Spicy Sausage & Cheese Balls Recipe
Every Christmas we have Sausage & Cheese Balls around my house. They are a stable on Christmas Eve Morning – but also make a great appetizer. It combines some of my favorite things! But with this recipe I took a standard Sausage & Cheese Balls recipe and kicked it up to a whole, new level by adding some spice and getting them out on the smoker.
For starters I trade the regular sausage for hot sausage. Then I added Fresno Peppers, Killer Hogs AP Seasoning and cream cheese.
Then instead of cooking them in the oven, we got them on cast iron and got them on the pellet grill. You can cook this on any pit, you just need to hold it steady at 400 for 20-25 minutes. And I like to flip the sausage balls halfway through the cook so they get brown on all sides.
And to really take it to a whole, new level, I like to serve it with some Captain Rodney’s Peach BBQ Sauce for dipping!
But I do have to warn you… If you are serving these at a party, make sure you make plenty… they seem to disappear fast!
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Spicy Sausage & Cheese Balls Recipe
Ingredients
- 1lb Hot Breakfast Sausage
- 2 cups Bisquick Baking Mix
- 8oz Cream Cheese
- 8oz Extra Sharp Cheddar Cheese
- 1/4 cup Fresno Peppers (finely diced)
- 1 Tablespoon Dried Parsley
- 1 teaspoon Killer Hogs AP Seasoning
- 1/2 teaspoon Onion Powder
Instructions
- Prepare smoker or grill for indirect cooking at 400 degrees.
- Mix Sausage, Baking Mix, shredded cheese, cream cheese, and remaining ingredients in a large bowl until well incorporated.
- Use a small scoop to portion mixture into bite size balls and roll gently in hands to shape.
- Place sausage and cheese balls on a cast iron pan and cook for 15 min.
- Serve with your favorite dipping sauces.
Have a Question About This Recipe?
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What kind of pellets did you use
I believe it was a blend of pecan and hickory. But any pellets would work.
MALCOLM I’ve gotta try those spicey meatballs. Where did you find those peppers?.Ive never seen em before.
Dan T.
I found them in my local Kroger – but you can use any peppers you like – Jalapeños would work well too.
Do you have to refrigerate the captan Rodney’s
I love these sausage balls! I make them all the time.
The Fresno peppers sound fun and we’ll have to give those a try our next batch. Thanks!
Instead of the cast iron pan I would suggest using one of your chicken racks. You won’t need to turn the balls nor will the bottoms burn. A little bit of the sausage ball will get caught and stuck on the rack (even with a heavy coating of Pam spray) when they are done but it’s well worth it if you don’t want the sausage sitting in its own juices.