Spicy Sausage Balls
Prep Time: 10 minutes | Cook Time: 20-25 minutes | Total Time: 35 minutes | Serves: Approximately 22-2″ sausage balls
Here is a recipe with a little twist on the regular, 3-ingredient sausage balls. We like some heat at our house, so I used 2 kinds of peppered cheese and a spicy, Five Pepper blend (seasoning and rub) from Pepper Palace. Some additional seasonings, fresh herbs, and sour cream give these Spicy Sausage Balls a makeover for your next party.
They are super simple to put together and bake, with ingredients that are fairly easy to find. I did keep the very traditional Bisquick to keep it convenient.
There’s an inquisitive side of me that seeks to know the history of these famous foods we love. What I found in this article on ourstate.com was quite entertaining. They share the roots of sausage balls as far back as they could find. The article includes history of a North Carolina sausage company since we all know the sausage is the key ingredient to hold these flavorful appetizers together.
Looking to crank up the heat a little more? Add some minced super-hot peppers such as Scotch Bonnet or Ghost peppers. Most people have that one friend that seems immune to fire in their mouths. (Yes, Dr. Krystal, that is you!) Ask them if you can borrow something from their pantry and give it a try!
Spicy Sausage Balls
Ingredients
- 2 1/2 cups Bisquick Mix
- 1 pound ground Italian sausage, room temperature
- 1 pound Habanero cheese, or other hot pepper cheese, shredded, see Notes
- 3 tablespoons fresh chives, thinly sliced
- 2 tablespoons fresh Italian parsley, minced
- 3 tablespoons sour cream
- 1 teaspoon seasoned salt, such as Lawry's
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons hot smoked paprika
- 1 1/2 teaspoons (dry) hot pepper blend, see Notes
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- If you have a stand mixer with a metal (not plastic) paddle attachment, the mixing will take less time. Place all the ingredients in your mixer bowl and combine on “Stir” or “1” (low setting) until all the ingredients are combined and moistened.
- If you do not have a stand mixer, use your hands to combine all the ingredients together until the mixture is moistened. Feel free to use disposable gloves.
- Form the mixture into 1 ½” balls and place each sausage ball about 2” apart on the baking sheets. *I used a #24 disher with the red handle. It’s approximately 1 ½ ounces, 2” in diameter. Very handy for forming uniform sausage balls.
- Bake one or both baking sheets, depending on your oven space, for 20 to 25 minutes. If you want more browning, bake for 20 minutes then broil for 1-3 minutes.
- Remove from the oven and carefully place the meatballs on a paper towel-lined plate/platter to absorb grease.
- Serve warm or room temperature.
Notes
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