Irresistible Smoked Sausage Balls: The Ultimate Cheesy, Spicy Appetizer Recipe
Prepare for a burst of flavor with these Smoked Sausage Balls! These tender, cheesy meatballs are crafted from a savory blend of sausage, zesty jalapeños, and creamy pepper jack cheese. Cooked to smoky perfection in your Big Green Egg kamado cooker, grill, or electric smoker, they offer a depth of flavor simply unattainable through conventional baking. Serve them warm with a side of sweet and tangy honey mustard for dipping, and watch them disappear. They’re an absolute hit for any gathering!
For fellow Big Green Egg enthusiasts eager for more culinary adventures, explore my recipes for Big Green Egg Pizza Margherita, Grilled BBQ Green Bean Casserole, and Maple Bourbon Smoked Chicken Quarters. Each recipe also includes alternative instructions for different cooking methods.
Why Smoke Sausage Balls? Unlock Unforgettable Flavor
Sausage balls are a beloved Southern tradition, a staple at parties, tailgates, and brunches. My previous recipe for Pimento Cheese Sausage Balls highlighted their simple ingredients and widespread appeal. However, taking these classic cheesy bites to the smoker elevates them to an entirely new level, infusing them with an unparalleled depth of smoky flavor.
When considering whether to smoke a particular food, two critical questions come to mind: will the food remain moist and juicy, and will the cooking time be sufficient to absorb that rich, smoky essence? For these smoked sausage balls, the answer to both is a resounding “Yes!”
The magic lies in the carefully selected ingredients. The combination of succulent bulk breakfast sausage, rich cream cheese, and gooey pepper jack cheese ensures these balls retain their moisture throughout the smoking process. Unlike leaner meats that might dry out under low and slow cooking, the fat content in the sausage and the creamy cheeses work together to keep every bite incredibly tender and juicy.
Furthermore, smoking sausage balls typically involves a lower temperature (around 250°F) and a slightly longer cooking duration compared to a conventional oven. This extended exposure to a gentle, aromatic smoke bath is precisely what allows the meatballs to fully absorb the beautiful smokiness, transforming them from a simple appetizer into a gourmet experience. The lower temperature also contributes to their tenderness, preventing them from becoming tough or rubbery. The result is a uniquely flavorful appetizer that will impress even the most discerning palates.
Essential Ingredients for Perfect Smoked Sausage Balls
One of the beauties of this recipe is its straightforward ingredient list. You don’t need a pantry full of exotic items to create these incredibly flavorful smoked meatballs. Each component plays a vital role in achieving the perfect texture, juiciness, and smoky kick.
Crafting the Sausage Balls: Key Components
- Bulk Breakfast Sausage: This is the cornerstone of our sausage balls. You’ll typically find it in a tube in the refrigerated section near bacon. I prefer a mild sausage to let the other flavors shine, but if you’re a fan of extra heat, go for hot sausage to amplify the kick. The fat in the sausage is crucial for keeping the balls moist and helping the dough bind together.
- Cream Cheese: A mere 4 ounces of cream cheese is your secret weapon for ultra-tender and juicy sausage balls. It adds an incredible creaminess and moisture, acting as a safeguard against any potential dryness during the smoking process. Cube it for easier mixing.
- Pepper Jack Cheese: While traditional sausage balls often feature cheddar, pepper jack cheese brings a fantastic twist. Its inherent spiciness and smooth melt complement the jalapeños beautifully. Always opt for an 8-ounce block and shred it yourself using the large holes of a cheese grater. Pre-shredded cheese often contains anti-caking agents that can affect melt and texture.
- Bisquick Baking Mix: This versatile mix, found in the breakfast aisle with pancake mixes, serves as the binder for our sausage balls. It helps create that classic, slightly cake-like texture while holding everything together.
- Pickled Jalapeño Slices: These add a bright, tangy heat that cuts through the richness of the sausage and cheese. The pickling process mellows their intensity slightly while preserving their vibrant flavor and signature crunch.
Due to the inherent saltiness of the sausage and particularly the pepper jack cheese, I find that no additional salt or seasoning is typically needed for the sausage balls themselves. Their flavors are already well-balanced and robust.
The Perfect Accompaniment: Honey Mustard Dip
No smoked sausage ball experience is complete without a delicious dipping sauce. Our simple honey mustard dip provides the perfect balance of tangy and sweet, beautifully complementing the rich, smoky flavors of the meatballs.
- Mustard: Classic yellow mustard delivers a sharp, tangy bite that cuts through the richness of the sausage and smoke. It’s an ideal flavor contrast.
