There’s something magical about bite-sized appetizers that pack a punch of flavor. And smoked sausage balls? Oh, they take that magic to a whole new level! Imagine a tender, smoky, cheesy bite of goodness that’s slightly spicy, creamy, and perfectly complemented by a tangy-sweet honey mustard sauce. Whether you’re hosting a backyard barbecue, gearing up for a football game, or just want to wow your brunch guests, this smoked sausage ball recipe will become your go-to.
What makes these sausage balls stand out is the combination of classic ingredients like breakfast sausage and Bisquick, elevated with the addition of cream cheese, pepper jack cheese, and jalapeños. But we don’t stop there. The secret to their irresistible flavor is smoking them to perfection, which gives them that rich, deep, and slightly charred taste. Not only do they taste phenomenal, but they’re also surprisingly easy to make.
I first tried smoked sausage balls at a friend’s cookout, and they were the star of the show. Since then, I’ve tweaked and perfected this recipe to make it foolproof, with just the right balance of spice and creaminess. Trust me, once you try these, they’ll become a permanent addition to your party spread.
Why You’ll Love These Smoked Sausage Balls
Let’s talk about why these sausage balls deserve a spot on your table:
- Effortless to Make: This recipe uses simple, everyday ingredients, and you don’t need fancy equipment to pull it off. Even if you’ve never smoked anything before, I’ll guide you step-by-step to ensure success.
- Bursting with Flavor: Between the smoky aroma, the spicy kick from the pepper jack cheese and jalapeños, and the tangy honey mustard dipping sauce, these sausage balls are a flavor explosion.
- Perfect for Any Occasion: From brunches to game-day snacks, these sausage balls are versatile and always a crowd-pleaser. Plus, they’re great for both adults and kids—just skip the jalapeños if serving to little ones.
- Smoky and Satisfying: Smoking adds a layer of complexity you just can’t get from oven baking. It’s worth the extra step and makes these sausage balls stand out.
Ready to dive in? Let’s break it down so you can whip these up in no time.
Preparation Time and Serving Details
Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Servings: Makes approximately 24 sausage balls
Calories per serving: 120
Ingredients for Smoked Sausage Balls
Here’s everything you’ll need to make these delicious bites:
For the Sausage Balls:
- 1 lb bulk breakfast sausage: Choose your favorite brand; spicy or mild works.
- 4 oz cream cheese (cubed): Adds richness and helps bind the mixture together.
- 8 oz pepper jack cheese (shredded): For that creamy, spicy kick. You can substitute with cheddar or Monterey Jack if needed.
- 2 cups Bisquick baking mix: The key to that fluffy, biscuit-like texture.
- ½ cup pickled jalapeño slices: Optional, but they add a tangy heat and make a great garnish.
For the Honey Mustard Dipping Sauce:
- ¼ cup mustard: Yellow mustard works best, but Dijon is a great option for extra tang.
- 2 tbsp honey (or more, to taste): Adds the perfect touch of sweetness to balance the spice.
Step-by-Step Instructions
Prepare the Sausage Balls:
- In a large mixing bowl, combine the breakfast sausage, cubed cream cheese, shredded pepper jack cheese, and Bisquick. Using your hands is the best way to ensure everything is evenly mixed—don’t be shy, get in there!
- The mixture will feel sticky at first, but keep mixing for 8–10 minutes until a cohesive dough forms. If it feels too dry, add a tablespoon of water at a time until it comes together.
- Once the mixture is ready, roll it into 2-inch balls. You should get about 24 sausage balls. For a fun twist, press a pickled jalapeño slice onto the top of each ball.
Set Up Your Smoker:
- Preheat your smoker (or grill with indirect heat) to 250°F. If you’re using wood chips, soak them in water for about 30 minutes before adding them to the smoker. Hickory or applewood chips work wonderfully for this recipe.
- For those using a Big Green Egg, set it up with a convEGGtor to create indirect heat. On a gas grill, you can use a smoke box or make a foil pouch filled with wood chips and poke holes in it to allow the smoke to escape.
Smoke the Sausage Balls:
- Place the sausage balls directly onto the smoker grate, making sure the jalapeño slices stay on top. If you’re worried about them sticking, use a piece of parchment paper or a wire rack.
- Close the smoker lid and let the sausage balls cook for about 25 minutes. They’re ready when the internal temperature reaches 155°F. A meat thermometer is your best friend here to avoid overcooking.
Prepare the Honey Mustard Dipping Sauce:
- While the sausage balls are smoking, whisk together the mustard and honey in a small bowl. Taste and adjust the sweetness by adding more honey if needed. This sauce comes together in minutes and adds the perfect finishing touch.
