With three dipping sauces, this classic, easy to make tailgating treat will be the MVP at your Super Bowl party!

Yields: 5 dozen

Ingredients

• 1 lb uncooked bulk pork sausage any flavor will do

• 1 (8-oz) package cream cheese, softened

• 1¼ cups Bisquick or other all-purpose baking mix

• 3 cups freshly shredded cheddar cheese – I do not recommend the prepackaged shredded cheese. It will make these too dry!

• ¼ cup sliced chives or green onions

Creamy Honey Mustard Dip

• ½ cup mayonnaise

• ¼ cup sour cream

• 3 Tablespoons whole grain or Dijon mustard

• 2 Tablespoons honey

Spicy Ketchup Dip:

• ½ cup ketchup

• 1 ½ teaspoon Worcestershire sauce

• 1 ½ teaspoon prepared horseradish

• 1 teaspoon brown sugar

• ½ teaspoon cayenne pepper more or less to taste

• ¼ teaspoon garlic salt

Remoulade Dipping Sauce:

• 1 cup mayo

• 2 tablespoons grainy or Creole mustard

• 1 clove garlic minced

• 1 tablespoon creamed horseradish

• 1 teaspoon Worcestershire sauce

• 1 teaspoon lemon juice

• 1/2 teaspoon Tony Chachere’s Original Creole Seasoning

• 1 tablespoon fresh parsley chopped

Directions

• Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper or a silicone baking mat.

• In a large bowl, combine the uncooked sausage, cream cheese, baking mix, shredded cheese, and chives/green onions. Mix by hand or with a stand mixer until the ingredients are well combined.

• Shape the mixture into 1-inch balls using an ice cream scoop, spoon, or your hands, and place them on your lined baking sheets.

• Bake for 20-25 minutes or until they’re browned and cooked through.

• To prepare the dipping sauces, mix each sauce’s ingredients together in a small bowl. Stir until well blended.

• You can make this recipe ahead of time and freeze them. To reheat pre-cooked, frozen sausage balls, bake them at 350°F/175°C for 10 minutes.