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Sausage Balls with Honey Mustard

Bite-size baked balls of pork sausage, sharp cheddar and biscuit dough, with a quick honey mustard for dipping.

By Wanda Oyola 45 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Golden baked sausage and cheddar balls on a plate, with a bowl of honey mustard and a wooden honey dipper.

Sausage balls are a Southern party and holiday tradition: little golden bites of pork sausage, lots of sharp cheddar and biscuit dough, baked until crisp outside and tender inside. They are just as welcome on a Christmas morning brunch table as on a game day spread, especially with a bowl of honey mustard on the side.

Most recipes start with a boxed baking mix. The Thermomix® TM7™ makes your own in seconds from flour, baking powder and cold butter, after grating the cheddar in the same bowl. Then dough mode kneads in the raw sausage evenly, a job that is tiring by hand.

Made in the Thermomix® TM7™

Sausage Balls with Honey Mustard

Makes: About 48 sausage balls

  • Prep25 min
  • Cook20 min
  • Total45 min
  • Serves12

Ingredients

For the honey mustard

For the sausage balls

Instructions

  1. Preheat the oven to 200°C (400°F) and line 2 baking sheets with parchment paper.
  2. Place the mayonnaise, mustard, honey and lemon juice in the mixing bowl and mix 10 sec/speed 3. Transfer to a small bowl and refrigerate. No need to wash the mixing bowl.
  3. Place the cheddar in the mixing bowl and grate 8 sec/speed 6.
  4. Add the flour, baking powder, salt and cold butter and mix 5 sec/speed 5.
  5. Add the sausage in pieces and the milk and knead 1 min/dough mode, until it all comes together. If you still see dry flour, scrape down the sides and knead 30 sec/dough mode more.
  6. Roll the mixture into 2.5 cm (1 in) balls, about 20 g each, and place them 2 cm (3/4 in) apart on the baking sheets.
  7. Bake in the oven for 18 to 20 minutes, until golden brown and 71°C (160°F) in the center. Serve warm with the honey mustard.

Tips

  • Make ahead: freeze the unbaked balls on a tray, then keep them in a freezer bag up to 3 months. Bake them from frozen for 22 to 25 minutes.
  • Use hot breakfast sausage for a spicy version, or add 1/4 tsp cayenne to the flour.
  • Baked sausage balls keep 4 days in the fridge. Reheat them in the oven at 180°C (350°F) for 8 to 10 minutes so they crisp up again.

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