half mild and half hot for a balanced heat. For extra cheesy sausage balls, bump the cheddar up to 2 1/2 cups and pack it in firmly when measuring.
If your mixture feels too dry and crumbly to roll, work in 1–2 tablespoons of milk, a little at a time, until it holds together; if it feels too soft, sprinkle in another tablespoon or two of baking mix.
You can swap sharp cheddar for extra-sharp or a cheddar-jack blend,
