Ingredients:

  • 2 cups All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp freshly ground Black Pepper
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 Tbsp Dried Parsley (divided use)
  • 2 cups (8 oz) Sharp Cheddar Cheese, shredded and cold
  • 1 lb Mild or Hot Breakfast Sausage, chilled
  • 1 large Egg, lightly whisked
  • 1/4 cup cold Whole Milk
  • 4 Tbsp Unsalted Butter
  • 2 cloves Fresh Garlic, minced
  • 1 tsp Dried Parsley (for finish)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, kosher salt, pepper, garlic powder, onion powder, and 1 tablespoon of dried parsley. This ensures the leavening agents and spices are evenly distributed.
  3. Add the shredded cheddar cheese and the cold ground sausage to the dry ingredients.
  4. Using your hands or a sturdy spatula, work the sausage and cheese into the flour mixture until it resembles coarse, wet crumbs. The mixture should be uniformly seasoned but still crumbly.
  5. In a separate small bowl, whisk the egg and the cold milk together. Pour the wet mixture over the sausage and flour blend. Mix gently until just combined. Stop mixing immediately once no dry streaks remain, as overmixing results in tough sausage balls.
  6. Cover the bowl and refrigerate the mixture for at least 30 minutes. This firms up the fat, making the dough easier to roll and helping the balls maintain their shape during baking.
  7. Remove the mixture from the fridge. Using a small scoop (or a measured tablespoon), roll the dough into uniform balls, roughly 1.5 inches in diameter.
  8. Place the sausage balls on the prepared baking sheet, ensuring about an inch of space between them.
  9. Bake for 20 to 25 minutes, rotating the tray halfway through, until the balls are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  10. While the sausage balls are baking, melt the unsalted butter in a small saucepan or microwave-safe bowl. Stir in the fresh minced garlic and the remaining teaspoon of dried parsley.
  11. As soon as the sausage balls come out of the oven, brush or spoon the warm garlic butter mixture generously over the hot balls. Serve warm.