In my hometown, you'll find a local twist on sausage balls, the ubiquitous Southern nibble. Sweet potato farmers' wives often mix a bit of roasted sweet potato into the dough. I've switched out breakfast sausage for peppery Mexican-style chorizo.

April McGreger
This Story Originally Appeared On southernliving.com

Gallery

Hector Manuel Sanchez; Styling: Ginny Branch

Recipe Summary

active:
20 mins
total:
1 hr 20 mins
Yield:
Serves 12 (serving size: 4 sausage balls)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Lightly grease a baking sheet.

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  • Stir together sausage, baking mix, cheese, mashed sweet potato, cinnamon, and salt in a large bowl. Roll into 48 (1 1/2-inch) balls, and place about 1 inch apart on prepared baking sheet. Bake in preheated oven until sausage balls are cooked through and deep golden brown, about 20 minutes.

  • Stir together jelly and mustard in a small bowl until well blended. (If your jelly is too stiff to blend, microwave mixture at HIGH in 15-second increments until soft enough to stir.) Serve with sausage balls.

  • Note: Sausage balls can be frozen on baking sheet and transferred to ziplock plastic freezer bags for storage. Bake from frozen. (You may need to add 1 or 2 minutes to baking time.)

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