Sausage Balls Recipe
A simple, homemade recipe for savory, cheesy Sausage Balls. Perfect as a party starter, satisfying snack, or a hearty addition to breakfast or dinner.
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Servings: 24 Balls
Ingredients
- ½ teaspoon dried onion flakes
- 1 teaspoon Italian seasoning
- ½ cup milk 125g
- 1 lb ground pork sausage or chicken sausage HOT Jimmy Dean’s recommended
- 2 cups freshly grated cheddar cheese 226g
- 1 ¾ cups all-purpose flour 219g
- ½ teaspoon garlic powder
- 2 teaspoons baking powder 8g
- ½ 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 350°F (180°C) for 15–20 minutes or until the internal temperature reaches 160°F and the sausage balls are fully cooked.
Notes
Serving Suggestions: Pair with dipping sauces such as honey mustard, ranch, spicy mayo, sriracha aioli, BBQ sauce, or marinara. Serve alongside mac and cheese, patatas bravas, biscuits with scrambled eggs, fruit, salad, or baked beans.
Bisquick Alternative: Substitute the flour, baking powder, and salt with 1 ½ 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 5–10 minutes to the bake time. Cooked sausage balls can also be frozen in an airtight container for up to three months.
Bisquick Alternative: Substitute the flour, baking powder, and salt with 1 ½ 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 5–10 minutes to the bake time. Cooked sausage balls can also be frozen in an airtight container for up to three months.