Sausage Balls Recipe (Classic Bisquick® Sausage Balls)

dipping a sausage ball in dipping sauce

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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!

Sausage Balls with a dipping sauce at the center. Dipping a piece sausage ball in a sauce.
Bisquick Sausage Balls

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.

old photograph of backyard

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!

24 uncooked sausage balls on a baking sheet
How to fit 24 uncooked sausage balls on a baking sheet

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 a mixer to combine all the ingredients
How to use your mixer to combine the ingredients

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.

dipping a sausage ball in dipping sauce
sausage balls and dip

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 ¼ 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 ¼ 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.
close up of Bisquick® Sausage Balls in a white plate
Bisquick® Sausage Balls Recipe

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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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! #sausage #sausageballs #bisquick #appetizer #breakfast #holiday #thanksgiving #christmas #dinner #recipe #snack #entertaining

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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.
4.97 from 360 votes
dipping a sausage ball in dipping sauce
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 ¼ 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 ¼ 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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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Appetizer Bisquick Party food Sausage

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Leslie says

    I like to brown my sausage so there’s small bits of sausage bites in the balls.4 stars

  2. Bethany says

    A wonderful bite of nostalgia! Definitely add the milk. It makes a huge difference. I didn’t have chives, so I added pepper and garlic. Delicious!5 stars

  3. Debera Owen says

    Thank you for the base recipe. I had not heard about the milk before. Makes a world of difference! Thank You! I diced red bell pepper and chives in and it was so pretty!! For Christmas morning!5 stars

  4. Bob Vitale says

    Making these tonight for a Brown’s game. I added the 1/4 C of milk for the consistincy of a meatball. It made all the difference. I would add it to the recipe. I can get the 1lb package of any brand you need, here in the States. Thanks for your time, I love people like you.4 stars

  5. Scotty says

    I use hot sausage 2 cups fancy shredded cheese out of bag add 2 tablespoons diced jalapeños not juice 1.5 cups bisquick and just enough water to form balls.

    • Mary says

      I make these with ground venison, so I definitely add the milk. They come out great every time!

  6. Tammy says

    These sausage balls are awesome dipped in hot pepper jelly.

    • MamaBee says

      That’s also how we love them!! Crawfish pepper jelly is our favorite!

  7. Jackie says

    Sounds wonderful. I’m just wondering how cream cheese and paprika would taste in these?5 stars

  8. Nathan says

    Greetings. I believe you are quite possibly thinking of meatballs heated in grape jelly and chili sauce. There are a number of variations on the recipe, but it’s almost always grape jelly combined with something savory. I plan on doing a batch of those after I make the sausage balls with some Italian style meatballs I picked up for exactly that purpose.

    • Nathan says

      This was in reply to Kelly who who asked about adding grape jelly or any other jelly…

  9. Karlynn Johnston says

    Hey, this is the original recipe, the new one has spices added to it. So if people are looking for the original 1950’s flavor, this is it. You can totally add spices!5 stars

    • Jane says

      I’ve found that using all natural ir low sugar jelly not sugar free with Splenda because some people it’s like a laxative makes the dish better. It’s just too sweet with regular jelly for me. Also maybe because I’m diabetic and some others are too but everyone like it better too!

    • Valerie Burch says

      YES! This recipe uses the ingredients my mom always used since I was young (I’m now 70), only we called it the 1-2-3 recipe. 1 pound sausage, 2 cups shredded cheese (16 oz), 3 cups Bisquick. Love making the dough in the mixer! We never did that! I’m getting ready to put them in the oven now. Can’t wait!!5 stars

  10. Gaye says

    You left out the spices – rosemary, parsley and Parmesan. I made these for Thanksgiving and no one liked because they were so bland.

    The original recipe is on Bettycrocker.com.

    • Karlynn Johnston says

      Hey, this IS the original recipe, the new one has spices added to it. So if people are looking for the original 1950’s flavor, this is it.5 stars

  11. Alissa Catalano says

    Question- is it bad to make ahead and reheat in morning? Or would it be better to make the mix ahead and then bake in morning. We have to be somewhere by 11:30 so it’s just going to add a lot of stress to my morning if I do it all then. Thanks for any advice.

    • Judy says

      I would make ahead. No need to reheat…. just as good at room temp.

    • Jane says

      I make mine on Christmas Eve for Christmas morning breakfast along with homemade Chex mix. It became a tradition when my kids were little because they wouldn’t eat breakfast Christmas morning. They best in the microwave easily and are great! I made some using 4x the recipe last year for 5 people and they were gone in 3 days! Easy breakfast for kids busy with Christmas presents lol.

    • Shannon says

      So can you make the balls and then pop them in the oven the next day? Did you try that?

      • Debera Q Jackson says

        Definitely can do the night before and pop them in in the morning. I let them rest on the counter to warm up first, makes a bit fluffier that way.

  12. Bamalady says

    Absolutely the best! I did add chives to the second batch and is awesome. I did another batch using turkey sausage w/taco seasoning, added green scallions and a couple dashes of cayenne. This too was an exceptionally good!!

  13. Diane S says

    I’m making these for the office tomorrow morning. We aren’t having an organized official Thanksgiving luncheon but a few of us are bringing finger foods and cookies to munch on during the day. I had this recipe somewhere but lost it over the years. Thanks for sharing!!

