Best Sausage Balls Recipes

SAUSAGE BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.
• Bake in preheated oven for 20 to 25 minutes, until golden brown and sausage is cooked through.

CREAM CHEESE SAUSAGE BALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Blend sausage, baking mix, cream cheese, and Cheddar cheese together using the dough hook attachment of an electric stand mixer on very low speed until well combined, 2 to 3 minutes.
• Roll into 1-inch balls and place on a rimmed baking stone.
• Bake in the preheated oven until browned and no longer pink in the centers, 22 to 25 minutes.

SAUSAGE BALLS

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
• Combine the sausage, baking mix and scallions if using in a large bowl and gently knead with your hands until the baking mix is fully incorporated. Add the Cheddar and continue to mix until the cheese is evenly distributed.
• Using a tablespoon to scoop, divide the mixture into walnut-size pieces and shape into balls with your hands. Arrange on the lined baking sheets about 2 inches apart, about 20 balls per baking sheet.
• Bake until the sausage balls are golden brown and cooked through, about 26 minutes. Serve warm or at room temperature.

BISQUICK® SAUSAGE BALLS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet.
• Mix baking mix, Cheddar cheese, sage-flavored pork sausage, and hot pork sausage together in a bowl. Roll mixture into golf ball-sized balls; arrange balls on the prepared baking sheet.
• Bake in the preheated oven until meatballs are no longer pink in the middle and browned on the outside, 25 to 30 minutes.

SAUSAGE BALLS

Steps:

• Allow cheese and sausage to reach room temperature.
• Place in mixing bowl with Bisquick and blend until smooth. (I've had great success using my hand-held electric mixer to incorporate ingredients).
• NOTE: Mixture will be quite dry.
• Line a cookie sheet with aluminum foil.
• Spray well with vegetable oil spray.
• Press/roll mixture into 1 inch balls by hand; place on cookie sheet about 1 inch apart.
• Bake in 400 degree Fahrenheit oven for 10 to 12 minutes, or until golden brown.
• Drain on paper toweling.
• Serve warm with Versatile Mustard Dip (Recipe #150023).

SAUSAGE-CHEDDAR BALLS

Steps:

• Preheat oven to 400 degrees. In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter. With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.

TRISHA YEARWOOD'S SAUSAGE BALLS

Steps:

• Preheat oven to 375 degrees.
• Mix all ingredients in a large bowl.
• Roll into 1-inch balls and place on ungreased cookie sheets.
• Bake for 20 minutes or until brown on all sides.

SPICY SAUSAGE BALLS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, combine the sausage, Cheddar, baking mix, garlic powder and salt and knead with your hands until a homogenous dough forms (this will take about 5 minutes). Pinch off golf ball-size pieces of dough, roll them into balls and arrange them 1 inch apart on the prepared baking sheets.
• Bake until the sausage balls are golden brown and cooked through, about 25 minutes. Let cool for 5 minutes and serve warm or at room temperature. Store any leftover sausage balls in an airtight container for up to 1 week.

JIMMY DEAN SAUSAGE CHEESE BALLS

Steps:

• Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1inch balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.

SAUSAGE BALLS

Steps:

• Mix together sausage, cheese, milk and egg in a large bowl. Add buttermilk pancake and waffle mix with onion soup mix and ground red pepper. Blend well. Pinch off bits of dough and shape into 1- inch balls. Place on lightly greased baking sheets, spacing 1 1/2 inches apart, and sprinkle lightly with paprika. Bake 10 to 15 minutes at 375 degrees until deep golden brown, turning the balls over at halftime. Remove from baking sheets and serve.

SAUSAGE CHEESE BALLS

Steps:

• In a small bowl, combine the first 6 ingredients. Crumble sausage over mixture and mix well. Shape into 1-in. balls. , Place in a shallow baking pan coated with cooking spray. Bake, uncovered, at 375° for 12-15 minutes or until no longer pink. Drain on paper towels. Serve with sauces if desired.

SAUSAGE BALLS WITH FLOUR

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sausage, Cheddar cheese, flour, baking powder, salt, onion powder, seasoned salt, and dry mustard in a large bowl.
• Form into walnut-size balls and place on rimmed nonstick baking sheets.
• Bake in the preheated oven until golden brown and no longer pink in the centers, about 20 minutes.

