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Paula Deen Sausage Balls
Caroline

Paula Deen Sausage Balls

Classic Southern-style sausage balls made with savory breakfast sausage, sharp cheddar cheese, and baking mix. Perfect for parties, holidays, and make-ahead appetizers—served with a simple mustard-mayo dip.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 30 sausage balls
Course: Appetizer
Cuisine: Southern
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose baking mix
  • 1 lb breakfast sausage (chicken or turkey)
  • 4 cups sharp cheddar cheese, shredded
  • 1/2 tsp black pepper
  • 1 cup mayonnaise
  • 1 tbsp yellow mustard

Equipment

  • baking sheet
  • mixing bowls
  • parchment paper

Method
 

  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, combine breakfast sausage, shredded cheddar cheese, and black pepper. Mix until evenly combined.
  3. Stir in the baking mix until a sticky dough forms.
  4. Roll dough into 1-inch balls and place on prepared baking sheets, spacing about 1 inch apart.
  5. Bake for 18–20 minutes until golden brown and firm.
  6. While sausage balls bake, whisk together mayonnaise and yellow mustard in a small bowl.
  7. Allow sausage balls to cool for 5 minutes, then serve warm with the dipping sauce.

Notes

For extra crispness, lightly brush tops with olive oil before baking. These sausage balls freeze well—reheat directly from frozen. The dipping sauce can be made up to 3 days ahead.