One Two Three Sausage Balls: A Comforting Classic Reimagined
There’s something profoundly comforting about a dish that’s as simple to make as it is delightful to eat. For me, these One Two Three Sausage Balls are more than just a snack; they’re a nostalgic hug from my childhood kitchen. I can still vividly recall the scent of savory sausage mingling with sharp cheddar, wafting from the oven as I eagerly awaited my turn to sneak a warm, golden orb. This recipe, so straightforward it practically cooks itself, has become a staple at family gatherings and impromptu weeknight cravings.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4-6
- Yield: 36-48 balls
- Dietary Type: Contains Dairy, Gluten
Ingredients
- 1 lb breakfast hot sausage
- 2 cups shredded sharp cheddar cheese
- 3 cups buttermilk baking mix
Equipment Needed
- Large mixing bowl
- Baking sheet
- Optional: Parchment paper for easier cleanup
Instructions
- Preheat your oven to a robust 400 degrees F (200 degrees C). This initial high heat is crucial for achieving that perfectly golden exterior and wonderfully tender interior. If you’re using a standard baking sheet, you might consider lining it with parchment paper for a breeze of a cleanup later.
- In a spacious mixing bowl, begin by combining the breakfast hot sausage, the 2 cups of shredded sharp cheddar cheese, and approximately 2 cups of the buttermilk baking mix. This is where the magic starts to happen.
- Using your hands is truly the best way to ensure everything is thoroughly incorporated. Mix well, ensuring the sausage and cheese are evenly distributed throughout the baking mix. Don’t be shy; get in there and get your hands dirty! The warmth of the sausage will help slightly soften the cheese, creating a cohesive base.
- Now, gradually add in the remaining buttermilk baking mix, about 1 cup at a time, as much as the mixture will absorb. You want the dough to be firm enough to roll, but not dry or crumbly. The exact amount of baking mix needed can vary slightly depending on the moisture content of your sausage and the humidity in your kitchen.
- Once the mixture has come together into a pliable dough, it’s time to shape. Roll the mixture into 1 to 1 1/2 inch balls. Aim for consistency in size so they all bake evenly.
- For an extra layer of delightful crispness and to ensure they don’t stick, roll the formed balls in any excess baking mix that might be left in the bowl to lightly coat. This creates a wonderful texture on the outside.
- Arrange the sausage balls on your prepared non-stick baking sheet, ensuring they have a little space between them to allow the heat to circulate.
- Bake at 400 degrees F (200 degrees C) for 20 minutes, or until they are golden brown and the sausage is cooked through. Keep an eye on them during the last few minutes, as oven temperatures can vary.
Expert Tips & Tricks
The beauty of these sausage balls lies in their simplicity, but a few chef’s touches can elevate them even further. For a richer flavor, consider using a good quality breakfast sausage that has a bit of a peppery kick. If your cheese is too cold, it might not bind as well, so bringing it to room temperature for about 15-20 minutes before shredding can help. When mixing, resist the urge to overwork the dough; a gentle, thorough incorporation is all that’s needed. This prevents the sausage balls from becoming tough. If you find the mixture a bit sticky to handle, lightly dampen your hands with water or a tiny bit of oil to make rolling easier.
Serving & Storage Suggestions
These One Two Three Sausage Balls are best served warm, straight from the oven, when the cheese is gooey and the exterior is perfectly crisp. They are an absolute crowd-pleaser at parties, brunch gatherings, or as a hearty appetizer. For a delightful pairing, consider serving them with a side of maple syrup for dipping, a spicy mustard, or a cool, creamy ranch dressing.
When it comes to storage, these sausage balls are surprisingly resilient. Once cooled completely, they can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, they freeze beautifully. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They will keep well in the freezer for up to 2-3 months. To reheat, simply place the desired amount on a baking sheet and warm them in a preheated oven at 300 degrees F (150 degrees C) for about 10-15 minutes, or until heated through. You can also microwave them, but be mindful that they may lose some of their crispness.
Nutritional Information
Here’s an estimated breakdown of the nutritional value. Please note that these are approximations and can vary based on the specific brands and types of ingredients used.
| Nutrient | Amount per Serving (approx.) | % Daily Value (approx.) |
|---|---|---|
| Calories | 1304.5 kcal | 652% |
| Total Fat | 92.9 g | 142% |
| Saturated Fat | 35.5 g | 177% |
| Cholesterol | 224.9 mg | 74% |
| Sodium | 2946.2 mg | 122% |
| Total Carbohydrate | 57.7 g | 19% |
| Dietary Fiber | 1.9 g | 7% |
| Sugars | 10.8 g | 43% |
| Protein | 55.6 g | 111% |
Variations & Substitutions
While the classic combination of sausage, cheddar, and buttermilk baking mix is hard to beat, there’s always room for personalization. For a spicier kick, opt for a hot breakfast sausage or add a pinch of cayenne pepper to the mix. If you’re looking to introduce different cheese profiles, a sharp provolone, Monterey Jack, or even a blend of cheddar and pepper jack can be delightful. For those seeking a gluten-free option, you can experiment with a gluten-free baking mix; however, keep in mind that the texture might change slightly. Some adventurous cooks have also tried incorporating finely diced onion, bell pepper, or even a bit of Worcestershire sauce for added depth of flavor.
FAQs
Q: Can I make these sausage balls ahead of time?
A: Absolutely! You can prepare the dough, roll the balls, and store them unbaked in the refrigerator for up to 24 hours, or freeze them for longer storage. Just bake them as directed, adding a few extra minutes if baking from chilled.
Q: What kind of sausage is best for these sausage balls?
A: Breakfast hot sausage is the traditional choice and works wonderfully. You can also use mild or hot Italian sausage, or even a pork sausage if you prefer.
Q: Why are my sausage balls not holding their shape?
A: This usually indicates the mixture is too wet. Gradually add a little more of the buttermilk baking mix until the dough is firm enough to roll without sticking excessively to your hands.
Q: How can I make them a little healthier?
A: While these are meant to be a treat, you could try using a leaner breakfast sausage or a baking mix with whole grains. However, be aware that significant substitutions may alter the texture and classic flavor profile.
Q: Can I bake these in an air fryer?
A: Yes, you can! Preheat your air fryer to 350 degrees F (175 degrees C) and air fry the sausage balls in batches for about 10-12 minutes, turning halfway through, until golden brown and cooked through.
Final Thoughts
The enduring popularity of these One Two Three Sausage Balls is a testament to their irresistible charm: minimal effort, maximum reward. They are the perfect example of how simple, quality ingredients, combined with a straightforward method, can create something truly special. Whether you’re hosting a festive gathering or simply seeking a comforting, savory bite, I encourage you to whip up a batch. The aroma alone is worth it, and the taste will undoubtedly leave you reaching for just one more. Serve them with your favorite dipping sauce and watch them disappear!