This recipe 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.
Preheat oven to 375F degrees. 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 or hand 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. 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.
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.