Ingredients:

  • 1 lb Raw, bulk pork breakfast sausage (mild or hot)
  • 2 cups Grated sharp aged cheddar cheese, very cold
  • 2 cups All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 tsp Fine sea salt
  • 1/2 tsp Ground Black Pepper
  • 1 tsp Dry Mustard Powder
  • 1/2 tsp Smoked Paprika
  • 4 Tbsp (1/4 cup) Unsalted butter, very cold and cubed
  • 1/4 cup Cold whole milk or buttermilk

Instructions:

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, pepper, mustard powder, and smoked paprika.
  3. Add the cold, cubed butter and the grated cheddar cheese to the dry mix. Using your fingertips, quickly work the butter and cheese into the flour until the mixture resembles coarse meal (no pieces of butter should be larger than a small pea).
  4. Add the raw bulk pork sausage to the flour/cheese mixture. Use your hands or a sturdy spatula to gently combine. Mix just until the sausage is evenly distributed.
  5. Pour in the cold milk or buttermilk. Mix quickly until the dough just comes together. Do not overmix, or the resulting sausage balls will be tough.
  6. Using a small cookie scoop, scoop portions of the mixture. Gently roll them between your palms to form uniform balls (about 1.5 inches / 4 cm in diameter).
  7. Place the sausage balls on the prepared baking sheet, leaving about 1 inch (2.5 cm) between them.
  8. Bake for 22–25 minutes at 375°F (190°C), rotating the pan halfway through until golden brown and crispy on the outside.
  9. Check Doneness: Use an instant-read thermometer to ensure the internal temperature has reached a safe 165°F (74°C).
  10. Transfer the sausage balls to a wire rack immediately after baking. Serve warm.