Cheesy Rotel Sausage Bites (Printable Version)

# What You'll Need:

→ Meat

01 - 454 grams bulk breakfast sausage (pork, mild or spicy)

→ Dry Ingredients

02 - 2 cups (approx. 240 grams) baking mix (e.g., Bisquick original)
03 - 1/2 teaspoon garlic powder (optional)
04 - 1/4 teaspoon black pepper (optional)

→ Cheese

05 - 283 grams sharp cheddar cheese, freshly shredded

→ Canned Goods

06 - 1 can (283 grams) Rotel diced tomatoes with green chilies, undrained

→ Herbs & Spices

07 - 1/4 cup fresh parsley, chopped (optional)
08 - Pinch of red pepper flakes (optional)

# Step-by-Step Directions:

01 - Preheat the oven to 175°C. Line two large baking sheets with parchment paper or lightly spray with non-stick spray to prevent sticking.
02 - In a large mixing bowl, combine baking mix, garlic powder, and black pepper (if using). Whisk to evenly distribute the seasonings.
03 - Fold in the shredded cheddar cheese gently with the baking mix. Pour in the entire can of undrained Rotel diced tomatoes with green chilies. Stir until just combined; the mixture will appear lumpy and moist.
04 - Add the bulk breakfast sausage to the bowl. Using clean hands, mix thoroughly for 3-5 minutes to create a cohesive dough, ensuring all ingredients are evenly distributed. If using, fold in chopped parsley during the last minute of mixing.
05 - Moisten hands lightly with water if mixture is sticky. Scoop approximately 15 ml (1 tablespoon) of mixture and roll between palms to form uniform balls about 2.5-3.8 cm in diameter. Place balls 2.5 cm apart on the prepared baking sheets.
06 - Bake in the preheated oven for 20-25 minutes, or until sausage balls develop a golden-brown crust and an internal temperature of 71°C is reached. Rotate baking sheets halfway through baking for even color.
07 - Remove from oven and let sausage balls rest on the baking sheets for 5 minutes before transferring to a serving platter. Serve warm with desired dipping sauces.

# Helpful Notes:

01 - Undrained Rotel is essential to maintain moisture and bind the mixture, preventing dryness.
02 - For a firmer mixture, add an extra tablespoon or two of baking mix if too wet; add a small splash of milk or sausage grease if too dry.
03 - Uniform ball size ensures even cooking and prevents burning of smaller pieces.
04 - These sausage balls freeze well, both raw and cooked, for up to 2-3 months.
05 - To reheat, warm in an oven at 150°C for 10-15 minutes or until heated through.

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