Spicy Sausage Balls Recipes

SPICY HOT SAUSAGE BALLS

Steps:

• Preheat oven to 350 F.
• Mix together all the ingredients in a large bowl and knead well, until a dough forms and all the ingredients are combined.
• Roll dough into 1 or 2 inch balls and place on a baking sheet with a rim.
• Bake for 12-15 or until there is no pink in the sausage.
• You can serve it with any sauce you like, but ketchup and mustard are great with them, too.

SPICY SAUSAGE BALLS

Steps:

• Preheat oven to 325 degrees.
• Combine dry bisquick mix, raw sausage, and cheese in a large mixing bowl. (***mixture will be very dry -- so it's important to allow your sausage and cheese to come to room temperature before combining.).
• Spray baking sheet with nonstick cooking spray.
• Form small balls (more like loose clumps)out of mixture, and line balls on baking sheet about 2 inches apart.
• Bake for 30 minutes until browned and crispy!

SPICY SAUSAGE BALLS

Steps:

• Preheat oven to 400 degrees.
• Add all ingredients for the sausage balls to a large bowl. Use your hands to mix until well-combined. It takes a bit of mixing to accomplish this but eventually you'll have one uniform mixture.
• Roll the sausage mix into 1-inch balls and place them onto greased baking sheets.
• Bake for 20 minutes.
• While they bake,, combine the Coca-Cola and the brown sugar in a small saucepan and heat over medium heat, stirring continuously.
• Whisk in the corn starch. Increase the heat to medium-high to bring the mixture to a light bubble, then decrease the heat to medium-low. Stir occasionally.
• Remove the sausage from the oven and ensure that they area lightly browned. Bake up to five additional minutes if needed.
• Add the sausage balls to the Coca-Cola glaze in batches, ensuring that they are well-coated on all sides. Place onto a serving dish as you coat them.
• Insert toothpicks for serving and sprinkle with freshly chopped parsley. Enjoy!
• TIP: These can be immediately transferred to a Crock Pot and can be kept warm on low. You can also refrigerate them overnight and pop them into a Crock Pot on low the next day!

SAUSAGE BALLS

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
• Combine the sausage, baking mix and scallions if using in a large bowl and gently knead with your hands until the baking mix is fully incorporated. Add the Cheddar and continue to mix until the cheese is evenly distributed.
• Using a tablespoon to scoop, divide the mixture into walnut-size pieces and shape into balls with your hands. Arrange on the lined baking sheets about 2 inches apart, about 20 balls per baking sheet.
• Bake until the sausage balls are golden brown and cooked through, about 26 minutes. Serve warm or at room temperature.

SPICY SAUSAGE MEATBALL SAUCE

Steps:

• Place first eight ingredients in a 6-qt. slow cooker. Chop onion and peppers; stir into tomato mixture., Shape sausage into 1-3/4-in. balls; roll in flour to coat lightly. In a large skillet, heat oil over medium-high heat; cook meatballs in batches until lightly browned, 5-8 minutes, turning occasionally. Drain on paper towels. Add to slow cooker, stirring gently into sauce., Cook, covered, on low 5-6 hours or until meatballs are cooked through and vegetables are tender. Serve with pasta. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place meatball mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary.

SWEET AND SPICY SAUSAGE BALLS

Steps:

• Roll sausage into 100 very small balls using no more than 1 1/2 teaspoons meat per ball.
• Stir red wine vinegar, ketchup, brown sugar, soy sauce, and ground ginger together in a large saucepan over medium heat; bring to a simmer, reduce heat to low, and cook at a simmer until beginning to thicken, about 15 minutes.
• Heat a skillet over medium heat. Fry sausage balls in batches in the hot skillet until browned on all sides and no longer pink in the center, 3 to 5 minutes per batch. Remove cooked sausage balls with a slotted spoon to the saucepan and stir into the sauce to coat.