese (packed, freshly grated)
  • 1/2 cup Whole Milk
  • 1 Tbsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Black Pepper (freshly ground)

Instructions:

  1. Preheat Oven: Set the oven temperature to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Combine Dry Ingredients: In the large mixing bowl, combine the baking mix, freshly grated cheese, and black pepper. Stir briefly to distribute the cheese.
  3. Add Wet Flavourings: Whisk together the whole milk, Dijon mustard, and Worcestershire sauce in a small, separate bowl.
  4. Incorporate Sausage: Add the uncooked sausage to the dry ingredients (flour and cheese). Use your hands to break up the sausage and begin integrating it into the mix.
  5. Bind the Mixture: Pour the milk mixture over the sausage and flour mixture. Continue mixing vigorously with your hands, squeezing and folding until a stiff, uniform dough forms. Ensure there are no visible dry streaks of flour.
  6. Chill (Recommended): Cover the bowl and refrigerate the mixture for 15 minutes. This firms up the mixture and makes the balls easier to roll neatly.
  7. Shape the Balls: Use a small cookie scoop (or your hands) to portion the mixture into uniform spheres, approximately 1 inch (2.5 cm) in diameter. Roll them lightly to smooth out any edges.
  8. Arrange and Bake: Place the sausage balls on the prepared baking sheet, leaving about 1 inch of space between each one.
  9. Cook to Perfection: Bake for 20 to 25 minutes, or until the sausage balls are golden brown, firm to the touch, and the internal temperature reaches a safe 165°F (74°C).
  10. Cool and Serve: Transfer the cooked balls immediately to a wire rack. Serve warm or at room temperature.