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
Calories 190kcal
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