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Spicy Hot Sausage Balls
(9 Votes)
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- 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 cups 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.
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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.
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cindywilsey 8277665
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 1/4 cup, the original recipe calls for 2 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 1/2 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, 4 small sausage balls top with a favorite cheese. Run it under the broiler to melt the cheese. A wonderful, very filling sandwich.
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Kamicat
Jan 09, 2016
Made these for a party today. This recipe is the same as one I got 50 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 2 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 1", 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 just fine. If the party guests like them I would make them again, otherwise not.
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nhsstoryteller 6133923
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.
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Fireskipper420
Jan 12, 2013
2 cups of biscuit baking mix works much better
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beted3328 3817926
Sep 01, 2014
The recipe called for biscuit baking mix.
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whosyournana 9622226
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.
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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.
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sharboll 1129971
May 05, 2012
can you make them the day before and than heat them up again?
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Test Kitchen Team
May 08, 2012
Sure you can! Our suggestion would be to cook them a bit less than the 12 to 15 minutes, so that when you reheat them, they don't dry out. Enjoy!
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