- Honey: This is where you can customize the sweetness. Adjust the amount of honey to your personal preference. Remember, adding more honey will result in a looser, runnier dip, so add it gradually until you achieve your desired taste and consistency.
Step-by-Step Preparation for Smoked Sausage Balls
Forming the Perfect Sausage Balls
The preparation process begins with combining our key ingredients. Place the bulk breakfast sausage, cubed cream cheese, shredded pepper jack cheese, and Bisquick baking mix into a large mixing bowl. Now comes the workout!
Creating the sausage ball dough requires a bit of manual effort, so roll up your sleeves and get your hands in there. You’ll need to mix and work the ingredients thoroughly. This isn’t just about combining them; it’s about activating the binding properties. As you mix, the warmth from your hands will slightly soften the sausage fat, allowing it to fully absorb the Bisquick. This process takes approximately 8-10 minutes of consistent mixing. Don’t be discouraged if it seems crumbly at first; suddenly, the dough will come together into a cohesive mass. The cream cheese and shredded pepper jack cheese will become evenly distributed throughout, ensuring every bite is rich and flavorful.
Once your dough is ready, divide and roll it into uniform 2-inch balls. This size is slightly larger than what you might use for oven-baked sausage balls, but it’s ideal for smoking. The larger size allows for more even cooking in the smoker and provides a better surface area for smoke absorption without drying out too quickly.
To add a final touch of flavor and visual appeal, gently press a couple of pickled jalapeño slices onto the top of each formed sausage ball. They’ll adhere nicely and be ready for their smoky transformation.
Smoking the Meatballs to Perfection
The smoking process is where these sausage balls truly develop their signature character. Regardless of your chosen equipment—whether it’s a Big Green Egg kamado-style cooker, an electric smoker, or a traditional grill—the goal is to achieve a consistent smoking temperature of 250 degrees Fahrenheit using indirect heat. Refer to your manufacturer’s instructions or rely on your own grilling expertise to set up your equipment correctly.
For the Big Green Egg:
Begin by filling your charcoal box and lighting your lump charcoal. Once a good base of coals is established, carefully place the convEGGtor (plate setter) with its legs pointing upward. This creates an indirect heat zone. Top the convEGGtor with your grill grate. For smoke, add your favorite wood chunks or chips (like apple, hickory, or pecan—no need to presoak chunks, but chips benefit from a brief soak) directly onto the hot coals, beneath the convEGGtor. Allow your Big Green Egg to come up to a stable 250°F, adjusting vents as needed.
For a Gas Grill:
To smoke on a gas grill, you’ll need a smoke box. You can purchase a reusable metal smoke box or easily fashion one from heavy-duty aluminum foil. Fill your smoke box with wood chips (again, apple or hickory work wonderfully) and place it directly over one or two active burners set to medium-high heat. Leave the adjacent burners off. This creates an indirect cooking zone where your sausage balls will smoke. Close the grill lid and allow the internal temperature to reach 250°F, adjusting the active burners as necessary to maintain a steady temperature.
For an Electric Smoker:
Electric smokers are often the most straightforward for smoking. Simply add your preferred soaked wood chips to the designated chip tray or compartment. Set your smoker to 250°F and allow it to preheat. The electric heating element will generate smoke from the chips, infusing your food with flavor.
Once your smoker is preheated and ready, carefully place the raw sausage balls onto the grill grate. Arrange them in a single layer, ensuring they are not touching, and be mindful not to dislodge the jalapeño slices on top. Close the lid and let the magic happen.
Smoke the sausage balls for approximately 25 minutes. The crucial indicator of doneness is the internal temperature. Using an instant-read meat thermometer, check the center of a few sausage balls. You are aiming for an internal temperature of 155°F. It’s vital not to overcook them, as they will continue to cook slightly with residual heat once removed from the smoker, ensuring they remain juicy and tender.
Whip Up the Honey Mustard and Serve
While your sausage balls are smoking, you can quickly prepare the delightful honey mustard dip. This couldn’t be simpler: just combine the mustard and honey in a small bowl and mix until smooth. The beauty of this dip lies in its adaptability and complementary flavors.
You have plenty of wiggle room to customize the dip to your liking. Feel free to experiment with different types of mustard. While classic yellow mustard offers a bright, tangy counterpoint to the rich sausage, a spicier brown mustard could add an extra layer of zing, or a sophisticated Dijon mustard might offer a milder, more complex flavor profile. Each choice will subtly alter the character of your dip.
Similarly, the amount of honey you add is entirely up to your preference. If you prefer a sweeter dip, gradually incorporate more honey. Just be mindful of the consistency; adding too much honey will make the dip thinner and more runny. It’s always best to add honey in small increments, tasting as you go, to achieve the perfect balance of sweetness and tanginess, along with your desired thickness. This ensures your dip is just right for coating those irresistible smoked sausage balls.
