Sausage Balls

35 mins
Serves 24
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Directions

  1. 1Shred 16 ounces of sharp cheddar cheese.
  2. 2Shred 16 ounces of sharp cheddar cheese.
  3. 3Shred 16 ounces of sharp cheddar cheese.
  4. 4Add the shredded cheese to a bowl.
  5. 5Add the shredded cheese to a bowl.
  6. 6Add the shredded cheese to a bowl.
  7. 7Add 1 box of Red Lobster Cheddar Bay Biscuit Mix to the bowl.
  8. 8Add 1 box of Red Lobster Cheddar Bay Biscuit Mix to the bowl.
  9. 9Add 1 box of Red Lobster Cheddar Bay Biscuit Mix to the bowl.
  10. 10Add 1 pound of hot pork sausage to the bowl.
  11. 11Add 1 pound of hot pork sausage to the bowl.
  12. 12Add 1 pound of hot pork sausage to the bowl.
  13. 13Add 1 teaspoon of Tony's Creole Seasoning and 1 teaspoon of Zatarain's Creole Seasoning to the bowl.
  14. 14Add 1 teaspoon of Tony's Creole Seasoning and 1 teaspoon of Zatarain's Creole Seasoning to the bowl.
  15. 15Add 1 teaspoon of Tony's Creole Seasoning and 1 teaspoon of Zatarain's Creole Seasoning to the bowl.
  16. 16Add about half a can of diced jalapeños to the bowl.
  17. 17Add about half a can of diced jalapeños to the bowl.
  18. 18Add about half a can of diced jalapeños to the bowl.
  19. 19Mix all ingredients together using your hands.
  20. 20Mix all ingredients together using your hands.
  21. 21Mix all ingredients together using your hands.
  22. 22Pinch or scoop out a uniform size of the mixture, roll it in your hands and form it into a ball.
  23. 23Pinch or scoop out a uniform size of the mixture, roll it in your hands and form it into a ball.
  24. 24Pinch or scoop out a uniform size of the mixture, roll it in your hands and form it into a ball.
  25. 25Set the balls on a baking rack and place them on a smoker at 350°F.
  26. 26Set the balls on a baking rack and place them on a smoker at 350°F.
  27. 27Set the balls on a baking rack and place them on a smoker at 350°F.
  28. 28Bake for about 25 minutes, or until the internal temperature reaches 165°F.
  29. 29Bake for about 25 minutes, or until the internal temperature reaches 165°F.
  30. 30Bake for about 25 minutes, or until the internal temperature reaches 165°F.
  31. 31Melt 6 tablespoons of butter.
  32. 32Melt 6 tablespoons of butter.
  33. 33Melt 6 tablespoons of butter.
  34. 34Mix in the garlic and herb seasoning packet from the biscuit box.
  35. 35Mix in the garlic and herb seasoning packet from the biscuit box.
  36. 36Mix in the garlic and herb seasoning packet from the biscuit box.
  37. 37Brush the mixture over the sausage balls and let it cook for 1–2 minutes.
  38. 38Brush the mixture over the sausage balls and let it cook for 1–2 minutes.
  39. 39Brush the mixture over the sausage balls and let it cook for 1–2 minutes.
  40. 40Pull the balls off the smoker and let them cool for a couple of minutes before serving.
  41. 41Pull the balls off the smoker and let them cool for a couple of minutes before serving.
  42. 42Pull the balls off the smoker and let them cool for a couple of minutes before serving.

Ingredients

  • 16 ounces sharp cheddar cheese
  • 16 ounces sharp cheddar cheese
  • 16 ounces sharp cheddar cheese
  • 1 box Red Lobster Cheddar Bay Biscuit Mix
  • 1 box Red Lobster Cheddar Bay Biscuit Mix
  • 1 box Red Lobster Cheddar Bay Biscuit Mix
  • 1 pound hot pork sausage
  • 1 pound hot pork sausage
  • 1 pound hot pork sausage
  • 1 teaspoon Tony's Creole Seasoning
  • 1 teaspoon Tony's Creole Seasoning
  • 1 teaspoon Tony's Creole Seasoning
  • 1 teaspoon Zatarain's Creole Seasoning
  • 1 teaspoon Zatarain's Creole Seasoning
  • 1 teaspoon Zatarain's Creole Seasoning
  • 0.5 can diced jalapeños
  • 0.5 can diced jalapeños
  • 0.5 can diced jalapeños
  • 6 tablespoons butter
  • 6 tablespoons butter
  • 6 tablespoons butter
  • 1 garlic and herb seasoning packet
  • 1 garlic and herb seasoning packet
  • 1 garlic and herb seasoning packet

Equipment

graterbowlsmokerbaking rackpastry brush
Sausage Balls | Clip Recipe