Homemade Biscuit Flour Mix

• There is no discernible difference between the homemade flour mix and the package available at the supermarket. To make it at home, simply add 1/4 teaspoon of salt and 1 1/2 teaspoons of baking powder to 1 cup of all-purpose flour. Cut in 1 tablespoon of chilled shortening (not butter or any other form of fat) until the mixture has the consistency of flour; the ratio of shortening to flour is not enough to alter the texture of the mix. Your homemade mix will yield about 1 cup. Follow the preparation and cooking instructions your recipe provides. Season with herbs and spices for added flavor. For example, if serving the sausage balls with a spicy Latin American meal, use traditional Latin American herbs and spices to flavor the mix. Serving an Asian menu? Use herbs and spices used in Asia. Match any added seasonings to the cuisine with which the sausage balls will be served for a totally complementary menu.

Go Gluten-Free

• Substitute gluten-free flours for all-purpose flour to make sausage balls that can be enjoyed by people with celiac disease or suffering from other health concerns associated with consuming wheat products. There is no need to alter handling or ingredients when substituting gluten-free flours for all-purpose flour in an application such as this. Gluten is a factor for breads that require kneading, but as sausage balls do not, the substitution is easy.

Use Biscuit Dough

• An alternative method for cooking sausage balls is to wrap each one inside an outer layer of prepared biscuit dough. Use premade biscuits from the supermarket dairy case or use your favorite homemade biscuit recipe. Season the sausage with spices, cheese, garlic, onions or any desired flavors. Roll the sausage into bite-sized balls and wrap each one inside the biscuit dough. Squeeze the seams together and bake with the seam-side down. Follow your biscuit recipe's cooking instructions or package instructions for temperature and cooking time. To test for doneness, cut a sausage ball open to see if the inside has cooked thoroughly. If not, continue cooking until the centers of the sausage are cooked completely. A good time to start testing for doneness is when a distinctive aroma of cooked sausage fills the air. Cooking times will vary according to individual recipe ingredients and the size of the sausage balls.

Use Puff Pastry

• Make seasoned sausage balls as directed above and wrap them inside a layer of thawed puff pastry instead of biscuit dough. Follow puff pastry package instructions for temperature and cooking time. To test for doneness, cut a sausage ball open to see if the inside has cooked thoroughly. If not, continue cooking until the centers of the sausage are cooked completely. A good time to start testing for doneness is when a distinctive aroma of cooked sausage fills the air. Cooking times will vary according to individual recipe ingredients and the size of the sausage balls.