Ultimate Smoked Cheesy Sausage Balls (From Scratch)

Sausage:

Mix meat, seasonings and brown sugar and let sit in fridge for at least 1 hour (overnight is best).

Balls:

Preheat oven or smoker (see below).

In a large bowl, mix sausage, cheese, cream cheese, flour, baking powder, sweet bbq rub, maple syrup and milk.

Mix until fully combined — dough should be soft and a little sticky.

Roll into 1½-inch balls and place on a lined baking sheet or wire rack.

Smoker Method (Extra Flavor):

Preheat smoker to 275–300°F.

Use a mild wood (e.g., Maple Bourbon Pecan).

Place sausage balls on a wire rack.

Smoke for 45–60 minutes, until golden and cooked through.

Optional: crank heat to 375°F for last 5 minutes for extra browning.

Oven Method (when the smoker is occupied):

Preheat oven to 375°F.

Bake for 22–25 minutes, rotating halfway.

Sausage balls should be golden with bubbling cheese.

Pro Tips:

Shred your own cheese — it melts better.

Don’t overwork the dough.

Serve warm for max cheese pull.

Perfect for holidays, game days, brunch, or honestly… just because.