Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a large mixing bowl, add the bulk pork sausage, shredded cheddar cheese, Bisquick baking mix, and milk.1 pound bulk pork sausage, 2 cups shredded cheddar cheese, 1 cup Bisquick baking mix, 1/2 cup milk
- Using your hands or a sturdy spoon, gently mix all the ingredients together until they are just combined. Be careful not to overmix, as this can result in tougher sausage balls. You want everything to be incorporated but still have a slightly crumbly texture before forming.1 pound bulk pork sausage, 2 cups shredded cheddar cheese, 1 cup Bisquick baking mix, 1/2 cup milk
- Once the mixture is ready, roll it into bite-sized balls, approximately 1 to 1.5 inches in diameter. You can use a tablespoon to scoop out portions for consistent size. Place the formed balls onto the prepared baking sheet, ensuring they are not touching each other to allow for even cooking.
- Bake for 18-25 minutes, or until the sausage balls are golden brown and cooked through. The exact baking time will depend on the size of your balls and your oven. You're looking for the sausage to be fully cooked and the cheese to be melted and slightly bubbly.
- Once baked, carefully remove the sausage balls from the oven. Allow them to cool for a couple of minutes on the baking sheet before transferring them to a serving platter. They are best served warm, though they are still enjoyable at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2-3 months. Reheat in oven at 325°F (160°C) for 8-10 minutes.
