Sausage balls are a classic party appetizer, but it can be frustrating when they don’t hold their shape. The meat crumbles and the balls fall apart, leaving you with a messy tray of sausage crumbs. Luckily, there are some simple tricks to keep sausage balls intact.
Use firm sausages
The first step is choosing sausages that will hold their shape when cooked. Some sausages are soft and loose, which will lead to crumbly sausage balls. Look for sausages labeled “breakfast sausage” – these are formed into firm patties and will retain their structure. Jimmy Dean, Johnsonville, and Bob Evans are all good brand options.
Avoid seasoned loose pork sausages or soft Italian sausages. While they taste good, they have a softer grind and will fall apart when baked into balls. And stay away from pre-cooked sausages, which are already softened and won’t firm up again.
Choose binding ingredients
To help bind the meat together, you need some “glue” in the recipe. Here are some great binding agents to include in sausage balls:
- Shredded cheese: Finely shredded cheddar, Parmesan, or pepper jack work well. The cheese melts into the meat and helps hold it together.
- Breadcrumbs or cracker crumbs: Unseasoned breadcrumbs or crushed crackers like Ritz or saltines soak up moisture and bind the ingredients.
- Eggs: Beaten eggs act as a binder when mixed into the sausage. Use 1-2 eggs per pound of sausage.
- Cold butter: Cutting cold butter into the sausage helps keep the balls from crumbling apart while baking.
Aim for at least 1/4 cup of binding agent per pound of sausage. Too little and the balls won’t stick together, but too much can make them dense and tough.
Mix thoroughly
Once you’ve selected your main sausage and binding ingredients, it’s time to mix. Be sure everything is combined thoroughly so the binders evenly coat the meat.
Use your (clean!) hands to knead the mixture together until fully blended. You can also use a stand mixer with the paddle attachment to bring everything together.
Mix just until combined – over-mixing develops the gluten in any breadcrumbs and makes the balls dense. Under-mixing means the binders don’t fully coat the sausage.
Chill the mixture
Chilling allows the sausage mixture to firm up before baking. This helps the balls hold their shape better in the oven’s heat.
Cover the mixed sausage and refrigerate for at least 30-60 minutes. Overnight chilling is even better – the longer in the fridge, the more solid the meat becomes.
Shape into compact balls
Use a small cookie scoop or spoon to shape the chilled sausage mixture into compact balls. Avoid over-handling or rolling the meat, which can make the balls dense.
Press gently so each ball is solid and round. Place them on a parchment lined baking sheet without overcrowding.
Brush with egg wash
For extra binding power, brush the tops of the shaped sausage balls with egg wash. Whisk 1 egg with 1 tablespoon water or milk to make a quick egg wash.
This gives a glossy sheen and seals in moisture. The egg proteins coagulate while baking, helping seal the outer layer of the balls.
Bake at a moderate temperature
High heat can cause sausage balls to break apart and lose their shape. Bake at a lower 350°F instead of cranking up the temperature.
This allows the balls to set up gradually as the meat firms and the binding agents melt or hydrate. Start checking after 15 minutes, until golden brown.
If baking a large tray, rotate halfway through for even cooking. And always let the balls rest 5 minutes before serving so they firm up.
Add cream cheese for extra binding power
Cream cheese is excellent for keeping sausage balls intact. The high fat content results in a rich, tender texture that holds together well.
Use a 4 oz block of softened cream cheese per pound of sausage. Mix until evenly incorporated – the creamy texture helps bind everything.
Cream Cheese Sausage Balls
| 1 lb breakfast sausage |
| 4 oz cream cheese, softened |
| 1 cup sharp cheddar cheese, shredded |
| 1/2 cup biscuit baking mix |
| 1 egg, beaten for egg wash |
In a large bowl, mix together sausage, cream cheese, cheddar cheese, and biscuit baking mix until evenly combined. Cover and refrigerate for 1 hour.
Shape into 1-inch balls and place on a parchment lined baking sheet. Brush tops with egg wash.
Bake at 350°F for 20-25 minutes until browned. Let cool 5 minutes before serving.
Consider a food processor
Using a food processor ensures the sausage mixture gets perfectly blended together.
Cut the cold butter into small chunks first. Then add the sausage, cheese, breadcrumbs, and any other ingredients.
Pulse 5-10 times until the mixture is just combined – don’t over process into a puree. Then shape, chill, and bake as usual for durable balls.
Add some flour
All-purpose flour helps dry out excess moisture that could make the balls fall apart. Use 1-2 tablespoons per pound of sausage.
The flour absorbs any juices released while baking, preventing crumbling. Just avoid adding too much, which can make the texture dry and dense.
Conclusion
With the right techniques, you can keep sausage balls intact from the baking sheet to the party table. Be sure to:
- Choose firm bulk sausages
- Mix in cheese, crumbs, or cream cheese
- Chill thoroughly before baking
- Bake at a moderate 350°F
- Brush with egg wash
- Cool 5 minutes before serving
Armed with these tips, you can serve sausage balls at your next party without worrying about them falling apart. Crisp and firm on the outside, moist and savory on the inside – sausage balls are easy to make and always a crowd favorite.