Sausage dip is hugely popular for football parties everywhere. This year, change things up a little and make this Swedish meatball-inspired sausage dip for the big game!
I've been married to a guy from Minnesota for over 20 years. When he is needing a little taste of home, there is an easy list of recipes that immediately come to mind: chicken wild rice soup, Snickers salad, and anything hearty meat and potatoes.
When planning a special snack for a big football game, I wanted to make him the ultimate Guy Food: a hot sausage dip inspired by our favorite Swedish meatballs.
This party recipe has authentic Swedish meatball flavor. It is a hearty dish just perfect for your meat and potatoes guy and all his football-loving friends.
Why This is the Best Recipe
I love serving cold dips for parties since you can make them ahead but hot dips for parties are awesome because you can keep them warm in a Crockpot.
I think this is the best Swedish meatball sausage dip because:
- Make Ahead Friendly: You can make this hot dip early and keep it warm in the slowcooker or easily reheat it the next day.
- Rich and Savory: The thick sauce on the sausage dip tastes just like our favorite Swedish meatballs.
- Fun Serving Idea: Instead of serving this with tortilla chips, I embraced the "meat and potatoes" and used tater tots for the dunking.
Swedish meatball sausage dip only takes a few ingredients:
- Bulk Mild Sausage: We love hot sausage, but the mild is pretty important here.
- Beef Broth
- Sour Cream
- Olive Oil
- Ground Pepper
- Tater Tots for dunking
Brown the Sausage
Be sure to really brown up and slightly toast the sausage.
Make sure it is just a bit crispy and golden brown or your sausage dip will end up chewy.
Add the onions and let them cook along with the sausage until softened.
Season the sausage with allspice, nutmeg, and pepper. Heat for 30 seconds and then remove the sausage pan from the heat and set aside.
Thicken the Dip
In a large saucepan, melt the butter over medium heat.
Add the flour and whisk it in for 1 minute or until golden and bubbly.
Slowly add the beef broth and whisk until smooth.
Stir the Dip Together
Add the thickened beef broth mixture to the skillet with the sausage and stir to combine.
With the heat turned to low, add the sour cream and stir until heated through.
Best Dunkers for Hot Dip
Minnesotans love their tater tots. I googled "favorite Minnesota foods" and "tater tot hot dish" came up repeatedly.
I'm a Wisconsin girl who refuses to call it hot dish when it is, in fact, a casserole but that didn't keep me from adding tater tots to the mix.
Our family loves the Alexa brand's seasoned potato puffs.
They have a hint of sour cream and onion in them and are extra crunchy.
You can use whatever tots you prefer, but if you can find these they go excellently with the Swedish meatball sausage dip.
If you're going to make Swedish meatball dip, I'd say you absolutely need a classic midwestern cocktail to go with it. Try my brandy old fashioned sweet, my grandma would definitely approve.
If you don't want to serve the dip with tater tots for dunking, I'd suggest my easy pretzels as the perfect alternative.
Swedish Meatball Sausage Dip
- 1 tablespoon olive oil
- 1 pound bulk mild sausage
- 1 onion diced
- ½ teaspoon ground allspice
- ½ teaspoon nutmeg
- Fresh ground pepper
- ¼ cup butter
- ⅓ cup flour
- 2 cups beef broth
- 2 teaspoon beef soup base
- ¾ cup sour cream
- Fresh chopped parsley for garnish
- 1 package of tater tots or potato puffs baked
- In a large skillet, heat the tablespoon of oil over medium-high. Add sausage and break it up with a spoon.
- Add the onions when the sausage is half-way cooked through and continue to break it up and saute until the meat is golden brown and starting to crisp on the outside.
- Season the mixture with the allspice, nutmeg and pepper and heat through until fragrant, about 30 seconds. Set the pan aside.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk for 1 minute until golden and bubbly.
- Slowly pour in the beef broth and whisk until smooth. Add the soup base and whisk until completely dissolved.
- Add the beef broth mixture to the pan with the sausage. Stir to combine.
- With the heat turned to low, add the sour cream and stir until combined and heated through.
- Garnish with parsley and serve alongside the fresh baked tater tots.
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