Sausage balls are a Southern staple at holidays and other occasions. They’re easy to make, and appeal to many favorite tastes: meat, cheese, and carbs. Most recipes you’ll find online call for Bisquick or other baking mixes, which we don’t keep around anymore, so I used our biscuit recipe as a base for our sausage balls.

- 1 pound bulk sausage, thawed
- 8 ounces of cheese (2 cups) (most recipes you’ll find online call for a higher cheese to meat ratio than this. This recipe is extremely flexible, but I found the balls to be plenty cheesy at 2 cups.)
- 2 cups flour
- 1 tbs sugar
- 3 teaspoons baking powder
- 1 teaspoon salt

Mix everything together. This is a hand-mixing recipe; you’ll have to get in there and squish everything together. A mixing spoon, no matter how strong, isn’t going to cut it. Depending on the fat level in your sausage, the mixture may be a little dry. If that’s the case, add milk a little at a time, until you end up with a moist but not wet dough and everything is holding together pretty well. Form into balls - I aimed for about an inch - and bake in a preheated 400 degree oven for about 30 minutes. I got 34 out of the ingredients listed here (batch cost of $6.00).

Sausage balls freeze fantastically well; after they’re baked, let them cool then pack up in plastic ziplocs or tupperware. You can pull out a couple at a time for snacks and microwave for a minute or so, or pack 4 to 5 as part of a lunch. The batch will disappear before you realize it. :)