The Holidays are fun, but they can get sooo hectic. This is a super-easy recipe for a delicious appetizer that you can make ahead. They’re perfect for setting out for grazing, or to take over to a friends’ house. These Sausage Cheddar Balls are simply a must have at my house for whenever people are coming over, and especially on the Holidays.
About Sausage Cheddar Balls
A ton of recipes are just simply too labor-intensive, especially ones that need to be made just before serving. With these, you can make the mix and roll the balls a day ahead, or even put them in resealable bags and freeze them. Then, just pop them in the oven before you need them. They’re great at room temp, so you can cook them ahead of time for even more stress relief. The problem with that path, however, is you’re going to be awfully tempted to eat one, or two, or three! So, keep this recipe for sausage balls nearby whenever you want an amazing snack!
Making Sausage Cheddar Balls
These are just so easy. I use my Grillin’ Shake as the seasoning when mixing these sausage balls. If you don’t have that, just some salt, pepper and garlic will do. You don’t need a ton. If you’re not a cheddar lover, feel free to use whatever cheese you would like. For me, the most important thing is to buy a good quality, sage sausage. I love sage in the colder months, and it really will shine in this recipe.
I hope everyone has a great Holiday season!
As always, I hope you enjoy!Print
Sausage Cheddar Balls
This is a simple recipe that makes a wonderful snack for any gathering, but especially around the Holidays. You can prep the mix ahead if you want, and, as they taste great at room temp, it’s fine to cook early to help free up some oven space!
1 lb Sage Sausage
2 cups shredded cheddar cheese, or your favorite cheese
3 cups self-rising flour
1/4 cup milk, as needed
3 tsp Grillin Shake, or 1 tsp salt, 1 tsp black pepper, 1 tsp granulated garlic
1 tsp rubbed sage
1/2 tsp cayenne pepper
Preheat oven to 400 degrees.
In a bowl, add all ingredients except milk. With your hands, combine ingredients. Pour in 1/2 the milk and mix. If the mixture holds together, you can use it at this point. If it seems “flaky” then use the rest of the milk (Gloves are good for this part.).
Wet your hands or gloves, then roll into approximately 1″ balls. Re-wet hands as needed to avoid sticking and to help smooth the surface of the balls. Place on a parchment paper-lined baking sheet, and cook for 18-20 minutes, or until cooked all the way through. Allow to cool, then serve.