Ingredients:

  • 2 cups All-purpose baking mix (e.g., Bisquick)
  • 2 cups Shredded Sharp Cheddar Cheese
  • 1 lb Bulk Breakfast Sausage (Mild or Hot), raw and cold
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Dried Parsley
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper
  • 4 Tablespoons Unsalted Butter, melted
  • 2 cloves Fresh Garlic, finely minced (or 1 tsp garlic powder)
  • 2 Tablespoons Fresh Parsley, finely chopped
  • Pinch of Salt, for glaze (To taste)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. In the large mixing bowl, whisk together the baking mix (Bisquick), shredded cheddar, garlic powder, dried parsley, salt, and pepper.
  3. Add the cold, raw sausage to the dry ingredients.
  4. Using your hands, thoroughly but gently combine the mixture. Mix until just combined—do not overwork the dough.
  5. Scoop the mixture using a 1.5-inch cookie scoop (or rolling spoons) and roll lightly between palms to make smooth spheres. Place balls evenly spaced on the prepared baking sheet.
  6. Bake for 18 to 22 minutes, or until the balls are golden brown and the internal temperature reaches a safe 165°F (74°C).
  7. While the balls are baking, melt the butter in a small bowl. Stir in the fresh minced garlic, fresh parsley, and a pinch of salt to create the glaze.
  8. Remove the sausage balls from the oven. While they are piping hot, immediately brush them generously with the prepared garlic-butter mixture.
  9. Transfer to a serving platter and serve warm, ideally with a side of honey mustard or mustard aioli.