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easy homemade sausage balls made from quick recipe in a small blue bowl
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5 from 1 vote

Easy Sausage Balls

These easy delicious sausage balls are great for special occasions but you can also make them and freeze them, so you have a savoury snack to hand for after-school, picnics, last-minute gatherings or just a snack. They are good handheld nibbles for drinks parties too. You can easily adjust the spice level and hack them to make your own favourite version.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Snack
Cuisine: American, British
Keyword: Christmas, Dinner parties, Drinks parties, Sunday Roasts
Servings: 36 balls
Author: Jennifer Howze
Cost: £6

Equipment

  • 2 mixing bowls, 1 large, 1 medium
  • Measuring cups & spoons
  • Baking sheet or metal cooking tray with a lip

Ingredients

  • 2 cups all-purpose flour, sifted
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 Tbsp vegetable oil Rapeseed or sunflower
  • 500 grams sharp Cheddar cheese, shredded You can opt for a mild version too, or go extra mature for bite
  • 500 grams ground pork sausage meat Any kind you like. We've used regular sausage meat, Cumberland and spicy. All taste great.
  • 2 Tbsp green onion, finely chopped or sliced
  • 1 tsp cayenne pepper, if desired
  • ¼ c milk If needed

Instructions

  • Pre-heat oven to 175 C / Gas Mark 3 / 155 C fan assisted
  • Sift together in the medium bowl the flour, baking powder and salt, then whisk to combine
  • Add in the vegetable oil and stir until combined
  • In the large bowl, break up the sausage meat, then add the shredded cheese and the flour mix
  • Mix it all together with your hands. Yes, it will be messy but that's OK!
  • Add in the sliced spring onions and the cayenne pepper, if desired. If you don't like spice, try paprika.
  • Roll into balls about the size of a golf ball and place on a baking tray with a lip. You might need to cook in batches, depending on your oven size. If the mixture is too dry, you can add in ¼ c milk. I do that in splashes to get a consistency that's not crumbly but not wet.
  • Bake sausage balls for 25 minutes. Test for doneness by cutting one open to make sure it has cooked all the way through.
  • Serve warm or keep in an airtight container. You can freeze these or keep them stored in the refrigerator for several days. For best results, reheat in the oven.

Notes

For this recipe, we like to get sausage meat from the butcher. Seasoned sausage meat like Cumberland adds real flavour dimension to these, but you can use any kind of sausage you like. If you can't find sausage meat, just get your favourite sausages, cut off the casings and squeeze it into the bowl.
For the cheese, it's better to grate it yourself rather than buy the pre-grated bags. That type of cheese has an additive that keeps it from sticking together that will make these drier once cooked.
We recommend golf-ball-sized balls but you can make the portion size whatever works for you. Just make sure all the balls are uniform in size and adjust the cooking time accordingly.
We love these with the spring onions added but you can mix in just about any kind of spice or herb that you like, such as thyme, parsley, even dried onions -- whatever floats your boat.
Substitutions: Instead of vegetable oil you can also use melted unsalted butter.