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.