Sausage balls are a quintessential appetizer for any party or potluck. Their savory cheesy flavor makes them hard to resist. But nothing is more disappointing than eagerly pulling a sheet of golden sausage balls out of the oven only to find they have flattened out into pancake-like discs.
If you’ve experienced the frustration of flattened sausage balls, don’t worry – you’re not alone. Many home cooks have seen their sausage balls spread out during baking. The good news is that with a few simple tweaks, you can troubleshoot this issue and get perfectly round sausage balls every time.
Common Causes of Flat Sausage Balls
There are a few key things that could be causing your sausage balls to flatten during baking:
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Using pre-shredded cheese – The anti-caking agents added to pre-shredded cheese can affect the structure of the balls. Opt for shredding your own cheese.
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Too much baking mix – Excess baking mix like Bisquick can make the balls too dense to hold their shape, Stick closely to recipe amounts,
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Overmixing – Vigorously mixing can overwork the gluten and make the texture too tough. Gently combine just until blended.
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Too much liquid – Adding too much milk or other liquid makes the batter too thin to form round balls. Follow recipe liquid amounts.
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Incorrect baking temperature – If oven is too hot, outside can overcook before inside is done. Preheat oven to 350°F.
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Underbaked – If not baked long enough, balls may flatten as they cool. Follow recommended baking times.
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Improper measuring – Inaccurate ingredient amounts can throw off the texture. Carefully level and measure all ingredients.
Tips for Perfectly Round Sausage Balls
With a few simple tweaks to your technique, you can get flawlessly round sausage balls every time you make them. Here are some useful tips:
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Shred cheese yourself – Avoid pre-shredded cheeses with anti-caking agents. Shred your own cheese from a block for the best results.
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Use self-rising flour – Self-rising flour has leavening agents added to help sausage balls rise. All-purpose flour may not work as well.
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Mix gently – Only mix until just combined, being careful not to overwork the dough. A few lumps are ok!
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Follow liquid amounts – Adding too much milk or other liquids makes the batter too thin. Stick to recipe liquid amounts.
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Space balls evenly – Allow for airflow circulation by spacing balls evenly on the baking sheet. Avoid overcrowding.
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Check for doneness – Test a sausage ball towards the end of bake time to ensure the inside is fully cooked. Adjust time if needed.
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Weigh ingredients – For the most accurate measurements, use a kitchen scale to weigh out ingredients rather than measuring by cups.
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Use a binding agent – Adding an egg or some cream cheese to the sausage ball mix can help bind ingredients for a firmer texture.
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Refrigerate before baking – Chilling sausage ball dough for 30 minutes helps firm up the texture so they hold their shape better.
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Troubleshoot ratios – If balls keep flattening, try tweaking the ratios of flour, sausage, and cheese to find your perfect balance.
Handy Sausage Ball Troubleshooting Chart
Use this handy chart to diagnose and fix any sausage ball issues:
| Issue | Potential Cause | Solution |
|---|---|---|
| Balls are too dense/heavy | Too much flour or other binder | Reduce flour or binding ingredients |
| Balls are greasy/oily | Too much sausage or other fat | Use leaner sausage or reduce fat |
| Balls don’t hold shape | Not enough flour or binder | Increase flour or add egg/cream cheese |
| Balls are too crumbly | Too much liquid or fat | Reduce liquid or fat |
| Underside is mushy | Baked at too low temperature | Increase oven temperature 25°F |
| Tops are cracked | Baked at too high temperature | Decrease oven temperature 25°F |
By accurately diagnosing any sausage ball issues and making the right adjustments, you’ll be rewarded with tender, flaky, perfectly round sausage cheese balls every time. Don’t let the dreaded flattened balls get you down – just break out your troubleshooting skills for sausage ball success!
AMAZEBALLS Sausage Balls Recipe!
FAQ
Do you refrigerate sausage balls after making them?
Why are my sausage balls not sticking together?
One of the most common reasons for sausage balls not sticking together is the type of cheese used. Many recipes call for pre-shredded cheese that is often jam-packed with cellulose to prevent clumping. While this may be convenient, it can lead to dryness and hinder the cheese from blending smoothly into the mixture.
Is sausage casing healthier option to eat?
Cellulose casings and some natural casings are perfectly fine to eat. Sausage casings are used to hold and shape filling inside so that it can be cooked. There are natural sausage casings and synthetic varieties, and most of them are edible. The healthiest way to cook them is by boiling or baking. Sausages provide high levels of vitamin B12 and iron, both of which are essential for healthy red blood cells and hemoglobin production.
Why are my sausage balls cheesy?
This could be due to the use of pre-shredded cheese or not mixing the ingredients well. Make sure to use freshly shredded cheese and mix the ingredients thoroughly for best results. Why it’s in the Recipe: This biscuit mix brings a cheesy, garlicky flavor that takes the sausage balls up a notch.
Why are sausage balls so tender?
Meat made from leaner cuts carries more moisture which is released when you pop the sausage balls into the oven. The baking mix absorbs this moisture, giving the sausage balls their signature tenderness. Baking can be a challenging process, especially when you’re trying to combine all the ingredients well.