Cheddar Sausage Balls with Dijon Dip
Equipment
- 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.
Ingredients
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
Instructions
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.