Sausage:
Mix meat, seasonings and brown sugar and let sit in fridge for at least 1 hour (overnight is best).
Balls:
Preheat oven or smoker (see below).
In a large bowl, mix sausage, cheese, cream cheese, flour, baking powder, sweet bbq rub, maple syrup and milk.
Mix until fully combined — dough should be soft and a little sticky.
Roll into 1½-inch balls and place on a lined baking sheet or wire rack.
Smoker Method (Extra Flavor):
Preheat smoker to 275–300°F.
Use a mild wood (e.g., Maple Bourbon Pecan).
Place sausage balls on a wire rack.
Smoke for 45–60 minutes, until golden and cooked through.
Optional: crank heat to 375°F for last 5 minutes for extra browning.
Oven Method (when the smoker is occupied):
Preheat oven to 375°F.
Bake for 22–25 minutes, rotating halfway.
Sausage balls should be golden with bubbling cheese.
Pro Tips:
Shred your own cheese — it melts better.
Don’t overwork the dough.
Serve warm for max cheese pull.
Perfect for holidays, game days, brunch, or honestly… just because.
