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
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:
- Preheat oven to 325F degrees.
- Mix together sausages and cream cheese.
- Add in Bisquick baking mix and stir until combined.
- Add in the cheese.
- Scoop up sausage ball mixture using a 1-inch scoop and place on baking 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.
Air fryer baking instructions:
- Preheat air fryer to 330.
- For frozen 1-inch cream cheese sausage balls, bake for 8 minutes.
- For room temperature 1-inch cream cheese sausage balls, bake for 6 minutes.
- 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 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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More Appetizer Recipes
Chipped Beef Dip | Pineapple Cheeseball | Cream Cheese Sausage Balls | Sausage Balls | Chipped Beef Cheeseball | Mexican Corn Dip | Seasoned Ranch Cheese Crackers
CREAM CHEESE SAUSAGE BALLS
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.
- Add in Bisquick baking mix and stir until combined.
- Add in the cheese. Hand mixing might be needed.Stir until combined.
- Scoop up sausage ball mixture using a 1-inch scoop and place on baking sheet, with space between the balls.
- 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
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.
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