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!
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.
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.
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.
Bake for 20 minutes or until lightly golden browned. Allow the cooked sausage cheese balls to cool for just a few minutes and serve.
A quick and easy appetizer for holidays, parties, and game days!
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.
- 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.
- 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.
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.
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.
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.
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
Sausage Balls Recipe
- 2 cups baking mix (Bisquick, Pioneer Brand)
- 1 pound bulk pork sausage, regular or spicy
- 10 ounces sharp cheddar cheese, shredded
- 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.