Spicy Sausage Balls

This is a must have holiday favorite for our family. Anyone who knows me, knows that I spice everything up. And when it comes to spices, I don’t measure…. I just sprinkle until the Lord tells me, “That’s enough child.” So take the spice measurements in anything I post with “a grain of salt.”

I must caution you, if you have animals, (or kids that act like animals 🙄), keep these up high and maybe even bake them when you’re home alone if you need them for a special time.

This recipe makes a ton. Made them last night and it made 126 balls (10 1/2 dozen). I mean you have to at least have 6 to taste, because one is not enough. Plus if you have a crew like mine, you have to have enough for everyone to taste. We won’t talk about the fact that less than 8 dozen made it to the freezer.

We used to use a baking mix, but in our effort to eliminate processed foods, I have adapted how we make our recipe. If you want to skip the small first step (not counting preheating the oven), you could use 3 c baking mix in lieu of the first 4 ingredients, but I highly recommend taking the 2 extra minutes to make it this way. They turn out so moist, not dry at all, and surprisingly a lot less greasy.

Sausage Balls

Yields: ~10 dozen 

Prep time: 30 minutes; Cook time:  ~12-15 mins

3 c flour

1 1/2 T baking powder

1 1/2 tsp Himalayan salt

1/2 c shortening

2 lbs. sage sausage (or one sage + one HOT)

4-5 c shredded cheese (we use 1/2 sharp

cheddar + half Monterey Jack or pepper

Jack)

12 oz whipped cream cheese

(or 8 oz block + 1 T heavy whipping cream 

whipped in stand mixer)

1 tsp garlic powder

1 tsp Onion powder or minced onion

1 tsp Sage

1 tsp Cracked pepper

1/2 tsp Cayenne

Pinch red pepper flakes

Pinch celery salt

Pinch dry mustard

• PH oven to 425°. Line 2 large baking sheets with silicone mats or parchment paper.

• In stand mixer, with whisk attachment, mix together flour, baking powder, salt and shortening until coarse pea sized lumps form.

• Using paddle attachment, add sausage and 4 c shredded cheese; mix until uniform consistency. Remove mixture to sheet pan you’ll use to bake sausage balls on. It should come out in one solid piece (no flour crumbs).

• Make (in stand mixer with wire whisk) or use store bought whipped cream cheese. Add all spices.

• Return sausage mixture to cream cheese mixture.

• Use small scoop to measure out mixture. Roll 1” balls by hand.

• Arrange balls on baking sheets (We use a stone baking pan).

• Bake 12-15 mins Until golden brown..

• Serve hot. Store in refrigerator in airtight container. We use glass storage containers.

⭐️Can be frozen.

First pan before

First pan after

Cream cheese and herbs