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 all the time a suggestion is to add small amounts of milk, so the balls will stick together. Also, I use different flavors of sausage and put them in plastic baggies and freeze them a serving at a time. I highly recommend.
That’s a great tip — a little milk can definitely help bind everything together better. And freezing them in individual portions with different sausage flavors? Genius! So glad you shared that — it’s a great way to stay stocked and ready.
~Donya
This Bisquick Sausage Balls recipe looks absolutely delicious! I love how simple yet flavorful it is, making it perfect for holiday gatherings or a cozy snack. The tips for making them ahead of time and freezing are super helpful too. Can’t wait to try these.
Best Sausage Balls we have ever had! Great Recipe 😊
Wonderful! Thanks so much, Diane.
~Donya
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, but I definitely need a bigger food processor…”Oh Santa, got a minute?” Merry Christmas to one and all!
I need to make these with almond flour. Is that possible?
Unfortunately, I have no idea. The recipe uses ‘baking mix” with has other ingredients. You can try it with just flour but I can’t guarantee the outcome.
~Donya
The recipe uses a product like Bisquick. Almond flour can substitute for the flour in it BUT you will need to look at the ingredients for Bisquick and include in you blend in addition to just almond flour (baking power, sugar maybe some baking soda and fat of some kind, etc.) likely will need some liquid added, best I remember almond flour NEEDS more liquid!!!