If you love sausage balls, these Doritos Sausage Balls will blow your socks off! Packed full of flavor and so moist and cheesy, this addictive treat makes enough for a whole crowd.
Mildly spicy, these morsels are dipped in a cool and creamy sauce. Serve them up warm in a big bowl at your next fiesta or football party.
I love hearty finger foods to serve at gatherings, football games, and parties! If you are a fan of sausage balls I hope you’ll try our Bisquick sausage balls, sausage balls with cream cheese, Pimento cheese sausage balls, or Red Lobster sausage balls next!
DORITOS SAUSAGE BALLS INGREDIENTS
- Mexican Chorizo: This spicy pork sausage is flavorful and seasoned with vinegar and spices. Chorizo adds so much Mexican flavor.
- Pork Sausage: I use Jimmy Dean Pork regular seasoning; bulk (not links) is best.
- Bisquick: A versatile baking mix is the base of the sausage balls.
- Doritos: I use the traditional flavor Doritos, which is Nacho Cheese. If you dare and love spice, try a spicier flavor!
- Pepper Jack Cheese: I love pepper jack cheese in every way. Cheddar or Monterey Jack is an option as well.
- Cream Cheese: Any brand, not reduced fat.
- Green Chiles: Canned diced chilis give the sausage balls a mildly spicy boost.
- Cilantro: A traditional Mexican herb adds brightness. I know some people do not like cilantro, so feel free to omit.
- Sour Cream: For the dip, sour cream adds a coolness that perfectly complements the spicy sausage balls.
- Salsa: Just a little salsa of your choice, gives the dip a little kick.
TIPS
- Crush It! To crush the Doritos, I placed them in a plastic bag and crushed them with a rolling pin.
- Mix It! I just used my hands because I find it easier, and of course, there’s less to wash! You can use a hand-held electric mixer, or a stand mixer fitted with a paddle attachment if you prefer, but I find the dough gets caught and stuck in the beaters and just makes an unnecessary mess.
- Shape It! When forming the balls, you can measure the mixture with a small-sized scoop for evenly sized balls; make heaping rounded scoops. Then, roll them in your hands into firm balls.
- Here is the cookie scoop I use. (This is an affiliate link. I make a very, very small commission when you use it and You DO NOT pay any extra. This helps me pay for groceries and keeps the free recipes flowing. I really appreciate your help ♥)
- Don’t Let Them Roll! I bake these on a rimmed baking sheet. If you use a flat baking sheet, as you move the baking sheet, loaded with sausage balls from the work surface to the oven, the balls can easy roll. The rimmed baking sheets prevent a kitchen disaster! Here are the baking sheets I use. They’re a workhorse in my kitchen. (This, again is an affiliate link).
- Release It! To prevent sticking, use parchment paper instead of foil. These will stick, even when foil is sprayed with nonstick cooking spray. Parchment works like a dream.
- Serve It! These are best served warm.
- If you’re putting them out on a buffet or potluck table, keep them toasty in the crockpot. Just turn on the slow cooker to the ‘warm’ setting before you start to bake them. Place the fully cooked, piping hot sausage balls in the crockpot, as they come out of the oven.
- If your sausage is a bit greasy, line the crockpot with a couple of layers of paper towels.
- Safety First! We’re using two types of raw pork, so you’ve got to make sure you use safe pork handling practices. Check the temperature (should be 160° F) of your sausage balls before you pull them from the oven- particularly if you’re making it from frozen. They’ll fool you by getting brown on the outside before they’re done in the middle!
DO I HAVE TO USE BISQUICK?
- No Bisquick in your pantry? – There’s no need to suffer an unfulfilled sausage ball craving just because you forgot to pick up the yellow box. You can make these sausage balls without Bisquick. Substitute: 2 cups of flour, 2 tsp of baking powder, and 1/4 tsp of salt.
SERVING RECOMMENDATIONS
Generally, these Doritos Sausage Balls are served as finger food alongside dips and other appetizers. Here are a few things I like with them: hot corn dip, Knorr spinach dip, hissy fit dip, bacon wrapped water chestnuts, sausage pinwheels, pizza pinwheels, garbage bread, and such.
If you want to serve them as a brunch item, they’d go great with my tater tot breakfast casserole, Pioneer Woman breakfast casserole, and blueberry coffee cake.
HOW TO MAKE DORITOS SAUSAGE BALLS
- In a bowl, mix all the ingredients.
- Scoop and shape the sausage balls.
- Place it on the baking sheet and bake.
- Serve with sour cream-salsa dip.
***See the full instructions below.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once cooked and cooled, your Doritos sausage balls will last up to four days in the fridge, in an air-tight container.
- Can You Freeze This? Yes, you can freeze the uncooked mixture. Form the balls first, then place them on a baking sheet and freeze them. Once frozen, place it in a freezer bag and store it in the freezer.
