The Secret to Making Smoked Sausage Balls Like a Pro!
Join us in the Galley of the Sun as we prepare a simple yet satisfying meal: smoked sausage balls with taters and peppers. This easy dinner is perfect for a weeknight, combining delicious sausage and potatoes with flavorful peppers and onions. Follow along with our recipe for a comforting and tasty dinner.
Things to know:
What kind of sausage is best for sausage balls?
The best sausage for sausage balls is a high-fat, ground raw pork breakfast sausage (such as Jimmy Dean), ideally in a “hot” or “sage” flavor for maximum flavor. Using raw pork sausage ensures the fat acts as a binder, while ground sausage (not links) simplifies mixing, say users on Facebook Groups and Reddit.
Is Yoder better than Traeger?
Yoder (specifically the YS640s) is a heavy-duty, American-made smoker built for extreme longevity, precise temperature control, and high-heat searing. Traeger, often mass-produced, focuses on user-friendly technology, app integration, and lighter, more portable designs. Choose Yoder for durability and superior smoke flavor, and Traeger for convenience.
Are Yoder Smokers worth it?
Yes, Yoder smokers (specifically the YS640s) are generally considered worth the high cost for serious enthusiasts, as they are “built like a tank” in the USA with thick, durable steel. They offer unmatched versatility with a range of 180 – 600F for smoking and true direct-flame searing, often lasting over a decade with proper care. In fact, I am convinced that if I could figure out how to drive it, I could take over a small country with it.
Who owns Yoder Smokers?
Yoder Smokers is owned and founded by Don Cary. Based in Hutchinson, Kansas, the company was established to build high-quality, American-made competition-level barbecue pits and grills, with manufacturing beginning in 2009. Don Cary is also the owner of All Things Barbecue (ATBBQ), our favorite online BBQ store, and we visit the physical location in Wichita, Ks every time we go back.
Ingredients
1 stick of butter
10 Yukon gold potatoes – cubed
1 sweet onion, cut into 1” x 1” squares
2 Red Bell Peppers, cut into 1” x 1” squares
8 oz sliced Baby Bella mushrooms (optional)
6-8 cloves of minced garlic
1 cup of chicken broth
2 T Tomatador from Spiceology (or your favorite tomato based spice)
2 T Vampire Killer from Spiceology (you can substitute garlic powder)
2 T Greek Freak seasoning from Spiceology (you can substitute your favorite Greek spice mix).
2 lbs of Jimmy Dean Sage Sausage
2 healthy pinches of salt and pepper
1. Preheat your smoker to 250F. In a baking dish you do not mind placing in the smoker, add 1 stick of butter, cut into 1 T squares.
2. Add the potatoes, peppers, mushrooms and onion to the baking dish.
3. Top with the garlic, chicken broth, and 1 T each of your spices.
4. Form 8 4 oz. sausage balls and place on top of the veggies. Season them with your remaining spices, then top with 2 healthy pinches of salt and pepper.
5. Place the baking dish on your smoker and cook until the center of the sausage balls read at least 165F on an instant read thermometer. It took us about 90 minutes.
6. Remove from the smoker, allow to cool for at least 145 minutes, then serve and ENJOY!
Equipment used:
Yoder YS640S Smoker
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