Rotel Cream Cheese Sausage (Print Format)
Savory sausage and cream cheese bites with zesty tomatoes, perfect for gatherings and quick prep.
# Ingredients:
→ Protein
01 -
1 lb hot pork sausage, uncooked
→ Dairy and Cheese
02 -
8 oz cream cheese, softened
03 -
2 cups shredded Mexican cheese blend
→ Vegetables
04 -
10 oz can Rotel diced tomatoes and green chilies, drained
05 -
1/4 cup finely chopped green onions
→ Baking Mix
06 -
1 1/2 cups Bisquick baking mix
# Steps:
01 -
Set the oven to 400°F and line two baking sheets with parchment paper.
02 -
Using an electric mixer on medium speed, beat the cream cheese in a large bowl until smooth and lump-free, scraping the sides and bottom as needed.
03 -
Mix the hot pork sausage into the cream cheese by hand until mostly combined. Add the drained Rotel tomatoes and chilies, Bisquick baking mix, shredded Mexican cheese blend, and chopped green onions. Gently fold all ingredients together until evenly incorporated.
04 -
Portion the mixture into uniform 1-inch balls (approximately walnut-sized) and arrange them spaced evenly on the prepared baking sheets.
05 -
Bake in the preheated oven for 18 to 20 minutes or until sausage balls are golden brown and internal temperature reaches 160°F.
06 -
Allow the sausage balls to cool for a few minutes before serving warm with preferred dipping sauces.
# Tips:
01 -
For optimal texture, soften cream cheese at room temperature for 20-30 minutes before mixing. Thoroughly drain Rotel to avoid excess moisture. Use a glove or stand mixer paddle on low to mix without overworking the meat. Uniform ball size ensures even baking.