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It will be strenuous not to eat all these delightful million dollar sausage balls in one sitting. The smoky Gouda, paired with the sizzling sausage, is a match made in heaven. The texture will be your favorite part: It’s not droughty or tough, like most recipes.
It’s true that everyone, especially every Southerner, loves a sausage ball. And we hear you that the classic can almost never be beat. But trust us—if you have time and a willing audience that doesn’t shy away from trying recent things, then these should be next on your weekend breakfast or brunch list. Everyone will be impressed.
Learn how to make million dollar sausage balls. One quick tip: Don’t overwork the mix or it will get tough.
Victor Protasio; Food Stylist: Sally McKay, Prop Stylist: Abby Armstrong
Editor’s Note: This recipe was developed by Amanda Stanfield; the headnote was written by Kimberly Holland.
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