This easy Sausage Balls recipe is a classic Southern appetizer or snack made with simple ingredients like Bisquick, cheddar, breakfast sausage, and cream cheese. They’re perfect for parties, potlucks, or game-day gatherings.
Some of my most favorite recipes are simple ones. I like things that are basic and uncomplicated. And, I especially like foods that are quick and easy to throw together with several ingredients I typically have on hand. I guess that’s why I’m a big sausage ball fan. They have always been high on the list of party foods at our house, especially during the holidays. The simple ingredients and prep make them easy to put together and easy to clean up after.
These little bites of cheesy, savory goodness are a true Southern staple, and they’re a must-have for any party, potluck, or game-day gathering. Growing up, I can remember them being a hit at every family get-together – always the first thing to disappear!
One of the things I love most about this recipe is that it’s simple and straightforward, but the flavor is anything but ordinary. It’s just four ingredients: sausage, Bisquick, cream cheese, and cheddar cheese. That’s it! But somehow, the combination of these basic ingredients creates something magical. The outside gets nice and golden, with just the right amount of crisp, while the inside stays soft and cheesy. And with a little kick from the sausage, they’ve got just the right amount of spice.
Ingredients Needed for Sausage Balls
- Sausage: I like to use your standard breakfast sausage like Jimmy Dean or Tennessee Pride in the mild flavor, but you can certainly use the hot version for a little more heat.
- Cream Cheese: While not traditional in the recipe, it adds a great creaminess and keeps the sausage balls from drying out while baking. I go for the full-fat version for this recipe. We ain’t making diet food here.
- All-Purpose Baking Mix: You know the stuff… Bisquick. It’s usually with the pancake and waffle mix in the grocery store. You can also swap this for something like a boxed cheddar biscuit mix for even more flavor.
- Shredded Cheddar Cheese: I opt for sharp cheddar cheese here. And hear me out… grate your own. Yes, the pre-shredded, bagged stuff will work, but the anti-caking agents keep the cheese from melting right. It’s worth the effort to share it yourself. Want to get creative? Swap some or all of it for pepper jack cheese.
What’s good to eat with sausage balls?
Sausage balls can be paired with all kinds of dishes. Here are some tasty options:
- Try them with dipping sauces! Serve sausage balls with an assortment of dipping sauces such as marinara sauce, barbecue sauce, honey mustard, or ranch dressing. The contrasting flavors complement the savory taste of the sausage balls. I especially love them with my Coca Cola BBQ Sauce, Comeback Sauce, and Alabama White BBQ Sauce
- Try them on a platter! Create a colorful and healthy veggie, cheese, or fruit platter. Then throw in some of these yummy sausage balls for a great addition of protein and savory flavor.
- Try them with chips and dip! I love to put together a tailgate spread with these sausage balls and chips with salsa and guacamole. Something about these two together leaves me feeling full and satisfied. Grab some tortilla chips and make some of my Ranch Guacamole and Lazy Man’s Salsa.
Can I Make and Freeze Sausage Balls Ahead?
Absolutely! Sausage balls are the perfect make-ahead snack, which makes party prep a breeze. You can mix and roll the sausage balls up to a day in advance, then pop them on a baking sheet, wrap them up, and chill them in the fridge. Just let them come to room temperature before baking to get that perfect golden brown crust.
If you’re looking to get even further ahead, these freeze beautifully. Simply flash-freeze the uncooked balls on a baking sheet until firm, then transfer them to a freezer-safe zip-top bag. They’ll keep for up to three months! When you’re ready to serve, bake them straight from frozen at 400°F for 18 to 20 minutes until they’re lightly browned.
Already baked your sausage balls? No problem! You can freeze those, too. Just store them in an airtight container for up to three months. To reheat, bring them to room temperature, then warm them in the oven, toaster oven, or even the microwave for a quick bite that’s just as tasty as when they were fresh out of the oven.
Sausage Ball Troubleshooting
Even with a simple recipe like this, sometimes things don’t go quite as planned. But don’t worry – I’ve got you covered!
Is your dough too dry?
If you’re finding the dough hard to work with or it’s crumbling when you try to roll it into balls, don’t fret. This can happen depending on the type of sausage or even the weather. The easy fix is to add a little splash of milk to the mixture – just a tablespoon or two at a time – until the dough holds together nicely. Be careful not to add too much, or the balls might spread too much when baking.
Are your sausage balls spreading too much?
If you find your sausage balls flattening out and losing their shape in the oven, it could be that your sausage had a bit more fat content than expected. To prevent this, try chilling the sausage balls for about 15 to 20 minutes before baking. This helps them firm up and keep their nice round shape. Also, make sure you aren’t overcrowding the baking sheet – giving each ball a little space helps them bake evenly and keeps them from spreading into each other.
