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These biscuit mix cheesy sausage balls are great for game day, holidays, or when you feel like something different to enjoy. Only three main ingredients are needed for a delicious snack or side dish!
Karlynn’s Recipe Rundown: Sausage Balls
- My version of this recipe is simple: it uses three ingredients.
- They are always a crowd-pleaser. They’re a hit at potlucks, parties, and family gatherings.
- Tons of dipping options! These are delicious when dipped in various sauces and dips (which I’ll provide). Play around and get creative!
Quick & Easy Sausage Balls Recipe
These Bisquick® Sausage Balls are a classic recipe and are so easy and delicious to make! If you want another recipe, try my Bisquick® Quiche Recipe; it’s another classic! This is a classic Bisquick® recipe that is extremely popular around the holidays.
As you can see above, the recipe makes 24 golf ball-sized sausage balls, which will fit perfectly on a large baking sheet. 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?
For the traditional sausage balls recipe, you will need raw, ground pork sausage; however, the sky is the limit. You can use a mild Italian sausage, a maple syrup-sweet breakfast sausage, or hot spiced sausage. The only caveat is that it has to be ground; it cannot be cooked or smoked sausage.
Sausage Ball Variations
Keep in mind that using pork sausage is NOT mandatory. Plenty of other options, such as turkey or chicken sausage, will work wonderfully if you are trying to reduce the calories in this appetizer or you don’t eat pork. You will need to add milk to the recipe to make up for the lack of grease from the lean sausages however.
Recipe Notes
- Use your stand mixer with the paddle attachment to make things easier: you can double the recipe and the mixer can handle it easily. It does a better job of working the ingredients together than mixing them by hand.
- Do not drop them on the baking sheet; roll them into uniform balls to help them maintain a more dip-worthy shape.
- No shredded cheese, please! Resist using 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.
No Bisquick? No Problem!
My homemade Bisquick is just as delicious. All you need is all-purpose flour, baking powder, salt and butter (or vegetable shortening).
Sausage Ball Making Tips and Tricks
- Can you use any type of cheese? Yes, you can change up the kind of cheese to whatever flavor you prefer, but a sharp old cheddar is delicious!
- Batter too dry? If the batter seems dry, add in a 1/4 cup of milk.
- Can’t find ground pork sausage? You can take breakfast sausages out of their casings and use them instead. That sausage seems to be a little drier than it should be, so add 1/4 cup of milk.
- Spice things up! Add in some spices like cayenne if you want—I LOVED mine with the chives! I would definitely use fresh minced green onion in my next batch. These are easy to customize.
Freezing / Storing / Reheating
- Storing and Leftovers: For maximum freshness, these should be placed in your fridge in an airtight container. An airtight container ensures they don’t pick up any fridge smells (such as onions or other items you may have in the produce drawer). They will last 3-4 days.
- Freezing Sausage Balls: These can be frozen. I like to use my vacuum sealer to ensure they last as long as possible without freezer burn. Place them in a single layer on a flat surface and freeze them solid before sealing. Alternatively, you can also store them in an airtight container, with parchment paper between each layer, so they do not freeze together. They can be frozen for 3-4 months before declining in flavor and freshness.
- Reheating: These are very easy to reheat. Place them in the oven at 350°F for approximately 10-15 minutes until heated.
Sausage Ball Dips
The dip pictured above is my new Creamy Sweet Chili Sauce and it is my new favorite dip! You can use it on chicken wings, salad, veggies, and more. It was awesome with these sausage balls!
Some other great dips that work with these:
If you want a good side to go with this recipe, why not try my favorite, excellent Brown Sugar Bacon Wrapped Smokies?
Happy Baking!
Love,
Karlynn
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Sausage Balls Recipe (Classic Bisquick Sausage Balls)
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!
