Sausage Balls
These cheesy sausage balls are a warm, savory snack made with breakfast sausage, cheddar, and biscuit baking mix. Serve them for game day, brunch, holidays, or any time you need a make-ahead bite that disappears fast.
Total
35 min
Servings
About 36 sausage balls
Level
Easy
Sausage balls are a classic party snack for a reason. They are easy to mix, easy to bake, and just as good with coffee at brunch as they are with a cold drink during a game.
The basic idea is simple: raw sausage, shredded cheese, and biscuit baking mix are worked together into a dough, rolled into small balls, and baked until browned. The sausage seasons the mix as it cooks, while the cheese helps keep each bite tender.
This version adds a little milk to make the mixture easier to shape and a touch of garlic and paprika for extra flavor. You can keep them mild, make them spicy, or prep them ahead and bake when guests arrive.
01What you'll need
Ingredients
8 items · About 36 sausage balls
- 1 pound raw breakfast sausage, mild or hot
- 2 cups shredded sharp cheddar cheese
- 2 cups biscuit baking mix, such as Bisquick
- 1/4 cup whole milk, plus 1 to 2 tablespoons more if needed
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika or sweet paprika
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon chopped fresh parsley, for serving
02How to make it
Step-by-step
1. Heat the oven
Set the oven to 375°F. Line a large baking sheet with parchment paper or lightly grease it. Parchment helps prevent sticking and makes cleanup easier.
2. Combine the dry ingredients
In a large bowl, stir together the biscuit baking mix, garlic powder, paprika, and black pepper. Mixing the seasonings into the dry ingredients first helps spread the flavor evenly.
3. Add the sausage and cheese
Add the raw sausage and shredded cheddar to the bowl. Use clean hands or a sturdy spoon to start mixing. The mixture will look dry at first, but the sausage will soften it as you work.
4. Add the milk
Pour in 1/4 cup milk and keep mixing until the dough holds together when squeezed. If it still crumbles and will not form a ball, add 1 tablespoon more milk at a time. Stop when the mixture is moist but not sticky.
5. Shape the balls
Roll the mixture into 1-inch balls, using about 1 heaping tablespoon for each. Place them on the prepared baking sheet with a little space between each one. They will not spread much.
6. Bake until cooked through
Bake for 18 to 22 minutes, or until the sausage balls are browned and firm. The center should reach 160°F on an instant-read thermometer, which is the safe temperature for pork sausage.
7. Rest and serve
Let the sausage balls rest on the baking sheet for 5 minutes. This helps them finish setting and makes them easier to pick up. Sprinkle with parsley if you like, then serve warm.
03From our kitchen
Cook's tips
- Make-ahead: Roll the sausage balls up to 24 hours ahead. Cover and refrigerate them on a baking sheet or in a container. Bake straight from the fridge, adding 1 to 3 minutes if needed.
- Freezer option: Freeze unbaked sausage balls on a tray until solid, then move them to a freezer bag. Bake from frozen at 375°F for 24 to 28 minutes, or until they reach 160°F in the center.
- Storage: Refrigerate cooked sausage balls in an airtight container for up to 4 days. Reheat in a 325°F oven or air fryer until warmed through. The microwave works too, but the texture will be softer.
- Cheese swap: Sharp cheddar gives the most flavor, but pepper jack, Monterey Jack, or a cheddar blend also work. For the best texture, shred cheese from a block if you have time.
- Sausage swap: Use hot sausage for more heat, maple sausage for a sweeter brunch-style version, or turkey breakfast sausage for a lighter option. If using very lean sausage, you may need an extra splash of milk.
- If the mixture is too dry: Add milk a little at a time. Too much liquid can make the balls dense, so go slowly and mix well before adding more.
Cook's note
Biscuit baking mix contains flour, leavening, salt, and fat, which is why this recipe does not call for separate flour or baking powder. If your sausage is very salty, choose a milder cheese and avoid adding extra salt.
04Frequently asked
Questions & answers
Can I make sausage balls without biscuit baking mix?
Yes, but you need to replace what the mix provides. For a simple substitute, use 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 3 tablespoons cold butter or shortening cut into the flour. Then continue with the recipe.
Why are my sausage balls dry?
They may have too much baking mix, not enough liquid, or they may have baked too long. Measure the baking mix by spooning it into the cup and leveling it off, and add a little extra milk if the mixture will not hold together.
Can I use pre-shredded cheese?
Yes. Pre-shredded cheese is convenient and works fine. Cheese shredded from a block usually melts a little better because it has fewer anti-caking ingredients, but either option is okay.
Do sausage balls need to be served warm?
They taste best warm, but they are also fine at room temperature for a short party window. For food safety, do not leave them out for more than 2 hours, or more than 1 hour if the room is very warm.
What dipping sauces go well with sausage balls?
Try honey mustard, ranch dressing, spicy mayo, barbecue sauce, or a simple maple-Dijon dip. They are flavorful enough to serve plain too.
05Keep cooking
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