Classic Sausage Balls Made Simple

Sausage balls are the kind of snack that disappears fast at parties, game days, and family gatherings. They’re simple to make, full of flavor, and great for prepping ahead. With just a few pantry staples and some breakfast sausage, you can whip up a warm, cheesy bite that feels comforting and familiar.

Whether you serve them with brunch or as an appetizer, they hit that savory, satisfying note every time. If you’ve never made them before, this version is straightforward, reliable, and adjustable to your taste.

Why This Recipe Works

• Simple ingredients: You only need sausage, baking mix, and cheese, plus a few flavor boosters. Nothing fancy or hard to find.
• Great texture: The baking mix keeps the inside tender, while the outside bakes up lightly crisp.
• Flexible and forgiving: You can use mild or hot sausage, change the cheese, or add herbs without ruining the balance.
• Make-ahead friendly: The mixture can be rolled and chilled or frozen, so fresh sausage balls are always within reach.
• Perfect for sharing: They’re sturdy, portable, and reheat well—ideal for potlucks and snacks.

Shopping List

• 1 pound (450 g) pork breakfast sausage (mild or hot)
• 2 cups baking mix (like Bisquick)
• 2 cups shredded sharp cheddar cheese
• 2–3 tablespoons milk (as needed)
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)
• 1/4 teaspoon black pepper
• Fresh parsley or chives for garnish (optional)
• Dipping sauce of choice (ranch, honey mustard, or spicy mayo)

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 350°F (175°C).Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Mix the dry ingredients: In a large bowl, combine the baking mix, onion powder, garlic powder, smoked paprika, and black pepper.
3. Add sausage and cheese: Crumble the raw sausage into the bowl and add the shredded cheddar. Use clean hands to mix until the sausage and cheese are evenly coated with the dry mix.
4. Add milk gradually: Sprinkle in 2 tablespoons of milk to help the mixture bind. If it feels dry or crumbly, add up to 1 more tablespoon.The dough should be moist and hold together without sticking to your hands too much.
5. Shape the balls: Scoop about 1 tablespoon of mixture at a time and roll into balls about 1 to 1 1/4 inches wide. Place them 1 inch apart on the baking sheet.
6. Bake: Bake for 20–25 minutes, until the tops are lightly golden and the centers are cooked through. The internal temperature should reach 160°F (71°C).
7. Drain and rest: Transfer the sausage balls to a paper towel–lined plate for 2–3 minutes to absorb any extra fat.
8. Garnish and serve: Sprinkle with chopped parsley or chives if you like.Serve warm with your favorite dipping sauce.

How to Store

• Refrigerate: Store cooked sausage balls in an airtight container for up to 4 days. Reheat in a 325°F (165°C) oven for 8–10 minutes or in an air fryer for 4–6 minutes.
• Freeze (unbaked): Roll the raw mixture into balls, freeze on a tray until firm, then transfer to a freezer bag. Bake from frozen at 350°F (175°C) for 25–30 minutes.
• Freeze (baked): Cool completely, then freeze in a single layer before bagging.Reheat at 325°F (165°C) for 12–15 minutes.

Health Benefits

• Protein-rich: Sausage and cheese provide a solid dose of protein, which helps with fullness and energy.
• Calcium from cheese: Cheddar adds calcium for bone health.
• Portion-friendly: Because they’re bite-sized, it’s easy to control portions and pair them with lighter sides like a salad or veggie platter.
• Customizable: You can use leaner sausage, reduce cheese slightly, or swap part of the baking mix with whole-wheat baking mix to fit your goals.

Pitfalls to Watch Out For

• Dry, crumbly dough: If the mixture won’t hold together, add milk a teaspoon at a time until it clumps easily.
• Greasy bottoms: Use parchment and avoid crowding the pan so fat can render without pooling.
• Underseasoning: Sausage is flavorful, but baking mix and cheese can mute it. Don’t skip the onion and garlic powder.
• Overbaking: They can dry out quickly past 25 minutes. Start checking at 18–20 minutes.
• Cheese clumps: Use freshly shredded cheese for better melt and even mixing.Pre-shredded can be fine, but it’s often coated and less melty.

Recipe Variations

• Spicy Jalapeño: Use hot sausage, pepper jack cheese, and add 1 finely diced jalapeño.
• Herb and Garlic: Add 1 tablespoon chopped fresh parsley and 1 teaspoon Italian seasoning; swap cheddar for mozzarella and a bit of parmesan.
• Maple Breakfast: Use maple-flavored sausage and add 1 tablespoon maple syrup; serve with a drizzle of warm honey.
• Gluten-Free: Use a gluten-free baking mix. Add an extra teaspoon of milk if the mixture feels dry.
• Turkey or Chicken:</-strong> Swap pork sausage for turkey or chicken sausage. Add 1 extra tablespoon of oil or a splash more milk to keep them moist.
• Cheddar and Chive: Keep cheddar, add 2 tablespoons chopped chives, and finish with a crack of black pepper.

FAQ

Can I make sausage balls without baking mix?

Yes.

For every 1 cup of baking mix, substitute 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Add 1 tablespoon cold butter, rubbed in, for better texture.

Do I need to cook the sausage first?

No. The sausage goes in raw and cooks fully in the oven.

Just make sure the centers reach 160°F (71°C).

Why are my sausage balls dry?

They likely baked too long or the dough needed more moisture. Next time, add milk a teaspoon at a time until the mixture holds together and pull them from the oven as soon as they’re golden.

Can I make them ahead for a party?

Absolutely. Roll the mixture into balls, refrigerate up to 24 hours, then bake just before serving.

You can also freeze them raw and bake from frozen.

What dipping sauce goes best?

Ranch is classic. Honey mustard, spicy mayo, chipotle ranch, or a simple marinara also work well, depending on your flavor profile.

Can I air fry sausage balls?

Yes. Air fry at 350°F (175°C) for 10–14 minutes, shaking the basket halfway.

Check for doneness at 160°F (71°C).

How many does this recipe make?

About 28–32 sausage balls, depending on the size. For larger gatherings, double the recipe and bake on two sheets.

Wrapping Up

Sausage balls are the dependable appetizer you’ll make over and over. They’re quick to assemble, easy to customize, and always a hit with guests.

Keep a batch in the freezer, and you’re never more than a few minutes away from a warm, cheesy bite. Pair them with a simple dip, and you’ve got a winning snack any time of day.