Smoked Sausage Balls
Savory breakfast sausage, pepper jack cheese, cream cheese, and pickled jalapeños come together in these tender smoked sausage balls. Slowly cooked over indirect heat, they develop a rich, smoky character and pair especially well with the accompanying two-ingredient honey mustard dip.
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Ingredients
For the Smoked Sausage Balls
- 8 ounces pepper jack cheese shredded
- ½ cup pickled jalapeños finely chopped
- 1 pound uncooked breakfast sausage preferably pork
- 4 ounces cream cheese softened and divided into cubes
- 2 cups Bisquick baking mix
For the Honey Mustard Dip
- 2 tablespoons honey or an amount adjusted to taste
- ¼ cup prepared mustard
Instructions
- Place the uncooked breakfast sausage, cubed cream cheese, shredded pepper jack cheese, and Bisquick baking mix in a large mixing bowl. Using clean hands, knead and blend the ingredients thoroughly for 8 to 10 minutes.
- Continue working the mixture until the sausage fat has been absorbed into the dry ingredients and a uniform, cohesive dough develops. Allow the dough to stand at room temperature for several minutes to make shaping easier.
- Divide the prepared dough into portions and roll each one into a ball measuring approximately 2 inches in diameter.
- Arrange the formed sausage balls on a baking sheet or tray. Press several pieces of pickled jalapeño onto the top of each ball to provide additional tanginess and heat.
- Prepare a smoker, grill, or Big Green Egg for indirect cooking according to the manufacturer’s directions. Stabilize the cooking temperature at 250°F.
- Set the sausage balls directly on the cooking grate, leaving enough space between them to prevent contact.
- Smoke for approximately 25 minutes, or until the center of a sausage ball reaches 155°F when checked with an instant-read thermometer.
- Remove the sausage balls from the heat and let them rest briefly. Residual heat will continue cooking the centers as they cool slightly.
- While the sausage balls are smoking, combine the prepared mustard and honey in a small bowl. Stir until the sauce becomes smooth and evenly blended.
- Taste the dip and modify the honey-to-mustard ratio as desired.
- Arrange the warm smoked sausage balls on a serving platter and accompany them with the honey mustard dipping sauce.
Notes
For greater complexity in the dipping sauce, stir in a small pinch of cayenne pepper or a light splash of vinegar.
These sausage balls are at their best when served soon after smoking. Refrigerated leftovers may be reheated and served warm.