Sausage Balls

I’ll never forget the first time I made sausage balls. It was one of those chilly Saturday mornings, and I had a last-minute invitation to a friend’s brunch. I rummaged through my pantry, and all I could find was some breakfast sausage, a block of cheddar, and a box of Bisquick.

At first, I worried they’d turn out dry or rubbery—I’d had my fair share of failed attempts in the past—but something about the simplicity of mixing a few ingredients together and baking them to golden perfection just felt comforting. The aroma that filled my kitchen was enough to make anyone pause whatever they were doing and sneak a bite.

From that day on, sausage balls became my go-to for casual breakfasts, potlucks, and even holiday gatherings. They are warm, savory little bites that somehow taste both nostalgic and indulgent at the same time.

Why You’ll Love This Recipe

• Quick and simple to prepare, even on a busy morning.
• Budget-friendly—only a few staple ingredients required.
• Incredibly versatile; perfect for breakfast, snacks, or party appetizers.
• Freezer-friendly, so you can make a big batch ahead of time.
• Packed with flavor and comforting, satisfying textures.

Ingredients You’ll Need

• 1 pound breakfast sausage – I usually use a mild pork sausage, but spicy works beautifully if you like a little kick. Make sure it’s not too lean, or the balls can dry out.
• 2 cups shredded sharp cheddar cheese – Freshly shredded is best; pre-shredded often has anti-caking agents that can affect the texture.
• 1 1/2 cups Bisquick baking mix – This is my tried-and-true shortcut for tender, slightly fluffy bites. I’ve tried all-purpose flour with baking powder, but Bisquick gives it a reliable, consistent texture every time.
• Optional: 1/2 teaspoon garlic powder or onion powder – For a subtle extra layer of flavor. I sometimes toss these in if I’m serving them for a brunch crowd.

A little note: the quality of your cheese and sausage truly matters here. I once used a pre-shredded low-fat cheddar, and while they were fine, the texture and flavor weren’t nearly as rich. Treat yourself—it makes a noticeable difference.

How to Make It (Step-by-Step Instructions)

Step 1: Preheat and Prep

Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. I used to skip the parchment and learned the hard way—soggy bottoms and a sticky mess. Trust me, a little prep here saves you a lot of stress later.

Step 2: Mix the Ingredients

In a large mixing bowl, combine the raw sausage and shredded cheddar. I like to use my hands here; it’s messy, but it’s the best way to make sure everything is evenly distributed. Sprinkle in the Bisquick and any optional spices, then knead gently until you have a uniform dough. Be careful not to overmix—the texture will be tough if you do.

Step 3: Form the Balls

Pinch off a small portion of the dough, roughly the size of a walnut, and roll it into a ball. Place it on your prepared baking sheet. I aim for 1 to 1 1/2 inches in diameter—big enough to be satisfying, but small enough to pop in your mouth in one bite. As a little trick, if the dough is sticky, dampen your hands slightly. It makes rolling so much easier.

Step 4: Bake to Golden Perfection

Bake for 20 to 25 minutes, until the tops are lightly golden and the sausage is fully cooked. I always check one in the middle with a meat thermometer; 160°F (71°C) ensures it’s done but still juicy. Resist the urge to overbake—they continue cooking a bit after you remove them from the oven.

Step 5: Serve Warm

Pull them out, let them rest for a few minutes, and then serve immediately. They’re at their best warm, with the cheese still melty inside.

Expert Tips for the Best Results

Through years of experimenting, I’ve learned a few things that make sausage balls truly shine. First, don’t skimp on the cheese—it’s not just flavor; it keeps the balls moist. Second, mild sausage works well for a wide audience, but if you like spice, don’t be afraid to mix in some hot sausage or crushed red pepper. Third, always use fresh shredded cheddar; it melts more evenly and gives that luscious gooey bite. And finally, portioning matters—keep your balls roughly the same size so they bake evenly. I’ve made batches with all sorts of irregular shapes, and the smaller ones can dry out before the larger ones are done. A simple cookie scoop can be a life-saver here.

Variations & Substitutions

I love playing around with this recipe. Once, I was missing cheddar, so I swapped in pepper jack—it added a gentle heat that my kids actually adored. You can also mix in cooked, crumbled bacon or a bit of diced jalapeño for extra flavor. Some people use Italian sausage and add a teaspoon of Italian seasoning for a slightly different twist, which works beautifully for brunch or holiday appetizers. Even swapping Bisquick for a homemade mix of flour and baking powder can work if you’re trying to avoid store-bought mixes, though you may need to adjust moisture slightly. The beauty of sausage balls is that they’re forgiving, as long as you keep the balance of meat, cheese, and binder roughly the same.

Serving Suggestions

Sausage balls are wonderfully versatile. Serve them warm straight from the oven as a hearty breakfast with scrambled eggs or fresh fruit. They make fantastic appetizers at parties—pair them with a tangy mustard or a sweet honey mustard dip. For brunch gatherings, I often serve them alongside a simple green salad or roasted vegetables. They’re the kind of dish that fits any casual occasion, yet always feels a little indulgent. I’ve even taken them to potlucks and family gatherings, and they disappear faster than anything else on the table.

Storage & Reheating Instructions

If you have leftovers, which I doubt, store them in an airtight container in the refrigerator for up to four days. To reheat, I prefer the oven at 350°F (175°C) for 5 to 7 minutes—it brings back that golden exterior and melty center. Microwaving works in a pinch, but the texture will be softer. I’ve also frozen unbaked balls on a tray, then transferred them to a freezer bag. Bake them straight from frozen with an extra 5 minutes, and they taste almost as good as fresh. A little tip: letting them rest a few minutes after reheating helps the cheese settle, so you get that perfect bite every time.

Recipe FAQs (Answered by Clara)

Can I make this ahead of time?
Absolutely. I often prepare the dough the night before and store it tightly covered in the fridge. It actually firms up nicely, making it easier to roll into balls the next morning.

Can I serve it cold?
You can, though they’re more enjoyable warm. Cold sausage balls are denser and the cheese isn’t as gooey, but for a grab-and-go snack, they still work fine.

How do I make it less greasy?
Choose a sausage with slightly lower fat content or drain excess fat on a paper towel after baking. Overmixing can also cause more grease to release, so handle the dough gently.

Can I freeze them?
Yes. I freeze both raw and baked sausage balls. Raw ones go straight from the freezer to the oven with just a few extra minutes. Baked ones reheat beautifully in the oven.

Can I make them vegetarian?
I’ve experimented with plant-based sausage crumbles. The texture is slightly different, but with a bit more cheese or binder, they can be surprisingly tasty.

Conclusion

Sausage balls are one of those recipes that feel like a warm hug from the inside out. They’re simple, forgiving, and endlessly adaptable. Every time I make a batch, I’m reminded of those early mornings when I stumbled upon this recipe by necessity, and how a few humble ingredients could create something everyone reaches for. Give them a try, tweak them to your heart’s content, and most importantly, enjoy the process. Share your own twist, leave a comment, or just savor the smell wafting through your kitchen—the joy of cooking lies in these little moments.

Nutrition Information (per serving, approx. 2 sausage balls)

• Calories: 180
• Fat: 14g
• Saturated Fat: 6g
• Carbohydrates: 4g
• Fiber: 0g
• Sugars: 0g
• Protein: 9g
• Sodium: 390mg