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
 
Prep time
Cook time
Total time
 
Traditional, classic, and always a hit! These sausage balls are even better with a choice of dipping sauces.
Serves: 64 pieces
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
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Comments

  1. gloria patterson says

    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

  2. Miss P says

    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

  3. Donna says

    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.

  4. Andrea says

    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.

  5. Janine says

    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.

  6. says

    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

  7. Kimberly Holland Ogren says

    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.

  8. Lynn says

    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.

  9. Jeane says

    I would suggest that you put a light spray of pam or oil. The cheese sticks a bit and you may end up with foil and they were pretty dry on the first batch so I added a couple/three tablespoons of heavy cream in the second and they were less crumbly. I like the short list of ingredients!

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