introduction
These sausage balls are simple, savory, and quick. They make a great snack or brunch bite. If you like a warm side, try our creamy Parmesan Italian sausage ditalini soup with them.
why make this recipe
They are fast to mix, bake, and eat. The cheddar and sausage give big flavor with few steps. You can make them for guests or a quick family snack.
how to make Martha Stewart Sausage Balls
This recipe mixes flour, cheese, sausage, onion, and butter by hand, shapes balls, and bakes until golden.
Ingredients :
- 1¼ cups all-purpose flour
- ½ tsp coarse salt
- ¼ tsp black pepper
- ½ tsp cayenne (I was heavy-handed—no regrets)
- 1½ tsp baking powder
- 2 cups grated cheddar (bagged. sue me.)
- 1 lb bulk breakfast sausage (mine had maple in it. weirdly perfect)
- 1 whole yellow onion, grated
- 3 tbsp unsalted butter (cold, not melted. I didn’t want to dirty another bowl)
Directions :
- Make the flour mix: dumped the flour, salt, pepper, cayenne, and baking powder into the green pyrex. no whisk. just hands. the cheddar went in after—got coated fast, like it knew the drill.
- Add the fat and fire: tore the sausage into the bowl like i was mad at it. maybe i was. grated onion next—slipped, nearly lost a knuckle. butter went in cold. didn’t care. mixed the whole mess by hand until it clung like a memory.
- Shape the chaos: didn’t roll them. scooped with that warped tablespoon from the broiler incident. close enough to round. dropped them on parchment like they might walk away if i waited.
- Bake and breathe: oven at 400. tray in. stood there watching like it was a tv show. they browned fast. smelled like brunch at a place where no one asks how you’re doing. pulled them when the edges turned gold and the bottoms gave up their grip.
- Eat before thinking: let them sit a minute, then didn’t. mae took one. then three. i burned my tongue on the fourth and didn’t care. we didn’t use plates. didn’t talk much either. they were gone before the drawer was fixed.
how to serve Martha Stewart Sausage Balls
Serve warm on a plate or a tray. They work with mustard, ranch, or a honey dip. Pair with coffee or a light salad for a meal.
how to store Martha Stewart Sausage Balls
Cool fully, then keep in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 8–10 minutes or until hot. Freeze baked balls in a single layer, then store in a freezer bag for up to 2 months.
tips to make Martha Stewart Sausage Balls
Use cold butter so the mix stays crumbly before you form balls. Coat the cheddar in the dry mix to stop clumps. Use a scoop for even sizes. Don’t overmix the sausage or the balls get tough.
variation (if any)
Swap cheddar for pepper jack for heat, or add herbs like chopped chives. Try turkey sausage for a lighter version. You can make mini balls for appetizers.
FAQs
Q: Can I make these ahead?
A: Yes. Form and freeze unbaked balls on a tray, then transfer to a bag. Bake from frozen, adding a few minutes.
Q: Can I use shredded cheese from a block?
A: Yes. Block cheese usually has better melt and flavor than pre-shredded.
Q: How can I make them less spicy?
A: Reduce or omit the cayenne and use mild sausage.
Q: Do I have to peel the onion?
A: Yes. Grate the peeled onion and squeeze excess moisture before mixing if it seems wet.
Conclusion
For the original recipe and full details, see the Sausage-Cheddar Balls Recipe.