Sausage Balls Recipe

4.41 from 67 votes

Indulge in the timeless Southern tradition of Sausage Balls, the perfect appetizer for parties and holiday gatherings. Accompanied by a delectable Apricot Sweet Chili Dipping Sauce, these sausage cheese balls are irresistibly delightful and will leave you wanting more!

Prep Time10

Cook Time12

Total Time22

Course: Appetizer

Cuisine: American

Servings: sausage balls

Author: Becky Hardin

Equipment

Baking Sheet
Fine Mesh Sieve

Ingredients

For the Sausage Balls

1 pound sausage room temperature -- Jimmy Dean works well
10 ounces freshly grated sharp cheddar cheese room temperature
2 cups Bisquick baking mix
2 tablespoons sweet chili sauce or hot pepper jelly, room temperature

For the Apricot Sweet Chili Dipping Sauce

½ cup apricot jam or preserves
¼ cup sweet chili sauce
1 tablespoon lemon juice (from ½ lemon)

Instructions

For the Sausage Balls

Preheat oven to 400°F. Cover a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sausage and cheese and mix well. Add the baking mix and sweet chili sauce and mix, on low speed, until smooth. The mixture will be somewhat dry.
1 pound sausage, 10 ounces freshly grated sharp cheddar cheese, 2 cups Bisquick baking mix, 2 tablespoons sweet chili sauce
Roll/press the “dough” into 1½-inch balls (by hand) and place 1-inch apart on the prepared baking sheet.
Bake at 400°F 10-12 minutes, or until golden brown.
Transfer the Sausage Balls to a paper towel-lined platter.

For the Apricot Sweet Chili Dipping Sauce

Mix all ingredients together in a medium bowl and press (with a rubber spatula) through a fine mesh sieve.
½ cup apricot jam or preserves, ¼ cup sweet chili sauce, 1 tablespoon lemon juice
Keep refrigerated in an airtight container up to 1 month.

Video

Notes

Yield: This recipe yields 30 sausage balls and ⅔ cup Apricot Sweet Chili Sauce

Use freshly shredded cheese for the best results. Pre-shredded cheese is too dry!
If you don't have Bisquick, substitute 2 cups of flour, 2 teaspoons of baking powder, and ¼ teaspoon of salt.
If the batter seems too dry, add in ¼ cup of milk.
These sausage balls are best served warm; keep them warm in a crockpot on the "warm" setting.

Storage: Store sausage balls in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition