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These biscuit mix cheesy sausage balls are a holiday staple as an appetizer and also grace many a table for holiday breakfasts as well! Only three ingredients and you have a delicious snack or side dish.
These Bisquick™ Sausage Balls are a classic recipe and are so easy and delicious to make! If you are looking for another recipe, try my Bisquick™ Quiche Recipe, it’s another classic!
Table of Contents
- How to Make Sausage Balls
- What kind of pork sausage do I use?
- Sausage Balls Recipe (Classic Bisquick Sausage Balls) Recipe
- PIN THIS RECIPE to your Appetizers Board and Remember to FOLLOW ME ON PINTEREST!
How to Make Sausage Balls
This recipe is very easy to make and thanks to Bisquick™, it requires a very minimal number of ingredients. To get started:
- Preheat your oven and in a standing mixer (or large bowl if you don’t own one) combine the sausage, biscuit baking mix , shredded cheese and chives.
- Form into 24 golf ball size balls and place on a parchment lined baking sheet.
- Bake for 20-25 minutes until golden brown and sausage is cooked through evenly.
- Remove and serve hot.
Recommendations
- If you own a standing mixer, use it as opposed to doing this manually as it does a better job of working the ingredients together than mixing them by hand.
- Do not drop them onto the sheet, you can roll them into nice uniform shaped balls. This ensures they are evenly sized when cooked.
What kind of pork sausage do I use?
You are going to need the raw, ground pork sausage for the traditional sausage balls recipe however the sky is really the limit.
You can use a mild Italian sausage, a maple syrup sweet breakfast sausage or even a hot spiced sausage, the only caveat is that it HAS to be ground sausage. It cannot be a cooked smoked sausage.
Tips & Tricks for Making Sausage Balls
- Don’t use bagged shredded cheese in these. You need the moisture that comes with freshly shredded block cheese. The cheese shreds in the bag are dry and you will end up with a dry product.
- You can definitely change up the type of cheese to whatever flavor you prefer, but a sharp old cheddar is delicious!
- If the batter seems dry, add in a 1/4 cup of milk.
- If your sausage isn’t that greasy, you also might have to add in milk.
- Here in Canada we don’t usually get the 1lb packs of spiced ground pork sausage (if we do, please let me know where, I have been looking!) and I simply took breakfast sausages out of their casings and used that instead. That seemed to be a little dryer than it should be, so I added in 2 tbsp of milk to help. I would add in the 1/4 cup next time for sure.
- Add in some spices like cayenne if you want – I LOVED mine with the chives! I would use fresh minced green onion in my next batch for sure. These are easy to customize.
And that dip? It’s my newCreamy Sweet Chili Sauce and it is my new favorite dip! You can literally use that on anything, chicken wings, salad, veggies and more. It was awesome with these sausage balls!
If you want a good side to go with this recipe, why not try my favourite, excellent Brown Sugar Bacon Wrapped Smokies?
Happy Baking!
Love,
Karlynn
Sausage Balls Recipe (Classic Bisquick Sausage Balls)
These biscuit mix (Bisquick) cheesy sausage balls are a holiday staple as an appetizer and also grace many a table for holiday breakfasts as well! Only three ingredients and you have a delicious snack or side.
4.95 from 553 votes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Total Time
- 25 minutes
- Course
- Appetizer
- Cuisine
- American
- Servings
- 24 sausage balls
- Calories
- 176
- Author
- Karlynn Johnston
Ingredients
- 1 pound sharp Cheddar cheese shredded
- 1 pound ground pork sausage
- 2 cups biscuit baking mix (Bisquick)
- 1 tablespoon freeze dried chives ( optional)
- 1/4 cup milk (if needed)
Instructions
Preheat your oven to 350 °F.
In a large bowl (or in your standing mixer bowl), combine the ground sausage, biscuit baking mix and shredded cheese and chives.
Form into 24 golf ball sized balls and place on baking sheets.
Bake in the preheated oven for 20 to 25 minutes, until golden brown and the sausage is cooked through entirely.
Remove and serve hot!
Recipe Video
Nutrition Information
Calories: 176kcal, Carbohydrates: 6g, Protein: 8g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 33mg, Sodium: 365mg, Potassium: 81mg, Sugar: 1g, Vitamin A: 205IU, Vitamin C: 0.2mg, Calcium: 156mg, Iron: 0.6mg
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Please rate this recipe in the comments below to help out your fellow cooks!
