Pancake Sausage Balls
Complete pancake mix, raw breakfast sausage, sharp cheddar and a splash of milk, rolled into bites and baked until golden. Sweet and savory in the same mouthful, made in one bowl, and ready for a warm bowl of maple syrup in about 40 minutes.
Ingredients
The Base
- 2 1/2 cups complete pancake mix the just-add-water type
- 1 pound breakfast sausage raw, casings removed, mild or hot
- 8 oz sharp cheddar cheese grated from a block
- 1/2 cup whole milk or buttermilk
To Finish and Serve
- 2 tablespoons fresh chives or parsley chopped, optional
- maple syrup warmed, for dipping
- hot pepper jelly for dipping, optional
Equipment
- Baking sheet
- Parchment Paper or Non-Stick Spray
- Mixing bowl
- Cookie Scoop (optional)
Instructions
Mix the Dough
- Heat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.
- Put the pancake mix, grated cheddar, raw sausage and milk into one large bowl.
- Mix on low with a paddle for about 1 minute, or work it by hand for 3 to 4 minutes, until no dry mix is visible and the cheese is evenly spread through.
Roll and Bake
- Scoop or roll the mixture into golf-ball size rounds, about 24 in total.
- Arrange them on the prepared sheet, spaced about an inch apart so the sides brown.
- Bake for 20 to 23 minutes, until golden and bubbling at the seams and a thermometer in the center of the largest ball reads 160°F. Rest 5 minutes, scatter with herbs and serve with warm maple syrup.
Notes
Use a complete, just-add-water pancake mix. It already contains dried egg and milk powder, which is what lets the recipe work with so few ingredients. If your mix calls for eggs and oil, add 1 egg to the dough.
Do not brown the sausage first. It goes in raw and renders during the bake, and pre-cooked sausage gives dry, grainy results.
Grate the cheddar from a block. Pre-shredded cheese is coated in starch and melts poorly.
Check for 160°F in the center of the largest ball rather than judging by color.
Make-ahead: roll the balls onto the lined pan, cover and refrigerate overnight, then bake with about 3 extra minutes.
Freezing: freeze raw balls until firm, bag for up to 3 months, and bake from frozen for about 30 minutes.
Nutrition values are an estimate.
Do not brown the sausage first. It goes in raw and renders during the bake, and pre-cooked sausage gives dry, grainy results.
Grate the cheddar from a block. Pre-shredded cheese is coated in starch and melts poorly.
Check for 160°F in the center of the largest ball rather than judging by color.
Make-ahead: roll the balls onto the lined pan, cover and refrigerate overnight, then bake with about 3 extra minutes.
Freezing: freeze raw balls until firm, bag for up to 3 months, and bake from frozen for about 30 minutes.
Nutrition values are an estimate.
Nutrition
Calories: 130kcal | Carbohydrates: 8g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 287mg | Potassium: 90mg | Sugar: 2g | Vitamin A: 120IU | Calcium: 70mg | Iron: 0.6mg