You’ll never make the old kind again.
The smoky Gouda, paired with the hot sausage, is a match made in heaven.
The texture will be your favorite part: It’s not dry or tough, like most recipes.
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It’s true that everyone, especially every Southerner, loves asausage ball.
And we hear you that the classic can almost never be beat.
Everyone will be impressed.
Credit:Victor Protasio; Food Stylist: Sally McKay, Prop Stylist: Abby Armstrong
Learn how to make million dollar sausage balls.
One quick tip: Don’t overwork the mix or it will get tough.
Ingredients
1lb.hotpork sausage
1(8-oz.)pkg.
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Line 2 large rimmed baking sheets with parchment paper; set aside.
Combine sausage and cream cheese in the bowl of a stand mixer fitted with paddle attachment.
Beat on medium speed until well combined, about 1 minute.
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Add baking mix and ranch seasoning; beat on low speed until combined, about 1 minute.
Add cheese and beat on low speed until just combined, about 30 seconds.
Using a cookie scoop or hands, form mixture into 1-inch balls and place on prepared baking sheets.
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Refrigerate, uncovered, for 10 minutes.
Cool slightly on baking sheets, about 5 minutes, before serving.
Recipe Tips From TheSouthern LivingTest Kitchen
Credit:Victor Protasio; Food Stylist: Sally McKay, Prop Stylist: Abby Armstrong
Credit:Victor Protasio; Food Stylist: Sally McKay, Prop Stylist: Abby Armstrong
