A Chef's Life: Recipe for Sausage Balls (2024)

FAQs

How do you keep sausage balls from burning on the bottom? ›

After you have formed your balls, store them uncooked for up to 2 days in the coolest part of your refrigerator, (usually in the back, on the bottom shelf.) Your uncooked sausage balls can also be stored in the freezer, indefinitely – but are at their best when cooked within 1 month.

Why are my sausage balls so dry? Sausage balls can dry out if there is too much Bisquick mix in the sausage mixture or if the sausage balls were not mixed well enough. You can try adding a little bit of milk if the mixture still seems too dry. But be careful not to add too much liquid.

The best side dishes to serve with sausage balls are sauteed mushrooms, mashed sweet potatoes, corn on the cob, cheese dip, Brussels sprouts with bacon, scrambled eggs, wedge salad, yellow rice, grilled asparagus, biscuits and gravy, roasted red peppers, tomato and mozzarella salad, coleslaw, macaroni and cheese, and ...

To determine whether it's done, you can measure the internal temperature with a meat thermometer. Sausages should reach 155–165°F (68–74°C). Alternatively, boiling them before cooking in a pan or on a grill can ensure that they're thoroughly cooked and remain moist.

There's a few reasons why sausage balls might not stick together. The ratio of baking mix to sausage – if you have too much baking mix, the balls will be crumbly. Not using milk – milk really holds the mixture together and makes it easy to form into balls that hold their shape.

If you reheat food that was forgotten on the counter overnight or was left out all day, will it be safe to eat? TWO HOURS is the MAXIMUM time perishable foods should be at room temperature (ONE HOUR at temperatures 90 degrees F and higher). This INCLUDES the time they're on the table during your meal.

Water: Water is typically added to replace the moisture lost during cooking or smoking. Fat: Like water, fat also helps keep sausage moist and adds a buttery flavor.

Why do my sausage balls go flat? With enough flour mixture and sausage ratio, these sausage balls should be able to hold their shape once they are scooped out and rolled into balls. But if you use pre-shredded cheese, their anti-clumping agent might cause these balls to collapse while baking or cooking.

Cook your snags low and slow and never prick your sausage:

The fatal mistake is that most have the pan or BBQ way too hot so the outside of the sausage burns before the inside is cooked and the sausage casing splits so all your precious sausage juices escape, meaning your sausage will be dry and far less tasty.

How long can you eat sausage balls? ›

Of course, when you purchase properly packed sausage balls they will be safe in the refrigerator for a few days and up to a month in the freezer. It is a good idea to cook them while they are still fresh for optimum freshness and flavor. Cooked sausage balls can be kept for up to 3 to 4 days.

You can cook up some vegetables alongside sausage on the grill or use your oven for a roasted version. You can cook any veggies you like — we recommend tomatoes, bell peppers, mushrooms, zucchini and red onion. Cut up all your veggies and let them marinate in a sauce of oil, garlic, vinegar and Italian spices.

Radiant heat transfer from the lower burner transfers a lot of energy directly into the bottom of the baking sheet. That raises the temperature of the baking sheet and results in non-uniform cooking of your pastry item. That is why the bottom of your pastries are burning.

I found that the heat was a little too high and the sausage was burning quickly, so I turned it down to medium and added in a couple tablespoons of vegetable oil to prevent scorching. I chose silicone-covered tongs to flip the sausage without risk of scratching the pan. Success!

How can you prevent cookies from burning on the bottom? To begin with, make sure your dough is cold enough. Also, use parchment paper and never put the dough on a warm baking sheet. Lastly, if you oven tends to burn from the bottom, make sure to place the baking sheet into the top third of your oven.

Prick sausages all over with a fork, and transfer to a skillet (preferably cast iron) over medium heat. Fill skillet with enough water to reach a quarter of the way up sides of sausages. Simmer, covered, until sausages are cooked through and water evaporates, 10 to 15 minutes.