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

FAQs

Why are my sausage balls so dry? ›

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.

Sausage balls can sit out while serving for up to two hours. Past that point, they should be refrigerated and reheated. Do sausage balls need a dipping sauce? Sausage balls are delicious all on their own, but you can pair with ranch, honey mustard, or any other dipping sauce you love.

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.

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.

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.

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.

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. Our advice is to cook your sossies low and slow.

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 ...

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.

Is it OK to eat cooked sausage left out overnight? ›

How long can cooked sausage be left out of the refrigerator? According to the USDA to keep food out of the danger zone after cooking, hot food must be kept hot at 140 degrees F. If perishable food has been left out for more than 2 hours, throw it out to avoid harmful bacteria.

Reheat the sausage balls in the oven or air fryer, for the best texture. In the oven, reheat the sausage balls on a foil-lined baking sheet at 400°F for 6-8 minutes. In the air fryer, reheat the sausage balls at 400°F for 4-5 minutes.

Raw and cooked sausages can be frozen. Separate into portion sizes before freezing so that you can defrost exactly what you need.

Absolutely! We cook sausages at our facility every day that are then frozen and later reheated by our customers.

Sausages that do not contain enough fat are typically dry and tasteless. Sausages should contain 25-30% fat. This may seem like a lot but many commercially made sausages contain 50% fat. So, you need 250-300g of fat per 1kg of sausage mix.

Just like for burnt meat, if your meat gets tough and dry then you can simmer it in a little bit of broth for a couple minutes.

When cooking the patties, do not press the patties into the pan. This will press out the juices and fat and result in dry sausage patties. I know it's tempting but just leave the patties alone to brown. Now you are ready to serve your patties!

By steaming the sausages before grilling in a pan, you can preserve as much moisture resulting in juicier sausages. Use a steamer pot, fill up the bottom with about 2cm of water, turn on the heat, then cover. Once the water boils, you can start steaming. Steam the sausage for about 15 mins.