Jalapeño Popper Sausage Balls
Directions
- 1Combine hot breakfast sausage, softened cream cheese, shredded Mexican cheese, cooked and chopped bacon, garlic powder, diced pickled jalapeños with the juice and Bisquick in a bowl.
- 2Combine hot breakfast sausage, softened cream cheese, shredded Mexican cheese, cooked and chopped bacon, garlic powder, diced pickled jalapeños with the juice and Bisquick in a bowl.
- 3Combine hot breakfast sausage, softened cream cheese, shredded Mexican cheese, cooked and chopped bacon, garlic powder, diced pickled jalapeños with the juice and Bisquick in a bowl.
- 4Mix all ingredients together by hand.
- 5Mix all ingredients together by hand.
- 6Mix all ingredients together by hand.
- 7Roll the mixture into 1-inch balls.
- 8Roll the mixture into 1-inch balls.
- 9Roll the mixture into 1-inch balls.
- 10Season the balls with Texas Sugar.
- 11Season the balls with Texas Sugar.
- 12Season the balls with Texas Sugar.
- 13Grill in a 400 degree pellet grill until it reaches 165 degrees internal.
- 14Grill in a 400 degree pellet grill until it reaches 165 degrees internal.
- 15Grill in a 400 degree pellet grill until it reaches 165 degrees internal.
Ingredients
- 1 pound hot breakfast sausage
- 1 pound hot breakfast sausage
- 1 pound hot breakfast sausage
- 1 package softened cream cheese
- 1 package softened cream cheese
- 1 package softened cream cheese
- 2 cups shredded Mexican cheese
- 2 cups shredded Mexican cheese
- 2 cups shredded Mexican cheese
- 1 package bacon
- 1 package bacon
- 1 package bacon
- 1 teaspoon garlic powder
- 1 teaspoon garlic powder
- 1 teaspoon garlic powder
- 4 ounces diced pickled jalapeños with the juice
- 4 ounces diced pickled jalapeños with the juice
- 4 ounces diced pickled jalapeños with the juice
- 1.5 cups Bisquick
- 1.5 cups Bisquick
- 1.5 cups Bisquick
- Texas Sugar seasoning
- Texas Sugar seasoning
- Texas Sugar seasoning
Tips
- Cook the bacon on the trigger.
- Grill sausage balls in a 400 degree pellet grill.
- Look for 165 degrees internal.