Sausage Balls with Pepper Jelly
Four ingredients is all it takes to make these super simple sausage balls. Dip them is Suan’s Scotch Bonnet Pepper Jelly for a delicious twist.
Scale
Ingredients
Scale
- 2 packages Shawnee Mills Buttermilk Biscuit Mix
- 1 pound Greers Ranch House pork sausage
- 2 cups shredded cheddar or Monterey Jack cheese
- 1/4 cup Hiland Milk
- Suans Scotch Bonnet Pepper Jelly
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or spray with nonstick spray.
- In a large bowl, combine biscuit mix, sausage and cheese. Use a fork to mix until well blended. Add the milk to moisten and continue to blend. Form into walnut-sized balls. Arrange the balls on the baking sheets and bake for 20 minutes or just until golden brown. Serve hot with Suan’s Scotch Bonnet Pepper Jelly.