Linda's Cheesy Sausage Balls (The Only Reason We Go to Potlucks)

• 1 lb Breakfast sausage, mild or hot, your choice
• 3 cups Cheddar cheese, sharp, shredded
• 2 1/2 cups Bisquick baking mix
• 1/2 cup Milk, whole
• 1 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/2 tsp Black pepper, freshly ground

1. 1

   Preheat your oven to 350°F (175°C) and grab a large baking sheet. Line it with parchment paper if you've got it; it makes cleanup so much easier.

2. 2

   In a really big bowl (and I mean big, because you're going to be getting in there with your hands), combine the raw sausage, shredded cheddar, Bisquick, milk, garlic powder, onion powder, and black pepper. Don't be shy; this is where you earn your stripes. Mix it all up until it's uniformly combined, making sure there are no dry patches of Bisquick hiding.

3. 3

   Now for the fun part: roll the mixture into small, bite-sized balls, about 1-inch in diameter. They should feel firm and hold their shape well. If they're too sticky, dust your hands with a little extra Bisquick, but don't overdo it or they'll get tough.

4. 4

   Arrange the sausage balls on your prepared baking sheet, leaving a little space between each one so they can crisp up nicely. Don't crowd the pan, or they'll steam instead of bake.

5. 5

   Bake for 20-25 minutes, or until they're golden brown and cooked through. You'll know they're done when the cheese is bubbling slightly and the edges look wonderfully crispy. Cut one open to check the inside; no one wants undercooked sausage.

6. 6

   Let them cool for a few minutes on the baking sheet before transferring them to a wire rack. They’re tempting, I know, but that bit of cooling time helps them firm up and keeps them from falling apart.

7. 7

   Serve warm, though honestly, they're still fantastic at room temperature. These are perfect for sneaking one (or three) before the guests even arrive.

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