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.