Our friend Brie always brings these sausage balls to parties at our house and they get inhaled quick! Of course we had to add a smoke element to her dish. I'm telling ya, 4 ingredients and 10 - 15 minutes on the cook. It doesn't get any easier. When you cook these at a high temp on a pellet grill or on a 2 zone fire, indirect, on a grill....the crispy, cheesy bottom is hard to beat!
Meat Church How To YouTube Video: http://bit.ly/sausageballsvideo
- 1 package of breakfast sausage
- 4 C, shredded sharp cheddar cheese (we use Tillamook Farmstyle sharp cheddar)
- 1 3/4 C, Bisquick Pancake & Baking Mix
- 1 T, Meat Church Holy Cow
- 1/4 C, diced jalapeños (optional)
Prepare you cooker
Prepare your pellet grill (or grill with a 2 zone setup) at 400 degrees.
Prepare the Sausage Balls
In a large mixing bowl, knead together all ingredients thoroughly. It's going to seem dry, and like a lot of cheese. Just keep mixing it together and it will work.
We love to add the optional jalapeños. The taste and beautiful contrast is great. This is an optional addition, and is not too hot. Adjust to your liking.
Scoop out and roll into 1" balls. I do this completely by hand.
Cook the Sausage Balls
Place the sausage balls on a greased sheet pan. Cook for ~12 minutes or until the cheese is crispy and the internal temp is at least 165 degrees. Use an IR Thermometer to nail the desired doneness.
Allow to cool and enjoy!