Cran Razz Sauce<\/a> or my homemade dipping sauce that is 1 cup homemade or store-bought cranberry sauce with 1 tablespoon orange juice and a pinch of cinnamon. <\/p>\n\n\n\nA zesty honey mustard sauce, creamy ranch dressing, hot sauce, warm cheese dip or a smoky barbecue sauce can also be excellent dipping options.<\/p>\n\n\n\n <\/figure>\n\n\n\n<\/span>Troubleshooting this Sausage Stuffing Ball Recipe<\/span><\/h2>\n\n\n\n\nSausage balls are too dry:<\/strong>\n\nProblem:<\/strong> Over-mixing the dough or using a lean sausage can result in dry sausage balls.<\/li>\n\n\n\nSolution:<\/strong> Mix the ingredients until just combined. Consider using a sausage with a slightly higher fat content or adding a bit of cream cheese or extra cheese to the mixture.<\/li>\n<\/ul>\n<\/li>\n\n\n\nSausage balls are too greasy:<\/strong>\n\nProblem:<\/strong> Using a sausage with a high-fat content can lead to greasy sausage balls.<\/li>\n\n\n\nSolution:<\/strong> Choose a sausage with a moderate fat content.<\/li>\n<\/ul>\n<\/li>\n\n\n\nSausage balls are unevenly cooked:<\/strong>\n\nProblem:<\/strong> Placing sausage cheese balls too closely together on the baking sheet or not rolling equally sized balls can result in uneven cooking.<\/li>\n\n\n\nSolution:<\/strong> Ensure that there is enough space between each ball on the baking sheet to allow for even airflow. Use a cookie scoop to ensure consistent size.<\/li>\n<\/ul>\n<\/li>\n\n\n\nSausage balls are not holding their shape:<\/strong>\n\nProblem:<\/strong> The mixture may be too wet or not well-chilled before baking.<\/li>\n\n\n\nSolution:<\/strong> Add baking mix or flour to the mixture if it's too wet. Additionally, refrigerate the formed balls for at least 30 minutes before baking to help them hold their shape.<\/li>\n<\/ul>\n<\/li>\n\n\n\nSausage balls are too salty:<\/strong>\n\nProblem:<\/strong> The sausage or cheese used may be high in salt content, or additional salt was added to the mixture.<\/li>\n\n\n\nSolution:<\/strong> Choose a sausage and cheese with lower salt content. <\/li>\n<\/ul>\n<\/li>\n\n\n\nSausage balls are undercooked or overcooked:<\/strong>\n\nProblem:<\/strong> Baking times can vary depending on the size of the sausage balls and the oven temperature.<\/li>\n\n\n\nSolution:<\/strong> Follow the recommended baking time in the recipe, but keep an eye on the sausage balls and adjust the time as needed. They should be golden brown and cooked through.<\/li>\n<\/ul>\n<\/li>\n\n\n\nSausage balls are too dense:<\/strong>\n\nProblem:<\/strong> Overmixing the dough can result in dense sausage balls.<\/li>\n\n\n\nSolution:<\/strong> Mix the ingredients until just combined to avoid overworking the dough. This helps maintain a lighter texture in the finished product.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n