Make Ahead Tip:
These sausage balls can be made up to 6 weeks before. Prepare through step 3, and freeze on pans until solid. Transfer to heavy-duty resealable plastic bags. To prepare from frozen, increase bake time to 20 to 25 minutes.
Sweet Potato Sausage Balls
Makes about 4 dozen
Ingredients
- 1 pound smoked sausage, cut into ½-inch-thick slices (such as Conecuh)
- 1 tablespoon minced shallot
- 1 tablespoon seeded minced fresh jalapeño
- 1½ cups all-purpose flour
- 1½ cups plain yellow cornmeal
- 2¼ teaspoons baking powder
- 2 teaspoons kosher salt
- ¼ teaspoon ground red pepper
- 1 (15-ounce) can sweet potato purée
- 1 (8-ounce) package cream cheese, softened
- 2 cups shredded sharp Cheddar cheese
- 1½ pounds ground mild breakfast sausage
- Pepper jelly, to serve
Instructions
- Preheat oven to 375°. Line rimmed baking sheets with parchment paper. Set aside.
- In a medium skillet, cook smoked sausage over medium-high heat until browned, approximately 7 minutes. Using a slotted spoon, set sausage aside, reserving rendered fat in pan. Add shallot and jalapeño; cook until softened, approximately 5 minutes. Set aside.
- In a large bowl, stir together flour, cornmeal, baking powder, salt, and red pepper. Add sweet potato and cream cheese, stirring to combine. Add Cheddar, breakfast sausage, and shallot mixture, stirring to combine. Shape mixture into 1½-inch balls; place on prepared pans.
- Bake until browned and cooked through, 15 to 18 minutes. Serve with smoked sausage and pepper jelly.
Nutrition Information
Calories: 7164 Fat: 479g Saturated fat: 198g Unsaturated fat: 218g Trans fat: 3g Carbohydrates: 452g Sugar: 53g Sodium: 16497mg Fiber: 28g Protein: 249g Cholesterol: 1179mg
