Ingredients:

  • 1 pound (450 grams) Pork Sausage (mild or sage breakfast style)
  • 3 cups (360 grams) Baking Mix (e.g., Bisquick)
  • 8 ounces (225 grams) Sharp Cheddar Cheese, freshly grated
  • 1/2 cup (120 millilitres) Whole Milk
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Dry Mustard Powder
  • 1/2 teaspoon Black Pepper, freshly ground
  • Pinch Salt (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. In the large mixing bowl, combine the baking mix, grated Cheddar, mustard powder, black pepper, and Worcestershire sauce. Whisk briefly to distribute the seasonings evenly.
  3. Add the cold bulk sausage to the dry ingredients. Use your hands or a sturdy spatula to break up the sausage thoroughly and begin mixing it into the dry ingredients. Ensure the sausage fat is thoroughly incorporated into the dry mix.
  4. Pour in the whole milk gradually. Continue mixing by hand until a shaggy, cohesive dough forms. Mix only until no streaks of dry flour remain to avoid developing gluten.
  5. Scoop or roll the mixture into 1.5-inch (4 cm) balls (approximately 1.5 tablespoons of dough each).
  6. Place the balls onto the prepared baking sheet, ensuring there is at least 1 inch (2.5 cm) of space between each.
  7. Place the sheet in the preheated oven and bake for 22 to 25 minutes.
  8. The sausage balls are done when they are golden brown on the exterior and the internal temperature registers 165°F (74°C).
  9. Remove from the oven and let cool slightly on the baking sheet for 5 minutes before transferring to a serving platter. Serve warm.