Sausage Balls

The most common questions when cooking sausage balls revolve around creating the right dough consistency, selecting the appropriate sausage and cheese, and perfect baking duration to ensure the balls are crispy on the outside but succulent inside. Common mistakes include using either too dry or too wet mixture, incorrect choice of sausage and cheese, leading to altering the texture and flavor of the balls. To get the most out of sausage balls, use a good quality breakfast sausage which is fresh and has good fat content. A well-aged, sharp cheddar cheese works best for maximum flavor. Interestingly, a small quantity of cream cheese can be introduced in the mix to keep the balls moist and rich. One of the secrets to great sausage balls is to shred your own cheese. Pre-shredded cheese contains anti-caking agents which can alter the texture of your sausage balls. Another hidden tip is that the mixture, once combined, can be refrigerated for a short while before shaping into balls. This firmness helps in maintaining the shape during baking. Finally, consider serving these with a variety of dipping sauces such as barbeque or a spicy tomato sauce to enhance the taste.