Easy Pancake
Sausage Balls
Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter!
Every time I make Sausage Balls, I remember that 20 years ago, this was my youngest sons favorite foods (or one of them.) He could go through some sausage balls let me tell ya.. This recipe is simple and uses pancake mix. They go wonderful with syrup for a sweet treat in the morning. You can serve these with almost anything, French Toast, Waffles, Scrambled Eggs, Potato's etc. If you haven't tried Sausage Balls yet, let me know what you think about them in the comments..
You will need: Ingredients
-
2 cups sharp cheddar cheese, shredded
-
1 3/4 to 2 cups pancake mix (adjusted for larger balls)
-
1/2 cup milk (optional for moisture)
-
1 tsp garlic powder (optional, for extra flavor)
-
1/2 tsp black pepper (optional)
Thank you so much
for supporting my site
Note: Please use real cheddar cheese, Sometimes using pre-shredded cheese will make them go flat, the anti-clumping agent will have an effect on the shape of the balls.
Directions
-
Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
Prepare the ingredients: In a large bowl, add 1 lb of Jimmy Dean breakfast sausage and 2 cups of shredded sharp cheddar cheese.
-
Add the pancake mix: Gradually add 1 3/4 to 2 cups of pancake mix (depending on how much moisture you need). Mix it thoroughly to ensure the ingredients are well combined. The dough should be firm enough to hold together in larger balls.
-
Add seasonings (optional): If desired, add 1 tsp of garlic powder and 1/2 tsp of black pepper to the mixture for extra flavor.
-
Form the sausage balls: Roll the mixture into 1.2-inch diameter balls (about the size of a half dollar). This will make them larger and more filling. Place them onto the prepared baking sheet.
-
Bake: Bake the sausage balls in the preheated oven for about 25-30 minutes, or until they are golden brown and cooked through.
Serve: Let the sausage balls cool slightly before serving, and enjoy!
other Recipes You might Like
Thank you so much
for supporting my site
Sausage Ball Variations
-
Cheddar Bacon Sausage Balls
A delicious combination of savory sausage, crispy bacon, and sharp cheddar cheese. Perfect for a smoky, cheesy bite. -
Spicy Jalapeño Sausage Balls
Add a kick to your sausage balls with diced jalapeños and spicy seasonings, creating a zesty, bold flavor. -
Garlic Parmesan Sausage Balls
A rich and savory blend of garlic and Parmesan cheese that takes your sausage balls to the next level with a burst of Italian flavor. -
Maple Sausage Balls
A sweet and savory twist with a touch of maple syrup, these sausage balls are perfect for breakfast or brunch. -
Buffalo Chicken Sausage Balls
Combining the bold flavors of buffalo sauce and chicken sausage, these balls bring a spicy, tangy heat that's sure to impress. -
Herb and Garlic Sausage Balls
Infused with fragrant herbs like rosemary and thyme, these sausage balls offer a fresh, earthy taste balanced with the richness of garlic. -
Sausage and Swiss Cheese Balls
A savory mix of sausage and nutty Swiss cheese, these sausage balls bring a slightly sweet, smooth flavor with every bite. -
Cracked Black Pepper and Cheddar Sausage Balls
Bold cracked black pepper pairs perfectly with sharp cheddar cheese, creating a peppery, cheesy, and delicious flavor profile. -
Sweet and Spicy Sausage Balls
A perfect balance of heat and sweetness, these sausage balls mix spicy seasonings with a touch of honey or brown sugar for a satisfying bite. -
Sausage and Sun-Dried Tomato Balls
The rich, tangy flavor of sun-dried tomatoes complements the savory sausage, giving these balls a Mediterranean-inspired twist.
Sausage Ball Tips
-
Spray hands with oil to keep sausage ball mixture off your hands
-
Jimmy Dean Sausage is the best to use, but you can also use Country Sausage.
-
Since these are a great party food, plan ahead. Roll them up and freeze on baking sheets until firm. Then plop them into resealable plastic freezer bags and store for up to 1 month. Bake as needed, no defrosting required, at 350°F for 25 to 30
-
STORE leftovers in an airtight container in the fridge for 3-4 days.
-
Skip the pre shredded cheese for this recipe. The coating they put on pre shredded cheese can make your sausage balls go flat and not be in a ball form.
-
Use a cookie scoop to make even sized sausage balls. Scoop out the mix and then roll in your hands to form a ball
-
Layer parchment paper on top of any baking sheet to avoid any sticking to the pan
Dips
Thank you so much
for supporting my site