  14. joanne says

    made these sausage balls and followed directions but they stuck to the pan I had to scrape them out any suggestions3 stars

    • Doreen says

      I always bake mine on parchment paper, no sticking

    • Mark A Ridley says

      I use pam spray. I go pretty heavy on it because I like my bottoms to be crisp. It almost fries the bottom a bit. If you dont like that, lightly spray about 10 minutes before putting the balls on. Hope this helps.

  15. danny says

    what is the ingredients for the dip for the sausage balls.

    • Heather says

      We just made a batch of your sausage ball recipe and it turned out perfect!! We made these all the time growing up & I have been craving them, so wanted to try a different recipe. Yours is similar, I did try adding the milk which made a huge difference!!! They are nice and fluffy inside and not so doughy. Thanks again! Yummy!5 stars

    • DeAnne Barber says

      Several people have asked for dip recipes.
      Our family favorite is Jezebel Sauce.
      1 (16 oz) jar pineapple preserves
      1 (16 oz) jar apple jelly
      1 small jar prepared mustard
      1 (5 oz) jar Horseradish
      Start with 1/2 jar of horseradish and then add more if you like it more hot.
      This is a great sauce for ham and turkey as well.
      My family also loves to use it to dip “Pigs in a Blanket”4 stars

  16. Deb says

    I couldn’t agree more! No preshredded cheese and definitely add milk for moisture and snips of fresh chives. Absolutely delicious!5 stars

  17. Terri Peacock says

    These are the bomb!!! I tried to cut corners once and used bagged cheese and in my opinion they aren’t near as good. I use my stand mixer attachment to shred my cheese and it is definitely worth the few extra minutes.5 stars

  18. Scottie says

    Have you ever tried making them with the Red Lobster Cheddar Muffin Mix instead of Bisquick?

  19. Sarah says

    Just wanted to address the recipe and the comments since I’m waiting for my balls to bake lol! I’ve been making these for years and have never had a problem with prebagged shredded cheese. I’m pretty blown away at the suggestion to not use it. Please save your arms and time and just buy a bag (or two) of shredded cheese! I’ve only shredded it myself once – and there was no difference. To the person who asked in the comments if you cook the sausage first or leave raw – you leave it raw! It would never mix together otherwise. I’ve used egg(s) for moisture as well instead of milk! Cream cheese too. I also agree with whoever said 2 cups is too much of the bisquick – any recipe I see for sausage balls always calls for that much and I always cut it down – I want a sausage ball, not a biscuit ball! I always make 2 pounds of sausage and only use 3 cups of the mix. Any brand of a baking mix will work to the person who inquired about that as well! I’m using Pioneer as I type this. I know it’s going to seem like I’m pooping on this recipe, but I’m not! Just learned tweaks over the 20+ years I’ve been taking these to parties/events!4 stars

    • Barbara Baker says

      Great recipe! Though, like you I prefer to use the pre-shredded cheese, bought in a jumbo bag, and then simply add a few more drops of milk, if needed. And I much prefer Pioneer over Bisquick. I’m sure most people appreciate your learned tweaks you’ve garnered over the years.5 stars

    • Kelly York says

      Hi Sarah! I also have not had a problem with bagged cheese. I was wondering if you have ever heard of adding grape jelly? Or any jelly. I remember eating some years ago with grape jelly and the sweet/savory taste was delicious! Your thoughts?5 stars

    • Jackie says

      how much bisquick would i use for this recipe? 1 cup?

  20. JennyK says

    I thought these were too Bisquicky. I would definitely make these again but reduce the amount of Bisquick to 1-1 1/2 cups. Otherwise, great simple fast appetizer and my guests liked them!4 stars

    • Marcy says

      For the grape jelly question, I think u have these mixed up with another recipe usually served in a crock pot and are quite saucy. They usually consist of a bag of beef meatballs with grape jelly and chili sauce. Both are good appetizers but completely different flavor.

  21. L Doug says

    Is the sausage cooked before mixing or do you leave it raw?

  22. Heather says

    I have the store brand baking mix here at the house, can I substitute that for the bisquik?

    • Karlynn Johnston says

      If it’s literally the same as Bisquick you can substitute it no problem!5 stars

        • Darlene B. Williams says

          1 cup mayo
          1 cup sour cream
          1/4 cup Thai sweet red Chile sauce

  23. Mike VanSant says

    should the sausage be browned in a skillet before or do you add raw sausage to the batter before cooking?

    • Trista Brophy says

      You mix it in raw and it cooks during the baking process.

    • Michael Hein says

      Very surprised by the high ratings. Made these for Friendsgiving, followed directions and found them to be quite bland and dry. Probably won’t make again, but would reduce the amount of Bisquick(biggest fans of this recipe) and add SOMETHING perhaps deseeded jalapeños, garlic or onions.3 stars

      • Darlene B. Williams says

        I always use hot sausage and u can add other spices as well.

      • Trish says

        Michael, I agree with you. 😊 I followed the exact recipe and the sausage balls were very bland and dry. I also made a dipping sauce, so they tasted a little better.

  24. LeAnn says

    Is that pork breakfast sausage or pork Italian sausage?

    • Trista Brophy says

      You can use any type of sausage! Use breakfast or maple of you want a breakfast ball, or use Italian, sage, spicy, etc if you want this as an appetizer, side dish, or party food.

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