Sausage Cheddar balls are a tailgating winner -- you're gonna need a bigger batch!

Yep, you know this recipe. It’s classic, it’s foolproof, it’s the little savory bite that graces every Southern eating event from tailgating to your grandmother’s Christmas Eve extravaganza.

Sausage cheddar balls are DELICIOUS, is the reason they are everywhere. We make them often, and over the years, I’ve adjusted the recipe a bit to add even more flavor and (to me) a better texture.

Yep, we’re still using Bisquick (or go nuts and use an off-brand, they’re all fine!), but we’re adding extra flavor with some spices, LESS of the baking mix for more cheesy sausage-y bite, and the sharpest cheddar you can find.

This is just personal preference, but I prefer sausage cheddar balls with Italian sausage. Though the more traditional recipe calls for breakfast sausage, I find that the sage flavor in breakfast sausage blends can sometimes be really overpowering. This recipe remains nice and versatile, use any bulk sausage and cheese that you prefer – you know best what you and your people love.

Enjoy!

Sausage Cheddar Balls

Prep: 20 minutes | Cook: 20 minutes | Serves: heavily dependent on your eaters, but let’s be honest, you might want to double the recipe!

• 2 ½ cups Bisquick or other baking mix
• 1 pound bulk sausage, Italian or spicy Italian preferred
• 1 pound sharp cheddar cheese, grated
• 1 tablespoon Worcestershire sauce
• ½ teaspoon kosher salt or seasoned salt (preferred)
• ½ teaspoon cayenne pepper

1. Preheat the oven to 350F and prepare a large baking sheet with cooking spray, parchment paper or a silicone baking mat.
2. Place all ingredients in a large mixing bowl.
3. Use your hands to combine the ingredients together, taking time to mash all of the sausage with the baking mix. It may take some time, but there shouldn’t be many crumbly bits at the bottom of the bowl.
4. Form the mixture into 1-inch balls; I like to use a melon baller or cookie scoop for this. Place the formed sausage balls about 1 inch apart on the prepared baking sheet.
5. Bake the sausage cheddar balls for 15-20 minutes until cooked through and golden brown on the outside. Repeat with any dough that didn’t get baked on the first round. Cool just slightly, then serve warm or at room temperature. YUM!

Ingredient Notes + Tips and Tricks :

• Size: I prefer to make these sausage cheddar balls on the small side for a truly poppable eating experience – they’re perfect this way for snacking at stand-up party events. If you like them larger, make them closer to 2-inches in diameter and plan to cook them for 5-7 minutes longer.
• Make Ahead: These sausage cheddar balls can be made in advance and stored covered on the counter for 2-3 days. Alternatively, you can make the dough and store it in the fridge for a few days before baking or store the formed-but-raw sausage balls in the freezer for several months. Bake frozen sausage balls from frozen, adding 2-3 minutes to the cooking time.
• Sausage: Italian sausage is best with this spice blend, but breakfast or any bulk sausage you like works in this recipe.
• Spice : The cayenne pepper makes these a little bit spicy. If you’d like to enhance the spice, use hot Italian sausage instead. You can add up to one whole minced jalapeno to the dough as well, if you’re feeling extra on all counts.
• Local: My local ingredient preference for this recipe is Ashe County 5-year Sharp cheddar cheese (sold several places locally including Swamp Rabbit Café and Grocery) and Revival Butchery’s hot Italian sausage. Both have tons of savory flavor.

More Tailgating ideas: Jalapeño Corn Dip will have you cheering!

Make-ahead tailgating fun: Slow Cooker Cajun Boiled Peanuts

Kick off the tailgating season: Buffalo Chicken Salad dip

Photos: Clemson fans tailgate at Memorial Stadium

This article originally appeared on Upstate Parent: Sausage Cheddar balls are a tailgating winner -- you're gonna need a bigger batch!