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Home » All Recipes » Appetizer Recipe » Cream Cheese Sausage Balls Recipe

December 10, 2019 · Last Modified: February 9, 2021

Cream Cheese Sausage Balls Recipe

Appetizer Recipe, Christmas Recipes

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This recipe for cream cheese sausage balls is 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
  • Olive Dip <— warm or chilled
  • Mexican Shrimp Cocktail
  • Chipped Beef Dip
CREAM CHEESE SAUSAGE BALL ingredients

Ingredients for cream cheese sausage balls:

  • pork sausage, hot
  • pork sausage, mild
  • block cream cheese
  • Bisquick baking mix
  • shredded cheddar cheese
ray CREAM CHEESE SAUSAGE BALLS on a baking sheet, vertical image

How to make cream cheese sausage balls:

  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.

CREAM CHEESE SAUSAGE BALLS on a latter ready for serving

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 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.
  • Use room temperature sausage. The room temperature meat will give off the fat easier and incorporate it 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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CREAM CHEESE SAUSAGE BALLS

Copyright 2019 Savoring The Good, LLC
This recipe for cream cheese sausage balls are a tender and delicious appetizer, perfect for holiday parties or game day snacking.
4.67 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Prevent your screen from going dark, toggle to button to the right to turn GREEN
Course Appetizer Recipe
Cuisine American
Servings 48
Calories 298 kcal

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
 

  • Preheat oven to 325F degrees.
  • Mix together sausages and cream cheese in a mixing bowl, using a paddle attachment.
    CREAM CHEESE SAUSAGE BALL ingredients
  • Add in Bisquick baking mix and stir until combined.
    horizontal image of CREAM CHEESE SAUSAGE BALL mixture
  • Add in the cheese. Hand mixing might be needed.Stir until combined.
    horizontal image of adding cheese to CREAM CHEESE SAUSAGE BALLS
  • Scoop up sausage ball mixture using a 1-inch scoop and place on baking sheet, with space between the balls.
    ray CREAM CHEESE SAUSAGE BALLS on a making sheet
  • Bake for 25 minutes or until golden brown and the cheese is crisp.
  • 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.

Nutrition

Serving: 4gCalories: 298kcalCarbohydrates: 20gProtein: 12gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 11gCholesterol: 45mgSodium: 761mgFiber: 1gSugar: 4g
Tried this recipe?Let us know how it was!
Sarah Mock of savoringthegood.com headshot 2018

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

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