It wouldn’t be a holiday par-tay without sausage balls! You can use venison sausage or Italian sausage for this recipe. The secret to GREAT sausage balls is the size of your scoop. Use a melon baller for consistency. The sausage balls shouldn’t be any larger than 1-inch, otherwise, they’ll be dry, golf ball texture and no one wants to bite into that. These tiny sausage balls are bite-size heaven. Cheesy and moist with a little kick, the hot honey mustard sauce is a Some Kinda Good compliment.
Some Kinda Good Pimento Cheese Sausage Balls with Hot Honey Mustard Sauce
- 1 pound venison or Italian Sausage
- 1 Recipe of Spicy Pimento Cheese (from the Some Kinda Good memoir) or store bought 12 oz container, such as Palmetto brand
- 2 cups Bisquick
- 3 – 5 tablespoons milk, as needed
- 1 Tablespoon of dried Italian seasoning, crushed
- Salt and Pepper to taste
For the Hot Honey Mustard Sauce:
- 1/4 cup Hot Honey, such as Mike’s
- 1 /2 cup mustard, such as French’s
- Pinch of salt
Pre-heat oven to 375 degrees. Grease one baking sheet. In a large mixing bowl, combine all ingredients, using as much or as little milk as needed to moisten and bring together batter. Scoop 1-inch sausage balls onto baking sheet, placing about 1 inch apart. Bake for 15 minutes. In a small bowl, mix together mustard, honey and a pinch of salt. Serve together on a large platter, placing sauce in a ramekin or separate dish. Sausage balls are delicious warm, but can also be served at room temperature.
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Georgia native Rebekah Faulk Lingenfelser is a culinary TV personality, author and food enthusiast. Featured on Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and blogger at SomeKindaGood.com, your one stop shop for Southern coastal cuisine, locally sourced and in-season. Pull up a chair for cooking and entertaining tips, and easy-to-execute, flavorful recipes to share around the family table. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.