Paula Deen Sausage Balls take six ingredients and 30 minutes to get a hot, golden appetizer on the table. Sharp cheddar, ground sausage, and baking mix do all the heavy lifting. These are the first thing to disappear at any Southern tailgate, holiday party, or church supper.
The mayonnaise is what separates these from every dry sausage ball you have ever tried. It keeps the inside soft and almost creamy while the outside crisps up in the oven. Skip it and the texture falls apart. Paula serves them with a simple mustard mayo dip on the side.
Mix everything with your hands, not a spoon. The dough starts crumbly, so squeeze each ball tight before you roll it round. Move them with a spatula halfway through baking or they will stick to the pan.
Paula Deen Sausage Balls
Course: AppetizerCuisine: American, SouthernDifficulty: Easy15
servings15
minutes15
minutes390
kcalBite-sized balls of sharp cheddar and ground sausage held together with baking mix and mayonnaise, baked at 375 degrees until crispy on the outside and tender in the middle.
Ingredients
4 cups grated sharp cheddar cheese
3 cups baking mix
1 (1 lb) package ground sausage
1/8 tablespoon Pepper
1 tablespoon Mustard
1 cup mayonnaise
Directions
- Preheat: Preheat oven to 375 °F. Spray a baking sheet with vegetable oil cooking spray.
- Combine: Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly.
- Shape: Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.
- Bake: Place the balls on the baking sheet. Bake for 18-20 minutes until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.
- Dip: To make the dip, combine mustard and mayonnaise. Serve with sausage balls.
FAQs
Can you make sausage balls ahead of time?
Form them into balls and arrange on a baking sheet lined with parchment. Freeze until solid, then move them to a zip-top bag. Bake straight from frozen, adding 3 to 5 extra minutes to the cook time. They keep in the freezer for up to 3 months.
Why are my sausage balls dry and crumbly?
The most common reason is leaving out the mayonnaise or not using enough. The mayo adds fat and moisture that keeps the center soft. Also, make sure you are squeezing the dough firmly when you shape each ball. If it feels too dry, add another tablespoon of mayo.
Can you use a different cheese instead of sharp cheddar?
You can, but sharp cheddar gives the strongest flavor. Pepper jack adds heat. Mild cheddar works but the taste will be flatter. Pre-shredded bags have anti-caking powder that can make the dough drier, so grating a block yourself gives better results.
How do you store leftover sausage balls?
Keep them in an airtight container in the fridge for up to 4 days. Reheat in a 350 degree oven for about 8 minutes. The microwave works in a pinch, but the outside loses its crispiness.
What can you use instead of baking mix?
Bisquick is the most common baking mix for this recipe. If you do not have any, mix 3 cups all-purpose flour with 1 1/2 tablespoons baking powder, 1/2 teaspoon salt, and 3 tablespoons cold butter cut in. The texture will be close but not identical.
