Sausage Balls

How to Make Sausage Balls

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1. Heat the oven to 190°C / 375°F and line two baking trays with baking paper.

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2. Rub the butter into the flour, cayenne and salt until it looks like coarse crumbs.

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3. Add the sausage meat, cheddar and milk and work everything together with your hands until the mixture holds together in a rough dough.

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4. Roll it into 36 balls, about 2.5 cm across, and set them on the trays 2 cm apart.

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5. Bake for 18 to 20 minutes, until golden brown and cooked through to 71°C / 160°F.

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6. Drain on kitchen paper and serve warm.

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Tips for Making Sausage Balls

• Use raw bulk sausage. The fat it releases as it bakes is what makes the balls moist, and precooked sausage makes them dry.
• Grate the cheese yourself. Packaged shreds are coated with starch, and they make the dough dry and crumbly.
• Do not overmix. Working the dough more than you need toughens it, and the balls turn dense.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

What to Serve with Sausage Balls

• Honey mustard for dipping
• Scrambled eggs
• A tomato salad

Storing & Reheating Sausage Balls

Keep in the fridge for up to 4 days and reheat in a 180°C oven for 8 minutes. Freeze raw or baked for up to 3 months and bake from frozen for 5 minutes longer.

Sausage Balls FAQ: Common Questions

Sausage Balls Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.