Sausage Stuffing Balls

Do you all love the simple sausage balls you probably had at tailgates for years? (Maybe that’s a Clemson thing, but every tailgate had them.) I know why they are staples, because they are so simple to make, and always a crowd pleaser! Perfect for a tailgate, house party, or outdoor gathering. They taste great both warm and at room temperature.

Do you all love the simple sausage balls you probably had at tailgates for years? (Maybe that’s a Clemson thing, but every tailgate had them.) I know why they are staples, because they are so simple to make, and always a crowd pleaser! Perfect for a tailgate, house party, or outdoor gathering. They taste great both warm and at room temperature.

With only 3 simple ingredients, this is quickly ready to get in the oven. (It’s also great to make multiple batches.)

(Note: They also are great to make ahead, or even freeze ready to bake.)

Ingredients:

• 1 pound ground sausage
• 6 ounces Stuffing Mix
• 3 cups shredded Cheddar cheese

Directions:

Preheat oven to 350 degrees.

Line baking sheet with parchment paper and set aside.

Prepare stuffing according to package. (You can use the butter if it calls for it, but I opted not to because of the additional fat in the sauce.) You can make ahead of time and allow to cool, or do immediately beforehand.

Combine sausage, cooked stuffing, and cheese in a large bowl. Mixing until thoroughly combined.

Roll into balls, approximately 1 heaping tablespoon each. (I like to use a small cookie scoop to keep the size balls equal.)

(Make sure to pack the balls tightly so they hold together as they bake.)

Place sausage balls on baking sheet.

Bake for 25 minutes, or until cooked through.

Serve warm with cranberry sauce and/or mustard sauce. (or if you’re in my house, they were gone before a sauce was even put on the table!)