These aren’t your mama’s sausage balls. These are packed with flavor & perfect for those fall tailgates or for last minute party invites where you have to bring something that’s not another cheese board. These are done in under 30 minutes & everybody’s gonna ask you for the recipe. This is a win-win-win.
Forget the Charcuterie, Do THIS
Tex-Mex Sausage Balls are a riff on the classic sausage ball recipe (yes, the OG Bisquick, sausage, cheese). But, instead I add a nice kick by using store bought pico de gallo & a heavy scoop of taco seasoning. This does make about 24 balls & bakes in about 18 minutes at 375°F….but you’re gonna want to double batch these.
I love to serve these up to my boys as a game day or party appetizer with salsa on the side. The spicier the better, for me! But, you do you & pick your favorite.
Full confession: I love a good sausage ball, and my preference is to go heavier on the Bisquick. I’m not one for a super heavy sausagie ball. The main reason is that when they cool, you don’t want a cold (mostly) sausage ball. You want it to be more biscuity. If you’re a “give me all the sausage” person, do that instead. These definitely hold up either way!
What Goes In Tex-Mex Sausage Balls
Tex-Mex Sausage Balls
Tex-Mex Sausage Balls are gonna turn those family favs into something exciting AND crowd pleasing this weekend. Try this recipe for your next weekend gathering or game day on the couch.
Ingredients
- 2.5 c Bisquick
- 1.5 c. Shredded Cheddar Cheese
- 3/4 lb sausage
- 1 c. Pico de gallo (drained)
- 1 TBL. Taco seasoning
- 375 for about 18 min. Serve with salsa
Instructions
- Preheat oven to 375°F.
- Drain the pico de gallo if needed to remove excess liquid.
- In a large bowl, combine Bisquick, shredded cheese, sausage, drained pico de gallo, and taco seasoning. Mix with your hands until fully combined. It should form a well formed ball. If not, add a tablespoon of bisquick until ball forms nicely.
- Roll into slightly smaller than golf ball sized balls & place on a parchment lined baking sheet, spaced slightly apart.
- Bake for 18 minutes, until golden on the outside and cooked through in the center. Remember, this is raw sausage & should be cooked to at least 160 degrees F.
- Serve hot with salsa for dipping.
Notes
- This dough will freeze well. Thaw in the fridge & form into balls for cooking.
- I like my dough slightly more biscuit than sausage. This is part of the art of cooking, so do what you like & add more sausage if you want!
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How to Make Tex-Mex Sausage Balls
Preheat the oven to 375°F.
Grab your pico from the deli case, not the salsa aisle, and drain it. Don’t forget to drain out any excess liquid before it goes in the bowl. Skip this and you’ll end up with a wetter mix than you want.
Listen, you may want to try and sub in salsa here for the pico, but don’t. It won’t have the same impact as the chucky cut veggies of the pico de gallo mixture.
This is such an easy app because everything goes in one bowl. Bisquick, cheese, sausage, drained pico, taco seasoning. Mix with your hands until it comes together. The main thing is you’ll want to make sure the dough forms a ball & it’s not too dry or wet. If it is a little wet, add one tablespoon at a time of extra Bisquick until it’s not sticky.
Roll into golf ball sized balls and line them up on a parchment lined baking sheet with a little space between each one.
Bake 18 minutes, until golden outside and cooked through in the middle. Use your thermometer to know for sure! 160F is the magic number here.
Serve hot with salsa on the side if you want, or guac would be amazing. Sour cream on the side is never a bad call either!
Check out how I made these!
Redo It: Ranch Jalapeño Sausage Balls
Okay, if you love the idea of kicking things up a notch with this old school favorite, then I’ve got another one for you!
Swap the taco seasoning for ranch, and you’ve got a completely different appetizer off the same base. No new technique, no new bowl, no new bake time.
This is the whole reason to learn a recipe instead of collecting fifty of them: one method, bend it as many ways as you’ve got occasions.
Comment below & let me know if you give this a try. I love to hear how it turns out!