Salty, cheesy and a little bit greasy; sausage balls are the ultimate party food. A frequent visitor to my Christmas grazing station, sausage balls in my house haven’t always been quite as delectable. Like probably most southern households, we followed the Bisquick sausage ball recipe to the letter. And you know what? It calls for too much freaking Bisquick! The year’s we wasted eating dusty balls when all we had to do was reduce the mix to enjoy tender, moist porky goodness.
We eventually wised up to this Tom foolery and cut down the Bisquick. While I love those addicting apps, I want to update them a little. Adding chorizo to the traditionally breakfast sausage recipe adds a nice smoky flavor that really speaks to me.
½ pound breakfast sausage
½ pound chorizo
1 cup cornmeal
1 ½ teaspoons baking powder
8 ounces shredded sharp cheddar cheese
1 small onion grated
2 ounces cream cheese
Preheat oven to 375 degrees. Line a large cookie sheet with greased aluminum foil or parchment paper. In a large bowl, mix all the ingredients together using your hands until you’ve formed a unified dough. Pinch off 2 ounce pieces of dough, form into a ball, and place on a cookie sheet. You should keep each ball about 1 inch apart from each other. Bake for 20 minutes. Serve either warm or room temperature.