Paula Deen Sausage Balls

If you’re a fan of sausage, you’ll love this recipe for Paula Deen sausage balls. Juicy and full of sharp cheddar cheese, they have a ton of flavor. 

They’re the perfect appetizer for any party, game day, or small gathering.

Plus, this dish requires only four ingredients and is super convenient. I’ve even included a recipe for dipping sauce! 

Ingredients 

Here’s what you need to make Paula Deen sausage balls and dipping sauce. 

For the sausage balls: 

• Non-stick cooking spray – You need it for the baking sheet. It’ll prevent the sausage balls from sticking. 

• Baking mix – You can use a homemade baking mix or save time with store-bought mixes like Bisquick.

• Ground sausage – The type of sausage you use is entirely up to you. I like spicy pork breakfast sausage. You can also use turkey sausage or Italian sausage. 

• Sharp cheddar – For the best flavor, stick to sharp cheddar instead of another cheese. Also, it’ll melt better if you shred it yourself from a block instead of buying pre-shredded. 

• Pepper – Season the balls with ground black pepper for extra flavor. 

For the dip: 

• Mayo and mustard – The dipping sauce for these sausage rolls is a simple combo of mayo and mustard. For having only two ingredients, it’s surprisingly flavorful. 

How to Make Paula Deen Sausage Balls 

Here are the steps for making these succulent sausage balls: 

1. Prepare. Spray a cookie sheet with non-stick spray, and preheat the oven to 375 degrees. 

2. Make the sausage roll batter. Mix all the ingredients by hand in a large bowl. Then, roll the mixture into 1-inch balls and transfer them to the greased baking sheet. 

3. Bake. The balls will need 18 to 20 minutes to bake. Be sure to flip them about halfway through the baking process. 

4. Make the dip. Combine the mayo and mustard in a small bowl during the last few minutes of baking. Whisk them together until they’re well combined. 

5. Serve. Serve the warm sausage balls with the dip on the side. Enjoy! 

Tips and Tricks

This recipe is already wonderfully simple. There are a few tips to ensure your sausage balls come out perfect every time: 

• Shred like a pro. Bagged shredded cheese is certainly more convenient. However, it contains an anti-caking agent that makes it harder to melt. 

• Embrace the fat! I know, I know! We’re all health-conscious and try to avoid fat and grease. Trust me, though. Those are things you want in this recipe. 

• Measure with care. Too little baking mix, and the balls won’t hold their shape as well. Too much, and they’ll turn out dry. 

• Watch the temperature. You might not think working with room-temperature cheese and sausage would make a difference. It does! The ingredients blend much easier when they aren’t cold.

• Have fun with add-ins. Try jalapenos or a dash of hot sauce for heat. You can also add extra spices like paprika, garlic, dill, or cayenne. Diced celery and onions are a nice touch, too. 

Can You Make Sausage Balls Ahead of Time? 

You can absolutely make these sausage balls ahead of time! Simply follow the instructions on the recipe card below. Then, after baking the sausage balls, let them fully cool. 

Freeze the cooled balls in a freezer-safe, air-tight container for up to 2 weeks. When you want to serve them, reheat them in the oven for 10 minutes at 375 degrees. 

How to Store 

Store fully cooled sausage balls in an air-tight container in the fridge. They should remain fresh for up to 4 days. Reheat them using the oven, microwave, or air fryer. 

You can also freeze them using the “make ahead” directions above.