Succulent sausage balls served warm with a rich cranberry-green chile sauce are sure to be a hit at your next Holiday fiesta.
Sausage Balls with Cranberry-Green Chile Sauce
A southern favorite sausage balls are a fan favorite at our holiday table. The kids love them, the men request them and I relish in that I can make them in advance, freeze them and bake them off before the guest arrive. I decided to revamp my original recipe, add a little tang from the addition of taco seasoning from the fine folks over at Old El Paso and serve them up with a rich cranberry green-chile sauce.
Easy to make sausage balls have been a crowd pleaser for a reason, they are delicious. I like to double the recipe one batch for my guests and the second to add to a steaming pot of soup the following week for dinner.
- 1 ¼ cup flour
- 1 ½ teaspoon baking powder
- 2 teaspoon Old El Paso taco seasoning
- ½ teaspoons salt
- 2 cups shredded Monterrey jack cheese
- 1 pound breakfast sausage
- 1 cup cranberry sauce
- 1 4.5 oz Old El Paso green chiles
- Garnish: cilantro
-
Preheat oven to 400 degrees. In a large bowl whisk together flour, baking powder, tacos seasoning and salt. Add shredded cheese and toss to coat. With hands mix in suagsae well until all ingredients are combined. Form 1 inch balls and place on a baking sheet. Bake for 20 minutes, serve warm with cranberry-green-chile glaze.
-
For Cranberry-Green chile sauce:
-
Place cranberry sauce in a saucepan over medium-high heat along with green chiles. Stir to combine and heat through. Serve warm over sausage balls and garnish with cilantro.
Sweet Life Disclosure: This is a sponsored post with Old El Paso. Thank you for supporting the companies Sweet Life collaborates with which allows me to create fun and unique recipes.
Vianney, you recipe for the meatballs sounds great. I like the idea of using cranberries; I love their tart taste. Great idea. Thanks for posting.