A House Divided Sausage Balls
We love sausage balls. They're the perfect game day food. They're easy to make. They freeze well. Most importantly...the ingredients go a LONG way. You will get four dozen out of this recipe! The only problem is... we don't like the same kind. Steven likes spicy food and I... well let's just say that ketchup is a little on the spicy side to me! Y'all... I'm just not that adventurous when it comes to spicy food!! So this recipe is perfect for us because halfway through, we split it in half and my half is mild and his is spicy. Enjoy!!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 2 hours |
| Servings |
servings
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Ingredients
- 1 pound Mild breakfast sausage, uncooked If you both love spicy... go ahead and get the hot!
- 1 block Cream cheese, softened
- 2 cups Bisquick
- 2 cups Shredded Cheddar Cheese
Optional Add Ins
- 2 tablespoons Ranch Dressing Powder
- 1 tablespoon Sriracha Dust
Ingredients
Optional Add Ins
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Instructions
- Preheat the oven to 350.
- Mix the sausage, cream cheese, and cheddar together with a mixer or with your hands. It might be messy...but it's easier to clean up if you just use your hands!
- Add in the Bisquick until you make a firm dough, then split it into two balls.
- Add Ranch powder to one half and mix well.
- Add Sriracha powder to the other half and mix well.
- Roll into balls... 2 inches should be about right! Line them up on parchment paper and stick them in the fridge until you're ready to cook them. I sprinkled some extra powder on the spicy ones so I wouldn't confuse them later on!
- Bake at 350 for 20 minutes or until they're golden. WAIT a few minutes to eat them after you take them out. That'll be difficult because the smell is DIVINE, y'all!!!
Recipe Notes
These really are one of our favorites. The cream cheese makes them extra moist and cheesy and they keep well! The extras are safely sealed up in the fridge in a zip lock bag to be snacked on during the week or enjoyed for the next game.
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