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Baked Sausage Balls Without Bisquick

Savory Baked Sausage Balls Without Bisquick for Easy Snacking

Delightful Baked Sausage Balls Without Bisquick, perfect for snacking.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Servings: 24 balls
Course: Appetizers
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour substitute with gluten-free flour for gluten-free version
  • 1 tablespoon baking powder acts as a leavening agent
  • 1 teaspoon salt enhances flavor
  • ½ cup cold butter use cold to avoid density
For the Filling
  • 1 pound uncooked breakfast sausage opt for raw sausage for best results
  • 1 cup grated sharp cheddar cheese contributes to the cheesy texture

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.
  3. Add ½ cup of cold butter, cut into small cubes, to the flour mixture and blend until coarse crumbs form.
  4. Stir in 1 cup of grated sharp cheddar cheese until well coated.
  5. Gradually add 1 pound of uncooked breakfast sausage to the mixture and mix until a cohesive dough forms.
  6. Portion the mixture into 1-inch balls and place on prepared baking sheet.
  7. Bake for 15 minutes or until lightly browned, then let cool for 5 minutes before serving.

Nutrition

Serving: 1ballCalories: 120kcalCarbohydrates: 10gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 200mgPotassium: 150mgSugar: 1gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

Opt for uncooked breakfast sausage at room temperature for smoother mixing. Allow to cool for easier handling. Store in an airtight container for up to 5 days in the fridge, or freeze for up to 3 months.

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