Sausage Balls

Steps

1. Heat the oven to 350°F with racks in the upper and lower thirds. Line two 13-by-18-inch rimmed baking sheets with parchment paper.
2. Put the sausage, cheddar and baking mix in a large bowl. Knead it all together with your hands until no dry mix is left, 2 to 3 minutes.
3. Squeeze a handful. If it crumbles, work in the milk a spoonful at a time until it clumps together when pressed.
4. Roll heaping tablespoons of the mixture into balls and set them 1 inch apart on the pans, about 24 per pan.
5. Bake 20 to 25 minutes, swapping the pans between racks halfway, until deep golden underneath and around the edges. A ball from the middle of the pan should read 160°F on an instant-read thermometer.
6. Cool on the pans for 5 minutes, then move to a platter. They are good warm or at room temperature; chill any leftovers within 2 hours.

Good to know

• Make ahead: Roll the balls, cover the pans and refrigerate for up to 1 day. Bake them straight from the fridge.
• Unbaked balls freeze well. Firm them up on a tray in the freezer, bag them, and bake them still frozen within 3 months, allowing about 10 extra minutes.
• Shred the cheese from a block. Bagged shreds carry an anti-caking coating that can leave the balls dry and crumbly.
• Use hot sausage for a little kick, and set out honey mustard or pepper jelly for dipping.