Ingredients:
- 2 cups Self-Rising Baking Mix (e.g., Bisquick)
- 1 pound Bulk Pork Sausage, mild or hot
- 2 cups Sharp Cheddar Cheese, grated
- 1/4 cup Whole Milk or Buttermilk (up to, if needed)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Dried Mustard Powder
- 1/2 teaspoon Black Pepper, freshly ground
Instructions:
- Preheat the oven to 350°F (180°C). Line a standard baking sheet with parchment paper or a silicone mat.
- Combine Dry Ingredients: In a medium bowl, whisk together the self-rising mix, garlic powder, dried mustard powder, and black pepper. Set this seasoned mix aside.
- Combine Sausage and Cheese: In a large mixing bowl (or stand mixer), combine the raw bulk pork sausage and the grated Sharp Cheddar cheese. Mix thoroughly, preferably using your hands, until the cheese is evenly dispersed.
- Incorporate Dry Mix: Gradually add the seasoned self-rising mix to the sausage and cheese blend. Mix until the mixture just comes together into a stiff 'dough.' It should look crumbly but hold its shape when squeezed.
- Adjust Moisture (If Necessary): If the mixture is too dry to hold a shape, drizzle in the whole milk or buttermilk, 1 tablespoon at a time (up to 1/4 cup total), until the mixture is cohesive. Do not overmix.
- Form the Balls: Using a small cookie scoop or measuring about 2 tablespoons of mixture, roll the blend into uniform balls, roughly 1.5 inches (3.8 cm) in diameter.
- Arrange and Bake: Place the sausage balls onto the prepared baking sheet, spacing them approximately 1 inch (2.5 cm) apart. Bake for 20 to 25 minutes, rotating the tray halfway through.
- Check Doneness and Cool: Bake until the sausage balls are golden brown and cooked through (internal temperature should be 165°F / 74°C). Transfer immediately to a wire cooling rack to prevent the bottoms from becoming soggy. Serve warm.