Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.

Remove the pork breakfast sausage and shredded cheddar cheese from the refrigerator and let them sit at room temperature for 10–15 minutes so they soften and are easier to mix.

In a large mixing bowl, whisk together the Bisquick baking mix, garlic powder, onion powder, kosher salt, black pepper, and optional cayenne or crushed red pepper until evenly combined.

Add the softened pork breakfast sausage and shredded sharp cheddar cheese to the bowl with the dry mixture. Using clean hands or a sturdy spatula, work the mixture together until the sausage and cheese are evenly distributed. It will look shaggy at first.

Pour in 1/3 cup milk and continue mixing with your hands until the mixture starts to come together into a cohesive, slightly tacky dough. If it still feels dry or crumbly and will not hold a ball, add more milk 1 tablespoon at a time (up to about 1/2 cup total) until it forms balls that hold their shape without cracking.

If using fresh parsley, sprinkle it over the sausage mixture and knead gently just until evenly distributed.

Scoop about 1 tablespoon of the mixture at a time and roll it between your palms into balls about 1 to 1¼ inches in diameter. Place the sausage balls on the prepared baking sheet, spacing them about 1 inch apart. If the mixture sticks to your hands, lightly dampen your palms with water or coat them with a little cooking spray.

Bake in the preheated 350°F (175°C) oven for 20–25 minutes, or until the sausage balls are lightly golden and cooked through. The internal temperature should reach at least 160°F (71°C). A little fat pooling around the edges is normal.

Let the sausage balls rest on the baking sheet for about 5 minutes, then transfer to a serving platter. Serve warm on their own or with dips such as honey mustard, spicy mustard, ranch dressing, or a mix of ketchup and BBQ sauce.