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.
B and I both 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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