Storing and Reheating Sausage Balls
If you’re lucky enough to have leftovers (it doesn’t happen often around here), sausage balls store beautifully. Pop them in an airtight container and refrigerate them for up to 5 days. Reheat them in the oven or air fryer to bring back that crispy outside, or just zap them in the microwave if you’re in a hurry. You can even freeze them! Just place the uncooked sausage balls on a baking sheet and freeze them until they’re solid, then transfer them to a freezer-safe container. When you’re ready to cook, bake them straight from the freezer, adding just a few extra minutes to the bake time.
Whether you’re whipping these up for a holiday gathering, tailgate, a Sunday brunch, or just because you’ve got a craving, you can’t go wrong with this recipe. They’re bite-sized, easy to serve, and absolutely delicious. Plus, they travel well, so they’re perfect for potlucks or parties. Just be warned – once folks get a taste, they’ll be asking you for the recipe!
Recipe Card
Sausage Balls
Ingredients
- 1 pound ground pork sausage (mild or hot)
- 2 cups shredded cheddar cheese (8 ounces)
- 2 cups all-purpose baking mix (like Bisquick)
- 1 (8-ounce) block cream cheese
Instructions
- Preheat oven to 400°F. Line two sheet pans with parchment paper or aluminum foil for easy cleanup. Lightly spray with nonstick cooking spray if using foil.
- In a large bowl, use a mixer to combine the cream cheese and sausage. Add the baking mix and mix well. Add the cheese and mix until just incorporated.
- Portion out about 1 tablespoon of the dough and roll each one into a ball that's about 1-inch in size. I like to use a #50 scoop for this. Spread the balls over the two sheet pans.
- Bake for 12 to 15 minutes or lightly brown and until cooked through. The internal temperature should be right at 165°F.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Linda
Stacey, I am wondering if mushrooms can be added to the mix?
I think they might add too much moisture to the mixture for it to hold together.
Crystal Richburg
Do you think if you pressed it into a small casserole dish, you could just bake it like that? I’ve had a stroke and I don’t see me making them into balls. Thanks
I’m honestly not sure, Crystal. I think it could work. Do you have a cookie scoop? Could you just use that to scoop out portions and bake those?
Penne
Stacy, I make mine with Red Bay Biscuit mix from Red Lobster instead of bisquick. I also add a tad of garlic to them. Everyone says I make the best sausage balls and people pay me regularly to make them. Try it, you will not be disappointed.
Yes! It’s so good. I actually mentioning using that mix up in the blog post.
Chrissy
To all my gluten free friends, I have tried this with the gluten free Bisquick and it came out great!
Sarah B
I came to comments to say the same thing! Gluten free Bisquick is a godsend to me.
Great tip!
Viki
Rolled mine in fresh parmesan cheese after baking and cooled. Fancy! I’m going to try this with turkey sausage and lowfat cheese. Great recipe and a lot of fun to serve with dips! Everybody, including kids, like this recipe!
YUM!
Liz
Stacey, we made these today but made half of the balls with some cut up cilantro and scallions. They were really good too and it made a good selection. Also, we made a really yummy dip too:
1 cup dukes mayo
3ish tablespoons of grey poupon country style
And a big squirt (to taste) of creamy horseradish sauce by bookbinders sassy brand
I always love these things when we stop by your moms for Christmas and was glad to see them on your site!
Sounds awesome! Thanks for sharing that dip!
Chrissy
The dip sounds wonderful. Thanks
Vin
Thanks for sharing the recipe. I absolutely love this recipe. I made some this past weekend and my friends loved them! I usually use honey mustard as a dipping sauce to bring a little sweetness.
Vin – Wonderful! I’m so glad everyone enjoyed them! The honey mustard is a GREAT idea! YUM!
Alana
My family loves these too! We love them with spicy mustard. I usally make extra and stick the cookie sheet in freezer and then put the frozen balls in ziploc bags and cook a few whenever we want them. Thanks!
Alana
Claudine
I just love these things! They are always on my “list” of goodies for the Holidays and of course other celebrations! I’d like to share with you my recipe for a dip for them I came up with years ago. May not sound like it would be good, but it is. Hope you don’t mind. Enjoy!
Claudine
Dip For Sausage Balls
3/4 cup chili sauce — Heinz® brand is best
1 Tablespoon horseradish — * see note
2 Tablespoons Worcestershire sauce
2 Tablespoons red wine — * see note
1 dash Tabasco sauce
Mix all ingredients well.
Serve with sausage balls.
*NOTE: You may increase the amounts of horseradish and red wine to suit your individual taste.
This could be 1 to 3 Tablespoons more of each ingredient.
Wow, this sounds AMAZING! Thanks, Claudine! I can’t wait to give it a try! I LOVE it when y’all share your recipes with me!
marie
Yum Wish I had some now!!!!!!