Sausage Balls

This one is a timeless Southern favorite – Sausage Balls! These little bites of heaven come together in under 30 minutes, using just three simple ingredients. Yep, you read that right – 3! It’s a must-have appetizer for any holiday gathering or even your lively tailgate parties. You know, the kind that gets everyone talking!

Down South, whipping up a batch of Bisquick Sausage Balls is practically a tradition, but you know what? We’ve added a twist that’s perfect for all you meat and cheese enthusiasts out there. Our recipe keeps the meat factor high, giving those biscuit mixes a run for their money. That’s how we keep ours perfect!

So, whether you’re planning a family get-together or gearing up for a day of tailgating fun, these Sausage Balls are your ultimate savory companions. Stick around for our finger-licking recipe that’ll have you coming back for seconds (and maybe even thirds – we won’t judge!). So, be ready to score big with these meaty marvels!

What Are Sausage Balls Made Of?

There are only 3 ingredients in Sausage Balls. Ground pork sausage, a baking mix such as Bisquick, and shredded cheese.

You can make a 4-ingredient sausage ball by adding some softened cream cheese to the mix.

Raw Ground Pork Sausage

Do not cook the sausage. It needs to be raw. Read that twice — the sausage needs to be uncooked. Cooked sausage will not come together easily with the ingredients and will leave pockets of dry ingredients everywhere. Ask me how I know…….

Let the sausage come to room temperature for easier mixing, and it should take at most 15 minutes. I also have better luck with cheaper sausage because of the higher fat content.

Any raw ground sausage can be substituted, including spicy breakfast or Italian sausage! 

If I were using Italian sausage, I would change my cheese to mozzarella and serve it with a marinara sauce rather than sour cream.

Turkey sausage doesn’t have a lot of fat; you may find that turkey Sausage Balls are a little on the dry side. 

Bisquick and Substitutions

The amount of Bisquick in the recipe is not a mistake! I use way less than other recipes to keep the feel the way we like them.

I skip the milk in this recipe and use just enough baking mix to bind the sausage and cheese together.

Bisquick is my preferred brand, but I have used other brands without issue.

If you want to be little less traditional, use Red Lobster biscuit mix instead. Use the seasoning packet mixed with butter as a dipping sauce.

A gluten-free baking mix is an acceptable substitution, and I suspect no one will notice a difference with all the other flavors.

Shredded Cheese

I use pre-shredded cheese. One, it is less work. Two, it holds up better when mixing it. Leave the cheese in the refrigerator until it’s time to use it! Cold cheese will hold its shape during baking, while warmer cheese will melt into the sausage.

You can use any firm cheese; pepper jack cheese would be great mixed with spicy sausage. Just keep the heat level in mind if there will be kids eating these.

You can also leave out the cheese. I have made these without cheese, and they are still good. But, cheese makes everything better!

How to Make Sausage Balls

Make sure your sausage is at room temperature before you start, but don’t leave it out overnight! It shouldn’t take more than 15 minutes.

Preheat your oven and start mixing and forming your balls while the oven comes to temperature.

Mix your sausage and baking mix until it is completely incorporated. It’s hard to believe your eyes when the Bisquick disappears into the sausage! 

Once combined, add the cheese and mix it throughout your raw sausage.

Roll the sausage mixture into 1-inch balls and place onto a parchment covered baking sheet with sides to catch the drippings as the sausage cooks! If you don’t have any parchment paper, liberally spray your baking pan with a non-stick spray! These will stick.

Place into a preheated 375 Degree F oven and bake for 20 minutes. Remove from the oven allow the balls to rest before serving or storing.

Cream Cheese Sausage Balls

You can easily make Sausage Balls with cream cheese by adding up to 8 ounces of softened cream cheese for an even better sausage ball! Mix well with the sausage before adding Bisquick. There is no need to change the amount of the other ingredients.

Baking temperature and times will be the same.

Best Way to Mix the Dough

For a rustic-looking ball with all the lumps and bumps you might remember from childhood, get at it with impeccably clean hands! Hand mixing will also give you a more tender sausage ball.

For hands-free mixing, a dough hook on a stand mixer works great and is quick, but the balls will have a smoother texture. They may also be tough. If you decide to use the mixer, use a low speed and don’t overmix.

