Ingredients:

  • 1 lb Raw Breakfast Sausage (Bulk, mild or hot)
  • 2 cups Sharp Cheddar Cheese, freshly grated
  • 2 cups Self-Rising Flour
  • 2 Tbsp Unsalted Butter, melted and slightly cooled
  • 1/4 cup Whole Milk
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Combine Dry Ingredients: In the large mixing bowl, whisk together the self-rising flour, smoked paprika, garlic powder, and black pepper.
  3. Add Cheese: Stir the freshly grated Sharp Cheddar cheese into the flour mixture until the cheese is lightly coated.
  4. Integrate the Sausage: Add the raw breakfast sausage to the flour and cheese mixture.
  5. Mix Gently: Using your hands or a sturdy spatula, mix and knead gently until the sausage is evenly distributed and the mixture resembles a stiff dough. Stop mixing immediately once combined.
  6. Add Wet Ingredients: Pour the melted butter and milk into the dough. Mix again, just until the liquids are absorbed and the dough holds together when squeezed.
  7. Scoop and Shape: Use a 1.5-inch cookie scoop to portion the mixture into uniform balls. Gently roll them between your palms to smooth them out.
  8. Arrange the sausage balls onto the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each.
  9. Bake for 20–22 minutes, rotating the tray halfway through, until the sausage balls are golden brown, cooked through, and the internal temperature reaches 165°F (74°C).
  10. Cool and Serve: Transfer the sausage balls to a wire rack immediately to cool slightly. Serve warm.