Sausage Balls
We weren’t sure how to categorize sausage balls– because we love them for breakfast, brunch, appetizers and snacks. They are so easy to make with just a few ingredients, yet so delicious. You can’t eat just one!
Ingredients for Sausage Balls
- Ground pork sausage
- Bisquick
- Cheddar Cheese (Block cheese is best!) .
Change it up
We love this recipe just as it is. This is a great, classic recipe for sausage balls. However, if you like a bit more spice or a bit more kick, go for it! Here are just a few common add-ins or “change-ups”.
- Spicy ground pork sausage for extra kick
- Veggies: finely diced onions or peppers can be mixed into the dough.
- Herbs like chopped fresh rosemary or thyme
- Seasonings: Red pepper flakes, garlic powder or minced garlic, paprika, or red pepper flakes
- Sauce: a splash of tabasco or a bit of dijon mustard mixed into the dough.
- Cheese: Pepper Jack, Colby Jack, and Monterey Jack are other options to swap in for all or a portion of the cheddar.
Tips
- As long as your sausage is room temperature, the ingredients should come together easily.
- Combine the bisquick and sausage first, then mix in the grated cheese.
- Grating a block of cheese is better than using pre-shredded as it melts more easily and with a nicer result. Pre-shredded contains anti-caking agents that make the cheese more dry.
- If the mixture is unusually dry or crumbly, you can add in a tablespoon of milk at a time or even a bit of softened butter, but be careful not to make it too wet– it just needs to hold together easily when rolled into balls.
Sausage Balls
Sausage Balls are always a crowd pleaser! When you need a great appetizer, brunch food, shower food, and more- these are a go-to that couldn't be easier to make!
Ingredients
- 1 pound ground pork sausage, room temperature (you can use spicy sausage for a bit more kick if you'd like)
- 2 cups Bisquick (lightly spoon and level)
- 14 oz cheddar cheese, shredded (about 3 1/2 cups) (We recommend block cheese, grated)
Instructions
- Preheat the oven to 350 degrees F. Line baking sheet with parchment paper (to prevent sticking).
- Combine the sausage and bisquick in a large bowl. Mix by hand until well combined (or with the dough hook of your stand mixer if you prefer). Add the grated cheddar, mixing until full incorporated.
- Shape the mixture into walnut sized balls (about 1-1.5 inch), and line them up on a parchment lined or lightly greased baking sheet. Bake until golden brown- about 20-25 minutes. (Baking times may vary.)
- Cool completely before refrigerating in an airtight container. (*If you store them while still warm, you run the risk of them becoming soggy.)
Notes
Refrigeration: A general rule of thumb is that sausage balls are okay to sit out for about two hours before refrigerating. Refrigerate in an airtight container after sausage balls have cooled completely.
Working ahead? You can freeze uncooked sausage balls. Line them up on a tray or cookie sheet and “flash freeze” for 1-2 hours until firm. Then transfer them to a freezer bag, press out the air, and freeze for up to 3 months. When you need them, pop on a parchment lined baking sheet and bake as usual (you may need to add a few minutes to the baking time.)
Freezing Leftovers: You can also freeze leftover sausage balls for up to three months!
Tried this recipe?Let us know how it was!
Thanks so much for stopping by! Don’t miss our other great appetizer recipes like Pigs in a Blanket, Ham and Cheese Pinwheels, cheese straws, and Pimento cheese bites!
If you give this recipe a try, we’d love to hear what you think in the comments below. Thanks so much for stopping by, come back soon!
