Jalapeño Popper Sausage Balls

20 mins
Serves 1
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Directions

  1. 1In a bowl combine one pound of hot breakfast sausage, one package of softened cream cheese, two cups of shredded Mexican cheese, one package of cooked and chopped bacon, four ounces of diced pickled jalapeños with the juice, and one teaspoon of garlic powder.
  2. 2In a bowl combine one pound of hot breakfast sausage, one package of softened cream cheese, two cups of shredded Mexican cheese, one package of cooked and chopped bacon, four ounces of diced pickled jalapeños with the juice, and one teaspoon of garlic powder.
  3. 3In a bowl combine one pound of hot breakfast sausage, one package of softened cream cheese, two cups of shredded Mexican cheese, one package of cooked and chopped bacon, four ounces of diced pickled jalapeños with the juice, and one teaspoon of garlic powder.
  4. 4Add one and a half cups of biscuit mix and mix it all together by hand.
  5. 5Add one and a half cups of biscuit mix and mix it all together by hand.
  6. 6Add one and a half cups of biscuit mix and mix it all together by hand.
  7. 7Roll the mixture into one-inch balls.
  8. 8Roll the mixture into one-inch balls.
  9. 9Roll the mixture into one-inch balls.
  10. 10Place the balls on a baking sheet lined with parchment paper.
  11. 11Place the balls on a baking sheet lined with parchment paper.
  12. 12Place the balls on a baking sheet lined with parchment paper.
  13. 13Season with Texas Sugar.
  14. 14Season with Texas Sugar.
  15. 15Season with Texas Sugar.
  16. 16Cook at 400ºF until the internal temperature reaches 165ºF, which will take around 18-20 minutes.
  17. 17Cook at 400ºF until the internal temperature reaches 165ºF, which will take around 18-20 minutes.
  18. 18Cook at 400ºF until the internal temperature reaches 165ºF, which will take around 18-20 minutes.

Ingredients

  • 1 lb hot breakfast sausage
  • 1 lb hot breakfast sausage
  • 1 lb 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 cooked and chopped bacon
  • 1 package cooked and chopped bacon
  • 1 package cooked and chopped bacon
  • 4 oz diced pickled jalapeños with juice
  • 4 oz diced pickled jalapeños with juice
  • 4 oz diced pickled jalapeños with juice
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1.5 cups Bisquick
  • 1.5 cups Bisquick
  • 1.5 cups Bisquick
  • 1 Meat Church Texas Sugar
  • 1 Meat Church Texas Sugar
  • 1 Meat Church Texas Sugar

Equipment

bowlbaking sheetcutting boardpellet grill