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Cheesy Southern Sausage Balls with Pepper Jelly Dip

Easy Southern sausage balls made with sausage, cream cheese, sharp cheddar, and Bisquick, served with a sweet and tangy pepper jelly-Dijon dip.
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Prep Time 20 minutes
Cook Time 18 minutes
Chilling Time 10 minutes
Course Appetizer
Cuisine Southern
Servings 36 Sausage Balls

Ingredients
  

Sausage Balls

  • 1 lb. regular pork breakfast sausage
  • 8 oz. full-fat cream cheese softened
  • 8 oz. sharp cheddar cheese freshly grated (about 2 cups)
  • 2 cups Original Bisquick baking mix
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper

Pepper Jelly-Dijon Dip

  • ½ cup red pepper jelly
  • 1 tablespoon Dijon mustard

Instructions
 

Make the Sausage Balls

  • Preheat the oven to 375°F.
  • Add the sausage and softened cream cheese to a large mixing bowl along with the Worcestershire sauce, garlic powder, onion powder, and black pepper. Mix until evenly combined.
  • Add the freshly grated cheddar and Bisquick. Mix just until everything is incorporated. The mixture will be thick and slightly sticky.
  • Scoop out small portions of the mixture and lightly roll between your hands to form balls about 1¼ inches in size. Arrange about 1 inch apart on a baking sheet.
  • Place the baking sheet in the freezer for 10 minutes or refrigerate for 30 minutes. This helps reduce spreading during baking.
  • Bake for 18–20 minutes, or until cooked through and beginning to turn golden brown. Begin checking at 18 minutes to avoid overbaking.

Make the Pepper Jelly-Dijon Dip

  • Combine the red pepper jelly and Dijon mustard, warming the pepper jelly slightly first if needed to make it easier to stir. For a less-sweet dip, add a little more Dijon to taste.
  • Serve the sausage balls warm with the pepper jelly-Dijon dip on the side.

Notes

  • Cheese: I recommend grating the cheddar from a block. Pre-shredded cheese contains anti-caking ingredients that can affect how smoothly it melts and incorporates into the sausage mixture.
  • Make ahead: Form the sausage balls ahead of time and refrigerate until ready to bake.
  • Freezing: Unbaked or baked sausage balls can be frozen in an airtight freezer-safe container for up to 3 months.
  • Reheating: Reheat refrigerated sausage balls in a 350°F oven for about 8–10 minutes, or until heated through.
  • Sausage: Hot breakfast sausage can be substituted for regular sausage if you prefer more heat.
Keyword Bisquick sausage balls, cream cheese sausage balls, pepper jelly dip, sausage balls, sausage balls with cream cheese, Southern sausage balls
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