Big John T’s Hog Balls

This is a great recipe for a featured appetizer at dinner, or as a great bring along for an oyster roast, tailgate or a holiday get together.  It’s a “twisted” version of the old stand by sausage balls that used bulk or “chub” sausage and Bisquick.   This version adds a flavor punch from stuffing mix and roasted chilies.   Originally posted years ago as JB’s Sausage Balls, this process adds the chilies and a bacon wrap for an all around great dish.

Big John T’s Hog Balls

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 24 balls

Big John T’s Hog Balls


  • 1lb Jimmy Dean sausage
  • 1 box Cranberry Stove Top Stuffing mix
  • 1 egg
  • 1/2 cup each of celery and onion diced fine
  • 2 each roasted green chiles peeled, seeded and ribed; diced fine
  • 1/2 hot water
  • 1 pound bacon


  1. Mix stuffing and hot water in bowl, then add rest of the ingredients and mix well
  2. Use a melon-ball scoop to measure equal amounts to roll into balls, cook covered on a clean preheated grill at 325 - 350 degrees for 30 minutes or until the internal temperature is 165 degrees and the bacon is throughly cooked.
  3. Glaze with the sauce of your choice. Mustard based BBQ sauces taste great with this dish.
  4. Continue to heat covered for about 10 minutes until the glaze has set.
  5. Remove Hog Balls from the grill and plate with a dipping sauce of your choice. This recipe was served with a Southwestern Mustard.

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