5-Star Reader Comment
Best Sausage Balls we have ever had! You don’t get any better than this, especially in the South where we love our Jimmy Dean. I was raised on sausage balls at Christmas when they never lasted long. This recipe is outstanding.
Diane
The Recipe My People Have Been Making Forever
I cannot remember a single holiday gathering in my house without a plate of sausage balls on the table.
They showed up at Christmas morning breakfast, New Year’s Eve spreads, and every church potluck in between. Warm, cheesy, golden little bites that disappear so fast you almost wonder if they were ever there at all. This is the recipe I have been making for years — and every single time, someone asks for it before they even finish the first one.
The secret is in the ratio. Plenty of sharp cheddar, a good handful of Parmesan, and just enough Bisquick to hold everything together without making them dense. Simple ingredients. Big, savory flavor. And they are on the table in under 30 minutes.
Enjoy, y’all!
What I’ve Learned After Making These a Hundred Times
- Room temperature sausage is a must. Cold sausage is stiff and hard to mix. Let it sit out for about 20 minutes first. Everything comes together much more easily.
- Grate your own cheese. Pre-shredded has anti-caking agents that affect how it melts. A block of sharp cheddar grated at home gives you better flavor and a more cohesive ball.
- Do not overwork the mixture. Mix until you no longer see dry Bisquick and stop. Overworking makes them dense and tough.
- Use a cookie scoop. Even-sized balls bake evenly. No guesswork, no over or underdone bites.
- Watch the last few minutes. Pull them when the bottoms are golden. They firm up as they cool — do not let that fool you into baking longer.
What Goes Into These Sausage Balls
- Uncooked pork sausage is the base of the whole recipe. I use Neese’s or Jimmy Dean regular breakfast sausage. Hot sausage works beautifully if you want a kick.
- Bisquick baking mix is the shortcut that binds everything together and gives the sausage balls their light, tender texture without measuring out a dozen dry ingredients.
- Sharp cheddar cheese is the bold, melty backbone of the recipe. Grate it from a block for the best flavor and texture.
- Parmesan cheese adds a salty, nutty depth that takes these from good to really good. It is the ingredient that makes people ask what your secret is.
- Milk loosens the mixture just enough so everything comes together without being dry or crumbly.
- Garlic powder and cayenne pepper add a quiet, savory warmth in the background. The cayenne is optional, but I always add it.
Switch It Up Any Way You Like
Use hot sausage. Swap regular breakfast sausage for hot or spicy sausage. The heat builds slowly and plays beautifully against all that cheese.
Try pepper jack. Substitute pepper jack for the sharp cheddar for a melty, spicy twist that is irresistible on a game day spread.
Add fresh chives. Stir in a small handful of chopped fresh chives for a pop of color and a fresh, onion-forward flavor that brightens the whole bite.
Toss in red pepper flakes. A pinch added to the mix gives a slow, lingering heat that sneaks up on you in the best way.
Make them with Italian sausage. Swap the breakfast sausage for mild or hot Italian sausage and serve with a small bowl of warm marinara for dipping.
Smoked Gouda swap. Replace half the cheddar with smoked Gouda for a smoky, rich depth that feels a little more grown-up at a cocktail party spread.
Easy Two-Step Instructions
- Step 1: Mix and scoop. Combine the sausage, Bisquick, cheeses, milk, and seasonings in a large bowl or stand mixer. Mix until just combined — stop as soon as you no longer see dry Bisquick. Use a small cookie scoop to portion into even-sized balls and roll lightly between your palms. Place on a parchment-lined baking sheet.
- Step 2: Bake and rest. Bake in a preheated oven until the bottoms are golden brown and the sausage is cooked through. Pull them early — they firm up as they cool. See the recipe card below for full timing and temperature.
Make a Double Batch — You’ll Be Glad You Did
Sausage balls are one of my favorite things to have in the freezer — and they are the reason I always make a double batch.
- Flash freeze before baking. Scoop and roll the balls, place on a sheet pan, and freeze for about 15 minutes until firm. Transfer to a zip-close freezer bag and freeze for up to 3 months. Bake straight from frozen — just add a few minutes to the bake time.
- Bake ahead and reheat. Already-baked sausage balls reheat beautifully in a 325°F oven for 8 to 10 minutes. They taste just like fresh out of the oven.
- Perfect for holiday mornings. Mix and roll them the night before, refrigerate on the sheet pan covered with plastic wrap, and bake fresh in the morning. Christmas breakfast handled.
- Refrigerator storage. Leftover baked sausage balls keep in an airtight container in the refrigerator for up to 4 days.
More Southern Appetizers for Your Table
Equipment
Ingredients
- 1 pound uncooked sausage
- 3 cups baking mix (Bisquick)
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded Parmesan cheese
- ½ cup milk
- ⅛ teaspoon garlic powder
- ⅛ 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.
Notes
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- Add a Little Spice: Increase the cayenne or add a pinch of crushed red pepper for more heat.
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- Switch up the Cheese: Try substituting pepper jack for extra flavor or mild cheddar for a softer taste.
-
- Herb Lovers: Add a sprinkle of fresh chives (my favorite!) or parsley to the mix for freshness.
Nutrition
Frequently Asked Questions
Yes. Bisquick makes a gluten-free baking mix that works perfectly as a straight swap. Same amount, same method.
No. The sausage goes in raw and cooks fully in the oven. That is what makes this recipe so easy — one bowl, no precooking, straight to the sheet pan.
Absolutely—try spicy sausage, Italian sausage, or even a turkey sausage for a leaner version.
Two things cause dry sausage balls: too much Bisquick or overbaking. Measure your Bisquick by spooning it into the cup — do not pack it. And pull them from the oven as soon as the bottoms are golden and a toothpick comes out clean.
How to Serve Bisquick Sausage Balls
Serve on a platter with Southern Deviled Eggs for brunch, alongside a spread of fruit with peanut butter dip. It’s great as part of a holiday appetizer buffet with Roasted Shrimp, Stuffed Mushrooms, Pepper Jelly Cheese Dip and Candied Pecans. They’re also great with a dipping sauce like honey mustard, or classic marinara for a fun twist.
If you tried this Easy Sausage Ball Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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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.
All great tips, Judy, thanks! Have a wonderful Christmas and New Year.
XO,
~Donya
Glad to have the recipe. I’ve had these at friends’ houses, but never made them myself. Thanks!
These will be a sure hit in my house!
These are sure to be a hit in my house!
These are sure to be a party favorite! Love how easy they are to make!
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
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
Can you use Aunt Jemima pancake mix instead? I have it on hand. Thanks!
The pancake mix is going to give a sweet flavor so I wouldn’t suggest using it. Hope this helps!
XO,
~Donya
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.
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
What kind of sausage do you use?
I use Neese’s sausage. It’s made fresh here in North Carolina.