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PIN THIS RECIPE to your Appetizers Board and Remember to FOLLOW ME ON PINTEREST!
Karlynn Johnston
I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a co*cktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!
Learn more about me
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Reader Interactions
Comments & Recipe Tips Share a tip or comment!
Faith Laughlin says
ReplyMade this tonight just like the recipe was wrote. No extras. Turned out fantastic!
Barbara Roman says
ReplyRecipe is chewy. Wasted good sausage and cheese. You should check the official Bisquick recipe for Sausage-Cheese Balls to get it right, “3” cups Bisquick to 1 lb sausage, with 1/2 cup milk and 1 lb grated cheddar, plus 1/2 cup Parmesan, 1/2t rosemary, 1 1/2t fresh parsley or 1/2t parsley flakes. Thanks for wasting my time and money. Wish I had checked Bisquick first!
Faith Laughlin says
ReplyMade this tonight just like the recipe was wrote. No extras. Turned out fantastic!
Donna Fleming says
ReplyI have made this recipe for over 40 years, but here in Texas, we always add salsa instead of milk. I use sage sausage, when I can find it – usually Jimmy Dean.
Maria Deaangelis says
ReplyDo you grease the cookie sheets or use parchment paper?
Joeleen says
ReplyHey Karlynn,
You can find the sausage at Sobey’s in the freezer section. So far since I have moved it Canada, it is the only place I have found that has it.Cindy S says
ReplyThis one is my favorite recipe of all the ones I’ve tried! I do use a mixer to blend in the bisquick into the sausage really well, then I blend the cheese. I have found that the thick shredded cheese is best vs the thin shreds.
I would like to know, on the estimated nutritional values, is that per sausage ball or for a serving of two-three? Thanks!Barbara Summers says
ReplyI loved the chives added!! I used only half the amount of Bisquick so it was not so bready and tasted more like sausage. Then we all loved them!!
MrM says
ReplyI didn’t like. Too much bread.
Cynthia says
Replywhat’s the best way to freeze the sausage balls?
Debbie Lively says
ReplyYou can cook them and freeze them take out what u want bake 350 like 10-15 minutes
Debbie Lively says
ReplyI use 2 hot Owen sausage and 2 sage makes it so good
Donna Fleming says
ReplyI am a native Texan. This recipe started in Texas many decades ago. This is similar, except we use 3/4 the amount of Bisquick and add in 1/2 cup of Salsa instead of milk. I like the mild version, but a lot of people prefer hot. Without Salsa, it would be rather bland. I always use Sage pork sausage. I agree that it is better to grate the cheese instead of using packaged cheese.
Brian says
ReplyPut them in the freezer.
Camille says
ReplyDid you add any milk at all?
Deborah says
ReplyDo not use much bisquick , just enough to hold them together do sausage and cheese first mix well then add Bisquick a little at a time then roll up they are so much better with out milk bake 350 for 45 minutes at least
Deborah Martin says
ReplyJust out of curiosity, why do you not answer anybody’s questions? I myself was curious about the dip
Mr. Kitchen Magpie says
ReplyWe have not replied because, if you read the post above, you would clearly see the link to the dip is provided. You can find it here: https://www.thekitchenmagpie.com/how-to-make-creamy-sweet-chili-sauce-dipping-sauce-fry-sauce/
Kindness is Free says
ReplySweet lady
Former fan says
Replyyikes, won’t be returning to this page. not necessary to be rude to the people who are literally paying you by coming to this page. besides, this isn’t even an original recipe and is available on the actual Bisquick website and myriad other blogs of people who aren’t dicks to their audience.
Katie G says
ReplyWow what a rude and nasty person lol super embarrassing to act like that on your own page. Yikes.
Caroline says
ReplyThese were delicious and I’m glad the author called out people that were too lazy to read 60 seconds into the recipe to find the link to the dip recipe ❤️
Phyl Kurysh says
ReplyTotally agree with you. If people are that darn lazy that they can’t look for themselves, then how in gods name are these people going to even make them? Geez settle down to the Karen’s and actually look and read the post! It’s all there. And I found the recipe for the dip easily. Click on it in the post and walla you got it! Does not take a rocket scientist!! Geez!!! Who are the rude ones here???
