Rotel Cream Cheese Sausage

This creamy, spicy sausage ball recipe transforms ordinary appetizers into unforgettable party favorites. The combination of zesty Rotel tomatoes and rich cream cheese creates a perfect balance that keeps everyone coming back for more.

I first made these sausage balls for a Super Bowl party years ago and they disappeared faster than any other dish on the table. My brother in law who claims to dislike spicy food ate seven of them before asking what was in them.

Ingredients

• Hot sausage: Provides the foundation of flavor and a gentle kick that wakes up your taste buds. Choose high quality pork sausage for the best texture and taste.
• Cream cheese: Creates the incredible creamy texture that makes these balls irresistible. Make sure it's fully softened for easier mixing.
• Rotel diced tomatoes and green chilies: Add the perfect amount of moisture and southwestern flair. Be sure to drain them well to prevent soggy balls.
• Bisquick baking mix: Works as the binding agent that holds everything together while creating a tender texture.
• Shredded cheddar cheese: Melts throughout each bite adding rich flavor and that wonderful cheese pull when eaten warm. Freshly shredded cheese melts better than pre packaged.

Step-by-Step Instructions

Prepare Your Oven:

Preheat your oven to 400°F and line your baking sheets with parchment paper for easy cleanup. This high temperature ensures the outside gets golden while the inside cooks through perfectly.

Mix The Base:

In a large bowl combine the uncooked sausage cream cheese and drained Rotel. Use your hands for the most effective mixing making sure the cream cheese is evenly distributed throughout the sausage. The warmth from your hands helps soften the cream cheese further making it easier to incorporate.

Add Dry Ingredients:

Sprinkle the Bisquick and shredded cheddar over the mixture. Fold everything together gently but thoroughly until no dry spots remain. Overmixing can make the final texture tough so stop once everything is just combined.

Form The Balls:

Scoop approximately 1 tablespoon of mixture and roll between your palms to form 1 inch balls. Place them about an inch apart on your prepared baking sheet. For uniform cooking wet your hands slightly between rolling to prevent sticking and ensure consistent size.

Bake To Perfection:

Bake for 20 to 25 minutes rotating the pan halfway through cooking time. Look for a golden brown exterior and make sure the internal temperature reaches 165°F for food safety. Let them rest for 3 minutes after removing from the oven to set up properly.

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The Rotel tomatoes are truly the secret weapon in this recipe. The first time I made these without telling my husband what was in them he couldn't figure out what gave them such amazing flavor. Now he requests these specifically for every football watching party we host and our friends have started expecting them too.

Make Ahead Instructions

These sausage balls are perfect for preparing in advance. You can mix and shape the balls up to 24 hours before your event and keep them refrigerated on a covered baking sheet. When ready to serve simply bake as directed adding 2 to 3 minutes to the cooking time to account for the chilled temperature. For longer storage freeze the unbaked balls on a baking sheet until solid then transfer to a freezer bag. When ready to use bake directly from frozen adding about 5 to 7 minutes to the cooking time.

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Flavor Variations

While the classic recipe is perfect as is there are several delicious variations worth trying. For a milder version use regular breakfast sausage instead of hot and substitute mild Rotel. If you prefer more heat add a teaspoon of cayenne pepper or use pepper jack cheese instead of cheddar. For a smoky twist add a half teaspoon of smoked paprika or substitute smoked gouda for part of the cheddar cheese. During the holidays I sometimes add finely chopped fresh herbs like rosemary or sage to give them a festive flavor profile that pairs beautifully with other seasonal dishes.

Serving Suggestions

These versatile sausage balls shine as a standalone appetizer but also pair wonderfully with complementary sauces. Serve alongside ranch dressing honey mustard or a spicy sriracha mayo for dipping. For a more substantial spread include them on a charcuterie board with pickles olives and various cheeses. They also make an excellent addition to a brunch menu alongside scrambled eggs and fresh fruit. When serving at a party keep them warm in a slow cooker set to low heat so guests can enjoy them throughout the event.

Troubleshooting Tips

If your mixture seems too wet and difficult to form into balls add additional Bisquick one tablespoon at a time until it reaches the right consistency. Conversely if the mixture feels too dry and crumbly mix in a tablespoon of milk or additional cream cheese. For the best texture make sure your cream cheese is truly at room temperature before mixing. If your sausage balls are browning too quickly lower the oven temperature to 375°F and continue baking until cooked through. Remember that different brands of sausage release varying amounts of oil so results may differ slightly each time you make them.

Frequently Asked Questions

→ Can I use mild sausage instead of hot sausage?

Yes, you can substitute mild sausage if you prefer less heat. The flavors will still be delicious and satisfying.

→ Do I need to cook the sausage before mixing?

No, the sausage is mixed uncooked with the other ingredients. It will cook fully during the baking process.

→ Can I make these ahead of time?

Absolutely! Prepare the sausage balls, refrigerate them uncooked, and bake just before serving. They can also be reheated if pre-baked.

→ What sides or dips pair well with these bites?

They pair wonderfully with ranch dressing, honey mustard, or a spicy barbecue sauce. Fresh veggies also make a great accompaniment.

→ Can I freeze the sausage balls?

Yes, freeze them either before or after baking. For uncooked, freeze in a single layer, then store in a freezer bag. Bake directly from frozen when ready.

→ Can I use an alternative to Bisquick?

If you don't have Bisquick, you can use a combination of flour, baking powder, and salt as a substitute.