Traditional, classic and always a hit, my Sausage Balls with Two Dipping Sauces are perfect for any holiday party!
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, along with a few variations 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 a choice of dipping sauces made all the difference! I especially love them with the honey-mustard dip. Yum!
You Can Even Make Them Ahead of Time!
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.
To make the sausage balls ahead, place them on baking sheets and lightly cover with foil or plastic wrap. Place in the freezer until solidly frozen. Transfer to containers and keep frozen until ready to use.
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!
How to Make Sausage Balls
Preheat the oven to 350 degrees.
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 on it that prevents it from working correctly in this recipe. I grated mine by hand, but the food processor is fine, too.
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 :-)
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 sausage balls' dipping sauces, mix the ingredients together for each of the sauces in separate small bowls. Stir until well blended.
More Appetizers on Never Enough Thyme:
- Beer and Three Cheese Dip
- My Big Fat Greek Appetizer
- Baked Mozzarella with Prosciutto and Cherry Tomatoes
- Baked Fontina with Herbs
- Warm Ham and Cheese Spread
Sausage Appetizers from Other Bloggers:
- Pepperoni Pizza Puffs from Amanda's Cookin'
- Sausage Stuffed Mushrooms from Taste and Tell
- Cheesy Sausage Lasagna Dip from Sarah's Cucina Bella
- Biscuits and Gravy Dip from Noble Pig
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Sausage Balls with Two Dipping Sauces
For the sausage balls:
- 1 pound sharp cheddar cheese grated
- 1 pound pork sausage recommend: Jimmy Dean brand; use mild, medium, or hot according to your preference
- 3 cups biscuit mix recommend: Bisquick brand
For the honey mustard sauce:
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 3 tablespoons honey
For the spicy catsup sauce:
- 1/2 cup catsup
- 1 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoon prepared horseradish
- 1 teaspoon brown sugar
- 1/2 teaspoon cayenne pepper more or less to taste
- 1/4 teaspoon garlic salt
- Preheat the oven to 350 degrees.
- 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.
- 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.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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