Ingredients:

  • 1 lb Bulk Breakfast Sausage (mild or hot)
  • 2 cups Sharp Cheddar Cheese, freshly grated
  • 1 ½ cups All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 tsp Garlic Powder (divided)
  • ½ tsp Onion Powder
  • 2 tsp Dried Parsley (divided)
  • ½ tsp Salt (adjust based on sausage seasoning)
  • ½ tsp Black Pepper, freshly cracked
  • 4 Tbsp Unsalted Butter

Instructions:

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, 1 tsp dried parsley, garlic powder, onion powder, salt, and black pepper. Set aside.
  3. Add the cold raw sausage and the grated sharp cheddar cheese to the dry mixture.
  4. Using your hands or a stand mixer on low speed, mix all ingredients until just combined. The mixture should be uniform but avoid overmixing.
  5. Cover the bowl and refrigerate the mixture for a minimum of 30 minutes. This chilling process firms up the fat and ensures the balls hold their shape during baking.
  6. Using a small cookie scoop (about 1.5 inches diameter), form the mixture into small, uniform balls. Place them 1 inch apart on the prepared baking sheets.
  7. Bake for 20–25 minutes, rotating the trays halfway through, until the sausage balls are golden brown and the internal temperature reaches 165°F (74°C).
  8. While the balls are baking, melt the butter in a small saucepan or microwave-safe bowl. Stir in the remaining ½ tsp garlic powder and 1 tsp dried parsley to create the baste.
  9. Immediately upon removing the hot sausage balls from the oven, generously brush or drizzle the melted garlic-butter mixture over all of them. Serve warm.