Expert Tips for Smoked Sausage Ball Success
Achieving perfectly smoked sausage balls is straightforward with a few key considerations:
- Temperature Monitoring: Consistency is key in smoking. If your smoker’s temperature tends to fluctuate or runs hotter than the ideal 250°F, start checking the internal temperature of your sausage balls a bit earlier, around the 20-minute mark. A reliable meat thermometer is your best friend here.
- Jalapeño Alternatives: Pickled jalapeño slices are readily available and provide a consistent heat and tang. However, if you find yourself without them, fresh jalapeños can be thinly sliced and used as a substitute, though they will offer a crisper texture and a slightly brighter, hotter flavor. Another excellent option for integrated heat is to finely dice pickled jalapeños and mix them directly into the sausage dough along with the other ingredients.
- Cheese Substitutions: Pepper jack cheese adds a wonderful spicy element. If it’s unavailable, sharp cheddar cheese is a fantastic traditional alternative that provides a rich, savory flavor. For a milder but still flavorful option, plain Monterey Jack cheese can be used, and you can still incorporate diced jalapeños into the dough for that desired kick.
- Adjusting Spice Levels: The jalapeño slices on top of each sausage ball already provide a pleasant level of spice. If you crave more heat, consider using a hot bulk breakfast sausage instead of mild. You could also increase the amount of diced jalapeños mixed into the dough or add a pinch of cayenne pepper.
- Smoker Accessibility: Getting food in and out of some smokers, especially vertical electric smokers, can sometimes be a bit tricky. If this is a concern for your equipment, consider placing the formed sausage balls on a heat-safe metal tray or a silicone mat designed for grilling/smoking before putting them into the smoker. This makes transfer much easier and reduces the chance of dropping any delicious balls.
- Preventing Overcooking: Sausage balls, whether smoked or baked, can quickly become dry if overcooked. It’s crucial to remove them from the heat once they reach an internal temperature of 155°F in the center. Remember, they will continue to cook slightly (carry-over cooking) after being taken off the heat, so pulling them at 155°F ensures they reach a safe eating temperature of 160°F while remaining incredibly moist and tender.
- Serving Suggestions: These smoked sausage balls are perfect as an appetizer for game days, holiday parties, or casual get-togethers. Beyond honey mustard, consider serving them with a spicy queso, a sweet chili sauce, or even a simple ranch dip for variety. They can also be a unique addition to a brunch spread.
- Make-Ahead & Storage: You can prepare the sausage ball dough a day in advance and store it tightly covered in the refrigerator. Form the balls just before smoking. Leftover smoked sausage balls can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
Discover More Grilling and Smoking Recipes
If you’ve enjoyed the smoky goodness of these sausage balls, you’ll love exploring other exciting recipes perfect for your grill or smoker. Expand your outdoor cooking repertoire with these flavorful dishes:
- Grilled Beer Kielbasa with Sausage and Stout Queso
- Spicy Grilled Veggie Hoagies
- Grilled Philly Cheesesteak Pizza
- Grilled Mahi Mahi with Cherry Chipotle Salsa
- BBQ Sausage-Stuffed Grilled Jalapenos
- Low Country BBQ Burger with Bacon Weave and Smoked Gouda Grit Cake
Embrace the art of outdoor cooking and impress your friends and family with these delicious creations!
For the pinnacle of Big Green Egg or smoker cooking, don’t miss my Smoked Over-The-Top Chili recipe—a true showstopper!
Smoked Sausage Balls
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Ingredients
- 1 lb bulk breakfast sausage
- 4 oz cream cheese cubed
- 8 oz pepperjack cheese shredded
- 2 cups Bisquick baking mix
- ½ cup pickled jalapeño slices
- ¼ cup mustard
- 2 Tbsp honey to taste
Instructions
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Using clean hands, combine the sausage, cream cheese, pepperjack, and Bisquick in a large mixing bowl. It takes some elbow grease (and ~8-10 minutes), but ultimately the fat from the sausage absorbs the baking mix and the dough comes together.
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Form the dough into 2-inch balls. Top each with slices of jalapeno.
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Set up the Big Green Egg, grill, or electric smoker for smoking over indirect heat according to the manufacturer’s instructions. Heat to 250°F.
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Put the sausage balls to smoke 25 minutes or until a thermometer inserted into the center of a ball registers 155°F. Remove from the heat (balls will continue to cook a bit once removed from the heat).
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In a small bowl, combine the honey and mustard.
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Serve smoked sausage balls with honey mustard for dipping. Yields 24-25 balls.