I add my cheese at the very end of the mixing. Waiting until the end allows more cheese to stay together, leaving nice cheesy pockets in the cooked Sausage Balls.

Forming Into Balls

It is easiest to make all the Sausage Balls the same by using my medium number 40 cookie scoop and then splitting that in half.

Don’t split the mixture in half if you want larger Sausage Balls. Just make sure you cook the larger balls until the centers are 165 degrees F!

Why Are Sausage Balls Dry?

Sausage balls will be dry if there’s too much baking mix. Try adding some milk or reduce the amount of Bisquick.

If you used our Sausage Balls recipe and they are dry, you might have pockets of dry ingredients that need to be mixed in better. You need to get your hands in there and mix it all up.

Why Are My Sausage Balls Tough?

Brown Bottoms

The bottom of the sausage ball will be a little darker than the top, no matter where you put the baking sheet in the oven. The cheese may even ooze out and brown on the bottom. Once the cheese has set, you can easily break it off. 

If you have burnt bottoms, the oven temperature may be set too high, or the pan may be too close to the heating element. Grab a sharp paring knife and cut off the burnt bottoms. It isn’t going to look perfect, but you’re not wasting an entire batch! 

Make Without Bisquick or Baking Mix

If you find yourself without any baking mix, don’t fret! You can still make these. Substitute 1 1/2 cups of flour and one teaspoon of baking soda for the baking mix.

You can skip these substitutions altogether if you don’t want to use any of these and keep it gluten-free. You’ll have some tasty sausage and cheese balls, but they will be denser and tougher.

Gluten-Free Sausage Balls

You can use gluten-free baking mixes if you need gluten-free Sausage Balls.

You could also substitute it with 1 1/2 cups of Rice Chex crumbs. I process Rice Chex cereal into a fine crumb and use it as a substitute in my meatballs whenever I need a gluten-free filler.

Rice Chex is cheaper than gluten-free bread crumbs, flour, and baking mixes!

How to Serve

You can serve these plain or with your favorite dipping sauce. Maple syrup as a dipping sauce is perfect for breakfast or brunch! Frito Lay makes an excellent cheddar cheese dip that would pair nicely with these.

Sour cream is always good, especially if you have used a hot sausage or added cayenne pepper for heat. I add a tiny bit of water to make it thinner.

Want even more heat? No problem! Add some sriracha sauce to your sour cream like we do our Bacon Wrapped Baby Potato Bites.

I have served with ranch dressing, honey mustard, plain mustard, and mustard mixed with mayonnaise for a “creamy” mustard dip. Grape jelly mixed with chili sauce would also be great to serve on the side.

The possibilities are limitless. I have to admit, I prefer mine plain.

How to Store Leftover Sausage Balls

Leftovers can be refrigerated for up to 4 days — if they even last that long. Ours never do!

Just pop the Sausage Balls into the microwave for 15 to 30 seconds, and they will be almost as fresh as the day you made them.

If you are tailgating, wrap these in foil and put them into the cooler. Throw the foil packet onto the grill for a few minutes, turning often until heated through.

This recipe can easily be doubled, tripled, and quadrupled, making it perfect for crowd cooking and party planning!

Can I Make These Ahead of Time?

Yes! There are two ways to make them in advance.

The balls can be prepared in advance, stashed in the refrigerator for up to 3 days, and cooked just before your company arrives so you can serve them hot. They can also be stored in the freezer.

You can bake them and place them into the refrigerator for up to 4 days or freezer for up to 3 months, and reheat them as needed.

Freezing Sausage Balls

Sausage Balls can be frozen after baking or before

Cooked Sausage Balls placed into an airtight container can be stored in the freezer for up to 3 months. They can be microwaved or re-baked until hot. They don’t have to be thawed first.

Uncooked Sausage Balls can also be frozen for up to 3 months. These need to be flash-frozen first. Place the Sausage Balls, leaving space between them, on a baking pan, or plate that will fit in your freezer—once frozen solid, remove from the freezer and place them into an airtight container and store for up to 3 months.

These do not need to be thawed before baking, but you’ll need to add 3 to 5 extra minutes in the oven. Make sure that the centers are 165 Degrees F.

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