Cream Cheese Sausage Balls Recipe

This recipe for cream cheese sausage balls are a tender and delicious appetizer, perfect for holiday parties or game day snacking. My husband prefers this recipe over my bisquick sausage balls. I want to know what you think!

This recipe calls for 1 part hot pork sausage and 1 part mild pork sausage. If you like more of a spicy appetizer, feel free to use all hot sausage. If you are not a fan of spicy sausage at all, use all mild sausage. Another delicious substitution is sage sausage.

What type of cheese is best for this recipe?

In addition to cream cheese, I use extra sharp cheddar cheese. I shred my cheese fresh instead of using pre-shredded cheese. I think the freshly grated cheese melts beautifully and crisps up nicely to create a bit of a ‘cheese foot’ at the base of the appetizer. 

If you need a bit of a more kick to these sausage balls, use a jalapeno cheddar cheese. 

More appetizer recipes:

• Warm Olives
• Chipped Beef Cheese Ball
• Corn Fritters with crab
• Mexican Shrimp Cocktail
• Chipped Beef Dip

Ingredients for cream cheese sausage balls:

• pork sausage, hot
• pork sausage, mild
• block cream cheese
• Bisquick baking mix
• shredded cheddar cheese

How to make cream cheese sausage balls:

1. 1. Preheat oven to 325F degrees.
   2. Mix together sausages and cream cheese. 
   3. Add in Bisquick baking mix and stir until combined. 
   4. Add in the cheese.
   5. Scoop up sausage ball mixture using a 1-inch scoop and place on baking sheet. 
   6. Bake for 25 minutes or until golden brown and the cheese is crisp. 
   7. Remove from the baking sheet immediately if you did not use parchment or a silicone mat.

Air fryer baking instructions:

1. Preheat air fryer to 330.
2. For frozen 1 inch cream cheese sausage balls, bake for 8 minutes.
3. For room temperature 1 inch cream cheese sausage balls, bake for 6 minutes.
4. Add 2 minutes to the cooking time if cooking a 2″ sausage ball. 

How far in advanced can cream cheese sausage balls be made?

If you want to make the sausage ball 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 and pre scoop and roll the cheesy sausage balls and keep them on a cookie sheet until you are ready to bake.

Baking tips:

• 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.
• Don’t over bake. Once they are golden brown, put them from the oven.
• If baking directly on a cookie sheet, immediately remove from the pan upon removing from the oven.

How to reheat:

I am not a fan of microwaving to reheat but you do you. I love to preheat an air fryer to 390 and reheat the sausage cheese balls for 3-4 minutes. 

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Yield: 48

CREAM CHEESE SAUSAGE BALLS

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This recipe for cream cheese sausage balls are a tender and delicious appetizer, perfect for holiday parties or game day snacking.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 8 ounce pork sausage, hot
• 8 ounce pork sausage, mild
• 1 (8 oz) block cream cheese
• 2 cups Bisquick baking mix
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 325F degrees.
2. Mix together sausages and cream cheese in a mixing bowl, using a paddle attachment.
3. Add in Bisquick baking mix and stir until combined.
4. Add in the cheese. Hand mixing might be needed.Stir until combined.
5. Scoop up sausage ball mixture using a 1-inch scoop and place on baking sheet, with space between the balls.
6. Bake for 25 minutes or until golden brown and the cheese is crisp.
7. Remove from the baking sheet immediately if you did not use parchment or a silicone mat.

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.
• Don’t over bake. Once they are golden brown, put them from the oven.
• If baking directly on a cookie sheet, immediately remove from the pan upon removing from the oven.

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  Half Sheet Baking Pan and Bakeable Nonstick Cooling Rack, Metal

Nutrition Information:

Yield:

12

Serving Size:

4
Amount Per Serving:Calories: 298 Total Fat: 19g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 45mg Sodium: 761mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 1g Sugar: 4g Sugar Alcohols: 0g Protein: 12g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.