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Sausage Balls

December 12, 2011

No southern party or get together is ever complete without the inclusion of sausage balls.  These meatball size bundles of meaty, cheesy deliciousness are nothing in the realm of healthy and they have the same addictive properties as crack.  I dare you to eat just one.  Hubby loves them as a portable weekday breakfast that he can just nuke when he gets to work.  Isn’t he lucky?  Some people do not care for sausage balls.  It is my theory that a) these people are not southern and b) they had sausage balls made with too much Bisquick.  The Bisquick is NOT the star of the show here, people.  It’s a binding agent.  The spicy sausage and sharp cheddar take center stage for a marriage of flavors that, when done properly, make angels sing.  Makes 30 sausage balls.


  • 1 pound spicy pork breakfast sausage (yes, spicy…you need the heat when mixed with all the other ingredients) (for gluten free, eaters READ YOUR LABELS–it is HARD to find sausage with no MSG)
  • 8 oz. shredded sharp cheddar
  • 2 cups Bisquick (for gluten free eaters, use 2 cups of this baking mix)


  1. Allow the sausage and cheese to come to room temperature.  I promise, it’s worth the wait.  They’ll mix a lot better.
  2. Preheat the oven to 350 degrees and prep your baking sheets with parchment paper (easier clean up).
  3. Now you can do this with your hands, but I prefer to use my stand mixer with the paddle attachment.
  4. Dump in the sausage and the cheese and mix on lowest speed until combined.
  5. Add the Bisquick and continue to mix on lowest speed until combined.  It might be a little crumbly.  This is fine.
  6. Scoop out enough of the sausage mixture to make balls about 1 inch across.  Press and roll together with your hands and set on your baking sheet about 1 inch apart.
  7. Continue until all mixture is used.
  8. Bake for 15 minutes.
  9. Allow to cool at least 5 minutes or the hot center will burn your mouth.  :speaks from the voice of experience:
  10. These freeze beautifully (although if you manage not to eat them all on the first day, you have way more self control than we do) or keep in the fridge for about a week.

Printable version.

6 Comments leave one →
  1. December 12, 2011 8:55 am

    I love, love, love sausage balls! What I’ve found is that most people don’t use sausage that is spicy enough. I like my sausage spicy and sagy. (Yes, I know sagy isn’t a word, lol.)

    • December 12, 2011 8:58 am

      This is a true thing. I’ve even seen recipes that add extra heat with some black and cayenne peppers. As my hubs is not quite as big a fan of spicy as I, I opted to just start with hot sausage to begin with.

  2. December 31, 2011 12:36 pm

    My dad makes the best sausage balls! Everyone always ask him why his are so moist and not dried out like they make them. He says his secret is you have to bake them as soon as you make the mix. Too many people make their sausage balls the night before and put them in the fridge. This drys them out. His recipe is the same as yours and they are so awesomely good!!!

  3. Kathi B permalink
    January 17, 2012 2:09 pm

    Bisquick now comes in gluten free right on the shelf in my grocery store with the regular bisquick….

    • January 18, 2012 3:10 pm

      Yes, it does, but like most all ready made gluten free products on offer, it’s disgusting and very expensive.


  1. Gluten Free, Dairy Free Sausage Balls | Pots and Plots

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