Sausage balls are a Holiday tradition in our family. In fact, it wouldn’t seem like the Holidays without them. The original recipe used only cheddar cheese, but I like the blend. Most of the time I make a double batch using one pound of hot Southern style pork sausage and one pound of mild. As an added benefit, this version is much less greasy than those using commercial baking mix.

3 cups white whole wheat flour
1 1/2 Tbsp baking powder
1 tsp salt
1 Tbsp sugar
5 Tbsp vegetable shortening
1 pound hot pork breakfast sausage
8 ounces shredded sharp cheddar cheese
8 ounces shredded pepper jack cheese

1. In a large bowl, combine all the dry ingredients. With a pastry blender or two knives, cut in the shortening until crumbly. Set aside. (Or use a food processor if available.)
2. In the bowl of a stand mixer, combine the sausage and cheeses and let come to room temperature then beat until smooth. Stir in the flour mixture. As stirring becomes more difficult you may have to knead the dough with your hands.
3. Roll into 1″ balls. The sausage balls may be frozen at this point.
4. Pre-heat the oven to 385. Bake the sausage balls until golden brown & cooked through, about 20 minutes, 25 if frozen.

Servings: 108, about 9 dozen