Sourdough Sausage Balls with Dip makes a yummy appetizer and is perfect for a potluck dinner. Or maybe even a wine and cheese tasting party. It’s easy to make and is a great way to use your sourdough starter, something I’m always on the lookout for.
I first made sausage balls using a Bisquick mix (without the sourdough), and they were good, although a little bit dry. That is not the case for this recipe, however, as the sourdough keeps them plenty moist. And please don’t leave out the Horseradish Dip, which shoots these little sausage balls over the moon! It’s so good!
Ingredients for Sourdough Sausage Balls with Dip
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Instructions for Making this Recipe
Preheat oven to 375°F. Gather your ingredients so that you have everything close at hand on the counter or table. Line a sheet pan with parchment paper or a silicone baking mat.
Prepare the Ingredients
Using a box grater, grate the sharp cheddar and pepper jack cheese.
Place the butter in a microwave-safe bowl, and heat just until melted.
Make the Sausage Balls
In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, kosher salt, dried parsley and chives, and freshly ground black pepper. Mix well.
Add in the grated cheddar and pepper jack cheese, and stir to combine.
Make a well in the center of the mixture and add the “unfed” sourdough starter and melted butter. Mix well using a blending fork or your fingers.
Next add the (uncooked) ground pork sausage and large eggs. Mix in well.
When shopping for ground sausage, I always look for the lowest fat option I can find. I like Oldham’s Country Sausage, which has 16 grams of fat. There’s also William’s Country Sausage that boasts a mere 11 grams, if you can find it. With either of these brands, you won’t sacrifice any flavor, and it’s not necessary to drain the fat after cooking. A real plus!
Using a spoon or large cookie scoop, form the mixture into 2-inch balls. Drop the balls onto the prepare baking sheet.
Bake in preheated oven for 20-25 minutes until they are dark golden brown. This recipe will make 30-42 balls, depending on the size of your cookie scoop.
Place on a large platter for serving. Serve warm or at room temperature. Refrigerate any leftovers in a covered container, or freeze sausage balls in a freezer bag for up to three months.
Prepare the Horseradish Dip
While the sausage balls are baking, prepare the dip. In a small bowl, combine the mayonnaise and horseradish mustard. Mix well.
I’ve also made this dip using mayonnaise plus 3 tablespoons prepared horseradish and 1 tablespoon whole grain mustard. Use whichever ingredients you have in stock.
Place dip in a small serving bowl. Cover and refrigerate until ready to use.
If you want to provide a variety of dips when serving this recipe as an appetizer, consider barbecue sauce, honey mustard, or ranch dressing.
Wine Suggestion
If desired, serve these Sourdough Sausage Balls with a nice Chardonnay or Merlot, such as Kendall-Jackson’s Grand Reserve Chardonnay or Raymond Collection Merlot.
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Sourdough Sausage Balls with Dip
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon dried parsley
- 1 teaspoon chopped dried chives
- 1/2 teaspoon freshly ground black pepper
- 8 oz sharp cheddar cheese grated
- 8 oz pepper jack cheese grated
- 1/2 cup sourdough starter unfed
- 4 tablespoons melted butter
- 2 large eggs
- 1 pound ground pork sausage uncooked
- 1 cup mayonnaise
- 4 tablespoons horseradish mustard
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Instructions Click to Start Cooking
- Preheat oven to 375℉. Gather your ingredients so that you have everything close at hand on the counter or table. Line a sheet pan with parchment paper or a silicone baking mat.
- Using a box or hand grater, grate the sharp cheddar and pepper jack cheese.
- Place the butter in a microwave-safe bowl, and heat just until melted.
- In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, kosher salt, dried parsley and chives, and freshly ground black pepper. Mix well.
- Add in the grated cheddar and pepper jack cheese, and stir to combine.
- Make a well in the center of the mixture and add the "unfed" sourdough starter and melted butter. Mix well using a blending fork or your fingers. The mixture will be crumbly.
- Next add the (uncooked) ground pork sausage and large eggs. Mix in well.
- Using a spoon or large cookie scoop, form the mixture into 2-inch balls. Drop the balls onto the prepare baking sheet.(If you prefer small balls, you might form them as small as 1-inch. Keep in mind that your baking time may be less.)
- Bake in preheated oven for 20-25 minutes until they are dark golden brown.
- Place on a large platter for serving. Serve warm or at room temperature. Refrigerate any leftovers in a covered container, or freeze sausage balls in a freezer bag for up to three months.
- This recipe will make 30-42 balls, depending on the size of your cookie scoop.
- While the sausage balls are baking, prepare the dip. In a small bowl, combine the mayonnaise and horseradish mustard. Mix well.
- I've also made this dip using mayonnaise plus 3 tablespoons prepared horseradish and 1 tablespoon whole grain mustard. Use whichever ingredients you have in stock.
- Place dip in a small serving bowl. Cover and refrigerate until ready to use.
Nutrition
Did you make this recipe?
Let me know how it turned out!
