Categories: Appetizers, Paula Deen, Pork

Ingredients

• Mustard-Mayo Dipping Sauce
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• Jalapeno Sausage Balls
• 3 cups Bisquick baking mix
• 2 1/2 cups shredded sharp cheddar cheese
• 1 lb sweet Italian sausage , casings removed
• 3 tablespoons cold butter , cut into small bits
• 1 jalapeno pepper , seeded and finely chopped

Directions

1. Preheat the oven to 375°; grease two baking sheets well with butter or coat with cooking spray.

2. Dipping sauce: in a small bowl, whisk together the mayonnaise and mustard; cover with plastic wrap and refrigerate until the sausage balls are ready to serve.

3. Sausage balls: in a large bowl, knead together all of the sausage ball ingredients until well combined.

4. If the mixture seems dry, add 1-2 tablespoons water, as needed to bring the mixture together.

5. Form the mixture into 1 1/4-inch balls and place them on the prepared baking sheets.

6. Take care that the sausage balls don’t touch, as that will make them take longer to cook.

7. Bake until they are golden all over, about 25 minutes.

8. Set the sausage balls on paper towels to drain off excess grease, then place them on a pretty platter with some cocktail sticks so people don’t have to eat them with their fingers.

9. Serve warm with the mustard-mayo sauce for dipping.

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