Sausage and Cheese Balls
By Paula DeenJUMP TO RECIPE
- 1 lb bulk, room temperature spicy Italian pork sausage
- 2 cups grated, room temperature sharp cheddar cheese
- 2 tablespoons grated Vidalia onion
- 1/4 cup whole milk
- 2 cups baking mix
- to taste kosher salt
- to taste black pepper
- non-stick spray
- 1/2 cup mayonnaise
- 2 tablespoons dijon mustard
- 2 tablespoons honey
For the balls: Heat oven to 375 °F. Line a sheet tray with foil and spray with non-stick spray.
Add all the ingredients to a stand mixer outfitted with a paddle attachment and blend together for 2 minutes.
Form into 1 inch balls, and place 1 inch apart on prepared sheet tray. Bake for 18 minutes, turning the balls halfway through baking.
For the dip: Combine mayonnaise, mustard, and honey in a bowl. Serve with hot sausage balls.