Jalapeño Popper Sausage Balls
These oven-baked sausage balls have the creamy, cheesy flavor of jalapeño poppers in a bite-size appetizer. Cream cheese, Pepper Jack, and chopped pickled jalapeños go into the sausage mixture, so there is no filling or stuffing. The balls bake until golden, with browned cheese and green jalapeño pieces on their slightly uneven surfaces.
A one-tablespoon scoop keeps the portions similar in size. Start checking them at 18 minutes, and use a thermometer to make sure the sausage is cooked through.
Ingredients for Jalapeño Popper Sausage Balls
- 1 lb mild pork breakfast sausage (450g)
- 8 oz full-fat cream cheese, softened (225g)
- 1 cup shredded Pepper Jack cheese (about 4 oz/115g)
- 1 cup baking mix, such as Bisquick (120g)
- 1/4 cup pickled jalapeños, drained and finely chopped (35g)
- Nonstick cooking spray, for the pan
Makes about 36 small balls, or 8 to 10 appetizer servings.
How to Bake Jalapeño Popper Sausage Balls
- Prepare the oven and pan: Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil and lightly coat the foil with nonstick spray.
- Mix the ingredients: Combine the sausage, softened cream cheese, Pepper Jack, baking mix, and drained jalapeños in a large bowl. Mix gently just until no large streaks of cream cheese or dry baking mix remain.
- Shape the balls: Scoop level one-tablespoon portions and roll them gently into rounded balls. Place them about 1 inch apart on the prepared sheet. They do not need to be perfectly smooth.
- Bake: Bake uncovered for about 18 to 22 minutes. Start checking at 18 minutes. The balls should look set and golden, with some browned cheese patches. Insert an instant-read thermometer into the center of a larger ball; continue baking as needed until it reaches 160°F (70°C).
- Rest and serve: Let the balls rest on the sheet for 3 to 5 minutes so the melted cheese can settle, then transfer them to a platter and serve warm.
Mixing and Shaping Tips
Softened cream cheese blends into the sausage without prolonged mixing. Stop once the ingredients hold together; working the mixture longer can make it harder to shape. If it feels sticky, use the scoop to portion it and roll each ball gently. Draining the jalapeños well keeps extra brine out of the mixture.
How to Tell When the Sausage Balls Are Done
Browning alone does not confirm that the centers are cooked. Larger portions and oven differences can change the baking time, so check one of the larger balls for 160°F even if the outside already looks golden.
About Fresh Jalapeños and Other Binders
This version uses pickled jalapeños, cream cheese, Pepper Jack, and baking mix together. Fresh jalapeños with cheddar and a flour-and-baking-powder binder make a different sausage-ball formula, not a set of direct swaps for this one. For a separately developed from-scratch binder recipe, see Sausage Balls Without Bisquick.
Serving
Serve the warm sausage balls in a close cluster on a tray or platter. For another sausage-and-cheese brunch dish, try Biscuits and Gravy Casserole with Sausage and Cheddar.
Nutrition
Approximate nutrition per serving, based on 1/9 of the batch (about 4 balls): 360 calories, 12g protein, 30g fat, and 12g carbohydrates. Per 100g: approximately 345 calories, 11g protein, 28g fat, and 12g carbohydrates. Values vary with the ingredients used.
Equipment
- Oven
- Rimmed baking sheet
- Large mixing bowl
- One-tablespoon scoop
- Instant-read thermometer
Ingredients
- 1 lb mild pork breakfast sausage (450 g)
- 8 oz full-fat cream cheese, softened (225 g)
- 1 cup shredded Pepper Jack cheese (about 4 oz/115 g)
- 1 cup baking mix, such as Bisquick (120 g)
- 1/4 cup pickled jalapeños, drained and finely chopped (35 g)
- Nonstick cooking spray, for the pan
Instructions
- Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil and lightly coat it with nonstick spray.
- Combine the sausage, softened cream cheese, Pepper Jack, baking mix, and drained jalapeños in a large bowl. Mix gently just until combined.
- Scoop level one-tablespoon portions and gently roll them into balls. Arrange them about 1 inch apart on the prepared baking sheet.
- Bake uncovered for 18 to 22 minutes, starting to check at 18 minutes.
- Check a larger ball with an instant-read thermometer. Continue baking as needed until the center reaches 160°F (70°C).
- Let the sausage balls rest on the baking sheet for 3 to 5 minutes, then transfer to a platter and serve warm.
Tips
- Soften the cream cheese so it blends into the sausage without prolonged mixing.
- Stop mixing as soon as the ingredients hold together to keep the mixture easier to shape.
- Drain the jalapeños well to keep extra brine out of the mixture.
- Use the scoop to portion sticky mixture, then roll each ball gently.
- Check the center of a larger ball for doneness; browning alone does not confirm it is cooked through.