Categories: Appetizers, Paula Deen, Pork
Ingredients
- Mustard-Mayo Dipping Sauce
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- Jalapeno Sausage Balls
- 3 cups Bisquick baking mix
- 2 1/2 cups shredded sharp cheddar cheese
- 1 lb sweet Italian sausage , casings removed
- 3 tablespoons cold butter , cut into small bits
- 1 jalapeno pepper , seeded and finely chopped
Directions
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Preheat the oven to 375°; grease two baking sheets well with butter or coat with cooking spray.
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Dipping sauce: in a small bowl, whisk together the mayonnaise and mustard; cover with plastic wrap and refrigerate until the sausage balls are ready to serve.
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Sausage balls: in a large bowl, knead together all of the sausage ball ingredients until well combined.
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If the mixture seems dry, add 1-2 tablespoons water, as needed to bring the mixture together.
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Form the mixture into 1 1/4-inch balls and place them on the prepared baking sheets.
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Take care that the sausage balls don’t touch, as that will make them take longer to cook.
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Bake until they are golden all over, about 25 minutes.
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Set the sausage balls on paper towels to drain off excess grease, then place them on a pretty platter with some cocktail sticks so people don’t have to eat them with their fingers.
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Serve warm with the mustard-mayo sauce for dipping.