My grandmother’s retro 3-ingredient appetizer is a family favorite

No one in my family can get enough of this warm, savory snack.

There’s a short list of foods that my family makes every year for the holidays that just say “Christmas!” shout. for me. Many of them are sweets – the coconut cake which my grandfather loved, and we now eat in his memory, homemade boiled custard topped with a scoop of vanilla ice cream – but not all of it. An exception are sausage balls, also called sausage clouds.

The three-ingredient appetizer is easy to make, packed with flavor, and everyone loves it. While sausage balls are perfect for all kinds of occasions, like game day and casual parties, they taste like Christmas to me, and we often ate them as part of our Christmas brunch.

When this recipe came up in a recent conversation with some other Simply Recipes editors, it was received with enthusiasm. It turns out I wasn’t the only one who ate sausage balls as a kid. Brooke Schuldtthe social director of Simply Recipe, has a deep, family-bred love for what she calls sausage cheese puffs. (Note: It’s a lot more fun to call them puffs than balls, so if you choose to do that, I don’t mind.)

“My family has many cherished recipes, but the puff pastry with sausage and cheese is one of the most beloved. At every holiday there was a plate of small cheese cakes, made with love by my grandmother that same morning. I have been known to ask for them for my birthday or occasional Christmas presents, that’s how much I personally love them. They remind me of fond memories with my favorite people laughing out loud in my grandma’s living room,” Brooke explains.

Her entire family joined in and shared their fond memories of the family recipe. If that doesn’t give you sausage puffs/balls, I don’t know what will.

How to make sausage balls

For about 35 sausage balls you will need:

• 1 pound bulk pork sausage, at room temperature

• 2 cups Bisquick baking mix

• 1 pound grated cheddar cheese, cold

Preheat oven to 350°F and line a large, rimmed baking sheet with parchment paper.

Add the sausage and room temperature Bisquick to a large bowl. Use your hands to mix until mostly combined. Add half the cheese and knead it in, followed by the rest of the cheese, until it comes together.

Form the mixture into walnut-sized balls and place them about 1 inch apart on the sheet. Bake until bottom is browned and cooked through, 20 to 25 minutes.

Tips for making sausage balls

These three-ingredient gems are incredibly easy to make, but I will note one big tip: temperature is the key. Your sausage has are at room temperature and your cheese has be cold. Otherwise it will be too hard to mix and all the cheese will melt as soon as it goes into the oven. For extra neat balls, place them in the refrigerator for 30 minutes after shaping and before baking.

A quick note about cheese: This is the only time I would recommend using store-bought shredded cheese. The anti-caking agents applied to it ensure that all the cheese does not immediately melt out of the sausage balls. Moreover, it saves you real-time.

I like to make sausage balls with spicy sausage for a kick of extra flavor. You can also switch up the cheese; use sharp cheddar for more punch, or even Pepper Jack. Make sure the cheese is a melting variety.