Sausage Balls with Two Dipping Sauces

by Lana Stuart on December 13, 2013 · 21 comments

Sausage Balls with Two Dipping Sauces

You do know that it’s now less than two weeks until Christmas, right? Oh my. Just typing that out sends my anxiety level right through the roof. One of these days…One of these days…I’m going to get all my shopping done before Thanksgiving so I can actually enjoy (!) the Christmas season. Yeah, right. Like that’s ever gonna happen.

The last thing I need right now is a complicated recipe to work on. Even though I do love a challenge in the kitchen, the Christmas season is not the time for it. I just want less stress and more fun. That’s why I pared down my decorations this year and made them far more whimsical and fun than fancy and fussy. And I love it! I think the kids and grandkids will, too.

In case you’re as harried as I am these days, I’m sharing one of my easiest, oldest, most well-liked appetizer recipes with you. Everybody knows this one. These sausage balls have been around for years and years. I bet I’ve made them a hundred times. But I was never all that crazy about them. I’ve always used the standard recipe (1# cheese, 1# sausage, 4 cups bisquick) and mine just always seemed dry and like there was something missing. So, naturally, I started tinkering with the mixture. I found that decreasing the biscuit mix and adding something to dip them in made all the difference! I especially love them with the honey-mustard dip. Yum!

These sausage balls also freeze well and can be cooked right from their frozen state. Just allow a few extra minutes of time in the oven.  Make up a batch when you have a few extra minutes so you can keep them on hand to cook up at the last minute for holiday guests!

Preheat the oven to 350 degrees.

Grated cheddar for Sausage Balls with Two Dipping Sauces

For this recipe, you really must grate the cheese from a block. Do not try to use the packaged, shredded stuff. It has a light coating of something, maybe cornstarch (?), on it that prevents it from working correctly in this recipe.  I grated mine by hand, but the food processor is fine, too.

Mixing dough for Sausage Balls with Two Dipping Sauces

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.

Just a note about mixing the dough – you can most certainly mix this dough by hand with a sturdy wooden spoon. I have done it many, many times. That was before I owned a mixer with a dough hook, however. By the time I was finished my arm was sore and I was wishing I’d never thought of making sausage balls :-)

Sausage balls ready for the oven

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.

Note: the sausage balls may be mixed and rolled, placed on the baking sheets, and frozen. When frozen, remove and place in plastic freezer storage bags. If cooking from frozen, allow several more minutes of cooking time.

To prepare the dipping sauces, mix each sauce’s ingredients together in a small bowl. Stir until well blended.

Enjoy!

Sausage Balls with Two Dipping Sauces

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 64 pieces

Sausage Balls with Two Dipping Sauces

Traditional, classic, and always a hit! These sausage balls are even better with a choice of dipping sauces.

Ingredients

    For the sausage balls:
  • 1 lb. sharp cheddar cheese, grated
  • 1 lb. pork sausage (mild, medium, or hot according to your preference)
  • 3 cups biscuit mix (Bisquick recommended)
  • For the honey mustard sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 3 tblsp. honey
  • For the spicy catsup sauce:
  • 1/2 cup catsup
  • 1 1/2 tsp. Worcestershire sauce
  • 1 1/2 tsp. prepared horseradish
  • 1 tsp. brown sugar
  • 1/2 tsp. cayenne pepper (more or less to taste)
  • 1/4 tsp. garlic salt

Instructions

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. Note: the sausage balls may be mixed and rolled, placed on the baking sheets, and frozen. When frozen, remove and place in plastic freezer storage bags. If cooking from frozen, allow several more minutes of cooking time.
  5. To prepare the dipping sauces, mix each sauce’s ingredients together in a small bowl. Stir until well blended.

Notes

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

http://www.lanascooking.com/2013/12/13/sausage-balls-two-dipping-sauces/

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{ 21 comments… read them below or add one }

1 gloria patterson December 13, 2013 at 3:48 pm

THANK YOU! I buy these once in a while when I find them at the grocery store TN Pride makes them. I will be makes them and freezing them for that time you want something but don’t know what time.

