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My review
Best Breakfast Sausage Balls Ever
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Raven
"These sausage balls have a secret ingredient not used in most recipes that makes them moist and delicious! They won't last long at your holiday party!"
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Ingredients
25 m servings 76Original recipe yields 45 servings (45 sausage balls)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Combine sausage, baking mix, Cheddar cheese, egg, and evaporated milk in the bowl of a stand mixer; mix on low speed until thoroughly combined.
- Shape sausage mixture into 1-inch balls and arrange onto baking sheets.
- Bake in preheated oven until no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
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Footnotes
- Cook's Note:
- Bake these on a baking stone if you have one.
- Leftovers can be refrigerated and reheated in microwave for approximately 20 seconds.
- To blend in a blender, pour soup into blender bowl no more than half full. Hold lid in place and pulse a few times before leaving on to blend. Puree in batches until smooth.
- Use your favorite type of ground sausage to make different styles.
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Reviews
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Newest
4/10/2016
The evaporated milk makes all the difference! Nice and moist instead of dry and hard. They were gone in 10 minutes. Definitely my new favorite sausage ball recipe!
12/22/2017
Easy to make and I like that they stayed light and moist. Even using hot sausage they were fairly bland, next time I'll definitely up the heat and use sharp cheddar.
4/24/2017
These were very easy to make. My problem was they were a little bland and I used hot sausage. I plan on making them again and adding different seasonings to give it some zip. It's a great base j...
9/14/2018
I love this recipe as is. When I first made sausage balls, I just used sausage, bisquick, and cheddar. They were awful, dry and hard. The addition of the milk and egg is just what it needed and ...