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I had a great time sharing my family favorite Sausage balls on Fox 59 Indianapolis today. You can watch the segment HERE
These are about as easy as can be. I use sharp cheddar because I love the contrast with the salty sausage and the tart apples. To me, cheddar and apples are meant to be together. You could even add chopped raisins or dried plums but for these I wanted to keep it simple.
We enjoy ours dipped in a bit of our favorite maple syrup from Burtons Maplewood Farm, but they are also dandy with a cool dip made from sour cream dusted in freshly ground nutmeg.
You can make these in advance and flash freeze on a cookie sheet after they are baked off and cooled. Then just thaw in the refrigerator what you need and warm in the oven. Easy-peasy.
On the set at Fox 59 studios
Ingredients
- 2-16 oz packages of sausage of your choice. I used a mild, but you can use what you like
- 2 C of biscuit baking mix such as Bisquick
- 3 1/2 C of freshly shredded sharp cheddar
- 3/4 C finely diced unpeeled red apple
- 2 tsp black pepper
- pinch of kosher salt
- 2 tsp onion powder
- 2 tsp minced garlic (optional)
Instructions
- Combine all ingredients in a large bowl and combine with your hands.
- Roll into 1″ balls and place on a parchment lined rimmed baking sheet.
- It may seem too dry but press when rolling and they will be just fine.
- Bake for 18-20 minutes at 375 degrees.
- You can make these ahead of time and freeze once cooled.
- Thaw when you need them and heat them until just warm in the oven set at 250 degrees.
Don’t roll them all mismatchy like I did…they wont bake evenly!
