A Chef's Life: Recipe for Sausage Balls (2024)

FAQs

How do you keep sausage balls from burning on the bottom? ›

There's a few things you can do to prevent sausage balls from burning on the bottom. 1) Line the baking sheet with parchment paper or a silicone baking mat (Silpat) to create a barrier between the sausage balls and the direct heat of the baking sheet.

After you have formed your balls, store them uncooked for up to 2 days in the coolest part of your refrigerator, (usually in the back, on the bottom shelf.)

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.

By steaming the sausages before grilling in a pan, you can preserve as much moisture resulting in juicier sausages. Use a steamer pot, fill up the bottom with about 2cm of water, turn on the heat, then cover. Once the water boils, you can start steaming.

The USDA calls food that has been left sitting at room temperature a danger zone. The danger zone is typically food that is between 40°F and 140°F. This range of temperatures actually allows bacteria to rapidly grow and make food unsafe to eat. The time scale for bacteria growth is typically two hours maximum.

You can absolutely freeze sausage cheese balls, and I highly recommend it! Simply make them to the point of shaping them into balls, but arrange them (uncooked) on a baking sheet (see photo below). Freeze for at least an hour~long enough to harden and “flash freeze” so that they won't stick together.

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 ...

They should be tightly covered and refrigerated.

If I make them more than a day or so in advance I freeze them on a baking sheet then put them in a freezer bag. A couple of hours before I'm ready to serve I put them in the crock pot on low or keep warm to thaw and re-heat.

Alternately, you can wrap individual sausage patties or links in plastic wrap before storing them in non-vacuum seal bags or freezer-safe plastic storage containers to help ward off freezer burn. Note: Always freeze raw and cooked sausage or brats in separate bags or containers.

How to stop food burning on the bottom? ›

If you are burning just the bottoms, move the oven rack up a notch if possible. If it's not possible to move the rack and your loaf is on a sheet tray, double up on your trays. If the loaf is in a pan, put the pan on a sheet tray. Make sure the oven temperature is correct by using an oven thermometer.

The type, color, and material of your bakeware can influence cooking temperature. Darker pans tend to absorb more heat, which can cause food to burn on the bottom. Solution: Opt for light-colored, heavy-gauge metal pans that distribute heat more evenly. Glass or ceramic dishes can also be less prone to causing burns.

Avoid using high heat, as it can cause the sausage patties to burn on the outside while remaining undercooked inside. Use a meat thermometer to ensure the sausage patties are cooked through. It should reach an internal temperature of 160°F.