Cheddar Bay Sausage Balls
Yeah, you read that right. Merry Christmas from me to you!
So I was looking for a unicorn of a sausage ball recipe. I searched and searched…
1) Sausage ball recipe that doesn’t use Bisquick (I don’t have it in my pantry)
2) Sausage ball recipe that uses cooked sausage (Who wants to touch raw pork?)
3) Sausage ball recipe that contains cream cheese (Hell yeah, extra moisture)
At first, I pieced together a couple of recipes I found, and that batch was good enough. But it was missing something. It was missing that delectable richness of the little treat hailing from Red Lobster…Cheddar Bay Biscuits and Sausage balls are getting hitched, ya’ll. June nuptials are planned.
1 lb breakfast sausage (mild or hot, your preference…my preference is hot)
2-4 cloves of garlic, chopped
4 oz. cream cheese (1/2 package)
2 cups AP flour
2 tsp baking powder
1 tsp salt
1 tsp dried parsley
1 tsp dried thyme
1/2 cup milk
2 cups sharp cheddar cheese
Brown sausage with garlic in a skillet on med-high (don’t drain drippings). Add in cream cheese, stirring constantly until melted. Transfer sausage mixture to a mixing bowl, and stir in remaining ingredients. Mix well.
Scoop sausage balls on a baking sheet (tip: use a liner like parchment paper, aluminum foil, or a Silpat for easy cleanup). Lightly roll in your hands to shape. Balls can be placed close together, but it’s best to leave a small amount of breathing room around each one.
Bake at 350* for 20-30 minutes until edges are browned.
Go ahead and double the recipe to use the whole package of cream cheese. These guys go fast!