Bisquick sausage balls are a savory, cheesy, bite-sized appetizer made with bulk pork sausage, sharp cheddar cheese, and Bisquick baking mix. This easy 3-ingredient recipe goes from mixing bowl to platter in about 25 minutes, and I make a batch for every holiday party and football Sunday in my house.
The sister recipe to this one is the cream cheese sausage balls recipe. My husband prefers it because the extra cream cheese adds more moisture and it keeps the sausage balls from drying out.
Another easy appetizer I always put out for a holiday party is my chipped beef cheeseball or my chipped beef dip.
Ingredients needed:
Sausage cheese balls contain 3 easy to find ingredients. Bulk pork sausage, Bisquick and shredded cheddar cheese. A homemade baking mix can be substituted in for the Bisquick but I found that I get the most consistent results with Bisquick.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Can I use pre-shredded cheese?
In a pinch, you can use pre-shredded cheese for these easy sausage balls. But I have found that you get the best results when you use a block of sharp cheddar cheese and shred it yourself. The anti-caking material that is dusted on the pre-packaged shredded cheese doesn't always melt the way I like in this recipe.
How to Make Bisquick Sausage Balls
Mix gently, scoop small, and pull them as soon as the bottoms turn golden.
- Preheat the oven to 325F. Line a baking sheet with parchment paper.
- Shred the cheese.
- Combine in a mixing bowl, the cheddar cheese, and the sausage until they are just combined. Do not over mix.
- Use a medium cookie scoop to portion out the sausage balls.
- Add the Bisquick baking mix, one cup at a time until it is just incorporated into the sausage mix.
- Squeeze the mixture once to press it together and then lightly roll it into a ball. Wash your hands well when you finish; you are handling raw pork.
- Place the sausage balls on a baking sheet, 1 inch apart.
- Bake the sausage cheese balls at 325F for 20 to 22 minutes, until the bottoms and edges are golden brown and the center reaches 160F on an instant-read thermometer.
How to know when sausage balls are done
Your sausage balls are done when the edges and bottoms are golden brown and the cheese starts to toast (see the photo above). An instant-read thermometer takes out the guesswork; the center should read 160F. Pull them right away; they dry out fast once the cheese browns.
Top Tips
- Grate your own cheese. You will get a better sausage ball recipe with bisquick in the end.
- Do not pack or scoop up the Bisquick when measuring it. Scoop it into the cup loosely and use the backside of a butter knife to level.
- Use a sharp or extra sharp cheddar cheese. The cheese stands up nicely to the Bisquick.
- Use a cookie scoop to keep a consistent-sized ball. Smaller is better and consistency is key to a delicious sausage ball.
- Let the sausage sit on the counter for 20 to 30 minutes before mixing. Slightly softened sausage blends into the Bisquick more evenly; do not leave raw pork out longer than that.
- To form balls, scoop the mixture in a cookie scoop, empty the mixture into your hands and give it one good squeeze. Then lightly roll it into a ball.
- Don't overbake. Once they are golden brown, pull them from the oven.
How to Store and Freeze Sausage Balls
Refrigerate leftovers within 2 hours of baking.
Store baked sausage balls in an airtight container in the refrigerator for up to 4 days. Reheat at 350F for 8 to 10 minutes until hot in the center.
To freeze, scoop and roll the raw sausage balls and freeze them on a parchment-lined baking sheet until firm. Then move them to a freezer bag for up to 3 months. Bake straight from frozen at 325F; add 5 to 10 minutes and check for 160F in the center.
FAQ's and Tips
How far in advance can sausage cheese balls be made?
If you want to make the sausage, Bisquick®, and cheese mixture ahead of baking them, I would make it up to 24 hours ahead. Be sure to keep the mixture in a closed container in the refrigerator. Save yourself a step: scoop and roll the sausage balls, cover the baking sheet tightly, and keep it in the refrigerator until you are ready to bake, up to 24 hours.
What type of sausage is used in sausage cheese balls?
This recipe calls for pork sausage, not the link sausage or the patty sausage but the loose or bulk sausage. If the only sausage you can find is link sausage, be sure to split and remove the casing off of the sausage. Mild or hot breakfast sausage both work, and so does bulk Italian sausage if you like a little fennel. I also find that you are going to want to use full-fat sausage. Skip any 'reduced-fat' products for this recipe.
Why are my sausage balls dry?
Dry sausage balls usually come from too much Bisquick. Spoon it loosely into the measuring cup and level it; scooping straight from the box packs in extra mix. Pre-shredded cheese, reduced-fat sausage, and overbaking all dry them out too. If you want an extra-moist version, try my cream cheese sausage balls.
Ingredients
- 1 lb ground sausage hot sausage or mild sausage
- 16 Ounces Cheddar Cheese shredded
- 3 Cups Bisquick baking mix
Instructions
How to make bisquick sausage balls:
- Preheat the oven to 325.
- Shred the cheese.16 Ounces Cheddar Cheese
- In a mixing bowl combine the cheddar cheese and the sausage until they are just combined. Do not over mix.1 lb ground sausage
- Add the bisquick baking mix, one cup at a time until it is just incorporated into the sausage mix.3 Cups Bisquick baking mix
- Use a medium cookie scoop to portion out the sausage balls.
- Squeeze the mixture once to press it together and then lightly roll it into a ball.
- Place the sausage balls on a baking sheet, 1 inch apart.
- Bake the sausage cheese balls at 325 for 20 minutes or until golden brown on the bottom and edges.
Nutrition
Notes
- Grate your own cheese. You will get a better sausage ball in the end.
- Do not pack or scoop up the bisquick when measuring it. Scoop it into the cup loosely and use the back side of a butter knife to level.
- Use a sharp or extra sharp cheddar cheese. The cheese stands up nicely to the bisquick.
- Use a cookie scoop to keep a consistent sized ball. Smaller is better and consistency is key to a delicious sausage ball.
- Use room temperature sausage. The room temperature meat will give off the fat easier and incorporate into the bisquick better.
- To form balls, scoop the mixture in a cookie scoop, empty the mixture into your hands and give it one good squeeze. Then lightly roll it into a ball.
- Don't over bake. Once they are golden brown, put them from the oven.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 18 years, Sarah helps the home cook prepare her recipes with professional results.
Eileen says
Can I bake these at home and reheat at our family get together?
Sarah says
Eileen,
Most definitely! That is what I do. They are good cold or warm. If you want to keep them warm, bring an electric warming tray, if you have one. Happy Holidays!
Sarah
Barbara Ruby says
This is the classic, original recipe that I have had for over 40 years. The oven temp. is perfect so that the appetizers don't get over baked & tough. There are way too many recipes on the internet that mess with this classic that just leaves me in disbelief. I need to make these for the holidays.
Sarah says
Thank you Barbara! I do love a classic recipe. Happy holidays to you and yours.
Marie says
These are such at hit at parties! I make one batch with spicy sausage and one with normal... then see which ones goes faster.
LuLu says
These are a hit every time I make them. Thanks for your tips and suggestions.
megan says
I love that you cook your sausage balls at 325! So often I see them at 350 or 375. The lower temperature for longer helps keep them from drying out!