Ingredients:

  • 1 lb (454g) Bulk Pork Sausage
  • 2 cups (240g) Bisquick or baking mix
  • 16 oz (450g) Sharp Cheddar Cheese, freshly grated
  • 4 oz (113g) Cream Cheese, softened to room temperature
  • 1/2 tsp (1g) Garlic Powder
  • 1/2 tsp (1g) Dried Parsley
  • 1/2 cup (120g) Mayonnaise
  • 2 tbsp (30g) Dijon Mustard
  • 1 tbsp (15ml) Honey
  • 1 tsp (5ml) Apple Cider Vinegar

Instructions:

  1. In a large mixing bowl or stand mixer with a paddle attachment, combine the room-temperature cream cheese and bulk pork sausage. Mix until the cream cheese is fully incorporated into the meat to ensure moisture stabilization.
  2. Add the freshly grated sharp cheddar cheese, garlic powder, and dried parsley to the meat mixture. Mix until the cheese is evenly distributed.
  3. Gradually add the Bisquick or baking mix. Mix just until no white streaks remain; do not overwork the dough to avoid a tough texture.
  4. Using a small cookie scoop, portion the dough into 1-inch balls. Roll them between your palms until smooth and place on a parchment-lined baking sheet approximately 1 inch apart.
  5. Bake in a preheated 400°F (200°C) oven for 18–22 minutes until the bottoms are deep golden-brown and the internal temperature reaches 160°F (71°C).
  6. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and apple cider vinegar to create the zesty dipping sauce.
  7. Allow the sausage balls to rest on the pan for 5 minutes before serving to let the juices redistribute.