I’m so excited! For years now, I have been trying to recreate the “perfect” vegan cheese sausage ball, and according to my family (which includes my mom, the EXPERT cheese sausage ball maker, who is in town for the holidays), I have finally done it!!! My past attempts to veganize this treat were always a bit dry and flavorless–but this time, they were moist and bursting with flavor. Hooray!
I started by Googling “regular” cheese sausage ball recipes, which all seem to call for Bisquick. I didn’t have any Bisquick, so I did a quick search to find out what the difference is between Bisquick and flour. As it turns out, the only difference is that Bisquick already has the baking powder, salt, and fat mixed in. So I decided to try and make these using regular white flour and adding in my own baking powder, sea salt, and canola oil.
With the exception of the baking powder and sea salt, the amounts below are not precise, because I really just kept playing with it and adding a bit more of this or that until I had just the right consistency and flavor that I was seeking. You may wish to alter the ratios or types of cheese or sausage used to suit your own taste buds, but hopefully, this will give you a good base from which to work.
I would normally have added some black pepper to these, except that we had just run out of black pepper that morning–and I’m glad that we did, because the spices in the Italian sausage and the havarti cheese wedge gave just the right amount of kick, and I think the pepper might have been too much.
Anyhow, without further ado, below are the recipe and two photos (the recipe made at least twice this many balls, but the rest were devoured before I could pull out my iPhone):
VEGAN CHEESE SAUSAGE BALLS
approx. 2 cups flour
1 1/2 tsp baking powder
1/2 tsp sea salt
2 Tofurkey vegan Italian sausages
about 3/4 bag Daiya shredded vegan cheddar cheese
about 1/4 wedge Daiya vegan havarti cheese
about 1/4 wedge Daiya vegan jack cheese
water (as needed)
canola oil (as needed)
Preheat oven to 350 degrees.
Mix the flour, baking powder, and salt in a large bowl.
Grind the vegan Italian sausages in a food processor until you have very small crumbles.
Add the sausage and shredded cheese to the flour mixture, then crumble in the wedge cheese. Drizzle in a little bit of canola oil and water and begin to knead the mixture with your hands. Keep adding small amounts of oil and/or water until you have a nice bread dough consistency.
Then form little balls of dough and bake them on a cookie sheet lined with parchment paper for about 15 minutes until lightly browned (this will vary depending upon the size of your balls, so check them at around the 10-minute mark and adjust time as necessary).
They are best served warm and should be firm and lightly browned on the outside, but moist on the inside with occasional tiny pockets of gooey melted vegan cheese, like this: