Holiday cocktail parties are just jollier with Rosemary Sausage Balls.

Even the worst sausage balls can’t help but steal the show when it comes to guests in search of sustenance in a party pick-up. If you believe that to be true, then wait and see what happens when you add fresh rosemary!

Let’s face it, the sausage ball recipes in vintage community cookbooks are often dated—most can be dry. The most seasoned Southern cooks known for making sausage balls have their own tweaks for perfecting the ones they bring to every gathering: a specific brand of cheddar cheese (always extra-sharp cheddar here!), whether or not to use hot or mild Jimmy Dean sausage and the precise baking time for best results.

Pro tip: don’t overcook!

Apologies to Betty Crocker and the pre-made baking mix we all know as Bisquick, but we love Red Lobster Cheddar Bay Biscuit Mix with garlic and herb seasoning. Just add fresh rosemary for a herbaceous and sophisticated touch!

For many families, a warm kitchen with the nostalgic aroma of sausage balls baking in the oven and wafting through the living room just feels like Christmas morning.

Make Rosemary Sausage Balls throughout the holiday season and anytime you serve milk punch, Bloody Marys or cocktails and need a hearty hors d’oeuvre.

Baking tip: Resist the urge to roll sausage balls too big. They will grow and you want nice, bite-sized pieces not cathead biscuits! Pour a glass of wine and take your time…

Hosting tip: Make an extra batch to keep in the freezer and bake the next morning when you have guests staying over for a big party weekend. Best hangover nibble ever!