Sausage Balls Recipe
These cheesy Sausage Balls are the ultimate crowd-pleaser for breakfast, brunch, or game-day snacking. With simple ingredients and big flavor, Sausage Balls deliver warm, savory bites every time.
Perfectly crisp outside and tender inside, Sausage Balls pair beautifully with dips, salads, or classic breakfast sides. Whip up a batch and watch them disappear faster than you can bake the next tray!
Must-Have Ingredients for Sausage Balls
- Ground pork sausage โ Brings juicy, savory flavor and binds everything together.
- All-purpose flour โ Gives structure and helps the balls hold their shape.
- Baking powder โ Ensures a light, tender texture.
- Freshly grated cheddar cheese โ Melts beautifully for cheesy goodness in every bite.
- Milk โ Adds moisture to create the perfect dough consistency.
How to Make Sausage Balls in a Snap
Start by bringing your sausage and freshly grated cheese to room temperature for easy mixing. Combine sausage, flour, baking powder, and seasonings in a large bowl, then fold in the cheese. Add milk slowly until the mixture is soft enough to roll.
Scoop the mixture into bite-sized balls and arrange on a greased baking sheet. Bake in a preheated oven at 350ยฐF for about 15โ20 minutes until golden brown and cooked through. Serve hot with your favorite dipping sauces and sides.
Tips & Tasty Twists for Perfect Sausage Balls
For the cheesiest results, always use freshly shredded cheese โ the pre-shredded kind wonโt melt as smoothly. Donโt overmix the sausage mixture; gentle folding keeps the texture tender, not tough.
Want a twist? Swap pork sausage for spicy chicken sausage, or mix in pepper jack cheese for a kick. You can also add a pinch of cayenne or smoked paprika to the dry ingredients for extra depth.
These bite-sized morsels arenโt just for breakfast. Serve them at your next brunch buffet or as a hearty appetizer alongside honey mustard or spicy aioli โ theyโll be the first to vanish.
Keeping Sausage Balls Fresh & Delicious
Store leftover Sausage Balls in an airtight container in the fridge for up to four days. To reheat, pop them in the oven at 300ยฐF until warmed through, which helps maintain their crisp edges.
For longer storage, freeze uncooked or baked Sausage Balls in a freezer-safe bag for up to three months. Bake straight from frozen โ just add a few extra minutes to the cooking time for perfectly warm, cheesy bites anytime you crave them.
Sausage Balls Recipe
Ingredients
- ยฝ teaspoon dried onion flakes
- 1 teaspoon Italian seasoning
- ยฝ cup milk 125g
- 1 lb ground pork sausage or chicken sausage HOT Jimmy Deanโs recommended
- 2 cups freshly grated cheddar cheese 226g
- 1 ยพ cups all-purpose flour 219g
- ยฝ teaspoon garlic powder
- 2 teaspoons baking powder 8g
- ยฝ teaspoon salt 3g
Instructions
- Allow the sausage to rest at room temperature for 30 minutes before preparing, and shred the cheese to warm slightly. Prepare a baking sheet by greasing it lightly with non-stick spray or lining it with aluminum foil. Combine the sausage in a large bowl with flour, baking powder, salt, Italian seasoning, garlic powder, onion flakes, and shredded cheddar. Gradually pour in the milk, mixing gently until the mixture is pliable enough to shape into balls; do not overmix, and note that you may not require all the milk. Using a 1.5-tablespoon scoop, form the mixture into balls approximately 1.5 inches in diameter and arrange them on the prepared baking sheet. Bake in a preheated oven at 350ยฐF (180ยฐC) for 15โ20 minutes or until the internal temperature reaches 160ยฐF and the sausage balls are fully cooked.
Notes
Bisquick Alternative: Substitute the flour, baking powder, and salt with 1 ยฝ cups of Bisquick mix for the classic version.
Variation: For cream cheese sausage biscuits, omit the milk, reduce cheddar to 1 cup, and incorporate an 8 oz block of softened cream cheese.
Make Ahead: Prepare and shape the uncooked sausage balls up to two days in advance if the meat is fresh.
Freezing: Flash-freeze raw balls for 30 minutes, transfer to a freezer-safe container, and freeze for up to three months. Bake directly from frozen, adding 5โ10 minutes to the bake time. Cooked sausage balls can also be frozen in an airtight container for up to three months.
