Broadbent Sausage Balls Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or lightly grease it.

In a large bowl combine the bulk pork sausage, grated cheddar, baking mix (or flour), milk, and the egg. Add dried onion flakes, garlic powder, black pepper and salt.

Using your hands or a sturdy spoon, mix until ingredients are evenly combined. Do not overwork — mix just until homogeneous.

Portion the mixture into approximately 1- to 1¼-inch balls (about 1 to 1.25 tablespoons each). You should get roughly 24–28 balls from 1 lb of sausage depending on size.

Place the formed balls on the prepared baking sheet about 1 inch apart. If desired, gently flatten each ball slightly for more even baking.

Bake in the preheated oven for 18–22 minutes, turning once halfway through, until golden brown on the outside and cooked through (internal temperature 160°F / 71°C). Baking time will vary with size.

Remove from oven and let rest on the baking sheet 5 minutes before transferring to a serving platter.

While sausage balls bake, combine the hot honey, Dijon mustard, Creole hot sauce, apple cider vinegar, smoked paprika and a pinch of salt in a small bowl.

Whisk until smooth and taste; adjust heat and sweetness by adding more hot honey for sweetness or additional hot sauce for heat. Keep at room temperature or warm slightly (15–20 seconds) in the microwave if you prefer a warm dip.

Transfer sausage balls to a serving platter. Drizzle a small amount (about 1–2 teaspoons) of the Creole hot honey mustard over some of the balls for presentation if desired.

Sprinkle the chopped fresh dill evenly over the sausage balls and finish with a light dusting of crushed red pepper flakes for extra chili heat, if using.

Serve the remainder of the Creole hot honey mustard sauce in a ramekin alongside the sausage balls for dipping.