I’m not sure if it’s truly the holiday season around these parts without homemade sausage balls. It’s just one of those little bites that’s turned into a tradition in many homes. They are served on breakfast tables, for brunch, as an afternoon snack and as an appetizer. They are served at Christmas and New Year parties and can be found on almost every game day buffet.
My recipe stays close to the original one with just a couple of additions. I use 2 kinds of cheese, plus cayenne pepper and garlic. I also use a food processor to mix up my ingredients. My right arm just doesn’t need that kind of workout with a wooden spoon!
When it’s sausage ball season, I make a double batch – one to cook immediately and one to keep in my freezer. I mix everything up, scoop out the batter then freeze on a sheet pan for about 15 minutes. Then I remove the balls, plop them into a zip top bag and freeze. When needed, I place them on the sheet pan, let them thaw then bake them off in the oven.
We’ve done quite a bit of entertaining this season and we’re not done yet so, I’m glad I’ve got my freezer stocked with a little something that almost everyone loves. Sausage balls, a cool drink and an open door…come on over friends, you are always welcome at A Southern Soul.
Cheesy Sausage Balls
Ingredients
- 1 pound uncooked sausage
- 3 cups baking mix (Bisquick)
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded Parmesan cheese
- 1/2 cup milk
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
Instructions
- Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Place sausage, Bisquick, cheeses, milk and seasoning in large bowl of a food processor or stand mixer. Mix all ingredients until well blended.
- Scoop mixture into a small ball using a scoop or spoon. Place on parchment line baking sheet. Bake in oven for approximately 15 minutes or until golden brown. Remove from pan and let cool slightly before serving. Can be store in an airtight container or zip top bag if there are leftovers.
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Chris Deutschmann
What kind of sausage do you use?
Donya
I use Neese’s sausage. It’s made fresh here in North Carolina.
DaRlene
I use extra sharp white cheddar and melt in a double boiler. Mix cheese, sausage, and bisquick with my hands. If I want spicy I get spicy sausage
Lane
While a stand mixer is by far the easiest way to mix these, make sure all ingredients are at room temperature. Unless you have a commercial grade mixer, it is possible your mixer has plastic gears (KA 5qt) and mixing cold ingredients may put too much strain on the gears and strip them out. Use dough hook – less strain and just mix longer. Suggested additions: at least a tsp or more of garlic powder (1/8 tsp will get lost), crushed red pepper, and a healthy dose of Texas Pete’s or similar. Good time to have something like a Hobart to mix 4 or 5 batches at one time.
Katrina
Can you use Aunt Jemima pancake mix instead? I have it on hand. Thanks!
Donya
The pancake mix is going to give a sweet flavor so I wouldn’t suggest using it. Hope this helps!
XO,
~Donya
Vikki
Is there a good way to serve these warm at a tailgate? I make them the night before and then travel 2 hours for the game. Thanks
Donya
I would warm them up before you travel, Vikki. They will be at worst, room temperature which I think is great. Hope this helps!
~ Donya
Lindsay Cotter
These are sure to be a party favorite! Love how easy they are to make!
Toni | Boulder Locavore
These are sure to be a hit in my house!
Toni | Boulder Locavore
These will be a sure hit in my house!
Jill
Glad to have the recipe. I’ve had these at friends’ houses, but never made them myself. Thanks!
Judy
I make these every Christmas but I mix them up using the KitchenAid mixer. I let the sausage and cheese come to room temperature before mixing.
Donya
All great tips, Judy, thanks! Have a wonderful Christmas and New Year.
XO,
~Donya