sausage balls

• 1 lb breakfast sausage (loose, no casing)

• 1 lb shredded sharp cheddar cheese

• 2 cups bisquik or self-rising flour

• 2 tbsp dry mustard powder

• 1 tsp dried thyme

• 1 tsp paprika

• milk

• 1/4 tsp cayenne pepper (optional)

Preheat oven to 375F.

In a stand-mixer fitted with a dough hook, add all ingredients except milk. Turn mixer on low to start combining everything. While mixer is running, add 1 tbsp milk at a time until the dough just comes together. Dough shouldn’t be wet at all.

Using a food disher, scoop dough onto a nonstick baking sheet. Bake until bottoms are quite brown and tops have browned some. For a #30 disher (1 oz), 20-24 minutes.

NOTES

• make them smaller for a party snack (0.5-0.75 oz) but they’ll cook faster

• hot sausage is tasty but leave out the paprika and cayenne

• can probably freeze the balls prior to cooking but I haven’t tried