4-Ingredient Sausage Balls Recipe | All Things Mamma (2024)

FAQs

Why are my sausage balls so dry? ›

Why are my sausage balls so dry? Sausage balls can dry out if there is too much Bisquick mix in the sausage mixture or if the sausage balls were not mixed well enough. You can try adding a little bit of milk if the mixture still seems too dry. But be careful not to add too much liquid.

Step 3: Shred Your Own Cheese and Use Parchment Paper Liner

Packaged pre-shredded cheese is coated with cellulose so it won't clump together. Well, that also means your sausage balls won't stick together when formed also. Use parchment to line the pans so they don't stick.

They're made from rich pork sausage, Bisquick, two kinds of cheese, and plenty of seasonings. Particularly popular for holiday get-togethers, these Sausage-Cheese Balls come together in under an hour for a delicious bite-sized treat.

Fat: Like water, fat also helps keep sausage moist and adds a buttery flavor.

Consider storing them in sealable storage bags for food and/or airtight containers meant for refrigerator storage use. Make it easier on yourself too and line the bottom and sides of storage containers with wax paper so the sausage balls don't stain them with fat or transfer their aroma.

Why do my sausage balls flatten out? The mixture may be too wet or not well-chilled before baking. Add a bit more baking mix or flour if it's too wet. Additionally, refrigerate the balls at least 30 minutes before baking to help them hold their shape.

In order to make sure that the pork sausage is entirely cooked I usually put just a sheen of oil in the hot pan, less than a half teaspoon just so that nothing sticks, brown the sausage on all sides, perhaps a minute or two a side, and then I pour in about a half cup of water and immediately turn the heat down and put ...

For every cup of Bisquick needed in a recipe, use 1 cup all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt, and 2 tablespoons shortening or cold butter.

Ingredients. Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Corn Starch, Vegetable Oil (palm, sunflower, canola, and/or high oleic soybean oil), Leavening (baking soda, monocalcium phosphate, sodium aluminum phosphate), Dextrose, Sugar, Salt, Monoglycerides.

What is the white stuff in sausage? ›

The white coating on salami is a strain of mold called Penicillium nalgiovense. The name may sound like a disease, but don't worry; it serves an important purpose in the production of salami.

Store cooked sausage balls in an airtight container in your fridge for 3 to 4 days. You can reheat these in the microwave or pop them back in the oven until heated through.

Grind your meat using a meat grinder. Add your sausage seasoning and water to your meat and mix in a meat mixer. Feed your meat through a sausage stuffer and fill your sausage casings. Close your casings using twine or hog rings.

Combine whatever ingredients will go through the grinder together in a large chilled bowl. When you're done grinding, use the paddle attachment on the stand mixer or a wooden spoon to mix the sausage for a minute or two, this helps bind the proteins and distribute the seasoning more evenly. Taste test your sausage.

Sausages that do not contain enough fat are typically dry and tasteless. Sausages should contain 25-30% fat. This may seem like a lot but many commercially made sausages contain 50% fat. So, you need 250-300g of fat per 1kg of sausage mix.

Rewrap sausage tightly to keep air out. If sausage is moist, wipe dry before repackaging. Some people like to let Summer Sausage age unwrapped in the refrigerator. As it ages, moisture is lost, sausage gets harder, and flavor intensifies.

Place sausage in a drying room at about 60 degrees F with a relative humidity of 65-70% for 48 hours. Then put sausage in a 38-40 degree F (3.3C-4.4C) cooler and allow to cure for 20 days before using. Your cooler should also have a relative humidity of 60-70% during these 20 days.

There are three key steps to ensure a moist and juicy sausage. First, I use ground turkey meat and not ground turkey breast, because breast meat tends to be more dry. The ground turkey meat has dark meat in the mixture, which yields a juicier result. Second, I add finely-grated onions to the sausage mixture.