Description
These smoked gouda sausage balls with spicy honey are savory, cheesy bites perfect for any party. Just 3 ingredients plus hot honey!
Ingredients
Units
Scale
- 16 oz. Jones Dairy Farm All Natural Roll Sausage, thawed
- 12 oz. smoked Gouda, freshly grated
- 2 cups baking mix like Bisquick
- 1-3 Tbsp. milk (if needed)
Spicy Honey Dipping Sauce
- 1/2 cup hot honey (such as Mike's Hot Honey)
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- In a medium bowl, add raw sausage, smoked Gouda, and baking mix. Mix well with your hands until everything is incorporated. If the mixture is dry and too crumbly to come together, add milk 1 tablespoon at a time, until it will all hold together.
- For easier handling, chill the mixture for 15-30 minutes.
- Using a 1-tablespoon cookie scoop, roll into 1-inch balls and transfer to the baking sheets, spacing about 1 inch apart.
- Bake for 8-10 minutes, or until golden brown. Serve with toothpicks immediately with spicy honey for dipping.
Notes
- Storage: Store leftover sausage balls in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5-7 minutes until warmed through. They also freeze beautifully for up to 3 months once baked.
- Ingredients: Jones Dairy Farm pork sausage is a favorite here. For the baking mix, Bisquick is the classic, but any biscuit baking mix works.
- Prep ahead: You can refrigerate the shaped, unbaked sausage balls on a tray (covered) for up to 24 hours before baking. You can also freeze them unbaked on a tray, then transfer to a freezer bag once solid. Bake from frozen, adding just 2-3 extra minutes to the baking time.
- Tools: A tablespoon cookie scoop makes portioning so much easier and keeps all the sausage balls the same size.
- Serve with: Besides the spicy honey, set out toothpicks for easy grabbing. They’re perfect alongside other appetizers and can be a hearty option to holiday spreads.