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Home » Food » Appetizers » Sausage Balls with Two Dipping Sauces

Sausage Balls with Two Dipping Sauces

By Lana Stuart · Published: Dec 31, 2020 · Last Modified: Dec 31, 2020 · As an Amazon Associate I earn from qualifying purchases.

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Traditional, classic and always a hit - sausage balls with two dipping sauces are perfect for any holiday party! From @NevrEnoughThyme https://www.lanascooking.com/sausage-balls-two-dipping-sauces/
Traditional, classic and always a hit - sausage balls with two dipping sauces are perfect for any holiday party! From @NevrEnoughThyme https://www.lanascooking.com/sausage-balls-two-dipping-sauces/
Sausage balls piled on a serving plate with dipping sauces on the side.
Sausage balls on a serving plate with two dipping sauces on bowls to the side. Text overlay for pinning.

These classic Sausage Balls with Two Dipping Sauces are going to be the hit of your next get together! They’re super simple to make and are perfect for the holidays, game day, or just a neighborly gathering. Try them dipped in my honey mustard or spicy horseradish catsup sauce. Yum!

Recipes for 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.

Sausage balls on a serving plate with two dipping sauces on bowls to the side.

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 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 unexpected guests!

How to Make Sausage Balls

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.

Preheat the oven to 350 degrees.

A mound of grated cheese along with a cheese grater on a cutting board.

For this recipe, you really must grate the cheese from a block. Just don't even 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.

Photo collage showing ingredients for sausage balls being mixed in a stand mixer.

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 mix this dough by hand with a sturdy wooden spoon but it's a real workout for your arm.

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 rolled out and lined up on baking sheets.

Roll the mixture into 1” diameter balls and place on baking sheets.

Finished sausage balls cooling on the baking sheet.

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.

Sausage balls on a white serving plate with dipping sauces on the side.
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Pro Tips

  • If you have a stand mixer, do use it for this recipe. It can be done by hand, but the mixer takes almost all the work out of it.
  • When measuring the biscuit mix for the recipe, spoon it into the measuring cup. I find that dipping your cup into the mix packs in too much.
  • Be sure to use freshly shredded cheese in these, not the pre-shredded, bagged type.
  • Try different cheeses and sausages -- you might try a combination of sweet Italian sausage with part Monterey Jack and part Parmesan cheese, or really hot breakfast sausage with pepper jack and dip those in ranch dressing -- make the recipe your own!
  • If you don't have access to bulk sausage in your area, it's easy to just remove the casings from any sausage you like.
  • Experiment with herbs and spices. Chives, parsley, and finely chopped green onions are great in sausage balls. Also, take the heat level up or down with the cayenne pepper.

FAQs

How do I store the leftovers?

Cooked sausage balls can be stored in the refrigerator for 3 to 4 days in plastic food storage bags or containers. Frozen cooked or uncooked sausage balls can be stored in the freezer for up to six months.

Any more suggestions for dipping sauces?

Sure! Other sauces that are great for dipping sausage balls are ranch dressing, remoulade, apricot mustard sauce, or a creamy sweet chili sauce.

What if I don't have Bisquick or another biscuit mix?

You can easily make your own. Here's a link to a great recipe for biscuit mix.

More Recipes You'll Love ...

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Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.

You can always stay in touch on social media by following me on Facebook, Instagram, or Pinterest and Sign Up to Get my Newsletter, too!


Sausage balls on a serving plate with two dipping sauces on bowls to the side.

Sausage Balls with Two Dipping Sauces

Traditional, classic, and always a hit! These sausage balls are even better with a choice of dipping sauces.
4.61 from 23 votes
Print Pin Rate
Course: Appetizers
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 32 servings
Calories: 169kcal
Author: Lana Stuart

Ingredients

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:

  • ½ cup mayonnaise
  • ¼ cup Dijon mustard
  • 3 tablespoons honey

For the spicy catsup sauce:

  • ½ cup catsup
  • 1 ½ teaspoon Worcestershire sauce
  • 1 ½ teaspoon prepared horseradish
  • 1 teaspoon brown sugar
  • ½ teaspoon cayenne pepper more or less to taste
  • ¼ teaspoon garlic salt
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Instructions

  • 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.

Notes

  • If you have a stand mixer, do use it for this recipe. It can be done by hand, but the mixer takes almost all the work out of it.
  • When measuring the biscuit mix for the recipe, spoon it into the measuring cup. I find that dipping your cup into the mix packs in too much.
  • Be sure to use freshly shredded cheese in these, not the pre-shredded, bagged type.

Nutrition Information

Serving: 2balls | Calories: 169kcal | Carbohydrates: 11g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 426mg | Potassium: 84mg | Fiber: 1g | Sugar: 4g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg

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.

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-- This post was originally published on December 13, 2013.

About Lana Stuart

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!
More About Lana →

Previous Post: « Puff Pastry Cheese Straws
Next Post: BLT Pizza »

Reader Interactions

Comments

  1. Kimberly Holland Ogren says

    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
    • Lana Stuart says

      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
  2. Terra says

    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

    Reply
    • Lana Stuart says

      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.

      Reply
  3. Janine says

    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
    • Lana Stuart says

      December 20, 2013 at 8:55 am

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

      Reply
  4. Andrea says

    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
    • Lana Stuart says

      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
  5. Donna says

    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
    • Lana Stuart says

      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.

      Reply
  6. Miss P says

    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
    • Lana Stuart says

      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
  7. Shaina says

    December 14, 2013 at 11:43 am

    What a fun appetizer!

    Reply
  8. [email protected] Melissa's Southern Style Kitchen says

    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

    Reply
    • Lana Stuart says

      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
    • Denni says

      December 21, 2018 at 12:09 pm

      Melissa, I agree with you...love the dipping sauces, EZ-Peazey & tasty! Lana, thanks for the ketchup sauce especially, I'm one who prefers ketchup with sausage. My husband prefers syrup on his sausage. Is that a hint that he would like sausage patties with maple syrup added? I've just this minute had a scathingly brilliant idea - I have a small bottle of maple syrup & haven't found a use for it yet (part of a gift basket). Next time we have sausage patties here, I'll make part of them with added-in REAL Maple syrup! They'll probably brown nicely, too! It's winter & we're in a snowy area and this sounds like cozy food! I'll let you know...

      Reply
      • Chris says

        December 23, 2018 at 8:35 am

        "Scathingly brilliant!" I'm guessing you grew up watching "The Trouble with Angels"! Wonderful movie. I think you might be on to something with the maple syrup. I've had these sausage balls on my radar to make for quite a while. A hint of maple might be nice as long as it doesn't change the over all consistency.

  9. Ordinary J says

    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
    • Lana Stuart says

      December 13, 2013 at 8:15 pm

      Hope you enjoy them.

      Reply
  10. gloria patterson says

    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
    • Lana Stuart says

      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
    • Elaine says

      December 14, 2018 at 8:53 pm

      Smart girl. Love how you make December joyful for your mom.

      Reply
    • Denni says

      December 21, 2018 at 12:02 pm

      Hi! Your post was from 5 years ago, and I hope you're all in good health today too; had to comment bcuz I love your ideas...especially for Mom! Merry Christmas to you and yours! You have a great big heart!

      Reply
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Lana Stuart, author of Never Enough Thyme

Hi! I'm Lana Stuart, the cook, writer, and founder of Never Enough Thyme. I've been cooking since I was tall enough to reach the stove and started this blog in 2009 so I could share my delicious home cooking recipes with all of you. You'll find almost 700 recipes here so there's sure to be something your family will like!
More About Me →

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