4-Ingredient, “Soysage” Balls
Growing up, my family ate a ton of breakfast foods. One of the things we commonly ate on special occasions were sausage balls. These are tiny bites of absolute heaven. Cheesy goodness and spicy sausage held together with a little breadiness from a Bisquik box. Little did I know at the time- those were basically the only ingredients in the entire snack!
Now that I no longer eat actual sausage, I still like to revisit recipes like this from my childhood. Recently, I began experimenting with the creation of a vegetarian sausage ball. I was looking for a super easy way to make these nostalgic treats for an only slightly healthier diet.
Perhaps the most amazing thing about these is that they can be frozen! They can be frozen for long amounts of time and then, for long amounts of time, you have a stash of delicious sausage balls that you can reheat at any moment for a quick, but still tasty breakfast! Every time we make ours we make them a little bit bigger. If you make them about the size of a golf ball, you don’t get as many servings out of it, but you can truly have a single one for a solid breakfast on-the-go. It’s a great option for busy families who still like to do some meal prep and have food that feels more homemade!
This is such an incredibly easy recipe- it only calls for 4 ingredients (one of which is water, I mean, does that even count?)!
4-Ingredient "Soysage" Balls
Ingredients
- 1 pound soy sausage Recommended: Morningstar original veggie sausage, value pack
- 3 1/2 cups Bisquik
- 1 pound extra sharp cheddar cheese shredded
- 1/2 cup water
Instructions
Cook soy sausage
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Cook the sausage according to package instructions. Morningstar calls for an oven temperature of 375F for 12 minutes, flipping once.
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When the soysage is done cooking, chop it into small pieces.
Assemble.
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In a large bowl measure out the Bisquik.
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Mix the Bisquik with the cheese.
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Add the sausage into the bowl and mix thoroughly.
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Very slowly add in the water (4-6oz) until the mixture comes together in a dough. Dough should be moist, but not sticky.
Form.
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Using a cookie scoop or your hands, shape dough into 26-30 equal-sized balls.
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Balls can be arranged on a cookie sheet for immediate baking or for freezing.
Bake.
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Bake at 375F for 15-20 minutes.
Recipe Notes
- To ensure correct moisture content it is recommended to use freshly shredded cheese from a block.
- These are wonderful to shape and freeze to reheat later. Freeze partially on a baking sheet and then store in a ziplock bag. Soysage balls can be frozen for up to six months and baked fresh whenever you are craving one.
