Description
Pork breakfast sausage, cheddar, biscuit baking mix and a small measure of milk formed into party bites and cooked to 160 F at the centers.
Ingredients
Scale
- 1 pound Raw pork breakfast sausage, removed from casing if needed
- 2 cups Shredded sharp cheddar cheese
- 2 cups All-purpose biscuit baking mix
- 1/4 cup Pasteurized milk
Instructions
- Heat oven to 350 F (175 C). Line two rimmed baking sheets with parchment. Keep raw pork sausage refrigerated until mixing, and clean hands and surfaces after handling.
- Combine 1 pound raw pork breakfast sausage, 2 cups shredded cheddar and 2 cups biscuit baking mix until no dry pockets remain. Add measured 1/4 cup milk and mix just until the mixture holds together.
- Scoop roughly 1 1/2 tablespoons per ball and place in a single layer with space between pieces, targeting about 18 per pan and 36 total. Do not assume a larger scoop takes the same cooking time.
- Bake in a preheated 350 F oven for an estimated 20–25 minutes, rotating trays if needed. Check several centers with a clean thermometer to at least 160 F (71 C) for ground pork sausage; brown outsides alone do not establish doneness.
- Rest about 5 minutes and serve warm. Keep hot-held appetizers at or above 140 F, or chill promptly for later service; reheat cooked leftovers to 165 F (74 C).
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Development estimate for two trays of approximately 18 balls oven-baked together at 350 F; thermometer endpoint overrides clock. If trays must be baked sequentially, total time increases.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: One working approximately 1 1/2-tablespoon ball; actual size and count to be measured