Cheesy Sourdough Sausage Balls
These Sourdough Sausage Balls are delightfully cheesy. Serve warm or cold with dipping sauces. They will be the hit of your next get together!
Servings: 60 sausage balls
- 2 cups all purpose flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon sea salt
- 1 tablespoon dried chives
- 1/2 cup grated parmesan cheese
- 1 lb grated sharp cheddar cheese
- 1/2 cup sourdough starter unfed is fine
- 4 tablespoons melted butter
- 1 lb pork sausage regular sausage or hot sausage both work well
Start by preheating your oven to 350°F.
Then go ahead and prepare your baking sheets. Grease or line the baking sheets with parchment paper, whichever you prefer.
In a large bowl or the bowl of a stand mixer, blend the flour, baking powder, sea salt, chives, parmesan cheese, and sharp cheddar cheese. Make sure it's well mixed.
Add the melted butter and the sourdough starter and mix really well again. It should look dry and crumbly.
Break up the sausage up into small chunks and mix that in.
It's really important that the sausage mixture is well combined so there aren't any big lumps of ingredients.
I like to use a 1 tablespoon cookie scoop to form the sausage into 1-inch balls. You could also just use a couple of spoons.
Put the sausage balls one inch apart on the baking sheets.
These guys need to bake for 20 to 25 minutes or until they are golden brown.
Remove the pan from the oven and pop the sausage balls into a cloth lined basket to keep warm or cool completely on a wire rack.
Serve warm or cold with dipping sauces.
Store in an airtight container in the fridge for 5 or 6 days, or you can freeze them for about 3 months.
Serving: 1sausage ball | Calories: 81kcal | Carbohydrates: 4g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 185mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg