not-too cheesy sausage ball recipe

Makes a 9x13" pan

Kitchen supplies

• Large mixing bowl

• Large Fork

• Measuring utensils (1 cup, ¼ cup, 1 tsp)

• 2 tbsp cookie scooper (or spoon)

• Knife (to cut onion)

• Cutting board

• Cheese grater

• Oven

• Skillet (to sauté onions)

• 9×13” glass pan (or something similar)

Ingredients

• 1 lb of sausage (we get breakfast sausage from a local farmer)

• 2 eggs

• 1 tbsp butter (we make our butter from raw cream!). Or use Extra Virgin Olive Oil as an alternative.

• 1 cup flour of choice (I like to use freshly ground wheat berries or einkorn flour)

• 1 cup shredded cheese (I used sharp cheddar for this)

• ¼ cup of milk of choice (we use raw milk from a trusted, local farmer)

• 1 golden onion

• 1 tsp salt

• (optional) a few tbsps of minced fresh parsley

Instructions

• Prep your oven and preheat to 375 degrees F.

• Prep your skillet and turn on low.

• Dice the onion - remove the skin and cut into desired sized cuts.

• Turn the skillet up to medium -high and immediately add the butter, onions, and salt. Occasionally stir the onions until they are lightly browned.

• Remove the skillet from the heat and allow to rest while you prep the rest of the ingredients.

• In a large mixing bowl, add the sausage, shredded cheese, eggs, and flour. Mix well with a fork or use your hands.

• Add the milk and onions. Stir well.

• Use the cookie scooper (or a spoon) to size the sausage balls (roughly 2 tbsps each). Place in a 9×13” pan (no need to grease or line).

• Bake in the oven for 30-40 minutes (until they begin to brown).

• Enjoy fresh out of the oven!

• Allow any leftovers to cool completely, then store in an airtight container in the fridge.

Please note: This recipe is intended to be soft vs a more dry, firm texture. Simply omit the milk if the consistency seems wet enough to your liking.