Spicy sausage balls made from kupaty

Ingredients:

• 450 g raw spicy Italian sausages from ground pork (can be replaced with Tyrolean sausages), remove the casings
• 4 cups grated extra-hard cheddar
• 2 cups scone or biscuit mix, can be substituted with potato pancake mix
• 0.5 tsp garlic powder
• 0.5 tsp coarse salt

Preparation:

1. Preheat oven to 190°C. Line 2 baking sheets with parchment paper.
2. In a large bowl, combine the sausage meat, cheddar, baking mix, garlic powder, and salt and knead by hand for about 5 minutes. Pinch off 4-5 cm (1.5-2 inches) pieces of the meat mixture, roll them into balls, and place them 2.5 cm (1 inch) apart on the prepared baking sheets.
3. Bake until the sausage balls are golden brown and cooked through, about 25 minutes. Let cool for 5 minutes and serve hot or cool to room temperature. Store leftover sausage balls in a tightly sealed container for up to 1 week..