Sausage Balls with Two Dipping Sauces
User Reviews
4.8
Sausage Balls with Two Dipping Sauces
Description
The recipe begins by mixing sharp cheddar cheese and pork sausage, then incorporating biscuit mix to form a dough that can be rolled into 1-inch diameter balls. Baking at 350°F for 15-18 minutes achieves a light golden color and cooked-through texture. The cheese adds flavor and moisture, while the biscuit mix provides structure.
Two sauces complement the sausage balls: the honey mustard made from mayonnaise, Dijon mustard, and honey offers a sweet and tangy contrast; the spicy catsup sauce combines ketchup, Worcestershire sauce, prepared horseradish, brown sugar, cayenne, and garlic salt for a bold kick.
Using a stand mixer simplifies combining the ingredients uniformly, though mixing by hand is possible. Freezing the prepared sausage balls before baking allows for convenient storage and later cooking, requiring slightly more time in the oven if baked from frozen.
Ingredients
For the sausage balls:
- 1 pound cheddar cheese grated, sharp
- 1 pound pork sausage recommend: Jimmy Dean brand; use mild, medium, or hot according to your preference
- 3 cups biscuit mix recommend: Bisquick brand
For the honey mustard sauce:
- ½ cup mayonnaise
- ¼ cup Dijon mustard
- 3 tablespoons honey
For the spicy catsup sauce:
- ½ cup ketchup
- 1 ½ teaspoon Worcestershire sauce
- 1 ½ teaspoon horseradish prepared
- 1 teaspoon brown sugar
- ½ teaspoon cayenne pepper more or less to taste
- ¼ teaspoon garlic salt
Instructions
- Preheat the oven to 350 degrees.
- In a stand mixer fitted with a dough hook, mix the cheese and sausage briefly on slow speed. Add the biscuit mix a little at a time increasing the mixer speed as needed.
- Roll the mixture into 1” diameter balls and place on baking sheets.
- Cook for 15-18 minutes or until a light golden brown. Remove from the oven and cool on the pans.
- To prepare the dipping sauces, mix each sauce’s ingredients together in a small bowl. Stir until well blended.
Notes
- Use a stand mixer if available for easier and more even mixing of the sausage and cheese mixture.
- Measure biscuit mix by spooning into the cup to ensure accurate quantity rather than scooping directly.
- Use freshly shredded cheddar cheese instead of pre-shredded for better melting and texture.
- Prepare and freeze formed sausage balls on baking sheets before transferring to storage bags. Bake directly from frozen, adding extra cooking time as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 2balls | |
| Calories | 169kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 26mg | 9% |
| Sodium | 426mg | 18% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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