Peggy cooking for 69+ years says
After reading hundreds of recipes & comments for this “sausage ball” side dish etc. I did read a few reviews from testers that said they did cook the sausage first and let cool before completing the recipe out of caution for two reasons. They wanted to reduce the fat from the uncooked sausage and additionally wanted to insure the sausage was cooked thoroughly as well. Since the Red Lobster cheese biscuit mix is so popular I will try both methods of cooking these appetizers and see if the results are different then freeze as well. I have found though in case some cooks are interested ( I freeze tons of meals, desserts etc.) that in my own experience uncooked mixed foods lose a lot of flavor vs those that are cooked especially meats such as meatloaves, meat balls, etc. so I would assume the same would hold true of this recipe…I’d cook them first then freeze. Hope this info helps other cooks.
KimeesKitchen says
Thank you for sharing. Made these today for dinner with a swedish meatball sauce and noodles. Yum!
Melissa says
I’m making these today. I will review afterwards, but I need to know..(LOL)…what kind of dip is in your photograph.
Bekah says
Great sausage balls! I added the freeze dried chives and crushed red pepper along with the recommended amount of milk and these were delicious!!!
Vicky says
If you microwave the mixture 45 to 60 seconds it mixes a lot easier. I just dump it all in a microwaveable bowl .
Carol says
QUESTION….CAN YOU MIX AND FREEZE SAUSAGE BALLS AND BAKE LATER..
Penny says
I haven’t tried freezing them unbaked, but they freeze well when baked. That being said, I have mixed them up and keep them in the fridge for several days before baking. They are good freshly baked or cold.
Melanie Sallee says
I make these every year .. my family LOVES them! I divided the recipe in half & mix half the recipe at a time . This makes it much easier to mix up!
Christina says
I had to double the recipe and should have done that.
Jack T. says
Excellent recipe. Just like mother used to make.
I used Jiffy instead of Bisquick. I added buttermilk, to better activate the levening. For mixing, I flattened & folded to get layers. The two together made them wicked light & tender.
I got between 30 & 35 balls.
Tami says
Does anybody use worstershire sauce instead of milk?
Linda Kay miller says
I add 1/4 cup worstershire sauce, WOW CRAZY GOOD, but that’s my secret ingredient. Don’t tell anyone! Lol
Kimee says
I’m going to try that!! No worries I won’t tell anyone 😛
David says
I have to say all you hags on here stop nagging and be happy. It’s a recipe and your oven maybe a cheap piece of shit, the elevation is maybe high and who knows. Just be happy 😃
Tom says
David you are so right and made me LMFAO
Joyce Bruce says
What is recipe for dipping sauce?
Christina says
I’ve made one before with chili sauce and ranch. People loved it. Tomorrow I’m using different mustards.
Mary says
can you use ground sausage for this?
Angela says
I just took these from the oven. My husband thinks they are the best by far. Thank you!
Donna says
I made these for a family Christmas get together. Made them gluten free by using Red Lobster gluten free Cheddar bay biscuit mix (didn’t add the spice mix) I baked them the night before and reheated them. They were absolutely the best sausage balls I have ever had!
Grating a pound of extra sharp cheddar by hand was a chore, but definitely worth the effort. I did have to use some milk to get them mixed up.
Kevin James says
These were great and every one at the event enjoyed them. I did them without the dipping sauce and they still disappeared as if my magic. I doubled the recipe and it was a little much for my mixer so I won’t do that again.
Marsha says
This recipe is the best. If I can’t find spicy pork sausage I add pepper flakes.
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.
Melody says
This recipe has been around for decades, and I’ve often thought about trying it, but never did. Cheese, sausage, Bisquick… How could anything go wrong? I found them to be incredibly greasy between the sausage and the cheese. I suspect I would’ve loved these 20 years ago but now that my husband and I eat a mostly vegetarian diet, with little meat, These were a bit much.
Pam Booth says
Today I made these sausage balls keto friendly. I air-fried a few just mixing the cheese and sausage then patting into small balls. By keeping an eye on them they turned out pretty good. No sticky mess. 300* in the air fryer for 10~12 minutes. With the rest I added a small amount of almond flour. (Maybe a quarter cup) to see how they turned out. I’m happy to say with very good results.
Debbie Lynch says
How long can they be frozen? Heading for hand surgery and need them for early December.
Janice says
Why are my sausage balls not keeping their round shape? They flatten out when done.
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?
Yeayea says
that’s a great idea
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.
Ron says
how did that turn out Gerie?.