Ultimate Smoked Cheesy Sausage Balls (From Scratch)
Serves 1035 mins prep55 mins cook
Golden on the outside, tender inside, and loaded with cheese — these belong at every holiday spread or any gathering.
0 servings
What you need
tbsp maple syrup
cup jack cheese
tsp table salt
tsp sage
tsp pepper
tsp baking powder
cup brown sugar
tsp paprika
tsp dried thyme
cup milk
lb pork sausage
cup sharp cheddar
tbsp bbq spice
Instructions
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.View original recipe