Serve and Enjoy:
- Once the sausage balls are done, carefully remove them from the smoker. Let them rest for 5 minutes to allow the juices to redistribute, then serve them warm with the honey mustard sauce on the side.
Tips for Success
- Don’t Skip the Cream Cheese: It might sound unconventional, but the cream cheese ensures your sausage balls stay moist and tender.
- Choose the Right Cheese: Pepper jack gives these sausage balls their signature kick, but feel free to swap it out for your favorite cheese. Just make sure it’s a good melting cheese.
- Watch the Temperature: Overcooking will dry out the sausage balls, so aim for that perfect 155°F internal temperature.
- Experiment with Wood Chips: Hickory gives a strong, smoky flavor, while applewood provides a sweeter, milder smoke.
- Add More Spice: If you’re a heat lover, sprinkle in a pinch of cayenne pepper or red pepper flakes to the sausage mixture.
Recipe Variations
Looking to customize your sausage balls? Here are a few ideas:
- Vegetarian Option: Swap out the sausage for a plant-based alternative and use a biscuit mix without lard.
- Gluten-Free: Use a gluten-free baking mix in place of Bisquick.
- Cheesy Overload: Add an extra ½ cup of cheese for an ultra-cheesy version.
- Sweet and Savory: Drizzle the sausage balls with a touch of maple syrup after smoking for a sweet contrast.
- Bite-Sized Sliders: Flatten the sausage balls slightly before smoking and serve them on small buns with lettuce and sauce.
How to Serve
These sausage balls are incredibly versatile. Here are some serving suggestions:
- Serve them as-is with the honey mustard dipping sauce.
- Pair them with toothpicks and a variety of dips for a party platter. Ranch dressing, barbecue sauce, or sriracha mayo are all great options.
- Turn them into a meal by serving them over a bed of rice or alongside scrambled eggs for a smoky breakfast plate.
Storage and Reheating
If you’re lucky enough to have leftovers, here’s how to store and reheat them:
- Storage: Place the cooled sausage balls in an airtight container and refrigerate for up to 3 days.
- Freezing: Arrange the cooked sausage balls on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag and store for up to 3 months.
- Reheating: Warm them in a 350°F oven or an air fryer until heated through. For frozen sausage balls, let them thaw slightly before reheating.
Special Equipment
While you don’t need anything fancy, a few tools can make this recipe even easier:
- Meat Thermometer: To ensure the sausage balls reach the perfect internal temperature.
- Smoker or Grill with Smoke Box: Essential for that smoky flavor, but an oven can work in a pinch.
- Wire Rack or Parchment Paper: Keeps the sausage balls from sticking to the smoker grate.
Frequently Asked Questions
- Can I bake these instead of smoking them?
Absolutely! Bake them in a preheated 375°F oven for about 20 minutes or until the internal temperature reaches 155°F. - Can I make these ahead of time?
Yes, you can prepare the sausage balls a day in advance, store them in the fridge, and smoke or bake them when ready. - What can I substitute for Bisquick?
You can use a mix of all-purpose flour, baking powder, and a pinch of salt as a homemade alternative.
I hope you’re as excited to make these smoked sausage balls as I am to share the recipe! Give them a try, and let me know how they turn out. Don’t forget to snap a picture and tag me—I love seeing your creations!
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Smoked Sausage Balls Recipe: A Flavorful Twist on a Classic
- Total Time: 40 minutes
- Yield: 24 sausage balls 1x
- Diet: Halal
Description
These smoky, cheesy sausage balls are packed with flavor and topped with jalapeños for a spicy kick. Served with a tangy honey mustard dipping sauce, they’re the ultimate appetizer for parties, brunch, or game-day gatherings. Simple to prepare and bursting with bold flavors, they’re a guaranteed crowd-pleaser.
Ingredients
- 1 lb bulk breakfast sausage
- 4 oz cream cheese (cubed)
- 8 oz pepper jack cheese (shredded)
- 2 cups Bisquick baking mix
- ½ cup pickled jalapeño slices
For the Honey Mustard Sauce:
- ¼ cup mustard
- 2 tbsp honey
Instructions
- In a large bowl, combine sausage, cream cheese, shredded cheese, and Bisquick. Mix thoroughly.
- Form the mixture into 2-inch balls and top with jalapeño slices.
- Preheat your smoker or grill to 250°F. Add wood chips for smoking.
- Smoke sausage balls for 25 minutes, or until the internal temperature reaches 155°F.
- Mix honey and mustard to create the dipping sauce. Serve sausage balls warm with the sauce.
Notes
- Swap pepper jack cheese for cheddar or Monterey Jack if preferred.
- Use fresh jalapeños for a sharper heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: American