Sausage Balls Recipe (Classic Bisquick® Sausage Balls)

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These biscuit mix cheesy sausage balls are a holiday staple as an appetizer and also grace many a table for holiday breakfasts as well! Only three ingredients and you have a delicious snack or side dish. Can you tell that I have a box of Bisquick® to use up? These Bisquick® Sausage Balls are a classic recipe and are so easy and delicious to make!  If you are looking for another recipe, try my Bisquick® Quiche Recipe, it’s another classic!

Quick & Easy Sausage Balls Recipe

OK, I’m not grown up at all, I keep snickering over the name of this recipe, I admit it. I have the mind of a 14 year old boy – my son is probably more mature than I am, let’s face it. That said, while I may snort over the name of this recipe, sausage balls are delicious.

After that last sentence I give up, I can’t even write seriously about this recipe. Mike and I have spent the whole day making dirty jokes while I was making these sausage balls.That’s what happens when you are stuck together working as a team, you feed off each other, even when it means you’re acting immature.

Let’s get serious about those sausage balls now.

This is a classic Bisquick® recipe that is extremely popular around the holidays and with the holidays coming up I thought it was high time I gave these a try, not to mention I have a box of Bisquick® that I was supposed to take out to the trailer at the lake – and I need to use it up before it goes stale. We totally were screwed out of a decent August here in Alberta, between the fires in BC smoking up the air Calgary and Edmonton and the weather generally being weirdly hot and cold, we made it out to the lake ONCE – and we stayed inside the trailer the entire time. It was so smoky we couldn’t see the lake.

This is also my backyard this recent September 13th. I am NOT making this up, my friends. I feel totally ripped off this summer between the smoke and the SNOW (it’s actually still summer until September 22nd).

 I live where it snows in the summer. I’m moving to Vancouver Island, I swear. I can’t take this anymore.

Onward to the baking that I did when it was snowing in summer. These sausage balls are the kind of food that one should start baking in the winter, rich, decadent comforting carb loaded goodness. The recipe makes a perfect 24 golf ball sized sausage balls and they will fit on a large baking sheet together perfectly, as you can see below. I like a good recipe that a) uses only one bowl and b) fits onto one baking sheet. That’s my kinda recipe!

What kind of pork sausage do I use?

You are going to need the raw, ground pork sausage for the traditional sausage balls recipe however the sky is really the limit. You can use a mild Italian sausage, a maple syrup sweet breakfast sausage or even a hot spiced sausage, the only caveat is that it HAS to be ground sausage. It cannot be a cooked smoked sausage.

My kitchen hack?

Use your stand mixer with the paddle attachment.

Using your mixer to make these sausage balls made this recipe SO EASY that I can see this recipe being doubled and you having 4 dozen sausage ball snacks in no time at all! I also think it does a better job of working the ingredients together than mixing them by hand would. You then simply get a tablespoon and get your golf ball sized dough balls ready to rock!

The other secret to these is not dropping them onto the sheet, you can roll them into nice uniform shaped balls. I don’t guarantee that they are going to stay that shape as the pork fat and cheese fat will melt and change the shape of these, but mine came out pretty darn uniform.

Karlynn’s Tips & Tricks for Making Sausage Balls

• Don’t use bagged shredded cheese in these. You need the moisture that comes with freshly shredded block cheese. The cheese shreds in the bag are dry and you will end up with a dry product.
• You can definitely change up the type of cheese to whatever flavor you prefer, but a sharp old cheddar is delicious!
• If the batter seems dry, add in a 1/4 cup of milk.
• If your sausage isn’t that greasy, you also might have to add in milk.
• Here in Canada we don’t usually get the 1lb packs of spiced ground pork sausage (if we do, please let me know where, I have been looking!) and I simply took breakfast sausages out of their casings and used that instead. That seemed to be a little dryer than it should be, so I added in 2 tbsp of milk to help. I would add in the 1/4 cup next time for sure.
• Add in some spices like cayenne if you want – I LOVED mine with the chives! I would use fresh minced green onion in my next batch for sure.These are easy to customize.

And that dip? It’s my new Creamy Sweet Chili Sauce and it is my new favorite dip! You can literally use that on anything, chicken wings, salad, veggies and more. It was awesome with these sausage balls!

Stay tuned for more Bisquick® recipes in the next week or two, I still have a ton left that I need to use up! And that’s before the one at the trailer comes home this weekend, since we have to pack up the trailer at the lake way early this year. Sigh. Maybe we will get an early nice spring?

Happy Baking!

Love,

Karlynn

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Sausage Balls Recipe (Classic Bisquick Sausage Balls)

These biscuit mix (Bisquick ) cheesy sausage balls are a holiday staple as an appetizer and also grace many a table for holiday breakfasts as well! Only three ingredients and you have a delicious snack or side.

5 from 50 votes

Review Save RecipePrint

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Course

Appetizer

Cuisine

American

Servings

24

Calories

176

Author

Karlynn Johnston

Ingredients

• 1 pound sharp Cheddar cheese shredded
• 1 pound ground pork sausage
• 2 cups biscuit baking mix
• 1 tbsp freeze dried chives ( optional)
• 1/4 cup milk (if needed)

Instructions

1. Preheat your oven to 350 °F.
2. In a large bowl, combine the ground sausage, biscuit baking mix and shredded cheese.

3. Form into 24 golf ball sized balls and place on baking sheets.

4. Bake in the preheated oven for 20 to 25 minutes, until golden brown and the sausage is cooked through entirely.
5. Remove and serve hot!

Recipe Notes

Tips & Tricks

• Don't use bagged shredded cheese in these. You need the moisture that comes with freshly shredded block cheese. The cheese shreds in the bag are dry and you will end up with a dry product.
• You can definitely change up the type of cheese to whatever flavor you prefer, but a sharp old cheddar is delicious!
• If the batter seems dry, add in a 1/4 cup of milk.
• If your sausage isn't that greasy, you also might have to add in milk.
• Here in Canada we don't usually get the 1lb packs of spiced ground pork sausage (if we do, please let me know where, I have been looking!) and I simply took breakfast sausages out of their casings and used that instead. That seemed to be a little dryer than it should be, so I added in 2 tbsp of milk to help. I would add in the 1/4 cup next time for sure.
• Add in some spices like cayenne if you want - I LOVED mine with the chives! I would use fresh minced green onion in my next batch for sure.These are easy to customize.

Nutrition Information

Calories: 176kcal, Carbohydrates: 6g, Protein: 8g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 33mg, Sodium: 365mg, Potassium: 81mg, Sugar: 1g, Vitamin A: 205IU, Vitamin C: 0.2mg, Calcium: 156mg, Iron: 0.6mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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