Sausage Balls Tips
Why are my sausage balls tough?
The most common cause of tough or dense sausage balls is overmixing. The more you stir and form the mixture, the denser it will be. Try to form them quickly and lightly, using just enough pressure to get them to hold together.
What else can you put in sausage balls?
Try swapping out the cheddar cheese with another cheese such as mozzarella, Swiss, Monterey Jack, or even pepper jack for a bit of kick. You can also add a little heat with a pinch of cayenne pepper, or smokiness with some smoked paprika.
What other sauces can you serve with sausage balls?
In addition to
barbecue sauce, you can serve these sausage cheese balls with a
salsa-ranch dipping sauce,
dijon dip... or even
fry sauce!
Can you make sausage balls ahead of time?
Yes! After forming the sausage balls, place in a single layer, uncooked, on a sheet pan in the freezer. Once frozen, transfer to a freezer-safe container or bag and place back in the freezer. When you are ready to bake them, take out as many as you need and bake from frozen until heated through, allowing for a little extra time. Here's our ultimate
guide for freezing all kinds of foods.
—Mark Neufang, Taste of Home Culinary Assistant and
James Schend, Taste of Home Deputy Editor, Culinary
Nutrition Facts
1 piece: 30 calories, 2g fat (1g saturated fat), 6mg cholesterol, 64mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.