Sausage Balls

Bisquick Sausage balls are a savory, crispy, cheesy appetizer or snack typically made during football season and the holiday season. But in my opinion, they need to be around all year.

Why You’ll Love These

Sausage balls are always a hit, right?  I’m going to give you some tips to make them easier and quicker.  

A super easy crispy, savory, one-bite appetizer that everyone loves!

They come together in minutes, feed a crowd, and a perfect for breakfast, snacks, and large gatherings!

Want some other yummy appetizers to serve along with these sausage balls? Try our spinach dip, artichoke dip, and spinach artichoke cups.

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Ingredients

You will only need three ingredients: Original Bisquick baking mix (biscuit mix), bulk ground pork sausage, and sharp cheddar cheese!

How to Make Classic Sausage Balls with Bisquick

I disliked having to hand-mix them so much that I rarely made sausage balls. It took forever to make the ingredients combine enough to form a ball.  

The stand mixer whips them up in no time flat.  It’s amazing!  I will never make another sausage ball without my stand mixer…ever.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Sausage ball mixture in the bowl of a stand mixer.

Add the biscuit baking mix, sausage, and cheese to the bowl of a stand mixer and mix on low speed until combined. Or mix by hand in a large bowl.

One sausage ball formed on a parchment lined baking sheet.

The next tip is to use a cookie scoop.  Forming equal size balls is much faster with this handy tool.

Scoop equal size portions, form into balls, and place on the baking sheet.

Raw Bisquick sausage balls formed and placed on a parchment paper lined baking sheet.

Bake for 20 minutes or until lightly golden browned. Allow the cooked sausage cheese balls to cool for just a few minutes and serve.

Sausage balls baked on a parchment paper lined baking sheet.

A quick and easy appetizer for holidays, parties, and game days!

Serving

They are amazing served alone! But you can serve them with a dipping sauce. Try honey mustard, whole grain mustard, or dijon mustard. Or pick your favorite barbecue sauce.

Tips

  • If you don’t have any baking mix on hand, don’t worry you can still make the sausage balls. Substitute 2 cups of all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  • If you are unsure that the sausage balls are cooked through, use a digital thermometer to test. They should read 160 degrees F.

Variations

  • Like a little kick? Use hot sausage instead of mild. You can even use turkey sausage, although keep in mind they will be drier in texture.
  • Choose the maple-flavored sausage for a breakfast option.
  • You can use any shredded cheese you want, such as pepper jack, Monterey Jack, mild cheddar, etc.

FAQ

Why are my sausage balls not sticking together?

Usually, this means there is too much baking mix to sausage ratio. You can try adding in a little milk to help them hold together. With our recipe, this has never been a problem. Using the stand mixer really helps them hold together when forming.

Can I make this Bisquick sausage balls recipe ahead?

Yes. If you want to prep in advance, form the balls, cover them tightly with plastic wrap, and store them in the refrigerator for up to 2 days.
Or you can form the balls, place the unbaked balls on a parchment-lined baking tray and freeze them until solid. Then place them in a freezer bag or container, and freeze for up to 2 months. Bake from frozen as directed in the recipe, but you need to add a few extra minutes.

How do you keep them warm at a party?

Use the slow cooker. Just turn it to warm while you are baking the sausage balls. Once they are cooked, transfer them to the warm Crock Pot.

Storage and Freezing

Store them in an air-tight container or resealable bag in the refrigerator for up to 4 days.
Let them cool completely, place them in an air-tight container or freezer bag and freeze for up to 2 months. Thaw in the refrigerator overnight.

More Appetizer Recipes

Bisquick sausage ball in a black bowl garnished with chopped parsley.

Sausage Balls Recipe

3 ingredients & great tips to make the process faster and easier!
4.60 from 10 votes
Print Pin Rate
Course: Appetizer, Breakfast, Snack
Cuisine: American
Keyword: balls, easy, pork, sausage
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 36
Calories: 99kcal
Author: Leigh Harris

Ingredients
 

  • 2 cups baking mix (Bisquick, Pioneer Brand)
  • 1 pound bulk pork sausage, regular or spicy
  • 10 ounces sharp cheddar cheese, shredded

Instructions

  • Preheat oven to 350 degrees.
  • Add all ingredients to the bowl of a stand mixer and mix on low speed until combined.
    2 cups baking mix, 1 pound bulk pork sausage, regular or spicy, 10 ounces sharp cheddar cheese, shredded
  • Scoop equal portions using a cookie scoop onto a parchment paper lined baking sheet.
  • Bake for 20 minutes or until lightly browned. DO NOT OVERBAKE.

Notes

Storing – Store them in an air-tight container or resealable bag in the refrigerator for up to 4 days.
Freezing – Let them cool completely, place them in an air-tight container or freezer bag and freeze for up to 2 months. Thaw in the refrigerator overnight.
Make Ahead – If you want to prep in advance, form the balls cover them tightly with plastic wrap, and store them in the refrigerator for up to 2 days. Or you can form the balls, place the unbaked balls on a parchment-lined baking tray and freeze them until solid. Then place them in a freezer bag or container, and freeze for up to 2 months. Bake from frozen as directed in the recipe but you made need to add a few extra minutes.
 

Nutrition

Calories: 99kcal | Carbohydrates: 4g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 214mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

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23 Comments

  1. This is one of my favorite recipes! My mother made these every Christmas. I have made them but hate the mess but now I feel more inspired to try again with the ice cream scoop. Great hack!
    🙂
    Traci

    1. Traci, thank you for stopping by! These tricks certainly helped me want to make them more often. (use a cookie scoop 😉 )

  2. These look yummy! Thanks for the recipe and the great photos! Since it is after the holidays and I enjoy too many goodies, I would also appreciate seeing a calorie count.

    1. Thanks for stopping by Pam! I am not a registered dietitian. I recommend utilizing online calorie counters at your discretion to obtain such information.

  3. This recipe is so simple. I love a good meatball and I just might be able to convert this one over to gluten free. Having Celiac disease leaves me without a choice on eating GF. I know Bisquick has a GF option, but I haven’t tried using it.

    Have you tried making them without the cheese? Dairy is another thing I’m unable to eat. I miss cheese so much.

    Thank you for sharing with us at Thursday Favorite Things Blog Hop.

    Olivia- Co-Hostess
    Reinvented Collection5 stars

    1. Sorry Olivia, I have never tried them without cheese. I am a HUGE cheese fan and put it in everything possible. Thank you so much for stopping by!

  4. You can never go wrong with Sausage Balls, these look so good, it’s time to make some. Your recipe looks very good. Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen5 stars

  5. I remember my mom making sausage balls every holiday! Now, I need to make these. #ShareWithMe

  6. These are always a hit a a party or pot luck!! Thanks for sharing on my Link Party “My 2 Favorite Things on Thursday” !! Hope to see you you tomorrow! Pinned!

  7. I think your recipe is fantastic! However, since I do not have a stand mixer I use a different preparation method. I simply grate the cheese in my food processor, dump the cheese into a heavy bottom pot, soften the cheese slightly on the lowest of settings until it can easily be mixed by hand with the sausage. I add the Bisquick a cup or so at a time to the mixture, and knead it as any regular dough. Then I pinch off the dough into small portions, then gently roll the pinched portions into bite size balls. After this, all that’s left to do is divide the balls into assorted pans. I place everything in the oven to bake for about 15 minutes. The pans closest to the bottom of the oven gets done more quickly and must be monitored and removed first. For me, this hands on process is quick, easy and relaxing. I have done this for years with excellent results.

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