A Note from Miss Kay■ Makes about 6 dozen
Sausage Balls
2 rolls (16 ounces each) bulk breakfast sausage (I use Owens)
1 pound sharp cheddar cheese, grated (4 cups)
11/2 cups baking mix, such as Bisquick
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon black pepper
Dipping Sauce
1/2 cup Dijon mustard
1/2 cup yellow mustard
1/2 cup honey
1/2 cup mayonnaise
1/2 teaspoon cayenne, or to taste
1. For the sausage balls: Remove the sausage from the refrigerator 30 minutes before using.
2. Preheat the oven to 375°F.
3. In a large bowl, toss together the cheese, baking mix, onion powder, garlic powder, and pepper. Add the sausage and use your hands to knead it into the cheese mixture until the dry ingredients are moist and the mixture holds its shape when squeezed. This takes a while, so be patient and keep kneading. Refrigerate the mixture for 20 minutes.
4. For the sauce: Meanwhile, in a medium serving bowl, whisk together the Dijon, yellow mustard, honey, mayonnaise, and cayenne. Cover and chill until needed.
5. Form the sausage mixture into 1-inch balls. Working in batches, arrange the balls about 2 inches apart on a rimmed baking sheet. Bake until browned and a little crispy, 18 to 22 minutes. Serve hot with the sauce.
A Note from Miss Kay
This is a party favorite for New Year’s gatherings. Since my boys love all things meat, this is a great recipe for our family get-togethers. But watch out, because they go fast!