Andy Montoya
Sausage balls are a delicious snack, perfect for any party or holiday gathering. They are bite-sized snacks that are full of flavour and can be served as a finger food with dips and other appetizers. While the traditional recipe calls for ground pork sausage, cheese, and Bisquick mix, it is possible to make sausage balls without cheese. To make Bisquick sausage balls without cheese, you can follow a similar process, omitting the cheese and adjusting the quantities of the other ingredients.
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Mix dry ingredients
To make sausage balls without Bisquick, you'll need to make your own baking mix by combining dry ingredients. To do this, whisk together 1 and 1/4 cups of all-purpose flour, 1 and 1/2 teaspoons of baking powder, 1/2 teaspoon of seasoned salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. You can use a stand mixer bowl and fit it with a dough hook attachment to combine these ingredients.
If you're looking for a simpler alternative, you can use a pre-made baking mix such as an all-purpose baking mix or a biscuit baking mix. However, it is recommended to use a fatty sausage if you're using a biscuit baking mix, as the leaner sausage may result in a dry texture.
When measuring your dry ingredients, be sure to spoon and level the baking mix to avoid adding more than intended. This is important because adding too much baking mix can result in dense and dry sausage balls.
Additionally, bringing the ingredients to room temperature is advisable, as it will help the sausage and cheese blend more easily with the baking mix.
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Shred your own cheese
Shredding your own cheese is a great way to ensure your sausage balls have a superior flavour and texture. Pre-shredded cheese often contains additives like cellulose, a plant fibre, to prevent clumping and to keep the cheese from sticking together. These additives can affect the taste and texture of your sausage balls, making them drier and less creamy.
Freshly shredded cheese, on the other hand, has a richer and more pronounced flavour because it doesn't contain these anti-caking agents. It also melts better, creating a creamier consistency in dishes like sausage balls. In addition, buying a block of cheese and shredding it yourself can be more cost-effective than purchasing pre-shredded cheese. Cheese blocks are often sold at a lower price per pound and you get more cheese for your money.
Hard and semi-hard cheeses like cheddar, mozzarella, Monterey Jack, provolone, and Parmesan are ideal for shredding. Softer cheeses can be shredded but may require a different approach or special equipment. You can use a cheese grater or a cheese grater attachment for an immersion blender. Simply grate the block of cheese and store it in an airtight container or bag in the fridge or freezer until you're ready to use it.
When making sausage balls, it's best to shred your own cheese to ensure a creamy texture and a rich flavour. By avoiding pre-shredded cheese, you can be sure your sausage balls will have the perfect consistency and taste.
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Form balls
Forming balls is an important step in the process of making sausage balls. Here is a detailed guide on how to approach this step:
Firstly, it is recommended to use a scoop to portion the mixture before rolling it into balls. This ensures that the balls are all a consistent size. You can use a cookie scoop or a small scoop for this purpose. If you don't have a scoop, you can use your hands to form the mixture into balls. Aim for balls that are around 1.5 inches in size or slightly smaller than a golf ball. Alternatively, you can roll the mixture into walnut-sized balls, which are approximately 3/4 inch in size.
After portioning the mixture, use your palms to roll and press the scooped mixture together to form balls. If you are making a large batch, you can enlist the help of your family or friends to speed up the process.
Once you have formed the balls, place them on a baking sheet. It is recommended to lightly grease the baking sheet or line it with parchment paper before placing the sausage balls on it. Leave some space between each ball to avoid overcrowding the baking sheet.
At this stage, you can choose to bake the sausage balls immediately or prepare them in advance and store them. If you are not baking them right away, place the unbaked balls in an airtight container and store them in the refrigerator for up to 2-3 days. You can also freeze uncooked sausage balls for around 2 months.
By following these steps, you will be able to form perfectly shaped and consistent sausage balls that are ready to be baked or stored for later use.
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Bake
Once you've prepared your sausage mixture, it's time to bake your sausage balls!
First, preheat your oven. Different recipes suggest different temperatures, ranging from 350°F to 400°F. It's important to make sure your oven is fully preheated before you put your sausage balls in to ensure even cooking.
Next, you'll need to shape your sausage mixture into balls. You can use a cookie scoop or your hands to form the mixture into balls. Aim for a consistent size; recipes suggest balls ranging from 3/4-inch to 1.5 inches in diameter, or about the size of a walnut or a little smaller than a golf ball. You can place the balls on a baking sheet lined with parchment paper or foil, or directly onto a lightly greased baking sheet.
Now, it's time to bake! Most recipes suggest baking your sausage balls for around 15-25 minutes, until they are cooked through and lightly browned or golden brown. To check that your sausage balls are fully cooked, you can use a meat thermometer to ensure they have reached an internal temperature of 145°F.
Once your sausage balls are cooked, remove them from the oven and let them cool for a few minutes before serving. They can be served warm, or at room temperature, and are great as an appetizer or snack. Enjoy!
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Serve with dips
Sausage balls are a versatile dish and can be served with a variety of dips. They make a great appetizer, snack, or party food and are perfect for dipping!
You can serve them with a honey mustard dipping sauce, BBQ sauce, hot mustard, or simple ranch dressing. They also go well with Knorr spinach dip, cheesy French pinwheels, and bacon-wrapped water chestnuts.
If you're serving them for brunch, they pair well with tater tot breakfast casserole and blueberry coffee cake.
Sausage balls are best served warm. If you're serving them on a buffet or potluck, keep them warm in a Crockpot on the 'warm' setting. If the sausage balls are greasy, line the Crockpot with a couple of layers of paper towels.
You can make these bite-sized snacks ahead of time and keep them in the fridge until you're ready to bake them. They are a great make-ahead option for easy entertaining!
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Frequently asked questions
To make sausage balls without cheese, preheat your oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, whisk together 1 1/4 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of seasoned salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Place the mixture in a stand mixer fitted with a dough hook attachment. Add in 1 pound of breakfast sausage and 3 tablespoons of melted butter. Mix on low speed, gradually increasing to medium-high speed until all the ingredients are combined. Form the mixture into balls and place them on the prepared baking sheet. Bake for 15 to 25 minutes, or until the sausage balls are cooked through and golden brown.
If you don't have Bisquick, you can use a homemade baking mix or substitute it with Stove Top Stuffing Mix or Red Lobster Cheddar Bay Biscuit Mix.
Bake the sausage balls for 15 to 25 minutes in a preheated oven at 350°F to 400°F. The baking time may vary depending on the size of the balls, with smaller balls requiring less time.
Leftover sausage balls can be stored in an airtight container in the refrigerator for up to four to five days. They can also be frozen, either cooked or uncooked, for one to two months.
