4-Ingredient Sausage Balls Recipe | All Things Mamma (2024)

FAQs

What are sausage balls made of? ›

Combine sausage, Cheddar cheese, flour, baking powder, salt, onion powder, seasoned salt, and dry mustard in a large bowl. Form into walnut-size balls and place on rimmed nonstick baking sheets. Bake in the preheated oven until golden brown and no longer pink in the centers, about 20 minutes.

Sausage balls can sit out while serving for up to two hours. Past that point, they should be refrigerated and reheated. Do sausage balls need a dipping sauce? Sausage balls are delicious all on their own, but you can pair with ranch, honey mustard, or any other dipping sauce you love.

If you're enjoying sausage balls for breakfast or brunch, scrambled eggs make a perfect side. The light, fluffy texture and mild flavor of scrambled eggs provide a nice balance to the rich, hearty sausage balls. Plus, you can always add a sprinkle of cheese or fresh herbs to the eggs for an extra burst of flavor.

Best Sausage Balls

Add all ingredients to the bowl of a stand mixer and mix on low speed until combined. Scoop equal portions using a small cookie scoop onto a non-stick baking sheet. Bake for 20 minutes or until lightly browned. Remove from baking sheet and place on paper toweling to drain.

It isn't "some preservatives" which keep meat pink, it is nitrite salt. Buying in an organic store doesn't mean that the food doesn't contain nitrite salt or other additives. I am sure your sausage contains nitrites, else it would have turned gray long before you started cooking it.

How to Store Sausage Balls. Allow the sausage balls to cool, then transfer them to an airtight container. Store in the refrigerator for three to four days. Reheat in the microwave or in the oven.

Whether you're cooking these sausage balls indoors or outdoors, be sure to place them on a sheet of parchment paper to keep them from getting too brown on the bottom.

All sausages- except dry sausage - are perishable and therefore must be kept refrigerated or frozen. Uncooked fresh sausage can be stored in the refrigerator one to two days; after cooking, keep for three to four days refrigerated (40 °F or less).

3 Easy grilled sausage dipping sauces – honey dijon, creamy horseradish, and spicy ketchup!

Coat the sausage stuffer tube with vegetable shortening. Then, gently place a casing onto the sausage stuffer tube, ensuring you leave approximately four inches to securely tie off one end. Using the food pusher, feed the meat down and into the casing until about 4-6 inches of the casing remains.

How do you keep sausage balls from sticking to the pan without? ›

Packaged pre-shredded cheese is coated with cellulose so it won't clump together. Well, that also means your sausage balls won't stick together when formed also. Use parchment to line the pans so they don't stick.

One option is whisking by hand. In this case, opt for a large balloon whisk, which will help peaks form faster than with a small whisk. Or, if you want to save some time and energy, you can use a blender at low speed. Just be careful — if your setting is too high, you'll end up with butter!

I've found that they are okay if reheated, but tend to be a little rubbery if you microwave them. If you reheat in oven, I've always been told to wet them with a wet towel before putting them in. I think you should be able to make them up the night before, put in fridge, and then pop in oven in the morning.

Nutritional Information

Ingredients: Pork, Water, Salt, Spices, Dextrose, Sugar, Rosemary Extract, Natural Flavors.

Sausages often have meat from the animal's head, lips, cheeks, ears and other parts. Some have blood in them. German and British sausages normally have a lot of "rusk," or bread crumbs, and they are less meaty than sausages from other countries.

To make a proper pork sausage, you should use a pork butt or pork picnic shoulder. Both come from the pig's shoulder area and naturally have the appropriate ratio of meat to fat. Picnic shoulders cost less per pound but have more connective tissue and sinew to remove than a pork butt.

Generally, "natural" sausage casings are made from the sub mucosa of the intestines of meat animals (beef, sheep, and swine).