Ingredients:

  • 1 pound Ground Breakfast Sausage (Mild or Medium Hot)
  • 2 cups (packed) Sharp Cheddar Cheese, freshly grated
  • 2 cups All-Purpose Baking Mix (e.g., Bisquick)
  • 1/2 cup Cold Milk (Whole or Semi-Skimmed)
  • 1 teaspoon Dried Mustard Powder
  • 1/2 teaspoon Freshly ground Black Pepper
  • 1/2 teaspoon Onion Powder (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, combine the baking mix, dried mustard powder, black pepper, and onion powder. Whisk briefly to distribute the seasonings evenly.
  3. Add the cold, freshly grated sharp cheddar cheese and cold ground sausage to the dry mixture.
  4. Using your hands or a paddle attachment on low speed, work the sausage and cheese into the dry ingredients until the mixture resembles coarse, lumpy crumbs. Do not overmix at this stage.
  5. Gradually pour in the cold milk. Mix just until the dough comes together and no dry flour streaks remain. Cover the bowl and refrigerate the stiff, sticky dough for 15 minutes.
  6. Using a small cookie scoop or your hands, roll the dough into uniform balls, roughly 1 to 1.5 inches (2.5–4 cm) in diameter. Place them on the prepared baking sheet, ensuring slight spacing between them.
  7. Bake for 20–25 minutes. Rotate the baking sheet halfway through cooking to ensure even browning. The sausage balls are ready when golden brown and the internal temperature reaches 165°F (74°C).
  8. Transfer the sausage balls immediately to a wire rack. Let cool slightly for 5 minutes before serving with honey mustard or ranch dressing.