Paleo Sausage Balls Recipe - Wicked Spatula (2024)

FAQs

Why do my sausage balls flatten out? ›

Why do my sausage balls flatten out? The mixture may be too wet or not well-chilled before baking. Add a bit more baking mix or flour if it's too wet. Additionally, refrigerate the balls at least 30 minutes before baking to help them hold their shape.

Sausage balls can sit out while serving for up to two hours. Past that point, they should be refrigerated and reheated. Do sausage balls need a dipping sauce? Sausage balls are delicious all on their own, but you can pair with ranch, honey mustard, or any other dipping sauce you love.

Reheat the sausage balls in the oven or air fryer, for the best texture. In the oven, reheat the sausage balls on a foil-lined baking sheet at 400°F for 6-8 minutes. In the air fryer, reheat the sausage balls at 400°F for 4-5 minutes.

They're made with pork sausage, two kinds of cheese and plenty of seasoning. Make your mixture, scoop out similarly-sized balls, bake until brown and you've got the perfect party app. Baking gluten-free? We've got you covered with a recipe for Gluten-Free Sausage-Cheese Balls.

Of course, when you purchase properly packed sausage balls they will be safe in the refrigerator for a few days and up to a month in the freezer. It is a good idea to cook them while they are still fresh for optimum freshness and flavor. Cooked sausage balls can be kept for up to 3 to 4 days.

If it's on a cook top or a pan, just form them into a ball and put them on the cooking surface and use a piece of wax paper in between the meat and spatula to press down firmly and hold for about 5 second. It could stick. Sometimes it doesn't, but the wax paper really helps.

Crock pot: Place a damp paper towel in the bottom of crock pot (this well keep them from drying out as they reheat) Place sausage balls in crock pot and heat on low until heated through (a crock pot full may take 2-3 hours)

To freeze cooked sausage balls: Bake the sausage balls and allow them to cool completely. Flash freeze them overnight, then transfer them to zip-top freezer bags. Wrap in foil and freeze flat for up to three months. Thaw in the fridge and reheat in the oven or in the microwave.

All sausages- except dry sausage - are perishable and therefore must be kept refrigerated or frozen. Uncooked fresh sausage can be stored in the refrigerator one to two days; after cooking, keep for three to four days refrigerated (40 °F or less).

Uncooked fresh sausage can be stored in the refrigerator 1 to 2 days; after cooking, keep for 3 to 4 days refrigerated (40 ° F / 4.4 °C or less).

Should you reheat cooked sausages? ›

When cooking sausages, make sure the internal temperature reaches 70C and holds that temperature for at least 2 minutes. Once cooked, sausages should be cooled, then chilled between 1-4C, where they can be kept for up to two days (but not past the use-by date). To reheat, cook until the internal temp reaches 70C again.

Preheat oven to 350°F. Remove sausage from bag and place in single layer on rimmed cookie sheet. Place in the oven uncovered, for 20-25 minutes, flipping halfway through, until sausage reaches internal temperature of 145°F.

The best side dishes to serve with sausage balls are sauteed mushrooms, mashed sweet potatoes, corn on the cob, cheese dip, Brussels sprouts with bacon, scrambled eggs, wedge salad, yellow rice, grilled asparagus, biscuits and gravy, roasted red peppers, tomato and mozzarella salad, coleslaw, macaroni and cheese, and ...

Largish white bits like that will be either fat, cartilage, or (other) connective tissue. Once cooked, if they can be squished apart with your fingers they're fat; if they're crunchy when you bite into them they're cartilage; if they're very chewy they're connective tissue.

Once your sausage has reached the correct internal temperature (152 degrees F.), it needs to be cooled quickly and thoroughly or the casings will shrink and shrivel.

Roll them flat between your hands to get them nice and straight, prick some holes in both sides and then BOIL them. Once boiled for about 10 minutes let them dry (because they are hot, they'll dry pretty quick once out of the water) and/or let them go go cold.

You can try to brown the sausages. Then add 1/4"of water to the pan and cover. This can prevent some of the curling. Over cooking them will increase the curl as well.

Using a temperature that's too high

While some meats cook best in a searingly hot pan, sausages are not one of them. Very high heat makes meat shrink and a sausage casing can burst if the meat inside contracts too quickly. A burst casing will cause the sausage to release the juices and will be dry when fully cooked.