Sausage Balls with Pepper Jelly

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Sausage Balls with Pepper Jelly

Four ingredients is all it takes to make these super simple sausage balls. Dip them is Suan's Scotch Bonnet Pepper Jelly for a delicious twist.

20 min 48


  • 2 packages Shawnee Mills buttermilk biscuit mix

    1 pound Greer's Ranch House pork sausage

    2 cups shredded cheddar or Monterey Jack cheese

    1/4 cup Hiland milk

    Suan's Scotch Bonnet Pepper Jelly

  • Step 1Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or spray with nonstick spray.

    Step 2In a large bowl, combine biscuit mix, sausage and cheese. Use a fork to mix until well blended. Add the milk to moisten and continue to blend. Form into walnut-sized balls. Arrange the balls on the baking sheets and bake for 20 minutes or just until golden brown. Serve hot with Suan's Scotch Bonnet Pepper Jelly.

Cooking: 20 min


Note: These are perfect to make ahead, freeze and reheat when ready. From frozen, bake at 350 degrees for 20-30 minutes.

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