Spicy Sausage Balls
Some additional seasonings, fresh herbs, and sour cream give these Spicy Sausage Balls a makeover for your next party.
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
Hot pepper cheeses… I used a blend of Habanero cheddar and Hatch Chile Gouda. You can use Pepper-Jack cheese here instead; I know it’s more readily available.
I love my Five Pepper Seasoning and Rub by Pepper Palace. I put it on roasted veggies, marinades, meat rubs, casseroles, dips, etc. It can be found in the Pepper Palace specialty stores. I stock up when we’re able to visit a store while on vacation.
Combining room temperature sausage will allow the mixture to come together easier.
Sour cream is added for moisture resulting in moist sausage balls. You can omit the sour cream altogether if you prefer. I personally like it.
Most people use breakfast sausage for sausage balls, but if you’ve learned from my previous posts and emails, I don’t always stick with the traditional. You are welcome to use it, though, in place of the Italian sausage.
The Nutrition Chart shows information from the ingredients that I used. If you switch up cheeses, sausage, and/or seasonings (especially salt), and you need a more accurate chart, you’ll need to calculate for your ingredients.
Nutrition Facts
Spicy Sausage Balls
Amount per Serving
Calories
320
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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