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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!
Table of Contents
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!
If you want a good side to go with this recipe, why not try my favourite, excellent Brown Sugar Bacon Wrapped Smokies?
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)
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Total Time
- 25 minutes
- Course
- Appetizer
- Cuisine
- American
- Servings
- 24 sausage balls
- Calories
- 176
- Author
- Karlynn Johnston
Ingredients
- 1 pound sharp Cheddar cheese shredded
- 1 pound ground pork sausage
- 2 cups biscuit baking mix
- 1 tablespoon freeze dried chives ( optional)
- 1/4 cup milk (if needed)
Instructions
- Preheat your oven to 350 °F.
- In a large bowl, combine the ground sausage, biscuit baking mix and shredded cheese.
- Form into 24 golf ball sized balls and place on baking sheets.
- Bake in the preheated oven for 20 to 25 minutes, until golden brown and the sausage is cooked through entirely.
- 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
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.
Made this recipe?
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Please rate this recipe in the comments below to help out your fellow cooks!
Renee Langley says
I have been making sausage ball’s for at least 30 years and I use the same recipe every time, Bisquick, sausage, cheddar cheese and they always turn out perfect!! The last few times I’ve baked these three bottoms burnt I tried everything I could think of I moved my baking rack up I sprayed a little cooking spray and I didn’t cook for the complete required time and they cooked thoroughly but the bottoms still burnt so I’m fixing to make a batch and I’m gonna try parchment paper and see if that will help. I’ll let y’all know how it turns out!!
Heidi S. says
it’s most likely due to a change in the products, not something that you’ve done
Darla Caves says
I put a small amount 2 T of cream cheese (I used onion & chive cream cheese) into my saug ball mix. It makes the saug balls so moist and adds added flavor.
Debbie Lynch says
How long can they be frozen? Heading for hand surgery and need them for early December.
Lindsay says
I don’t know how y’all are getting these cooked all the way through.. we used raw sausage, cooked at the correct temp, made smaller than golf ball sized balls, cooked an additional 10 minutes, and they STILL weren’t cooked all the way through. Outside was almost crunchy and inside wasn’t done. Super disappointing.
Ellen says
I learned from my own mistake and now let the sausage reach room temperature before mixing. It blends so much better then. One time when I used chilled sausage and the mix was too dry, I added a little milk and the balls flattened while baking. Room temperature sausage and probably the cheese too solved the problem
Peggy says
Can they be frozen after Baking them?
Sandra Adkins says
Can they be frozen after baking them?
Rhonda says
Absolutely they can be frozen after cooking. sausage definitely needs2b room temp. I’ve been making these since I was a kid with my mom & I’m 55 now!
Jo says
I’m trying to prepare ahead for a party. Can i make these ahead, freeze them raw, then bake at the last minute? If this is possible, do I need to thaw them before baking?
MJ Gaskill says
Can the mix be made up the day before and refrigerated until ready to make the balls?
Susan ODell says
I have frozen them ahead raw and took them out later and cooked. Turned out great.
Carol Harris says
I was going to cheat and buy frozen sausage balls but knew they weren’t as good. Last minute in store, I thought I’d just get the ingredients. Looked up Sausage Ball recipe and got yours. It’s a good thing I looked it up because I would have forgotten the SAUSAGE! And appreciated all the tips to make them even better.
Linda says
Way too much bisquik. Way too much cheese. For 1 lb. Sausage I would use half cup cheese and half cup bisquick.
Debbi Higgins says
Sorry Linda, but I must disagree. This is the same age old recipe that took the country by storm many years ago, when it appeared on a box of Bisquick. Over the years, many home cooks have added their own special ingredients, such as “chives” this cook has added. If I had chives, I would have added them, as I love chives. My choice of sausage was the Jimmy Dean Hot, in a 1 lb
roll. I also used a block of Sharp cheddar, as its my favorite for the sausage balls. I also added milk, as I couldn’t decide if it felt dry or not. I baked using my Silpat baking mat, on a large baking sheet. I actually got 30 golf ball size sausage balls, using one of my ice cream scoops, then rolling each by hand to form perfect balls, that held their shape well. For the sauce, I was out of sweet Chile sauce, so I used Sriracha.
Crystal says
I didn’t have bisque but I subbed Red Lobster cheddar bay biscuit mix (gluten free) instead and they came out great! I was worried that the combo of raw sausage cooking and cheddar cheese melting would cause a lot of grease in the baking process so I used deep baking pans rather than a sheet.
There really wasn’t too much grease so next time, I’ll use a sheet. I guess the mix absorbs a lot of the oil. I also HATE fighting with parchment paper so I just sprayed the pan with oil spray. Between that and the little oil that came out in the baking they didn’t stick to the pan.
I wound up with 39 small bite size balls. Very yummy, good dipped in ranch dressing too!
Cookie says
This works well with gluten free Bisquik mix. I use the whole small box, about 3 cups, tossed with the cheese. I did have to add milk. Made 40 meatballs. I used half a sweet onion, diced, as well.
Susan Phillips says
I don’t have any Bisquick! Can you give me a substitute recipe?
Nana says
I didn’t have bisquick so I used pancake powder mix. The rest of the recipe I followed exactly as written. They turned out great!
Pearl says
I made these and they were delicious! But- two problems: First, they stuck horribly to the wax paper. Secondly, not that it matters as much as the first problem, they didn’t retain their shape and became quite flat as opposed to staying round. But they were good! Minus having to eat some of the paper on the flat bottoms of them.
Melissa says
You’re supposed to use parchment paper, not wax paper.
Kira says
Gotta be the type of flour you used. An all purpose would not rise like a Bisquick or self rising flour. I believe that could be your issue here.
Glinda says
Use parchment paper – not wax paper. You can buy precut sheets of parchment paper which are not as fussy to work with as rolls of parchment paper.
Paula says
When you make the Sausage Balls, do you cook the pork first? Or just mix it in with the dry ingredients!
Vanessa says
Raw
Vanessa says
Paula you use raw pork to mix and bake.
Debbi Higgins says
No! You mix everything together, then bake.
Lauren says
Can these be frozen?
Lisa says
I freeze them on a cookie sheet and then put them in a ziplock bag in the freezer. My kids take them out and microwave them for breakfast, quick and easy!
Rachelle says
What a great idea! Thanks for sharing. Have a FUN day.
Emily says
is it possible to use a buttermilk pancake mix ?
Katie says
Yes! We used Bisquick buttermilk pancake mix and it worked perfectly!
Wanda says
can you use stuffing mix?
Gerie says
I think I’m gonna make these into biscuit size
Patties and make sausage gravy with them and serve them with overeasy eggs for the fam this morning. Kind of like biscuits and gravy but meatier and with a kick of cayenne in the biscuit. Hmmmm…. wish me luck.