Hear ye, hear ye! I’m officially declaring it sausage ball season.
Jump to RecipeFrom August through February, there are about a bajillion events that would benefit from a good sausage ball recipe. Football tailgating is starting soon. Labor Day barbecues are coming up. Halloween parties are right around the corner. Then we head into the HEIGHT of sausage ball season- Thanksgiving, Christmas, New Year’s Eve and the grand finale… the Super Bowl. Appetizers abound, and I’m ready for it all!
My father-in-law makes the best balls in town, and today I’m sharing his secret recipe. So, you’re gonna need a great sausage ball recipe hanging out on your Pinterest board for later, and THIS IS THE ONE. Pin it immediately.
Papa’s Secret Sausage Ball Recipe
Spicy sausage balls are perfect for every party occasion!
Servings 36 balls
Ingredients
- 1 pound (roll) Mild ground breakfast sausage (I like Tennessee Pride or Jimmy Dean)
- 1 cup Bisquick baking mix
- 16 oz Sharp cheddar cheese (grate your own if possible, but shredded will work)
- 1/8 cup milk (just a splash to bind it all together)
- 1 Tbsp Worcestershire Sauce (this is the secret part)
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- dashes Tabasco Hot Sauce, to taste (leave it out for less heat, or add 4-5 dashes for more spice!)
- 1 tsp Cayenne Pepper, to taste Optional if you like more spice
- 1 tsp Black pepper, to taste Optional if you like more spice
Instructions
- Preheat oven to 350 degrees
- Mix all ingredients together in a large bowl. You can do this by hand, but a stand mixer or food processor saves lots of effort.
- Scoop out into round golf ball-sized pieces (use a melon baller for less mess)
- Place 1-2 inches apart on a cookie sheet.
- Bake for 20-25 minutes until they are golden brown on the outside and no longer pink in the middle.
- Remove from pan immediately and spread out onto paper towels to drain any excess grease.
Video
Notes
I prefer to use mild sausage and add the heat myself with hot sauce since hot sausage typically contains bits of pepper flakes which are a textural turn-off.
Store them in the refrigerator and pop in the microwave for 20 seconds to reheat. They will taste even better a day or two, so make them ahead before a big event.
Your guests will devour these, so you might want to double, triple, or quadruple this recipe depending on the size of your party! You can also freeze the pre-scooped balls for baking later.
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Don’t forget to PIN IT FOR LATER!
