Everyone grew up eating their Mom's sausage balls. You could eat them hot or cold. Jalapeño Popper Sausage Balls are a twist on our OG Smoked Sausage Balls. You can use pickled jalapeños if you want a mild version or fresh if you want to kick the spice level up a notch.
Don't forget to also check out our widly popular Rotel Cream Cheese Sausage Balls.
- 1 lb hot breakfast sausage, uncooked
- 2 C mexican blend shredded cheese
- 1½ cups Bisquick
- 1 package bacon, cooked and chopped (do it in your smoker)
- 1 8 oz package cream cheese, softened
- 4 oz pickled jalapeno peppers, diced with the juice
- 1 t garlic powder
- Meat Church Texas Sugar
Prepare your smoker
Prepare your pellet grill or smoker at 400 degrees. We used a Traeger Ironwood with hickory in this recipe. This cook is so short and hot that any wood choice would be fine.
Make the Sausage Balls
Mix all ingredients by hand until well combined.
Form 1” balls.
Season with Meat Church Texas Sugar. Allow to adhere for 15 minutes.
Cook the sausage balls
Place the balls on tray lined with butcher or parchment paper.
Cook them at 400ºF until they are 165 ºF which should take 18-20 minutes.