Ingredients:

  • 1 pound Bulk Pork Sausage (Mild or Hot, raw)
  • 4 cups Sharp Cheddar Cheese, freshly grated
  • 2 ½ cups Bisquick Baking Mix (or equivalent self-raising mix)
  • ½ cup Whole Milk or Half-and-Half (cold)
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Worcestershire Sauce (Optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a small bowl, combine the garlic powder, onion powder, black pepper, and Worcestershire sauce (if using).
  3. In a large mixing bowl, combine the raw pork sausage, shredded cheddar cheese, and the Bisquick baking mix. Use your hands to thoroughly incorporate the sausage and cheese into the flour mix until a coarse, crumbly texture is achieved.
  4. Gradually pour in the cold milk, mixing until a cohesive, slightly sticky dough forms. Do not overmix; stop once the mixture is uniformly incorporated.
  5. Roll the mixture into uniform balls, roughly the size of a golf ball (about 1 ¼ inch diameter). A 1.5-tablespoon scoop is recommended for uniformity.
  6. Place the balls onto the prepared baking sheet, ensuring there is about 1 inch (2.5 cm) of space between each piece.
  7. Bake for 22 to 25 minutes, or until the exterior is golden brown and the internal temperature of the sausage registers 165°F (74°C).
  8. Remove from the oven and transfer immediately to a cooling rack. Serve warm or at room temperature.