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These biscuit mix cheesy sausage balls are a holiday staple as an appetizer and grace many a table for holiday breakfasts! Only three ingredients are needed to 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. 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 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. 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 on 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 swear I’m moving to Vancouver Island. I can’t take this anymore.
I went on 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 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 a 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 it being doubled and you having four 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 balls. I don’t guarantee that they will 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 might also have to add 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
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 (Bisquick)
- 1 tablespoon freeze dried chives ( optional)
- 1/4 cup milk (if needed)
Instructions
- Preheat your oven to 350 °F.
- In a large bowl (or in your standing mixer bowl), combine the ground sausage, biscuit baking mix and shredded cheese and chives.
- 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 Video
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.
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Alison says
I haven’t tried the recipe yet, but I must say this has been the most entertained I’ve ever been reading comments! All together now: “if you don’t have anything nice to say…”
Karlynn Johnston says
Hahaha imagine how much fun I, as the website owner, have while I read the comments! I’ve been doing this so long that I have almost 30,000 comments on this website and some have been real doozies! The ones I delete are quite….interesting….
Faith Laughlin says
Made this tonight just like the recipe was wrote. No extras. Turned out fantastic!
Barbara Roman says
Recipe is chewy. Wasted good sausage and cheese. You should check the official Bisquick recipe for Sausage-Cheese Balls to get it right, “3” cups Bisquick to 1 lb sausage, with 1/2 cup milk and 1 lb grated cheddar, plus 1/2 cup Parmesan, 1/2t rosemary, 1 1/2t fresh parsley or 1/2t parsley flakes. Thanks for wasting my time and money. Wish I had checked Bisquick first!
Faith Laughlin says
Made this tonight just like the recipe was wrote. No extras. Turned out fantastic!
Donna Fleming says
I have made this recipe for over 40 years, but here in Texas, we always add salsa instead of milk. I use sage sausage, when I can find it – usually Jimmy Dean.
Maria Deaangelis says
Do you grease the cookie sheets or use parchment paper?
Heather says
Really enjoyed it. Used Spicy Italian Sausage removed from casing. Very nice flavour & simple to make. I’m sure the Bisquick recipe is nice too but, I’m pleased with the results of your recipe – and that’s all that counts. 😊 Thanks.
Karlynn Johnston says
You are so welcome! The spicy sausage would make these amazing for sure!
Joeleen says
Hey Karlynn,
You can find the sausage at Sobey’s in the freezer section. So far since I have moved it Canada, it is the only place I have found that has it.
Cindy S says
This one is my favorite recipe of all the ones I’ve tried! I do use a mixer to blend in the bisquick into the sausage really well, then I blend the cheese. I have found that the thick shredded cheese is best vs the thin shreds.
I would like to know, on the estimated nutritional values, is that per sausage ball or for a serving of two-three? Thanks!
Barbara Summers says
I loved the chives added!! I used only half the amount of Bisquick so it was not so bready and tasted more like sausage. Then we all loved them!!
MrM says
I didn’t like. Too much bread.
Cynthia says
what’s the best way to freeze the sausage balls?
Debbie Lively says
You can cook them and freeze them take out what u want bake 350 like 10-15 minutes
Debbie Lively says
I use 2 hot Owen sausage and 2 sage makes it so good
Donna Fleming says
I am a native Texan. This recipe started in Texas many decades ago. This is similar, except we use 3/4 the amount of Bisquick and add in 1/2 cup of Salsa instead of milk. I like the mild version, but a lot of people prefer hot. Without Salsa, it would be rather bland. I always use Sage pork sausage. I agree that it is better to grate the cheese instead of using packaged cheese.
Brian says
Put them in the freezer.
Camille says
Did you add any milk at all?
Deborah says
Do not use much bisquick , just enough to hold them together do sausage and cheese first mix well then add Bisquick a little at a time then roll up they are so much better with out milk bake 350 for 45 minutes at least
Deborah Martin says
Just out of curiosity, why do you not answer anybody’s questions? I myself was curious about the dip
Millie says
I totally understand how exhausting it can be to reply to the same question repeatedly, and that your financial compensation for your site is based upon clicks and time spent scrolling by patrons. However, many looking for recipes do not have the time or patience or freaking will to read a novel length backstory ad nauseum about the history of the recipe that you likely shared from someone else’s website in a retyped format, to get to the actual point; which is the ingredients and ratios. Yes, I know that my responding and interacting with your comment only boosts your algorithm thus benefiting you financially, which is not my desired outcome, although it is the holidays and I guess I feel a little bit kind, and warm and fuzzy ….
