Sprig Originals's kitchen / Cheddar Sausage Balls with Hot Honey Mustard
Cheddar Sausage Balls with Hot Honey Mustard
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
The Southern potluck workhorse: savory pork-and-sharp-cheddar bites held together with baking mix and a little cream cheese so they stay tender even after they cool. They bake in one shot on two sheet pans, pile into a container without falling apart, and taste just as good at room temperature two hours later. The stir-together hot honey mustard takes two minutes and turns them into a proper party plate.
Ingredients
Sausage Balls
- 1 lb bulk pork breakfast sausage
- 8 oz sharp cheddar cheese, coarsely shredded (about 2 cups)
- 4 oz cream cheese, softened
- 2 cups all-purpose baking mix
- 1/3 cup whole milk
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
Hot Honey Mustard
- 1/2 cup mayonnaise
- 3 tbsp Dijon mustard
- 3 tbsp honey
- 2 tsp hot sauce
- 1 tbsp apple cider vinegar
Instructions
- Heat the oven to 400°F and line two large rimmed baking sheets with parchment paper.
- In a large bowl, mash the softened cream cheese with the sausage, shredded cheddar, smoked paprika, garlic powder, black pepper, and cayenne using a sturdy spoon or clean hands until evenly combined.
- Add the baking mix and milk and work the mixture just until no dry pockets remain, about 1 minute. It should feel like stiff, slightly tacky cookie dough; if it crumbles, add another tablespoon of milk.
- Roll into 1 1/4-inch balls (about 40 total) and space them 1 inch apart on the prepared sheets.
- Bake 20 to 22 minutes, rotating the pans top to bottom halfway through, until deep golden and firm; an instant-read thermometer in the center should reach 165°F.
- While they bake, whisk the mayonnaise, Dijon, honey, hot sauce, and cider vinegar in a small bowl until smooth. Refrigerate until serving.
- Let the sausage balls cool on the pans for 10 minutes, then pile them into a serving dish or lidded container. Serve warm or at room temperature with the hot honey mustard alongside.
Chef's tips
- Shred the cheddar from a block — pre-shredded cheese is coated in starch and makes the balls dry.
- Make ahead: roll the raw balls, freeze solid on a sheet pan, then bag them. Bake straight from frozen at 400°F for 26 to 28 minutes.
- For transport, let them cool completely before covering; a warm covered container steams them soft. Reheat at 350°F for 8 minutes if you want them hot at the party.
- Pack the sauce in a separate jar and pour it into a bowl on arrival so the sausage balls stay crisp on the outside.
Nutrition (per serving, estimated)
487calories
15gprotein
24gcarbs
37gfat
Estimates only — values vary with brands and portions.
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