There’s something deeply satisfying about holiday appetizers that bring both comfort and bold flavor to the table, and these Cheddar Sausage Balls with Dijon Dip do exactly that. With just the right balance of sharp cheddar, juicy sausage, and a touch of spice, this is one of those crowd-pleasers you’ll find yourself making on repeat—especially around the holidays. Whether you’re putting together a tray of Christmas dips and appetizers for a big gathering or looking for that one irresistible snack for your office party, these golden-brown sausage balls are destined to disappear fast. And let’s not forget that tangy, creamy Dijon dip—it’s the unsung hero that elevates each bite into something truly special.
Cheddar Sausage Balls with Dijon Dip
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer, Snack
Cuisine American
Servings 24 sausage balls (serves about 8 as an appetizer)
Large Mixing Bowl For combining the sausage ball ingredients.
Baking sheet A rimmed sheet is ideal to catch any fat rendered while baking.
Parchment paper Makes cleanup easy and prevents sticking.
Small bowl For mixing the Dijon dip.
Box grater If you're shredding cheese yourself, which is highly recommended.
Measuring cups and spoons
Cookie scoop or your hands To form evenly sized balls.
For the Sausage Balls
- 1 pound ground pork sausage mild or spicy, based on preference
- 2 cups shredded sharp cheddar cheese freshly grated is best for melt and texture
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper optional for heat
- 1/4 teaspoon salt
- 3 tablespoons whole milk
For the Dijon Dip
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon lemon juice
- Salt and pepper to taste
Preheat and Prep
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside. This will prevent the sausage balls from sticking and make cleanup a breeze.
Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, garlic powder, onion powder, and cayenne pepper. These dry ingredients create a structure that helps hold the sausage balls together while adding flavor in every bite.
Add the Cheese and Sausage
Add the shredded cheddar cheese to the flour mixture and toss to coat. This keeps the cheese from clumping. Then, crumble in the sausage and pour in the milk. Using your hands or a sturdy spoon, mix until all ingredients are thoroughly combined. The dough will be a bit sticky, but that's normal.
Shape the Balls
Use a cookie scoop or your hands to form the mixture into 1-inch balls and place them on the prepared baking sheet. Leave a little space between each to allow for even browning.
Bake to Golden Perfection
Bake in the preheated oven for 18–20 minutes, or until the sausage balls are cooked through and golden brown. The cheese may bubble and caramelize slightly at the edges—this is where the flavor really deepens.
Make the Dijon Dip
While the sausage balls are baking, whisk together the sour cream, Dijon mustard, honey, lemon juice, and a pinch of salt and pepper in a small bowl. Chill in the fridge until ready to serve. The combination of tangy and sweet in the dip provides a refreshing contrast to the savory richness of the sausage balls.
Serve Warm
Serve the sausage balls warm out of the oven with a side of chilled Dijon dip. Arrange them on a platter with fresh herbs or even rosemary sprigs for a festive touch.
Pairings
This savory, cheesy appetizer pairs beautifully with a variety of beverages and other small bites, making it a great addition to any holiday spread.
- Drinks: Try serving these with a dry white wine like Chardonnay or a sparkling cider. If you're going the cocktail route, a bourbon-based drink like an Old Fashioned complements the sausage's richness.
- Side Dips: If you’re making a spread of Christmas dips for parties, consider offering a spicy cranberry jalapeño dip, creamy ranch, or even a mild queso alongside the Dijon dip.
- Other Appetizers: These sausage balls sit well next to crispy roasted Brussels sprouts, stuffed mushrooms, or mini sliders. Together, they form an ideal mix of textures and flavors for Christmas eve appetizers.
- Desserts: For contrast, follow them up with something sweet. A peppermint bark, chocolate truffles, or mini cheesecakes make for excellent Christmas dessert ideas that won't overwhelm the palate.
FAQs
1. Can I use a different type of sausage?
Absolutely. While pork sausage is traditional, you can substitute with turkey or chicken sausage for a leaner version. Just be mindful of fat content—less fat means a slightly drier sausage ball, so you might want to add a touch more milk.
2. Should I use pre-shredded or freshly shredded cheese?
Freshly shredded cheese is the way to go. Pre-shredded varieties often have anti-caking agents that prevent smooth melting. For these sausage balls, a good melt equals better binding and flavor.
3. Can I make these ahead of time?
Yes, and that’s part of what makes them one of the best Christmas appetizers. You can mix and shape the sausage balls a day in advance, store them covered in the fridge, and bake them just before serving. They also freeze well before baking—just add a couple of extra minutes to the baking time if frozen.
4. Can I make these gluten-free?
You sure can. Substitute the all-purpose flour with a gluten-free 1:1 baking blend and double-check that your sausage is gluten-free. The texture might vary slightly, but the flavor stays solid.
5. What part of the sausage should I use—links or bulk?
Use bulk ground sausage rather than sausage links. If you only have links, simply remove the casings before mixing. This gives you a better consistency for forming into balls.
