Green Chile Sausage Balls
A simple mixture of sharp cheddar cheese, canned diced green chiles, ground pork sausage and biscuit mix, this sausage ball recipe is easy and outlandishly good!
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Servings: 34 sausage balls
Ingredients
- 1 pound ground pork breakfast sausage
- 2 cups shredded sharp cheddar cheese
- 2 cups biscuit mix
- ½ cup canned diced green chiles, drained
Instructions
- Preheat oven to 375°F and spray a baking sheet with non stick cooking spray.
- Drain the green chiles in a fine mesh strainer, pressing them down to get out as much liquid as you can. Then mix all of the ingredients together in a large mixing bowl.
- Using a 1 tablespoon cookie dough scoop, scoop out equal portions of the sausage mixture, gently roll and place, evenly spaced on a greased baking sheet.
- Place in preheated oven and bake for 18-20 minutes or until the sausage balls or golden brown.
- Remove from oven and use a spatula to place the sausage balls onto a paper towel to remove any excess grease. Trim away any crispy cheese that formed around the bottom edges, if you don't want that. Place on your sausage balls on a platter or in a bowl and serve!
Notes
- If you don't want to buy a whole box of biscuit mix just to make sausage balls, look for the one serving size pouches sold on the baking aisle of your grocery store. The pouches make one batch of biscuits and contain just the right amount of biscuit mix for this recipe.
- Room temperature sausage is the easiest to mix and work with when making sausage balls. Just be careful not to overwork the mixture and break down all the fats in the meat.
- Using a cookie scoop is key to not overworking the mixture, making the task less messy and making uniform sausage balls every time.
- Line your baking sheet with aluminum foil, then spray it with non stick spray for easy clean up. You can also use a 2 piece broiler pan so that the sausage balls don't have to sit in the drippings.
- I use my kitchen shears to easily trim away any excess melted cheese.