Sourdough Sausage Balls
These savory sourdough sausage balls combine seasoned pork sausage, sharp cheddar cheese, and sourdough discard in a tender, richly flavored appetizer. Melted butter adds moisture, while optional onion, garlic, and paprika provide additional depth.
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Ingredients
- 4 cups freshly grated sharp cheddar cheese
- ½ cup sourdough discard fed or unfed
- 4 tablespoons butter melted
- 1 pound pork sausage
- 1½ cups all-purpose flour such as King Arthur
- 1 –2 tablespoons milk added only as needed
- Finely grated onion optional
- Minced garlic optional
- Paprika optional
Instructions
- Preheat the oven to 400°F (205°C). Cover a large baking sheet with parchment paper to prevent sticking and simplify cleanup.
- Place the pork sausage, grated sharp cheddar, sourdough discard, all-purpose flour, and melted butter in a large mixing bowl or the bowl of a stand mixer. Add grated onion, minced garlic, or paprika when using.
- Blend the ingredients by hand or mix on low speed until they are evenly incorporated and form a unified dough.
- Examine the consistency of the mixture. When the dough appears dry or does not hold its shape, add the milk gradually, beginning with 1 tablespoon. Mix only until the dough becomes cohesive without turning sticky. Avoid excessive mixing, which may produce a firmer texture.
- Portion the dough with a tablespoon or small cookie scoop. Shape each portion into an evenly sized ball using approximately 1 tablespoon of dough.
- Arrange the sausage balls across the prepared baking sheet, leaving a small amount of space between each piece.
- Bake for 15–20 minutes, or until the sausage balls are golden on the outside and the sausage is fully cooked.
- Remove the baking sheet from the oven and allow the sausage balls to rest for several minutes before serving.
Notes
For additional flavor, lightly dust the freshly baked sausage balls with paprika immediately after removing them from the oven.
Freshly grated cheese is recommended in place of packaged pre-shredded cheese because it blends more smoothly into the dough.