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.