Smoked Sausage Balls Recipe: A Flavorful, Cheesy, and Smoky Delight

There’s something undeniably satisfying about bite-sized and cheesy Smoked Sausage Balls. They’re rich, flavorful, and perfect for serving as an appetizer, snack, or party favorite. While traditional sausage balls are often baked, smoking them takes the taste to a whole new level. The slow infusion of smoke enhances the sausage’s savory depth, while the cheese creates a gooey, melt-in-your-mouth experience.

This recipe combines smoked sausage, creamy cheese, a bit of spice, and a crispy outer layer to create the perfect balance of texture and flavor. Whether you’re making them for a game-day spread, a family gathering, or just because you’re craving something indulgent, these smoked sausage balls will be a hit. Plus, they pair wonderfully with a homemade honey mustard dip that adds a touch of sweetness to balance the smoky, spicy, and savory notes.

One of the best things about this recipe is its simplicity. You don’t need any fancy ingredients—just high-quality sausage, some shredded cheese, a baking mix to hold everything together, and your favorite wood chips for that smoky essence. Even if you’re new to using a smoker, this is an easy and foolproof recipe to try. The slow smoking process ensures a juicy and tender interior while developing a crispy, golden-brown crust.

If you’re looking for an appetizer that stands out from the usual chips and dip or store-bought frozen snacks, these smoked sausage balls are a game-changer. They’re easy to make in large batches, can be prepared ahead of time, and will have everyone reaching for more. Let’s dive into what makes this recipe so special and why you’ll love making it!

Why You’ll Love This Recipe

These smoked sausage balls have so much to offer, and once you make them, you’ll see why they quickly become a favorite.

1. Incredible Smoky Flavor

Smoking the sausage balls rather than baking them adds an extra layer of depth to their taste. The slow cooking process allows the smokiness to infuse into the sausage, creating a rich and satisfying flavor.

2. Perfectly Juicy and Tender

Because these are smoked at a low temperature, they stay incredibly juicy inside while developing a slightly crispy outer layer. The cheese also helps keep the sausage mixture moist, preventing the dreaded dry texture some sausage ball recipes can have.

3. Quick and Easy to Prepare

You only need a handful of ingredients and minimal prep work to get these ready. Simply mix everything together, form the sausage balls, and let the smoker do the rest. No complicated steps, no fancy techniques—just simple, delicious food.

4. Ideal for Any Occasion

These sausage balls are perfect for everything from casual family dinners to holiday parties. They’re a great addition to tailgates, potlucks, and game-day spreads.

5. Customizable to Your Taste

Want them spicier? Use hot sausage and add some extra jalapeños. Prefer a milder version? Stick with mild sausage and swap the pepperjack for cheddar. This recipe can easily be adapted to suit your flavor preferences.

Health Benefits

While smoked sausage balls are undeniably indulgent, there are some surprising benefits to making them at home rather than buying processed appetizers.

1. High in Protein

Since these sausage balls are made primarily of sausage and cheese, they’re a great source of protein. Protein is essential for muscle repair, satiety, and overall energy levels.

2. Less Processed Than Store-Bought Options

When you make these from scratch, you control the ingredients. Unlike frozen, store-bought appetizers that often contain preservatives, artificial flavors, and excess sodium, these homemade sausage balls are made with simple, wholesome ingredients.

3. Healthy Fats from Cheese and Sausage

Cheese and sausage provide healthy fats that help keep you full longer. Opting for high-quality sausage without fillers and preservatives ensures that you’re getting more nutrients and fewer unnecessary additives.

4. Gluten-Free Option Available

If you or someone in your household is avoiding gluten, you can swap out the traditional baking mix for a gluten-free alternative or use almond flour as a binder.

Preparation Time, Servings, and Nutritional Information

Total Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Servings

This recipe yields approximately 20 sausage balls, depending on the size you roll them.

Nutritional Information (Per Ball)

• Calories: 166
• Carbohydrates: 9g
• Protein: 6g
• Fat: 11g
• Cholesterol: 30mg
• Sodium: 375mg
• Calcium: 140mg

Ingredients List

For the Sausage Balls

• 1 lb bulk breakfast sausage (mild or hot, depending on preference)
• 4 oz cream cheese (softened, ensures a moist texture)
• 8 oz pepperjack cheese (shredded, provides a spicy jalapeño kick)
• 2 cups Bisquick baking mix (binds everything together)
• ½ cup pickled jalapeño slices (for topping)

For the Honey Mustard Dip

• ¼ cup yellow mustard (or Dijon/spicy brown mustard for variations)
• 2 tbsp honey (adjust for desired sweetness)

Step-By-Step Cooking Instructions

1. Prepare the Sausage Mixture

In a large mixing bowl, combine the sausage, softened cream cheese, shredded pepperjack cheese, and Bisquick mix. Use your hands to thoroughly mix the ingredients together. This will take about 8-10 minutes of kneading to ensure the mixture is well combined and forms a dough-like consistency.

2. Roll the Sausage Balls

Take small portions of the mixture and roll them into 2-inch balls. The size should be consistent to ensure even cooking. If the mixture is too sticky, lightly dampen your hands with water to make rolling easier.

3. Preheat the Smoker

Set up your smoker to 250°F and prepare it for indirect heat. If using a charcoal smoker like a Big Green Egg, place the charcoal on one side and add soaked wood chips for extra flavor. For electric smokers, add wood chips to the designated tray. Hickory or applewood chips work great with this recipe.

