Once the dough is uniform, it’s time to shape. If I’m using my cookie scoop, I firmly pack it with dough and release it onto the prepared baking sheet. If I’m using my hands, I lightly dampen them with water to prevent sticking, pinch off a tablespoon-sized amount, and roll it into a rough ball. I place the balls about an inch apart on the baking sheet—they don’t spread much, but they need space for hot air to circulate. I find the process oddly therapeutic.
I bake the sausage balls for 18-22 minutes, rotating the pans halfway through. I watch for them to be firm to the touch and have a beautiful, even golden-brown color all over. The smell is absolutely intoxicating. I remove them from the oven and let them cool on the baking sheet for about 5 minutes. This short rest lets them set slightly, making them easier to transfer. They are best served warm, when the cheese is still wonderfully gooey inside that savory, biscuit-like exterior.
Pro Tips for Best Results
For the absolute best texture, let the mixed dough rest for 10-15 minutes in the fridge before scooping. This allows the baking mix to fully hydrate and the flavors to meld. I’ve tested it both ways, and this short rest makes the dough less sticky to handle and results in a more tender, cohesive final product.
If your mixture seems too dry and won’t come together after several minutes of mixing, don’t panic. This can happen with leaner sausage or very dry cheese. Add a tablespoon of water or milk at a time, mixing well, until it just holds together. Conversely, if it’s too wet and sticky, add an extra tablespoon or two of baking mix.
To achieve perfect browning all around, use light-colored baking sheets. Dark sheets can cause the bottoms to burn before the centers are cooked. Also, don’t overcrowd the pan. Giving the balls space ensures they bake evenly and get that lovely golden crust on all sides.
Common Mistakes to Avoid
The biggest mistake is using pre-shredded cheese. I made this error my first time, eager to save a few minutes. The balls were dry, crumbly, and lacked that signature gooey cheese pull. The anti-caking powder in bagged cheese absorbs moisture and inhibits melting. Shredding your own cheese is non-negotiable and makes a huge difference.
Don’t overbake them. They are done when they are golden brown and firm. If you leave them in too long, seeking a deeper brown, the cheese can seize up and release its oils, making them greasy and hard. Start checking at 18 minutes. They will continue to firm up as they cool on the hot pan.
Avoid using your food processor to mix the dough. It’s tempting, but it overworks the mixture, making the balls tough. It can also overheat the sausage fat. The gentle squeezing and kneading action of your hands is the perfect method to combine without overmixing.(See the next page below to continue…)