- Three-ingredient base: breakfast sausage, baking mix, and sharp freshly grated cheddar for best flavor and melt.
- Add softened cream cheese to keep sausage balls moist and prevent dryness or crumbly texture.
- Mix cold or semi-frozen sausage by hand, portion uniformly, and bake from frozen adding 5–10 minutes if needed.
- Make-ahead friendly: refrigerate dough up to 24 hours or freeze formed balls for up to 3 months.
The aroma of savory sausage and sharp cheddar baking in the oven instantly transports me back to holiday mornings at my grandma’s house. Sausage balls are a quintessential Southern comfort food, a simple, delicious appetizer, and a breakfast staple rolled into one perfect bite. This incredible sausage balls recipe is a three-ingredient wonder, combining the robust flavor of breakfast sausage with the binding power of baking mix and creamy cheese. They are the ideal make-ahead appetizer or quick weekend breakfast option, simple, satisfying, and always a huge crowd-pleaser.
Table of contents
Don’t Rush the Mix
The beauty of sausage balls is how well they accommodate make-ahead preparation, making them a perfect freezer staple.
- Soften the Cream Cheese: Ensure the cream cheese is fully softened to room temperature. This prevents lumps and ensures smooth incorporation.
- Mix the Dough: Combine all three ingredients (sausage, baking mix, and cheese/cream cheese) into the final dough mixture. This can be done up to 24 hours in advance and refrigerated, tightly covered.
- Roll and Freeze: For ultimate convenience, roll the mixture into balls and place them on a parchment-lined tray. Freeze until solid. Transfer the frozen sausage balls to a zip-top bag for up to 3 months.
Sausage Balls Recipe Card
Sausage Balls Recipe
32
servings15
minutes20
minutes120
kcalKeep the screen of your device on
Ingredients
1 pound uncooked bulk pork breakfast sausage
1 package cream cheese, fully softened
2 cups shredded sharp cheddar cheese, freshly grated
2.5 cups Bisquick or other baking mix
Directions
- The very first thing to do is to preheat your oven to 375°F (190°C). Then, line a large baking sheet with parchment paper.
- Next, you will combine the sausage, cream cheese, shredded cheddar, and baking mix in a very large bowl. Using your hands, mix thoroughly until all ingredients are evenly incorporated and a cohesive dough forms.
- Now it’s time to shape them. Roll the mixture into 1.5-inch balls and place them evenly spaced on the prepared baking sheet.
- Finally, bake for 18-22 minutes, or until the sausage balls are golden brown and the internal temperature reaches 165°F (74°C). Serve warm with your favorite dipping sauce.
Notes
- The Right Pan: Use a baking sheet, not a glass casserole dish. The heat distribution from a metal sheet ensures a crispy exterior.
- Sausage Safety: Always ensure the sausage balls are cooked to a safe internal temperature of 165°F (74°C), particularly when cooking from frozen.
- Use Wax Paper: If you find the mixture is too sticky to roll, line your work surface with wax paper.
Nutrition Facts
- Fat: 9g
- Sodium: 240mg
- Carbohydrates: 7g
- Protein: 4g
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Ingredient Synergy
This particular sausage balls recipe is superior because it addresses the single biggest challenge of this dish: dryness. We achieve a consistently moist and tender interior through a key ingredient addition.
- The Cream Cheese Addition: Unlike basic recipes, we add a touch of softened cream cheese to the mixture alongside the shredded cheddar. The cream cheese melts slowly during baking, acting as an internal moisturizer that ensures the sausage balls are always tender and never dry or crumbly.
- Use Sharp, Freshly Grated Cheese: The recipe relies heavily on the cheese for flavor. I insist on using sharp cheddar freshly grated from the block. Pre-shredded cheese contains anti-caking agents that can interfere with the binding and melting process.
- Perfect Baking Mix Ratio: We use the exact ratio of sausage fat, cheese, and baking mix needed to achieve a light, fluffy internal texture. This balance prevents the balls from becoming dense or hard.
This recipe is inherently high-protein and can be easily adapted. For a gluten-free sausage balls option, substitute the regular baking mix with a measure-for-measure gluten-free baking mix. For a slightly healthier version, use turkey sausage and low-fat cream cheese.
Avoiding Crumbly Balls
Follow these tips to ensure your sausage balls are perfectly shaped, cooked, and bursting with flavor.
- The Right Meat Temperature: Use cold or semi-frozen sausage when mixing. If the sausage is warm, the fat will soften too much, leading to a greasy, less cohesive ball. Cold fat is key to texture.
- Hands are Best: Use your hands to mix the ingredients. While a stand mixer can work, hand mixing ensures you don’t overmix and can feel when the dough is just combined. Overmixing develops gluten and makes the balls tough.
- Portion Control: Use a small cookie scoop (about 1.5 inches) to ensure all the sausage balls are uniformly sized. Uniform size means uniform cooking, preventing some balls from drying out while others remain undercooked.
- Cook from Cold: If baking a large batch of frozen sausage balls, you do not need to thaw them. Simply add 5-10 minutes to the total baking time and they will cook beautifully straight from the freezer.
The Best Dipping Sauces for the Sausage Balls
While delicious on their own, sausage balls are even better with a quick dipping sauce. My favorites include a simple honey mustard sauce (equal parts mayonnaise, mustard, and honey), a tangy ranch dressing, or a zesty sriracha mayo for a spicy kick.
Flavor Explorations
Spicy Pepper Jack Balls
For those who prefer a kick, substitute the mild breakfast sausage with spicy Italian sausage (ensure it’s raw). Swap the cheddar cheese for Pepper Jack cheese. Add a tablespoon of finely minced canned jalapeño or a teaspoon of red pepper flakes to the mixture. The Italian sausage introduces fennel and deeper spice notes, perfect for game day appetizers.
Smoked Gouda and Herb Balls
Elevate the flavor profile by using smoked Gouda instead of cheddar. Add 1 tablespoon of finely chopped fresh sage and a 1/2 teaspoon of smoked paprika to the base mixture. The Gouda provides a nutty, smoky depth that makes these sausage balls taste incredibly sophisticated, pairing beautifully with a Dijon mustard dip.
Pork-Free Chicken Balls
To make a lighter or pork-free version, substitute the breakfast sausage with ground chicken or turkey. Since these meats are leaner, you must add extra fat: mix in 1/4 cup of softened butter (or olive oil) and a full teaspoon of extra salt, fennel seed, and black pepper to replicate the seasoning lost from the pork sausage.
Help!
Sausage balls become dry if they are over-baked or if the mixture lacks enough fat/moisture. This recipe uses cream cheese to prevent this, and always aim for the 165°F internal temperature, no higher.
No, you do not cook the sausage first. The recipe is designed for raw, bulk breakfast sausage, which cooks alongside the baking mix and cheese.
Yes, you can substitute the Bisquick by using a homemade blend: 1 cup all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt, and 1 tablespoon of cold butter or shortening (cut in).
If they are crumbling before baking, the mixture is too dry. Add a splash of milk (about 1-2 tablespoons) to the mixture until it becomes more cohesive.
The Perfect Bite
This ultimate sausage balls recipe proves that sometimes, the simplest appetizers are the best. The secret is out: cream cheese is the key to achieving that moist, tender texture that prevents the dryness so common in other recipes. They are a true lifesaver for early morning breakfasts or last-minute party invitations.
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