Ingredients:

  • 1 pound (450g) breakfast sausage, removed from casing
  • 8 ounces (225g) sharp cheddar cheese, shredded
  • 1 ½ cups (180g) self-rising flour, plus more for dusting
  • 4 ounces (115g) cream cheese, softened (optional)
  • 1 teaspoon (5ml) Worcestershire sauce (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper if desired.
  2. In a large bowl, combine the sausage, shredded cheddar cheese, softened cream cheese (if using), and Worcestershire sauce (if using). Use your hands to thoroughly mix.
  3. Gradually add the self-rising flour to the sausage mixture, mixing until just combined. Do not overmix.
  4. Roll the mixture into 1-inch (2.5 cm) balls. A cookie scoop can help with consistency. Dust your hands lightly with flour if the mixture is sticky.
  5. Arrange the sausage balls on the prepared baking sheet, leaving a little space between each one. Bake for 20-25 minutes, or until golden brown and cooked through. Check internal temperature with a meat thermometer, they should reach 165°F (74°C).
  6. Let the sausage balls cool for a few minutes before serving.