Nothing fancy about this Spicy Sausage Cheese Balls recipe. We just had a craving and conveniently had the ingredients on hand. Or so we thought. They’ll be a bonus recipe at the end for Bisquick from scratch.
We can all agree that most sausage balls we’ve had in the past were kind of dense and sorry to say, but dry. This recipe uses a block of cream cheese plus 4 ounces of pepper jack cheese. They are anything but dry and make the perfect bite sized appetizers.
I baked mine in mini muffin tins, but you could also place them on a shallow baking sheet lined with parchment paper.
I made a simple dipping sauce of mayonnaise, Dijon mustard, horseradish, apple cider vinegar and honey.
So whether you’re hosting a holiday party or getting ready to watch the big game, Spicy Sausage Cheese Balls are a crowd pleaser. They can also be made ahead and frozen uncooked. Just add a couple extra minutes to the cooking time if starting with frozen.
- 1 lb. Hot bulk sausage
- 1 8-ounce block cream cheese, softened
- 4 ounces pepper jack cheese, shredded
- 1¼ cup Bisquick baking mix
- Preheat oven to 400 degrees. Coat mini muffin tins with cooking spray.
- Combine ingredients, mixing well. Roll into 1-inch balls. Place into muffin tins.
- Bake 20-25 minutes until nicely browned. Serve with favorite dipping sauce.
For Bisquick baking mix (yield 2 1/4 cups):
Place following ingredients into a food processor. Pulse until mix resembles cornmeal.
2 cups all-purpose flour
1/3 cup vegetable shortening, such as Crisco
1 Tbl. baking powder
1 tsp. salt
Store in air tight container in refrigerator.
adapted from My Baking Addiction.
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