Ingredients:

  • 1 pound Raw Breakfast Sausage (bulk sausage, kept cold)
  • 3 cups Bisquick Baking Mix
  • 2 cups Sharp Cheddar Cheese (freshly grated)
  • 1/4 cup Whole Milk
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Parsley or Chives (optional)
  • 1/2 teaspoon Black Pepper (freshly ground)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line two standard baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, thoroughly whisk together the Bisquick mix, grated cheese, garlic powder, dried parsley/chives (if using), and black pepper.
  3. Add the cold bulk sausage and the whole milk to the dry mixture.
  4. Using your clean hands (or a stand mixer on low speed), mix until the dough is just combined. Stop mixing immediately once no dry streaks of Bisquick remain to prevent the balls from becoming tough.
  5. Test the consistency. The dough should be stiff and slightly crumbly, holding its shape when squeezed. If it feels too dry, add an additional teaspoon of milk until workable.
  6. Use a cookie scoop (approximately 1.5 inches / 3-4 cm) to portion the mixture into uniform balls. Roll them gently between your palms to smooth them, if necessary.
  7. Arrange the sausage balls onto the prepared baking sheets, ensuring they are spaced about 1 inch (2.5 cm) apart.
  8. Chill the baking sheets in the refrigerator for 30 minutes. This essential step firms up the fat, helping the balls retain their shape during baking.
  9. Bake the trays in the preheated oven for 20–25 minutes.
  10. The sausage balls are done when they are golden brown on the outside and the internal temperature reaches 165°F (74°C).
  11. Transfer the cooked balls to a wire cooling rack immediately to prevent the bottoms from steaming. Serve warm or at room temperature.