Cheddar Ale Sausage Balls

Golden sausage balls packed with sharp cheddar and savory Cheddar Ale flavor are made for holiday trays, tailgates, brunches, and game-day gatherings.

PREP
20 min

COOK
22 min

YIELD
24 balls

DIFFICULTY
Easy

Ingredients

·          1 packet Dixie Fixins Cheddar Ale Dip Mix, dry

·          1 pound ground breakfast sausage

·          2 cups all-purpose baking mix

·          2 cups freshly shredded sharp cheddar cheese

·          1/3 to 1/2 cup milk

·          1 tablespoon chopped chives, optional

·          Dijon or honey-mustard sauce, for serving

Directions

1.        Heat oven to 375°F. Line a rimmed baking sheet with parchment paper.

2.        Combine the sausage, baking mix, cheddar, dry Cheddar Ale Dip Mix, and chives in a large bowl.

3.        Add 1/3 cup milk and mix with clean hands just until the mixture holds together. Add a little more milk only if needed.

4.        Shape into 24 balls, about 1 1/2 inches each, and arrange them about 1 inch apart on the prepared pan.

5.        Bake for 18 to 22 minutes, until browned and the centers reach 160°F.

6.        Drain briefly on paper towels and serve warm with Dijon or honey-mustard sauce.

DIXIE FIXINS TIP: Freshly shredded cheese melts more smoothly than packaged pre-shredded cheese. The uncooked balls may be frozen on a tray and transferred to a freezer bag for later baking.

STORAGE: Refrigerate cooked sausage balls for up to 4 days or freeze for up to 2 months. Reheat to 165°F.