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. Be sure to try mother kraft recipes.
Ingredients needed:
- pork sausage, hot
- pork sausage, mild
- block cream cheese
- Bisquick baking mix
- shredded cheddar cheese
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Instructions:
Preheat oven to 325F degrees.
Using a mixer with the paddle attachment
Mix together sausages and cream cheese.
Add the bisquick
Add in Bisquick baking mix and stir until combined.
Add in the cheese.
Stir until fully incorporated.
Scoop
Scoop up sausage ball mixture using a 1-inch scoop and place on baking sheet.
Bake
Bake for 25 minutes or until golden brown and the cheese is crisp.
Serve
Remove from the baking sheet immediately if you did not use parchment or a silicone mat.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
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.
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 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.
Seasonal Favorite
This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.
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.8 ounce pork sausage, 8 ounce pork sausage, 1 8 oz block cream cheese
- Add in Bisquick baking mix and stir until combined.2 Cups Bisquick baking mix
- Add in the cheese. Hand mixing might be needed. Stir until combined.1 Cup shredded cheddar cheese
- 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.
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.
- 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.
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.
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