4. Arrange the Sausage Balls on the Smoker

Place the sausage balls on a wire rack or directly onto the smoker grates, ensuring they have enough space between them for the smoke to circulate.

5. Smoke the Sausage Balls

Close the smoker lid and let them cook for about 45 minutes or until they reach an internal temperature of 155°F. If you prefer a crispier texture, increase the temperature to 275°F for the last 10 minutes.

6. Make the Honey Mustard Dip

While the sausage balls are smoking, mix the mustard and honey in a small bowl. Adjust the sweetness by adding more honey, but be mindful that more honey will make the dip runnier.

7. Remove and Serve

Once the sausage balls reach the correct temperature, remove them from the smoker. Let them rest for a few minutes before serving to allow the juices to redistribute. Serve warm with the honey mustard dip on the side.

How to Serve

These sausage balls are best served warm with dipping sauces like honey mustard, barbecue sauce, or a spicy aioli. They can be presented on a platter with toothpicks for easy grabbing. If serving at a gathering, pair them with crispy crackers or fresh-cut vegetables for contrast.

Pairing Suggestions

These smoked sausage balls pair well with a variety of sides and beverages. Consider serving them with coleslaw, potato salad, or a light arugula salad with lemon vinaigrette.

For drinks, they go great with lemonade, iced tea, or sparkling water with a splash of citrus.

Storage, Freezing & Reheating Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, place cooked sausage balls on a baking sheet, freeze until solid, and transfer to a freezer-safe bag. Reheat in a 350°F oven for 10 minutes or until warmed through.

Frequently Asked Questions (FAQs)

Can I make these sausage balls ahead of time?

Yes! You can prepare the sausage mixture and roll the balls a day in advance. Store them in an airtight container in the refrigerator until you’re ready to smoke them. You can also freeze the uncooked sausage balls and smoke them directly from frozen, adding about 10 extra minutes to the cooking time.

What type of sausage works best for this recipe?

A high-quality breakfast sausage works best, whether mild or spicy. You can also use Italian sausage for a different flavor profile. Just be sure to remove any casings if using sausage links.

Can I bake these instead of smoking them?

Absolutely. If you don’t have a smoker, bake the sausage balls in a preheated 375°F oven for about 20-25 minutes or until golden brown and fully cooked. You won’t get the same smoky flavor, but they’ll still be delicious.

What’s the best type of cheese to use?

Pepperjack is great for a spicy kick, but cheddar, Monterey Jack, or gouda are also excellent options. Avoid pre-shredded cheese, as it contains anti-caking agents that may affect texture.

How do I keep sausage balls from drying out?

Using cream cheese in the mixture helps keep them moist. Also, avoid overcooking—use a meat thermometer and remove them once they reach 155°F internally.

Can I make this recipe gluten-free?

Yes! Swap the Bisquick baking mix for a gluten-free alternative or use almond flour as a binder. Make sure your sausage and cheese are also gluten-free.

How to Customize Smoked Sausage Balls

One of the best things about this recipe is how easily you can customize it to match your taste preferences. If you love spicy food, use hot sausage and add diced jalapeños directly into the mix. For a milder version, stick to mild sausage and cheddar cheese. You can also experiment with different cheeses—smoked gouda adds depth, while sharp cheddar gives a more classic flavor. If you want a gluten-free version, use almond flour or a gluten-free baking mix instead of Bisquick. Looking for a healthier twist? Try using turkey sausage instead of pork. No matter how you customize these, the key is to balance moisture and texture to ensure a juicy, flavorful bite.

The Science Behind Smoking Meatballs

Smoking isn’t just about flavor—it’s about technique. When you smoke sausage balls at a low temperature, the meat slowly cooks while absorbing the smoky essence from the wood. The smoke binds with the proteins in the sausage, creating a rich, deep flavor that can’t be achieved through baking or frying. The Maillard reaction, which occurs when the meat browns, adds complexity to the taste while keeping the inside tender. Choosing the right wood chips also plays a big role—hickory gives a strong, earthy smokiness, while fruit woods like apple or cherry provide a slightly sweet undertone. The slow, steady cooking process ensures that the cheese melts evenly into the sausage mixture, preventing dryness.

Making Smoked Sausage Balls for a Crowd

If you’re serving a large group, smoked sausage balls are a great choice because they can be made in big batches with minimal effort. To streamline prep, mix the ingredients and form the balls a day ahead, then store them in the fridge. When you’re ready to cook, arrange them on the smoker in a single layer with plenty of space between them for even air circulation. If you have a large smoker, you can double or triple the recipe without any issues. To keep them warm at a party, place them in a slow cooker on the “warm” setting or a chafing dish. Serve with multiple dipping sauces so guests can customize their flavors.

The Best Occasions to Serve Smoked Sausage Balls

These sausage balls are a perfect addition to a variety of events. Hosting a game day party? They make a great finger food that guests can grab between plays. Need a unique appetizer for a holiday gathering? The smoky, cheesy combination is always a hit. If you’re having a summer barbecue, these can be served alongside grilled meats and fresh salads. Even for casual weeknight dinners, smoked sausage balls are a fantastic option, especially when paired with roasted vegetables or mashed potatoes. Whether you’re making them for a special occasion or just for fun, they’re guaranteed to be a crowd-pleaser.

Conclusion & Call to Action

These smoked sausage balls are a must-try for anyone who loves rich, smoky flavors combined with cheesy, savory goodness. Try making them at your next gathering and see how quickly they disappear. Let us know how they turn out, and don’t forget to share your photos and feedback!

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