Maple Breakfast Sausage Balls
These bite-size pork sausage balls have browned, craggy edges and visible pieces of sharp cheddar. A little maple syrup goes into the sausage mixture; a light drizzle after baking gives the finished balls their glossy sweet-savory finish without hiding the browned surface.
Bake them on parchment to keep the melted cheese from sticking. Aim for roughly 1¼-inch portions, then check a larger ball with a thermometer—size and oven differences can change the baking time.
Ingredients for Maple Breakfast Sausage Balls
- 1 lb ground pork breakfast sausage (450g)
- 2 cups baking mix (240g)
- 2 cups shredded sharp cheddar cheese (225g), preferably shredded from a block
- 1 tablespoon pure maple syrup, for the mixture
- 2–3 tablespoons pure maple syrup, for finishing
- Optional: A few grinds of black pepper, if the sausage is mild
For a version without the maple finish, try Classic Bisquick Sausage Balls. Pimento Cheese Sausage Balls offer a different cheese flavor.
How to Bake Maple Breakfast Sausage Balls
- Prepare the oven and pan: Heat the oven to 400°F (205°C) with a rack in the center. Line a rimmed baking sheet with parchment paper.
- Mix: Combine the sausage, baking mix, cheddar, 1 tablespoon maple syrup, and optional pepper in a bowl. Mix by hand or with a sturdy spoon just until the cheese is distributed and no large pockets of dry mix remain.
- Shape: Form roughly 1¼-inch balls, rolling them lightly rather than packing them tightly. Arrange them with space between each ball; bake in batches if needed. If the mixture is too soft to handle, chill the shaped balls for 15–20 minutes.
- Bake: Bake uncovered for about 12–16 minutes, beginning to check at 12 minutes. The surfaces should be browned in spots, and a thermometer inserted into a larger ball should read 160°F (70°C) at the center. Rotate the pan once only if your oven browns unevenly.
- Rest and serve: Let the balls rest on the sheet for 3–5 minutes so they lift more easily. Pile them on a platter and drizzle lightly with the remaining maple syrup while warm.
Why Portion Size Matters
A cookie scoop or tablespoon helps keep the balls close in size so they finish baking together. Smaller balls may be ready sooner; larger ones can look browned before the sausage is cooked through at the center. Use the baking time as a guide and check the temperature of a larger ball before serving.
Nutrition
Approximate nutrition per serving, based on 4 sausage balls and 6 servings per batch: 585 calories, 26g protein, 38g fat, and 36g carbohydrates. Per 100g: approximately 355 calories, 15g protein, 23g fat, and 22g carbohydrates. Values vary with the sausage, baking mix, cheddar, and amount of finishing syrup used.
Equipment
- Rimmed baking sheet
- Parchment paper
- Mixing bowl
- Instant-read thermometer
Ingredients
For the sausage balls
- 1 lb ground pork breakfast sausage (450g)
- 2 cups baking mix (240g)
- 2 cups shredded sharp cheddar cheese (225g), preferably shredded from a block
- 1 tablespoon pure maple syrup
- Optional: a few grinds of black pepper, if the sausage is mild
For finishing
- 2–3 tablespoons pure maple syrup
Instructions
- Preheat the oven to 400°F (205°C) with a rack in the center. Line a rimmed baking sheet with parchment paper.
- Combine the sausage, baking mix, cheddar, 1 tablespoon maple syrup, and optional pepper in a bowl. Mix just until the cheese is distributed and no large pockets of dry mix remain.
- Shape the mixture into roughly 1¼-inch balls, rolling lightly without packing them tightly. Arrange them on the baking sheet with space between each; bake in batches if needed.
- If the mixture is too soft to handle, chill the shaped balls for 15–20 minutes.
- Bake uncovered for about 12–16 minutes, checking from 12 minutes. The surfaces should be browned in spots and the center of a larger ball should reach 160°F (70°C). Rotate the pan once only if your oven browns unevenly.
- Rest the balls on the baking sheet for 3–5 minutes, then drizzle lightly with the remaining maple syrup while warm.
Tips
- Keep portions close to 1¼ inches so the balls finish baking evenly.
- Roll the mixture lightly rather than packing it tightly.
- Use parchment to help prevent melted cheese from sticking to the pan.
- Check the temperature of a larger ball; browned surfaces alone do not confirm the sausage is cooked through.
- Smaller balls may finish sooner, so begin checking at 12 minutes.
Variations
- Without the maple finish: Skip the finishing drizzle for a version without the sweet maple finish.