Cheddar-Sage Sausage Balls with Hot Pepper Jelly Dip

Steps

1. Step 1

   Heat the oven to 375°F and line two rimmed baking sheets with parchment paper.

   375°F

2. Step 2

   In a large bowl, break up the sausage with your hands, then add the cheddar, cream cheese, biscuit mix, sage, black pepper and cayenne. Mix with your hands until no dry patches of biscuit mix remain; the mixture will be stiff and crumbly.

   5 min

   • 1 lb bulk breakfast sausage
   • 10 oz sharp cheddar cheese
   • 4 oz cream cheese
   • 2 cups biscuit baking mix (such as Bisquick)
   • 2 tbsp fresh sage
   • 1/2 tsp black pepper
   • 1/4 tsp cayenne pepper
3. Step 3

   Add the milk a little at a time and keep mixing just until the dough holds together when squeezed. Don't overwork it.

   2 min

   • 1/4 cup whole milk
4. Step 4

   Roll the mixture into 1-inch balls (about 1 rounded tablespoon each) and space them about 1 inch apart on the baking sheets. You should get about 40.

   10 min

5. Step 5

   Bake until the balls are golden brown and firm and the sausage is cooked through, 20 to 25 minutes, rotating the sheets halfway through. Cut one open to check: no pink inside.

   25 min, hands-off · 375°F

6. Step 6

   While they bake, stir the pepper jelly, vinegar and water together in a small microwave-safe bowl. Microwave in 20-second bursts, stirring, until loose and pourable, about 40 seconds total. (You can also warm it in a small pot over low heat.)

   3 min

   • 1 cup hot pepper jelly
   • 1 tbsp cider vinegar
   • 1 tbsp water
7. Step 7

   Let the sausage balls rest on the sheets for 5 minutes, then pile them on a platter with the warm pepper jelly dip alongside.

   5 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026