Warm, cheesy, and full of cozy flavor, Bisquick Sausage Balls are one of those recipes that just feel like the holidays. Whether I’m making them for a Christmas brunch, a New Year’s snack spread, or a casual weekend get-together, these savory bites always bring people together. With a hint of spice and plenty of melty cheese, they’re simple to make but impossible to resist!
Love the rich taste of sausage? Then try my Easy Southern Sausage Gravy or Sausage and Cheese Bread.
In This Post
I’m not sure if it’s truly the holiday season in the South without homemade sausage balls. They’re just one of those little bites that’s turned into a tradition in many homes, including mine. Whether I’m serving them at breakfast, as an afternoon nibble, or setting them out for guests at Christmas or a New Year party, I know these warm, cheesy sausage balls will disappear fast.
Can I Make Bisquick Sausage Balls Ahead Of Time?
When it’s sausage ball season, I make a double batch of this recipe and Cream Cheese Cheese Balls – one to cook immediately and one to keep in my freezer. I mix everything up, scoop out the batter, and flash freeze it on a sheet pan for about 15 minutes. Then, I remove the balls, pop them into a freezer bag, and freeze them. When needed, I place them on the sheet pan, let them thaw, and bake them in the oven.
Ingredients You’ll Need for Perfect Sausage Balls
- Savory Sausage: Start with uncooked pork sausage to bring that rich, hearty flavor. I use regular breakfast sausage like Neeses’ or Jimmy Dean Sausage.
- Cheesy Goodness: A mix of sharp cheddar and Parmesan melts into these sausage balls, giving them a bold, cheesy punch. Make sure to grate your own for the best flavor and texture.
- Baking Mix (Why Bisquick?): Bisquick is the perfect shortcut here—it binds everything together beautifully, giving the sausage balls a light, tender texture without the fuss of measuring flour and leavening agents.
- Seasoning: A hint of garlic powder and cayenne pepper for depth and a subtle kick
Make It Your Own: Recipe Variations
- Add a Little Spice: Increase the cayenne or add a pinch of crushed red pepper for more heat.
- 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.
Easy Instructions
- Mix the Ingredients: In a large bowl or stand mixer, combine the sausage, Bisquick, cheeses, milk, garlic powder, and cayenne until well blended.
- Shape the Sausage Balls: Scoop out small portions of the mixture using a cookie scoop and roll into balls, placing each on the parchment-lined baking sheet. Bake for about 15 minutes or until the sausage balls are golden brown.
How Long Do Sausage Balls Stay Fresh?
These sausage balls can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave before serving.
Frequently Asked Questions
No, the sausage cooks in the oven along with the rest of the ingredients, making it super easy!
Absolutely—try spicy sausage, Italian sausage, or even a turkey sausage for a leaner version.
Yes and it’s easy. Bisquick has a gluten-free version of their baking mix. Use it and this bisquick sausage balls recipe will turn out great!
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.
More Easy Appetizers
If you tried this Garden Vegetable Soup Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
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
- â…› teaspoon garlic powder
- â…› 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.
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- Herb Lovers: Add a sprinkle of fresh chives (my favorite!) or parsley to the mix for freshness.
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.
All great tips, Judy, thanks! Have a wonderful Christmas and New Year.
XO,
~Donya
Jill
Glad to have the recipe. I’ve had these at friends’ houses, but never made them myself. Thanks!
Toni | Boulder Locavore
These will be a sure hit in my house!
Toni | Boulder Locavore
These are sure to be a hit in my house!
Lindsay Cotter
These are sure to be a party favorite! Love how easy they are to make!
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
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
Katrina
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
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.
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
Chris Deutschmann
What kind of sausage do you use?
Donya
I use Neese’s sausage. It’s made fresh here in North Carolina.