Ingredients:

  • 1 lb ground pork sausage
  • 8 oz full-fat cream cheese, slightly softened
  • 2 cups sharp cheddar cheese, freshly grated
  • 0.5 cup parmesan cheese, finely shredded
  • 2 cups biscuit mix
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 cup fresh chives, finely minced

Instructions:

  1. Preheat your oven to 200°C (400°F) and line two large baking sheets with parchment paper. Note: Parchment is better than foil because it prevents the bottoms from browning too fast.
  2. In your large bowl, whisk the biscuit mix, garlic powder, onion powder, and parmesan until uniform. until no clumps of spice remain.
  3. Add the softened 225g of cream cheese and the 450g of raw sausage to the dry mix. Note: I find breaking the sausage into small chunks first helps it blend faster.
  4. Add the sharp cheddar. Fold in the 240g of freshly grated cheddar and the minced chives.
  5. Mix until cohesive. Use your stand mixer or clean hands to knead everything together until the white streaks of biscuit mix disappear completely.
  6. Portion the dough. Using a small scoop, form the mixture into 2.5 cm balls. until you have roughly 36 even portions.
  7. Roll for smoothness. Quickly roll each scoop between your palms to make a smooth sphere. Note: Don't over handle them or your body heat will melt the fat.
  8. Arrange on sheets. Space the balls about 2 cm apart; they don't spread much, so you can fit quite a few on one tray.
  9. Bake for precision. Slide them into the oven for 20 minutes until they are deep golden brown and sizzle when moved.
  10. Rest for structure. Let them sit on the hot pan for 5 minutes after removing from the oven. until the cheese sets and the crust firms up.