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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.

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Ingredients

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  1. 2 packages Shawnee Mills Buttermilk Biscuit Mix
  2. 1 pound Greers Ranch House pork sausage
  3. 2 cups shredded cheddar or Monterey Jack cheese
  4. 1/4 cup Hiland Milk
  5. Suans Scotch Bonnet Pepper Jelly
  1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or spray with nonstick spray.
  2. In 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.

Find it online: https://www.miocoalition.com/recipes/sausage-balls-with-pepper-jelly/