Sausage Balls (Smoked Cheddar & Chipotle)

A square, close-up image of sausage balls in a serving bowl, with one lifted on a toothpick to show the texture and color of the smoky, cheesy mixture.

Sausage Balls (Smoked Cheddar & Chipotle)

Smoky, cheesy sausage balls made with ground pork, smoked cheddar, chipotle in adobo, biscuit baking mix, and a touch of brown sugar. A stand-out appetizer with crispy edges, warm spice, and Southern comfort energy. Easy to prep, easy to bake, and perfect for holidays, parties, and game day.

Course Appetizer

Cuisine American, American (Southern), American-Comfort

Keyword Bisquick sausage balls, chipotle recipes, chipotle sausage balls, ground pork appetizers, holiday appetizers, party bites, sausage balls, smoked cheddar sausage balls, Southern sausage balls, spicy sausage balls

Prep Time 10

Cook Time 20

Total Time 30

Servings to 30 balls

Calories 285kcal

Author Cathy Pollak

Equipment

mixing bowls For combining the sausage mixture evenly.
baking sheet Holds the sausage balls while they bake.
parchment paper Prevents sticking.
Meat Thermometer Confirms the sausage balls reach 160°F (71°C).

Ingredients

1 lb (454 g) ground pork sausage
2 cups (240 g) biscuit baking mix (Bisquick)
12 oz (340 g) smoked cheddar cheese shredded
1 tbsp (15 g) chipotle in adobo finely chopped
1 tsp (4 g) light brown sugar
½ tsp (1 g) smoked paprika
¼ tsp (0.5 g) cayenne pepper
¼ tsp (1 g) liquid smoke

Instructions

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
Add the ground pork sausage, biscuit baking mix, smoked cheddar, chipotle in adobo, brown sugar, smoked paprika, cayenne pepper, and liquid smoke to a large mixing bowl. Use your hands or a sturdy spoon to mix until the ingredients are evenly combined.
1 lb (454 g) ground pork sausage, 2 cups (240 g) biscuit baking mix , 12 oz (340 g) smoked cheddar cheese, 1 tbsp (15 g) chipotle in adobo, 1 tsp (4 g) light brown sugar, ½ tsp (1 g) smoked paprika, ¼ tsp (0.5 g) cayenne pepper, ¼ tsp (1 g) liquid smoke
Roll the mixture into 1.5 inch (4 cm) balls. You should get about 25 to 30 sausage balls.
Place the sausage balls on the prepared baking sheet, leaving space between each one. Bake for 20 to 25 minutes or until they reach an internal temperature of 160°F (71°C).

Notes

Shred the smoked cheddar from a block for the best texture.
Keep the sausage cold before mixing so the mixture holds together easily.
If the mixture feels dry, mix in 1 teaspoon of milk to help it bind.
Roll the sausage balls tightly so they keep their shape in the oven.
Bake on parchment so the bottoms brown without sticking.
A thermometer is the best way to check doneness.

If you’re making these sausage balls, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition