11
INGREDIENTS
Ingredients
- 2 1/2 cup all-purpose baking mix
- 1 pound uncooked bulk pork sausage (plain, mild Italian, or breakfast sausage)
- 1 tablespoon Stubb's Beef Spice Rub (or your favorite Stubb's rub)
- 1 cup shredded Mexican cheese blend, plus more for topping
- 1/2 cup milk
- 1 8-ounce container sour cream
- 1/2 cup Stubb's Green Chile Marinade
- A pinch each of salt and pepper
- Bake sausage balls for 15-18 minutes or until lightly browned on top. Sprinkle with extra cheese and place back in the oven for another minute to let the cheese melt. Remove from oven and let cool for a few minutes before serving.
- While the sausage balls bake, mix together the dip by combining the sour cream and marinade in a medium bowl, stirring to combine. Season to taste with salt and pepper.
- Can be served warm or at room temperature with the cold dip. Refrigerate leftover dip and cooked, cooled sausage balls. To reheat, microwave for 1-1 1/2 minutes or until warmed through.
INSTRUCTIONS
- 1 Preheat oven to 400° degrees Fahrenheit and line a large baking sheet tray with aluminum foil or parchment.
- 2 Bake sausage balls for 15-18 minutes or until lightly browned on top. Sprinkle with extra cheese and place back in the oven for another minute to let the cheese melt. Remove from oven and let cool for a few minutes before serving.
- 3 While the sausage balls bake, mix together the dip by combining the sour cream and marinade in a medium bowl, stirring to combine. Season to taste with salt and pepper.
- 4 Can be served warm or at room temperature with the cold dip. Refrigerate leftover dip and cooked, cooled sausage balls. To reheat, microwave for 1-1 1/2 minutes or until warmed through.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
