Backyard grilling and smoking is a cherished American tradition. There’s nothing quite like enjoying juicy barbecue with family and friends in your own outdoor space. One of my favorite appetizers to serve up fresh off the grill are delicious smoked sausage balls. They’re easy to make, pack a ton of flavor and are sure to be a hit at your next cookout. In this article I’ll walk you through how to bbq right sausage balls so you can be the barbecue boss of your next party.
Why Make Smoked Sausage Balls?
Sausage balls are a classic southern appetizer often served around the holidays. Traditionally they are made by mixing sausage cheese, and baking mix and baking them in the oven. They come out delicious, but by taking them outdoors and smoking them, you amp up the flavor exponentially.
The smoking process infuses them with that irresistible charred, smoky essence. It also crisps up the outside to a perfect golden brown while keeping the interior moist and cheesy. Smoked sausage balls are an ideal party snack – they’re easy to eat with your hands, serve a crowd, and are always a crowd pleaser.
Choosing the Right Sausage
The star of sausage balls is the sausage itself. You want to choose a quality sausage with plenty of seasoning. Breakfast sausage works great, but for an extra kick opt for spicy breakfast sausage or andouille sausage. The spiciness pairs so well with the rich creaminess of the cheese.
You can use regular ground sausage, but I prefer small chunk sausage for the extra texture. Whichever you choose, make sure it is fully cooked sausage to avoid food safety issues.
Mix in Melty Cheese
Cheese is the other key ingredient that makes sausage balls so addictive. For the cheesiest, most delicious sausage balls, use a combination of shredded extra sharp cheddar and cream cheese. The cream cheese ensures a smooth, melty texture while the cheddar provides that sharp, tangy flavor and helps hold the balls together. Parmesan also makes a great addition for extra savory flavor.
Bring it Together with Baking Mix
To bind the sausage and cheese together into ballot form, baking mixes like Bisquick are ideal. They provide structure but also contribute to making the interior tender. Be careful not to overmix once adding the baking mix, just combine until it forms a doughy consistency that holds together when rolled into balls.
Spice it Up
Plain sausage balls are great, but don’t be afraid to add your own signature flavor. Onion powder, garlic powder, dried parsley and smoked paprika all enhance the overall flavor. For a spicy kick, mix in diced jalapeños, serranos or habaneros.
One of my favorite additions is Killer Hogs AP Rub which features chili flakes, cumin, brown sugar and other bold seasonings. Mix in your favorite rub or spices to make your sausage balls pop.
Get Them on the Grill
To smoke sausage balls, set up your grill or smoker for indirect cooking at 375-400°F using your favorite smoking wood chunks or pellets. This relatively high temperature ensures the exterior gets nice and crispy.
Place the portioned sausage balls in a cast iron skillet or directly on the grill grates. Insert a digital meat thermometer into a few of the balls to monitor the internal temperature, which you want to reach 165°F.
Expect the smoking time to take 20-30 minutes, flipping them over halfway through. If they are browning too fast, tent them loosely with foil.
The sausage balls are finished when cooked through and beautifully browned all over. Resist the urge to cut one open early – they need to stay intact on the grill to get that crust.
Serve Smoked Sausage Balls Hot Out of the Smoker
Let your smoked sausage balls rest for just 5 minutes before serving them piping hot. The insides will be molten and delicious! Set them out in a smoker safe pan or bowl and watch them disappear.
Offer an assortment of fun dipping sauces like honey mustard, peach or raspberry barbecue sauce, or spicy queso. You could also stick a sausage ball on a party toothpick along with cheese, pickle and olive for a perfect meaty bite.
Frequency of Entities:
how to bbq right sausage balls: 5
spicy sausage & cheese balls: 2
sausage cheese balls: 2
sausage balls: 14
smoked sausage balls: 7
sausage: 7
cheese: 5
cream cheese: 2
cheddar cheese: 1
baking mix: 2
Bisquick: 1
spices: 3
Killer Hogs AP Rub: 1
jalapeños: 1
habaneros: 1
smoker: 3
grill: 3
cast iron skillet: 1
digital meat thermometer: 1
165°F: 1
20-30 minutes: 1
375-400°F: 1
smoking wood chunks: 1
smoking wood pellets: 1
barbecue sauce: 1
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Spicy Sausage & Cheese Balls on the Traeger Grill
FAQ
How to BBQ homemade sausage?
Do you have to refrigerate sausage balls before cooking?
How to reheat sausage balls?
How do you make Bisquick sausage balls?
Add 1 1/2 cups Bisquick and mix with your hands until the mixture sticks together and forms one mass. Form the sausage balls. Form the mixture into 1-inch wide balls (a generous tablespoon each, about 40 total) and place on the baking sheet, spacing them about 1-inch apart. Bake for 15 minutes.
How long do you cook sausage cheese balls?
Scoop equal size portions, form into balls, and place on the baking sheet. Bake for 20 minutes or until lightly golden browned. Allow the cooked sausage cheese balls to cool for just a few minutes and serve. A quick and easy appetizer for holidays, parties, and game days! They are amazing served alone! But you can serve them with a dipping sauce.
Are sausage balls a good snack?
It’s just as good as an appetizer as it is a TV- or game-watching snack. What Are Sausage Balls? The original recipe for sausage balls, which Betty Crocker says is one of their most requested recipes, calls for a lot of sausage and cheese, a dash of dried herbs, and some milk and Bisquick to hold it all together.
How do you cook sausage balls in a crock pot?
Form the sausage balls. Form the mixture into 1-inch wide balls (a generous tablespoon each, about 40 total) and place on the baking sheet, spacing them about 1-inch apart. Bake for 15 minutes. Bake until light golden brown and cooked through, about 15 minutes. Glaze with sauce. Brush the sausage balls with 1/4 cup of the barbecue or chili sauce.