Cody Casey
Sausage balls are a Southern tradition that can be served at breakfast, lunch, dinner, or as a snack. They are made with a combination of sausage, cheese, and other ingredients, formed into bite-sized balls, and cooked in a variety of ways, including baking, oven-baking, or using a slow cooker or crockpot. This paragraph will discuss the process of cooking sausage balls in a crockpot, also known as a slow cooker.
| Characteristics | Values |
|---|---|
| Recipe Type | Southern tradition, 3-ingredient, 4-ingredient |
| Cooking Methods | Instant Pot, Slow Cooker, Oven Baked |
| Serving Temperature | Hot, Cold, Room Temperature |
| Serving Suggestions | Breakfast, Brunch, Dinner, Snack, Appetizer, Buffet, Potluck |
| Dipping Sauces | Honey Mustard, BBQ Sauce, Hot Mustard, Ranch Dressing, Spicy Ranch |
| Crock Pot Settings | Warm, Low |
| Preparation Time | 1-2 days in the refrigerator, 4-6 months in the freezer |
| Cooking Time | 3-4 hours on low, 1-2 hours on high |
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What You'll Learn
Sausage ball ingredients and preparation
Sausage balls are a Southern tradition and can be served as a snack or appetizer. They can be made ahead of time and are perfect for breakfast, lunch, dinner, or even as a party appetizer.
Ingredients:
- Ground pork sausage
- Cream cheese
- Cheddar cheese
- Garlic powder (optional)
- Onion powder (optional)
- Baking mix (such as Bisquick)
- Milk (optional)
- Buffalo sauce or ketchup, brown sugar, and soy sauce for added flavour
Preparation:
- In a large mixing bowl, combine the ground sausage, cream cheese, cheddar cheese, garlic powder, onion powder, and baking mix. You can use a stand mixer or your hands to mix the ingredients until they are well combined.
- If you want to add milk to make the sausage balls moister, now is the time to do so.
- Once the mixture is ready, use a small cookie scoop or a tablespoon to portion out the mixture into evenly sized balls.
- Roll the portions between your palms to form round meatballs.
- Place the sausage balls on a baking sheet, leaving a little space between each ball to ensure even cooking.
- Preheat your oven to 350-375°F and bake the sausage balls for 15-25 minutes, or until they are golden brown and cooked through.
- Once the sausage balls are cooked, you can place them in your crock pot to keep them warm. Set the crock pot to 'warm' or low temperature to maintain the desired temperature without overcooking the sausage balls.
- If you want to add extra flavour, you can pour buffalo sauce over the sausage balls or add a mixture of ketchup, brown sugar, and soy sauce on top.
Your sausage balls are now ready to be served! They can be enjoyed as a snack or paired with dipping sauces such as honey mustard, BBQ sauce, or ranch dressing.
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Cooking methods
Sausage balls are a Southern tradition and can be served as a snack or appetizer. They can be made ahead of time and kept warm in a crockpot. Here are some methods for cooking sausage balls in a crockpot:
Baking and then transferring to a crockpot:
First, preheat your oven to 350°F or 375°F. Line a baking sheet with parchment paper or spray it with nonstick cooking spray. Then, mix the sausage with other ingredients such as cream cheese, cheddar cheese, garlic powder, onion powder, and baking mix. Use your hands or a stand mixer to combine the ingredients well. Use a cookie scoop or a tablespoon to scoop out even portions and roll them into balls. Place the sausage balls on the prepared baking sheet, leaving some space between each ball. Bake for 15 to 25 minutes, or until golden brown and cooked to an internal temperature of at least 160°F. After baking, transfer the sausage balls to the crockpot and set it to 'warm' to keep them toasty.
Searing in a pot and then transferring to a crockpot:
Place a large pot or Dutch oven on the stove over medium heat. Add the sausage balls and sear on each side for 1-2 minutes or until lightly browned. Once cooked, transfer them to the crockpot and set it to 'warm' or 'low' to keep them warm.
Slow cooking in a crockpot:
Combine ground pork sausage with cream cheese and shredded cheddar cheese in a large bowl. Form the mixture into 18-20 balls. Place the sausage balls in the crockpot, and add ketchup, brown sugar, and soy sauce on top. Cook on high for 4-5 hours, stirring occasionally. Alternatively, cook on low for 3-4 hours or high for 1-2 hours if you prefer slower cooking.
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Dipping sauces
Sausage balls are commonly served with a variety of dipping sauces. They are best served warm, and you can keep them warm in a crock pot on the "slow cooker" setting. Here are some ideas for dipping sauces to serve with your sausage balls:
- Honey-mustard sauce
- Ketchup mixed with vinegar, brown sugar, and soy sauce
- A sauce made by mixing the ketchup mixture with about 1/2 cup of water and simmering the sauce with the sausage balls for about 15-20 minutes
You can also experiment with different sauces, as sausage balls are quite versatile and pair well with many flavours.
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Reheating sausage balls
Sausage balls are a Southern tradition and can be enjoyed hot, cold, or at room temperature. They can be made ahead of time and frozen, then reheated and still taste wonderful!
If you have frozen sausage balls, remove the desired amount from the freezer and place them on a baking sheet. Reheat them in an oven at 350°F for 10 to 15 minutes or until heated through. You can also wrap frozen sausage balls in aluminum foil and place them in a 350°F oven for 20-30 minutes, depending on how many you have.
If you have leftover sausage balls stored in an airtight container in the fridge, you can reheat them in the oven or microwave until heated through. You can also place them in a crockpot with a damp paper towel at the bottom to keep them from drying out. Heat on low for 2-3 hours, then turn the crockpot to the "keep warm" setting.
If you're looking for a festive snack without heating up your oven or kitchen, you can reheat frozen sausage balls in an air fryer. You can also use leftover sausage balls to make meatball subs by reheating them and adding them to a toasted bun with your desired toppings.
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Transporting sausage balls
Sausage balls are a Southern tradition and can be served for breakfast, lunch, dinner, or as a snack. They can be eaten hot, cold, or at room temperature.
If you are transporting sausage balls, it is best to make them ahead of time and freeze them. You can then transport them frozen and thaw them at your destination before cooking. If you are looking to serve the sausage balls warm, you can heat them in a crock pot before leaving and transport them in the crock pot. To do this successfully, "crack" the lid of the crock pot slightly so that the sausage balls do not sweat during transportation.
Alternatively, you can prepare the sausage balls up to three days in advance and store them in an airtight container in the refrigerator. You can then transport the sausage balls in the airtight container and reheat them at your destination.
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Frequently asked questions
Combine ground pork sausage, cream cheese, and shredded cheddar cheese in a large bowl. Form into golf ball-sized meatballs and place them in the crock pot. Cover and cook on low for 3-4 hours or on high for 1-2 hours.
Sausage balls are best served warm. You can keep them warm in a crock pot on the 'slow cook' or warm setting. If the sausage balls are greasy, line the crock pot with paper towels. Honey mustard, BBQ sauce, hot mustard, and ranch dressing are great dipping options.
Yes, you can make the sausage mixture and roll it into balls up to two days in advance. Refrigerate the unbaked balls on a baking sheet covered with plastic wrap. You can also freeze unbaked sausage balls for up to 4-6 months.
You can make classic Bisquick sausage balls by adding Bisquick baking mix to the mixture. For a spicier option, try using Italian, hot, or sage-flavored pork sausage. You can also add buffalo sauce to make Buffalo Cheesy Sausage Balls.
