Pioneer Woman Sausage Balls

Pioneer Woman Sausage Balls are cheesy, peppery bites made from ground pork sausage kneaded with cream cheese, sharp cheddar, Creole seasoning, and green onions. They bake at 350 degrees for 20 to 25 minutes and come out golden with a soft, biscuit-like center. The batch makes about 40 balls and pairs with a quick honey mustard dipping sauce.

Ree Drummond calls this recipe Sausage Balls on her wbesite and describes the result as a sausage biscuit in bite-sized form. Most versions use Bisquick, but she swaps it for plain flour and baking powder so the Creole seasoning handles all the flavor.

The cream cheese is what keeps the inside moist and holds the dough together through baking. Without it the sausage and flour dry out fast, so make sure the block is fully softened before you start kneading.

Pioneer Woman Sausage Balls

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Sides Appetizers

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesRest time: 5 minutesTotal time: 45 minutesServings:41 servingsCalories:75 kcal Best Season:Available

Description

Ground pork sausage kneaded with softened cream cheese, sharp cheddar, green onions, and a flour mixture seasoned with Creole spice, then rolled into tablespoon-sized balls and baked until golden. Served with a quick honey mustard sauce on the side.

Ingredients

For the Sausage Balls:

• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon Creole seasoning
• 1 lb. ground pork sausage
• 1 (8-oz.) block cream cheese, softened
• 2 cups shredded sharp cheddar cheese
• 2 green onions, finely chopped

For the Honey Mustard Dipping Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons honey
• 2 tablespoons yellow mustard
• 1 tablespoon whole grain mustard
• 2 teaspoons white vinegar

Instructions

1. Prep the oven and dry mix: Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and Creole seasoning until well combined.
2. Mix the sausage dough: In a large bowl, crumble the raw sausage. Add the cream cheese, cheddar cheese, green onions, and the flour mixture. Use clean hands to knead all the ingredients together until evenly combined.
3. Shape the balls: Scoop and roll the sausage mixture into 1-tablespoon-sized balls and place them on the prepared baking sheets.
4. Bake: Bake until golden brown and cooked through, 20 to 25 minutes.
5. Make the sauce: While the balls bake, stir together the mayonnaise, honey, yellow mustard, whole grain mustard, and vinegar in a small bowl until smooth.
6. Serve: Serve the sausage balls warm or at room temperature with the honey mustard dipping sauce.

Keywords:Pioneer Woman Sausage Balls, Ree Drummond Sausage Balls, sausage balls with cream cheese, sausage cheese balls recipe

FAQs

Why use flour and baking powder instead of Bisquick?

Traditional sausage balls use Bisquick as a shortcut, but that mix already has its own salt and fat that you cannot control. Ree swaps it for plain flour and baking powder so the Creole seasoning does the flavoring without competing with the pancake mix. This also means you can adjust the spice level without changing the texture.

Does the cream cheese need to be fully softened?

Yes, because cold cream cheese will not blend into the raw sausage evenly no matter how long you knead. You end up with uneven texture across the batch where some spots stay too wet and others dry out. Set the block out for about 30 minutes before starting, or microwave it for 15 seconds.

Can I freeze the sausage balls after baking?

Fully cooked sausage balls freeze well for up to two months in a sealed container or freezer bag. Reheat them straight from frozen in a 350 degree oven or air fryer for 10 to 15 minutes until they sizzle. You can also microwave them for one to two minutes, which makes them a great make-ahead breakfast option.

What other dipping sauces work besides honey mustard?

Ranch dressing and tzatziki both cut through the richness of the sausage and cream cheese with enough tang to balance every bite. Warm country gravy turns them into more of a breakfast item if you want something hearty. You could also try marinara for an Italian spin, similar to dipping sausage pinwheels.

How do I keep the balls from sticking to my hands while rolling?

Lightly wetting your hands with cold water before shaping each ball keeps the sticky mixture from clinging to your fingers. Do not flour your hands because the extra coating changes the texture of the crust after baking. Work quickly and keep the mixture cold, since warm sausage gets softer and harder to shape.

How do I know when the sausage balls are fully cooked?

They should be golden brown on the outside and firm when you press one gently with a finger. The internal temperature needs to reach 165 degrees since they contain raw pork, so check with a thermometer if unsure. Cut one open from the first batch to confirm there is no raw pink center before serving.