EASY SAUERKRAUT AND SAUSAGE BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place a wire rack on top of the aluminum foil.
• Place sauerkraut in a colander in the sink and press all the liquid out using the back of a large spoon. Flake sauerkraut into a large bowl and add sausage; mix well. Form sausage mixture into quarter-size balls and arrange on the rack on the prepared baking sheet.
• Bake in the preheated oven until cooked through and browned, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

SAUSAGE STUFFING BALLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and baking powder.
• Shape the mixture into 1 inch balls. Place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes.
• Remove foil. Raise oven temperature to 350 degrees F (175 degrees C). Continue baking 25 minutes, until golden brown.

SAUSAGE BALLS WITH CREAM CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix together ground sausage, shredded cheese, flour, and cream cheese in a large bowl until well combined. Form into walnut-sized balls, either with your hands or with a cookie scoop, and place on the prepared baking sheet.
• Bake in the preheated oven until the sausage balls are browned and no longer pink inside, about 20 minutes.

3-INGREDIENT SAUSAGE BALLS

Steps:

• Mix all ingredients together.
• Roll into small balls.
• Bake in oven for 15 minutes at 350 degrees.

CREAM CHEESE SAUSAGE BALLS WITH CREAMY MUSTARD DIPPING SAUCE

Steps:

• Mix all ingredients until well combined. Roll into 1 inch balls. Bake for 20-25 minutes or until golden. You can make these ahead and refrigerate until needed. Or also freeze until ready to use, you will need to add a few minutes to the baking time.

BOUDIN SAUSAGE BALLS

Steps:

• To make the boudin sausage, in a large saucepan, combine the pork butt, pork liver, water, onions, bell peppers, celery, garlic, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer until the pork and liver are tender, 1 1/4 to 1 1/2 hours.
• Remove from the heat and drain, reserving the broth.
• Using a meat grinder with a 1/4-inch die or in a food processor, grind the pork mixture, 1/2 cup parsley, and 1/2 cup green onions. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, and black pepper. Add the broth, 1/2 cup at a time, to make a smooth, firm paste, and mix thoroughly. Adjust the seasoning, to taste. Let sit until cool enough to handle.
• In a large pot, preheat the vegetable oil to 360 degrees F.
• In a shallow bowl, combine the flour with 1 tablespoon of Essence. In another bowl, beat the eggs with the water and 1 teaspoon of Essence to make an egg wash. In a third bowl, season the bread crumbs with the remaining tablespoon of Essence.
• Shape the pork and rice mixture into balls the size of walnuts. Dredge the pork balls first in the flour, then dip in the egg wash, letting the excess drip off. Dredge the balls in the seasoned bread crumbs, turning to coat evenly.
• Using a slotted spoon, slide the balls in batches into the oil and fry, turning, until golden, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season lightly with Essence.
• To serve, place several boudin balls on a plate and garnish with chopped parsley. Serve with Creole Tartar Sauce on the side.
• Combine all ingredients thoroughly.
• Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
• Transfer to a bowl, cover and refrigerate until well chilled before serving, 1 hour.

BEST SAUSAGE BALLS EVER

Steps:

• Preheat Oven to 375*.
• Using your hands, mix all ingredients until thoroughly combined, and roll into Half Dollar size balls.
• Place Sausage Balls on a nonstick cookie sheet and bake for 15-18 minute
• Do Not Over Bake.
• These balls can be frozen for 30 days and still taste great!

SAUSAGE BALLS RECIPE COURTESY PAULA DEEN

Steps:

• Preheat the oven to 375 degrees F.
• Spray a baking sheet with vegetable oil cooking spray.
• Combine all ingredients in a large glass bowl.
• Mix well with your fingers. The mixture will be very crumbly.
• Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.
• Place the balls on the baking sheet.
• Bake for 18 to 20 minutes or until golden brown.
• To prevent sticking, move the balls with a spatula halfway through cooking.
• To make the dip, combine the mayonnaise and mustard.
• Serve with sausage balls.