My Christmas shopping is ALL done. My 83 year old mother is like a kid all the month of December she just loves Christmas. On Thanksgiving day I put her tree up and place 30 presents with dates to open on them under the tree. During the month of Dec she is up early to open a present. I do all the rest of my shopping online

So I get to sit back and enjoy the season

Reply

2 Lana Stuart December 13, 2013 at 8:14 pm

Gloria – I actually used Tennessee Pride sausage in this batch :-) Of course, any bulk sausage is fine, but these were extra delicious.

Reply

3 Ordinary J December 13, 2013 at 6:41 pm

I think I would like this dish!!! I ‘m going to put in in my t0-try list. Thank you so much:)

Reply

4 Lana Stuart December 13, 2013 at 8:15 pm

Hope you enjoy them.

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5 Melissa@ Melissa's Southern Style Kitchen December 13, 2013 at 11:29 pm

Lana, it just wouldn’t be Christmas in the South without sausage balls. Love the dipping sauces! Pinning, Melissa

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6 Lana Stuart December 14, 2013 at 10:27 am

They are a staple, aren’t they Melissa! We thought the dipping sauces really added a lot. Enjoy!

Reply

7 Shaina December 14, 2013 at 11:43 am

What a fun appetizer!

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8 Miss P December 15, 2013 at 8:26 am

You know, some of these frozen individually, and then packaged in a festive container with cooking instructions would make very nice Christmas gifts for business associates! Yum.

Miss P

Reply

9 Lana Stuart December 15, 2013 at 8:35 am

Oh yeah! That’s a great idea! The recipe makes about 64-65 balls, even more if you roll them smaller. You could package 18 or so as a nice gift. Good one!

Reply

10 Donna December 17, 2013 at 1:03 pm

Lana, that is the same recipe that I have used for years and years. It is the best one that I have found. I use the white cheddar cheese (Cabot brand lately). Seems to help it bake more evenly.

Reply

11 Lana Stuart December 17, 2013 at 2:28 pm

Good tip, Donna, on the white cheddar. I love this recipe, too. It’s a little more moist than the standard.

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12 Andrea December 18, 2013 at 1:36 pm

Looks good. I just picked up some jalapeno flavored sausage, so I will give these a try. Also, the powder in shredded cheese is cellulose powder, AKA wood. That is why I shred my own.

Reply

13 Lana Stuart December 20, 2013 at 8:54 am

I’d love to know how you liked these with the jalapeno sausage, Andrea. I’ve always made them with regular breakfast sausage.

Reply

14 Janine December 19, 2013 at 11:23 pm

These are totally new to me, I can’t wait to try these for Christmas. Because they make so many, what’s the best way to keep them warm, is a cock-pot appropriate or will they get too soggy?
Thanks.

Reply

15 Lana Stuart December 20, 2013 at 8:55 am

Janine – these are served at room temperature. No need to keep warm.

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16 Terra December 19, 2013 at 11:25 pm

This lovely recipe reminds me of a recipe my cousin used to make. I love that it is a recipe so perfect for any party, or just to devour on your own:-) Yum, Hugs, Terra

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17 Lana Stuart December 20, 2013 at 8:56 am

Thanks Terra. Yes, these are great for parties or just for snacking. I often have some in the freezer and take out a dozen or so when we feel like a little snack.

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18 Kimberly Holland Ogren December 22, 2013 at 5:38 pm

I followed your recipe exactly as written and they are delicious. My mom makes them every year and she would always give me a few. They were never enough. Now I can make my own. Thank you so much for your tips and pictures. They really helped. My husband just ate about 6 and dipped his in Sirachi sauce. He loved them.

Reply

19 Lana Stuart December 22, 2013 at 6:41 pm

So glad you enjoyed them, Kimberly! I never thought about dipping them in Sriracha but that does sound good :-)

Reply

20 Lynn December 24, 2013 at 2:14 pm

I made these with a sauce of orange marmalade, spicy brown mustard, Greek yogurt, a touch of honey, some cayenne, and a sprinkle of sea salt. Delicious.

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21 Lana Stuart December 24, 2013 at 3:18 pm

Sounds delicious!

Reply

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