Venison Sausage Balls

Updated: Jan 24


One of the most simple, but delicious, recipes you will ever make with venison.


There are very few dishes in the world that are even remotely comparable to my mother’s sausage balls. She only made them on one day every year, and that was Christmas morning. Even as I write this post, I can remember the smell that filled the house as we rushed down the stairs to open presents.


“If it ain’t broke, don’t fix it.”

Understanding that you don’t mess with perfection, I made sure to change as little as possible when it comes to the original recipe I grew up on. That being said, the only real changes are the addition of venison sausage in place of pork sausage and switching half of the cheese to shredded parmesan. While I typically encourage people to play with the recipes and make them their own, I would make sure to keep the ratios the same when experimenting with these sausage balls.


Aside from not messing with the ratios, my only other piece of advice would be to only remove the sausage balls from the oven when they reach the golden brown color you see in the pictures. In all the years of making these(which I no longer limit to Christmas morning since I’m a grown a** man), I’ve found that the color is the best way to determine the amount of crunch you’ll have on the outside. As long as you keep the ratios, you should be noticing a pattern here, the insides of these babies will be juicy and flavorful. The outsides though, that’s where the money is. Imagine taking a bite out of the perfect grilled cheese. That crunch through the crispy bread that leads straight into the gooey cheese… That’s the crunch and texture you’re looking for with these bad boys (or girls).


Feeling lazy? Here are some tips to make this dish easier:

Use an Air fryer – This tip is not necessarily to make anything easier, but more a simple change that creates a completely different flavor and texture profile. Absolutely worth a try.



 

Venison Sausage Balls:


EQUIPMENT
  • Oven

  • Baking Sheet

  • Non-stick Cooking Spray


INGREDIENTS
  • 1 lb venison sausage

  • 1 cup all purpose flour

  • 8 oz shredded parmesan cheese

  • 8 oz shredded cheddar cheese


INSTRUCTIONS
  • Preheat oven to 375 degrees F (190 degrees C)

  • In a large mixing bowl, combine sausage, cheeses, and flour. Mix into large doughball.

  • Spray baking sheet with non-stick spray.

  • Pinch golf ball sized pieces of dough mixture into hand and roll between palms to form balls.

  • Place dough balls on to baking sheet and bake for 18-22 minutes, or until golden brown.

  • One sausage balls are golden brown, remove from oven and pour out excess grease that has formed on the baking sheet.

  • Serve with your favorite mustard, or eat plain. Delicious either way!


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