Golden on the outside, tender inside, and loaded with cheese, these smoked cheesy sausage balls are perfect for any holiday spread, game day, or gathering.
1. Mix sausage, seasonings, and brown sugar in a bowl and let sit in the fridge for at least 1 hour (overnight is best).
2. Preheat oven or smoker (see specific instructions below).
3. In a large bowl, mix sausage, shredded cheddar, Monterrey Jack, cream cheese, flour, baking powder, BBQ rub, maple syrup, and enough milk until the dough comes together.
4. Mix until fully combined. The dough should be soft and a little sticky.
5. Roll the dough into 1½-inch balls and place on a lined baking sheet or wire rack.
6. For the smoker method: Preheat smoker to 275–300°F, place sausage balls on a wire rack, smoke for 45–60 minutes until golden. Optionally, increase heat to 375°F for the last 5 minutes for extra browning.
7. For the oven method: Preheat oven to 375°F, bake sausage balls for 22–25 minutes, rotating halfway through until they are golden and the cheese is bubbling.
8. Serve the sausage balls warm for the best cheese pull effect.
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