Cheddar Sausage Balls with Maple-Mustard Dip

Why you’ll love it

• Only a few ingredients and one bowl, mixed in about 10 minutes.
• Moist and cheesy thanks to cream cheese and freshly shredded cheddar.
• Freezer-friendly: bake straight from frozen whenever guests show up.

Quick facts

Ingredients

For the sausage balls

• 1 lb (450 g) raw ground pork breakfast sausage, mild or hot, at room temperature
• 2 oz (55 g) cream cheese, softened
• 1/4 cup (60 ml) whole milk
• 2 cups (8 oz / 225 g) sharp cheddar cheese, freshly shredded
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 pinch cayenne pepper (optional)
• 1 1/2 cups (180 g) all-purpose baking mix (such as Bisquick)

For the maple-mustard dip

• 1/4 cup (60 g) Dijon mustard
• 3 tbsp mayonnaise
• 2 tbsp pure maple syrup
• 1 tsp apple cider vinegar

Step-by-step method

1. Heat the oven. Heat the oven to 375°F (190°C) with racks in the upper and lower thirds. Line 2 rimmed baking sheets with parchment paper.

2. Mix the sausage base. In a large bowl (or the bowl of a stand mixer fitted with the paddle), mix the sausage, cream cheese and milk until well combined.

3. Add the cheese and seasonings. Add the cheddar, garlic powder, smoked paprika, black pepper and cayenne and mix until evenly distributed.

4. Add the baking mix. Add the baking mix and knead with your hands, or mix on low speed 1–2 minutes, until no dry pockets remain and the mixture holds together when pressed.

5. Shape. Using a 1-tablespoon cookie scoop, portion the mixture and roll it into 1 1/4-inch (3 cm) balls. Arrange them 1 inch (2.5 cm) apart on the prepared baking sheets.

6. Bake. Bake 18–22 minutes, switching and rotating the pans halfway through, until the balls are deep golden brown and cooked through. Let them cool on the pans 5 minutes.

7. Make the dip and serve. While the sausage balls bake, whisk the mustard, mayonnaise, maple syrup and vinegar in a small bowl. Serve the sausage balls warm or at room temperature with the dip.

How to know it is done

Sausage balls are done when they are golden brown all over, feel firm when pressed, and show no pink inside when you break one open. An instant-read thermometer inserted in the center of a ball should read 160°F (71°C). The bottoms should be browned but not dark.

Tips for the best result

• Shred the cheddar yourself; pre-shredded cheese has anti-caking agents that make the balls drier.
• Let the sausage and cream cheese sit at room temperature 20 minutes so everything mixes easily.
• Use a cookie scoop so all the balls are the same size and bake evenly.
• Do not overbake: pull them out as soon as they reach 160°F (71°C) so they stay juicy.

Variations and substitutions

• From scratch (no baking mix): whisk 1 1/2 cups (190 g) all-purpose flour, 2 tsp baking powder and 1/2 tsp salt, then cut in 3 tbsp cold butter before adding to the sausage.
• Spicy: use hot sausage, pepper jack instead of half the cheddar and 1 minced jalapeño.
• Maple-apple: use maple breakfast sausage and add 1/2 cup finely chopped apple.
• Turkey sausage: use ground turkey sausage and add 1 extra tablespoon of milk.
• Gluten-free: use a gluten-free baking mix and check that your sausage is gluten-free.

Make ahead

Shape the sausage balls and refrigerate them, covered, up to 24 hours before baking. To freeze unbaked, arrange them on a baking sheet, freeze until firm (about 2 hours), then transfer to a freezer bag for up to 3 months. Bake straight from frozen at 375°F (190°C) for 25–28 minutes. The dip can be made up to 5 days ahead and refrigerated.

Storage and reheating

Refrigerate baked sausage balls in an airtight container up to 4 days, or freeze them up to 3 months. Reheat in a 350°F (175°C) oven 8–10 minutes (12–15 minutes from frozen), or in an air fryer at 350°F (175°C) for 4–5 minutes, until hot and crisp. Microwaving works in a pinch but softens the outside.