- When ready to cook, thaw them on a baking sheet. When fully thawed, bake as directed.
- Make-Ahead: You can prepare the Doritos sausage balls ahead of time and serve them at room temperature (not more than 2 hours, then refrigerate or freeze for later) or reheat them in the microwave oven (cover with a damp paper towel to avoid drying out) or oven until heated through (put a pan of water in the oven to avoid drying out).
- I prefer a hot oven or toaster oven to heat up, resulting in a crispier sausage ball.
- Food Safety: If you’d like more info on food safety check out this link.
MORE YUMMY APPETIZER RECIPES
- Turkey Pinwheels
- Southern Deviled Eggs
- Sausage Cream Cheese Dip (only 3 ingredients!)
- Bacon Wrapped Smokies
- Bacon Ranch Cheese Ball
- Ham and Cheese Pinwheels
- Classic Deviled Eggs
- Cheesy French Pinwheels
- Taco Ring
- Crab Stuffed Mushrooms
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Doritos Sausage Balls
If you love sausage balls, you have to try our new Doritos sausage balls next! Sausage, nacho chips + Bisquick makes these perfectly delicious!
Servings: 24 sausage balls
Ingredients
- 1/2 pound fresh Mexican chorizo, casings removed
- 1/2 pound pork sausage
- 1 1/4 cups Bisquick
- 3/4 cup Doritos finely ground
- 8 ounces pepper jack cheese, shredded
- 8 ounces cream cheese, softened
- 1 (4-ounce) can green chiles
- 2 tablespoons cilantro, finely chopped
- 1 cup sour cream
- 1/3 cup prepared salsa
Instructions
- Preheat oven to 350ºF (177ºC), Line a baking tray with aluminum foil and spray with nonstick cooking spray.
- In a large mixing bowl combine chorizo (1/2 pound), pork sausage (1/2 pound), Bisquick (1 1/4 cups), Doritos (3/4 cup), pepper jack (8 ounces), cream cheese (8 ounces), green chiles (1 can), and cilantro (2 tablespoons). Using your hands, mix until well combined.
- Using a cookie scoop, shape into 1-inch balls, squeezing sausage balls so the hold their forms. Place on baking sheet.
- Bake until brown, about 20 to 25 minutes. Best served warm.
- While sausage balls bake, in a small mixing bowl, combine sour cream and salsa. Serve sausage balls with sour cream-salsa dip.
Notes
- Crush It! To crush the Doritos, I placed them in a plastic bag and crushed them with a rolling pin.
- Mix It! I just used my hands because I find it easier, and of course, there's less to wash! You can use a hand-held electric mixer, or a stand mixer fitted with a paddle attachment if you prefer, but I find the dough gets caught and stuck in the beaters and just makes an unnecessary mess.
- Shape It! When forming the balls, you can measure the mixture with a small-sized scoop for evenly sized balls; make heaping rounded scoops. Then, roll them in your hands into firm balls.
- Here is the cookie scoop I use. (This is an affiliate link. I make a very, very small commission when you use it and You DO NOT pay any extra. This helps me pay for groceries and keeps the free recipes flowing. I really appreciate your help ♥)
- Don't Let Them Roll! I bake these on a rimmed baking sheet. If you use a flat baking sheet, as you move the baking sheet, loaded with sausage balls from the work surface to the oven, the balls can easy roll. The rimmed baking sheets prevent a kitchen disaster! Here are the baking sheets I use. They're a workhorse in my kitchen. (This, again is an affiliate link).
- Release It! To prevent sticking, use parchment paper instead of foil. These will stick, even when foil is sprayed with nonstick cooking spray. Parchment works like a dream.
- Serve It! These are best served warm.
- If you’re putting them out on a buffet or potluck table, keep them toasty in the crockpot. Just turn on the slow cooker to the ‘warm’ setting before you start to bake them. Place the fully cooked, piping hot sausage balls in the crockpot, as they come out of the oven.
- If your sausage is a bit greasy, line the crockpot with a couple of layers of paper towels.
- Safety First! We’re using two types of raw pork, so you’ve got to make sure you use safe pork handling practices. Check the temperature (should be 160° F) of your sausage balls before you pull them from the oven- particularly if you’re making it from frozen. They’ll fool you by getting brown on the outside before they’re done in the middle!
Nutrition
Serving: 1sausage ball | Calories: 190kcal | Carbohydrates: 8g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Monounsaturated Fat: 4g | Cholesterol: 36mg | Sodium: 351mg | Potassium: 87mg | Sugar: 2g | Vitamin A: 343IU | Vitamin C: 2mg | Calcium: 108mg
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Me and my son loved this so much! He dipped it in hot sauce!
Thank you Lila. So happy you and your son enjoyed!