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!
