Jalapeño Popper Sausage Balls Recipe

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Jalapeño Popper Sausage Balls Recipe


Jalapeno Cheddar Sausage Balls - Buy This Cook That





  • 1 lb. mild sausage
  • 8 oz. cream cheese, softened
  • 2 1/2 c. Bisquick baking mix
  • 2 c. grated Pepper Jack cheese
  • 3 T. chopped pickled jalapeno OR 1 (4.5 oz.) can chopped green chilies.



  • Combine all the ingredients in a big bowl and stir until completely blended.
    Shape into tiny, one-inch-tall balls. (To make shaping easier, I use a tiny 1-tablespoon cookie scoop.)
  • Transfer to a baking pan lined with foil and lightly misted with nonstick cooking spray. Bake for about 20 minutes at 400°F, or until cooked through and gently browned.





  • Jalapeño Pepper Jack Sausage Balls can be prepared in advance and frozen or chilled. When ready to serve, warm in a 350°F oven for approximately five minutes after thawing if frozen.
  • These taste great either made with canned chopped green chiles or chopped pickled jalapeño, but we really enjoy them most with the pickled jalapeño.
  • The addition of jalapeño makes them somewhat spicier—just the way we like it.



Also See

Thai Style Crispy Omelet Recipe

FAQ’s And Questions 

How to Make Jalapeno Pepper Jack Sausage Balls:
  • Making Jalapeño Pepper Jack sausage Balls is not that difficult. While rolling them into balls can be a little laborious, it’s not hard at all.
  • To make a batch, begin by combining all the ingredients into a dough. The sausage is added raw, exactly as it is. — In the oven, it cooks while the sausage balls bake.
  • Next, roll the dough into tiny, one-inch balls. For this stage, I use a tiny 1-tablespoon cookie scoop. With the cookie scoop, the sausage mixture only needs a very small amount of manual shaping after it is scooped, almost already shaped into a ball.


  • Additionally, the sausage balls are all roughly the same size thanks to the cookie scoop.
  • Put the dough balls on a baking sheet covered with foil. They can be crammed together quite closely, with just enough room for them to puff up a little after baking.


  • It will take around 20 minutes to cook the sausage balls through and lightly brown when you place the skillet in the oven.
  • The baked bites can be eaten right away or frozen and then reheated at a later time. Either way, they’re excellent!

Jalapeno Pepper Jack Sausage Ball Ingredients:



These delicious little Jalapeño Pepper Jack Sausage Balls just require five simple ingredients. In order to make a batch, you’ll need


  • Mild sausage: The main component of this dish is a 1-pound bag of mild bulk sausage. When mild sausage is used instead of hot, the pepper jack and jalapeño flavors are more prominent.


  • Cream cheese: Gives the dough for the sausage balls moisture and makes them bake up soft.


  • Baking mix Bisquick: Bisquick acts as a binder in the dough. In place of the cheddar cheese in the traditional sausage ball recipe, add some heat with pepper jack cheese!


  • The recipe’s fiery jalapeño component: is pickled jalapeño. In this use, pickled jalapeños are a superior source of heat than fresh ones. If preferred, you can use a can of chopped green chiles in its place. — We enjoy them even more when they’re a little hotter with the pickled jalapeño.



What’s to Love About This Recipe?


  • A delicious take on a traditional dish, pickled jalapeños and pepper Jack cheese add a little spiciness to everyone’s favorite small party snack.


  • There isn’t a lengthy list of fancy ingredients here—just five. This dish just calls for five simple ingredients.


  • These small morsels only require a little chopping, stirring, and rolling. While rolling them into balls is a little tedious, it’s not hard at all.


  • Preparation in advance: Prepare a portion in advance and store it in the fridge. Simply reheat for about five minutes at 350°F when ready to serve.


  • Jalapeño Pepper Jack Sausage Balls are freezer-friendly and store well. Simply place the cooked morsels in a ziploc bag or Freeze in an airtight container. When ready to serve, thaw and warm through.


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