Equipment Needed
- Large mixing bowl
- Baking sheets
- Parchment paper or silicone baking mats
- Measuring cups and spoons
- Box grater (if shredding your own cheese)
- Clean kitchen towel (for draining Rotel)
Step-by-Step Instructions
First, I get everything prepped. This is a “dump and mix” kind of recipe, but preparation is key. I let the cream cheese sit on the counter until it’s super soft—this makes blending effortless. I shred my cheddar cheese fresh from a block; it melts so much better than pre-shredded, which has anti-caking agents. Then, I take my can of Rotel and drain it in a fine-mesh strainer, pressing out the liquid before giving it a final, firm squeeze in a kitchen towel. It should feel almost dry to the touch. This one step saves you from a wet dough disaster.
Now, for the fun, hands-on part. In my largest mixing bowl, I combine the softened cream cheese and the raw sausage. Yes, I use my hands! It’s messy, but it’s the only way to get it perfectly combined. I break up the cream cheese into small pieces first, then squish and mix until there are no more distinct white streaks. Then, I add the shredded cheddar, the ultra-drained Rotel, Bisquick, garlic powder, onion powder, and pepper. I switch to a sturdy wooden spoon or just dive back in with my hands, mixing just until everything is incorporated. The dough will be thick, sticky, and beautifully speckled with red and green.
Here’s where patience comes in. I line my baking sheets with parchment paper—do not skip this, or you’ll be scrubbing pans for days. I scoop out portions a bit larger than a tablespoon. The trick is to roll them quickly and firmly between your palms. If the dough sticks too much, I lightly dampen my hands with water. I place them about an inch apart on the sheets. I don’t overcrowd them, because they need space for the hot air to circulate and create that perfect, golden-brown exterior all around.
Finally, into a preheated 375°F oven they go. I bake for 20-25 minutes, but I always start checking at 18. The perfect sausage ball is deeply golden brown on the outside and cooked through. I learned the hard way that under-baking leaves the center a bit doughy. To test, I’ll sacrifice one ball by cutting it open after 20 minutes. You want no pink from the sausage, and the interior should be hot, cheesy, and set, not wet or raw-looking. Let them cool on the sheet for just 5 minutes—they firm up perfectly and are safe to devour.(See the next page below to continue…)