Sausage Balls in Blankets
These savory sausage balls wrapped in a cheesy, spiced dough are perfect for parties, game nights, or casual gatherings. Easy to prepare and freezable for convenience, they’re a crowd-pleasing appetizer with a delightful blend of pork sausage, Cheddar, and warm spices.
Equipment
- 1 Skillet For frying sausage
- 1 Baking sheet Lined with parchment paper
- 1 Mixing Bowl Large
- 1 Pastry Blender Or two knives
- 1 Plastic Wrap For chilling dough
Ingredients
- 1 1/2 cups All-purpose flour Unbleached preferred
- 2 teaspoons Curry powder
- 1 teaspoon Paprika Sweet or smoked
- 1/4 teaspoon Salt
- 8 ounces Shredded Cheddar cheese 2 cups
- 1 pound Pork sausage High-quality
- 1/2 cup Butter 1 stick, unsalted, cut in pieces
Instructions
- In a large mixing bowl, combine 1 1/2 cups all-purpose flour, 2 teaspoons curry powder, 1 teaspoon paprika, 1/4 teaspoon salt, and 8 ounces shredded Cheddar cheese. Mix well to distribute spices evenly.
- Add 1/2 cup butter (cut into small pieces). Using a pastry blender or two knives in a scissor-like motion, cut the butter into the dry mixture until it resembles coarse crumbs.
- Knead the mixture with clean hands into a cohesive ball. If too dry, add a teaspoon of cold water. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Form 1 pound pork sausage into small balls (about 1 heaping teaspoon each, yielding 40–50 balls). Ensure uniform size for even cooking.
- Heat a large skillet over medium heat. Fry sausage balls until browned and cooked through (8–10 minutes), turning occasionally. Drain on paper towels.
- Divide chilled dough into as many pieces as sausage balls. Flatten each dough piece into a disc and wrap evenly around a sausage ball, sealing edges. Place on a tray.
- (Optional) Wrap dough-covered sausage balls in plastic wrap or place in a freezer-safe container. Freeze for up to 3 months.
- Preheat oven to 400°F (200°C). Place frozen or fresh sausage balls on a parchment-lined cookie sheet, 1 inch apart. Bake for 12–15 minutes until golden and crisp.
- Insert toothpicks into each ball. Serve warm with dipping sauces like sriracha mayo or honey mustard.
Notes
For a spicier version, add a pinch of cayenne pepper to the dough. Substitute pork sausage with turkey or plant-based sausage for a leaner or vegetarian option. Serve with a side of pickled vegetables or a green salad to balance richness. Store unbaked balls in the fridge for 2 days or freeze for 3 months. Reheat baked balls at 350°F for 5–7 minutes.