AnyWho, I guess I just don’t see how it would kill you to post the recipe for the dip that multiple people requested on the same page. The demographic of your audience may not be one that is super technology, savvy, and or understand to scroll back through the screen full of eyeball drying backstory.
Raven says
Preheat the oven to what I didn’t see it I could of misread
Camille says
It’s on the recipe
Kimberly says
350° F. Bake 20-25 minutes or until golden brown.
Debbie Lively says
350
Lauren says
don’t go to a blog and buy a cookbook then
Kimberly says
There’s a simple fix to your complaint. Use the “Jump to Recipe” link included at the top of every recipe shared if you prefer not to read the story.
Direct highlighted link to the Dip recipe was provided under “Tips & Tricks”. Easily found by scrolling past the story you didn’t want to read. Maybe that’s how you missed it.
Debbie says
Can you make the sauage balls the night before and cook them the next morning?
Deborah says
Yes u can
Brian says
Absolutely not
Cynthia O'Donnell says
These are so good. I add a little cayenne to the sausage balls and serve them with your sweet chili mayo and sour cream dipping sauce.
Don’t know if you are still looking for the 1 pound chub of sausage, but I did find it at Walmart in Calgary. It was in one of the center aisle freezers and was Maple Leaf brand.
Ashley says
I make these a lot. I never thought about the bagged cheese making them dryer. Now I know why sometimes they are dry and sometimes they are not 😊 Thanks! But sometimes if my mixture seems dry, or even just because I want to, I add a bit of cream cheese to it. I use regular breakfast sausage (very available here in Alabama) & season w a sprinkle of garlic powder & a generous shake of parsley.
LAS says
I want to use these at a brunch If I wanted to make ahead and freeze these would you bake first freeze then reheat in the oven or would you freeze them uncooked thaw and bake?
Melissa says
I’ve done it both ways. I just cook the ones I’m freezing a tad less so they don’t dry out when reheating if you choose to cook.
Brian says
I would freeze all the ingredients separately then thaw when ready, mix it all and bake.
Lillian Bas says
Wondering if you could cook these in the air fryer. I do meatballs (using 1/4 cup measure to make them) all the time in my air fryer and they come out beautifully in six minutes at 200C. I don’t even have to flip them.
Lori L Rhodes says
What is the dip you have in the picture with the Sausage Balls? Or what do you suggest?
Kimberly says
https://www.thekitchenmagpie.com/how-to-make-creamy-sweet-chili-sauce-dipping-sauce-fry-sauce/
The direct link is included in the post and is found under “Tips and Tricks” if you scroll down.
Hope this helps.
Robin says
Karlynn, I’d use Johnsonville Ground Mild (or hot) loose Italian Sausage. It comes in 375 gram packages, which is almost, not quite a pound. It’s available in Canada. I often buy it. While it is in most stores, the loose meat is sometimes put in the frozen section to keep longer.
Anyway, these sound so good. Thank you.
Camille says
I loved the recipe! I added the milk and they were delicious.
Donna Fleming says
In my Mom’s recipe, she added 1/4 cup of Salsa instead of milk. Most of the Texans use Salsa.
adwoodard says
great idea! thanks for sharing!
Diane says
I made the sausage cheese balls using packaged shredded cheese and instead of milk I used about 4 heaping tablespoons of Ricotta cheese which added a sweetness to the recipe and I also took chives out of my garden and cut them in small rings about 4 tablespoons. These sausage balls were absolutely delicious, crusty brown on outside and soft and moist inside. Absolutely delicious.
Andrea says
I substituted diced bacon for the sausage, fresh diced chives and smoked paprika. Hands down one of the best things I’ve ever eaten! Perfect to make ahead and have as a quick breakfast throughout the week!
Michael says
My ex made these all the time. I haven’t had any in some years so I looked up a few recipes online and went with this one. I too used hot sausage so no need to add spices to get the heat. I don’t have a stand mixer, so I added a handful at a time of the grated cheese to the dry Bisquick and mixed until the cheese was well coated. Then added the sausage and mixed by hand. I’ll let the sausage come to room temperature next time. I did use the 1/4 cup of milk but will try the Worcestershire sauce next time. I wanted to cook them all (I got 30) at the same time so I lined a big pizza pan with foil. DON”T do that. They stuck to the foil and it was a pain to get the foil off the bottoms. The ones I cooked in a sheet pan turned out perfect with crispy bottoms. I wanted something I could take to work and reheat for breakfast so I froze a bunch.
Karlynn Johnston says
Awesome tips! Thank you for sharing!
Sandra Stanton-Parker says
Try using non stick foil. I believe in this stuff and also cookie baking sheets. Clean up is a snap and no problem with product cooking time.