Spicy Hot Sausage Balls

MAKES: about 5 dozen

COOK TIME: 12 Min

Have you ever seen a crowd of people rush at an appetizer tray before? If not, then just set out a plate of these Spicy Hot Sausage Balls and watch 'em go! No one can resist these little dough balls flavored with spicy sausage meat.

What You'll Need

1 (16-ounce) package hot pork sausage (see Notes)
2 1/2 cups biscuit baking mix
1 1/2 cup shredded sharp Cheddar cheese

What to Do

Preheat oven to 350 degrees F. In a large bowl, combine all ingredients.
Using your hands, knead well until a soft dough forms. Roll dough into 1-inch balls and place on a rimmed baking sheet.
Bake 12 to 15 minutes, or until bottoms begin to brown and no pink remains in sausage.

Notes

Make sure to use a packaged hot sausage like Jimmy Dean® brand, and not spicy Italian sausage from the meat counter because the consistency is different.

Serve these with your favorite type of mustard or even ketchup as a dipping sauce.

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Edmund K

Nov 19, 2017

Sausage balls have always been one of my favorite appetizers, both to make, and to devour. I prefer things to be on the spicy side, so I'd definitely use hot sausage rather than mild. I was a little surprised to see the suggestion about using the rolled sausage rather than the bulk sausage. I seem to recall making it at least one time with bulk sausage and I don't recall any difference in the consistency. I do love the idea of adding some diced peppers and green onions to the mixture and I'll definitely include that next time.

doteconic 6570405

Jan 09, 2016

These are regular Christmas morning breakfast since the kids were little. I use regular sausage for the kids, instead of the hot. Presents get opened, and breakfast gets eaten! Make the balls the night before, refrigerate, then bake in the morning.

cindywilsey 827766 5

Jan 09, 2016

I smiled when I read you comment about using mild rather than spicy sausage I have made this a very similar recipe for years that calls for mild pork sausage biscuit mix a bit less cheese some grated onion - I like onion so I use cup the original recipe calls for tablespoons - and a healthy pinch of poultry seasoning - my Mom suggested it the first time I made these once I tried it I have always added included about a scant teaspoon in the meat mixture Very tasty I make them small for appetizers snacks average size to serve a the meat for a meal If I have extra of the small ones I use them to make a sub sandwich - toast a sub roll add some sliced onions bell peppers small sausage balls top with a favorite cheese Run it under the broiler to melt the…Read More cheese A wonderful very filling sandwich

Kamicat

Jan 09, 2016

Made these for a party today This recipe is the same as one I got years ago but never made I don't like greasy things so I partly cooked the sausage on VERY LOW heat just to get out some of the fat and then blotted it I added some finely diced sweet red pepper and green onions just for color I did reduce the Bisquick to just over cups as that's all I had and some previous suggestions recommended it The balls held together just fine with the decreased sausage fat Be sure to use your hands to mix knead in the bowl to get all the Bisquick mixed in And be sure to make these small no more than as they spread and flatten just a bit Perhaps chilling them after shaping would help them stay round They tasted a bit Biquick-y but a mustard dipping sauce fixed that…Read More just fine If the party guests like them I would make them again otherwise not

nhsstoryteller 613 3923

Sep 05, 2015

These sausage balls were dry. Try adding a package of softened cream cheese to the mixture. Form the balls. Put in fridge to firm them up and then bake.

Fireskipper420

Jan 12, 2013

2 cups of biscuit baking mix works much better

beted3328 3817926

Sep 01, 2014

The recipe called for biscuit baking mix.

whosyournana 96222 26

Sep 07, 2015

Fireskipper420 used 2 cups of biscuit mix instead of recipe amount of 2 a 1/2 cups which would make the finished product less dry.

AL mom

Nov 16, 2012

I have been making a similar version called Sausage & Cheese Puffs for many years. It calls for 3/4 cup of water. Use 16 ounces of the cheese instead of 4 and cook, crumble and thouroughly drain the grease off the sausage before mixing with the other ingredients. Bake at 400. You can freeze them in a single layer & then put in freezer bags for up to 3 months to have on hand for unexpected guest. I use them for appetizers as well as a breakfast food.