Millie says
ReplyI totally understand how exhausting it can be to reply to the same question repeatedly, and that your financial compensation for your site is based upon clicks and time spent scrolling by patrons. However, many looking for recipes do not have the time or patience or freaking will to read a novel length backstory ad nauseum about the history of the recipe that you likely shared from someone else’s website in a retyped format, to get to the actual point; which is the ingredients and ratios. Yes, I know that my responding and interacting with your comment only boosts your algorithm thus benefiting you financially, which is not my desired outcome, although it is the holidays and I guess I feel a little bit kind, and warm and fuzzy ….
AnyWho, I guess I just don’t see how it would kill you to post the recipe for the dip that multiple people requested on the same page. The demographic of your audience may not be one that is super technology, savvy, and or understand to scroll back through the screen full of eyeball drying backstory.Raven says
ReplyPreheat the oven to what I didn’t see it I could of misread
Camille says
ReplyIt’s on the recipe
Kimberly says
Reply350° F. Bake 20-25 minutes or until golden brown.
Debbie Lively says
Reply350
Lauren says
Replydon’t go to a blog and buy a cookbook then
Kimberly says
ReplyThere’s a simple fix to your complaint. Use the “Jump to Recipe” link included at the top of every recipe shared if you prefer not to read the story.
Direct highlighted link to the Dip recipe was provided under “Tips & Tricks”. Easily found by scrolling past the story you didn’t want to read. Maybe that’s how you missed it.
Debbie says
ReplyCan you make the sauage balls the night before and cook them the next morning?
Deborah says
ReplyYes u can
Brian says
ReplyAbsolutely not
Cynthia O'Donnell says
ReplyThese are so good. I add a little cayenne to the sausage balls and serve them with your sweet chili mayo and sour cream dipping sauce.
Don’t know if you are still looking for the 1 pound chub of sausage, but I did find it at Walmart in Calgary. It was in one of the center aisle freezers and was Maple Leaf brand.
Ashley says
ReplyI make these a lot. I never thought about the bagged cheese making them dryer. Now I know why sometimes they are dry and sometimes they are not 😊 Thanks! But sometimes if my mixture seems dry, or even just because I want to, I add a bit of cream cheese to it. I use regular breakfast sausage (very available here in Alabama) & season w a sprinkle of garlic powder & a generous shake of parsley.
LAS says
ReplyI want to use these at a brunch If I wanted to make ahead and freeze these would you bake first freeze then reheat in the oven or would you freeze them uncooked thaw and bake?
Melissa says
ReplyI’ve done it both ways. I just cook the ones I’m freezing a tad less so they don’t dry out when reheating if you choose to cook.
Brian says
ReplyI would freeze all the ingredients separately then thaw when ready, mix it all and bake.
Lillian Bas says
ReplyWondering if you could cook these in the air fryer. I do meatballs (using 1/4 cup measure to make them) all the time in my air fryer and they come out beautifully in six minutes at 200C. I don’t even have to flip them.
Lori L Rhodes says
ReplyWhat is the dip you have in the picture with the Sausage Balls? Or what do you suggest?
Kimberly says
Replyhttps://www.thekitchenmagpie.com/how-to-make-creamy-sweet-chili-sauce-dipping-sauce-fry-sauce/
The direct link is included in the post and is found under “Tips and Tricks” if you scroll down.
Hope this helps.
Robin says
ReplyKarlynn, I’d use Johnsonville Ground Mild (or hot) loose Italian Sausage. It comes in 375 gram packages, which is almost, not quite a pound. It’s available in Canada. I often buy it. While it is in most stores, the loose meat is sometimes put in the frozen section to keep longer.
Anyway, these sound so good. Thank you.
Camille says
ReplyI loved the recipe! I added the milk and they were delicious.
Donna Fleming says
ReplyIn my Mom’s recipe, she added 1/4 cup of Salsa instead of milk. Most of the Texans use Salsa.
adwoodard says
Replygreat idea! thanks for sharing!
Diane says
ReplyI made the sausage cheese balls using packaged shredded cheese and instead of milk I used about 4 heaping tablespoons of Ricotta cheese which added a sweetness to the recipe and I also took chives out of my garden and cut them in small rings about 4 tablespoons. These sausage balls were absolutely delicious, crusty brown on outside and soft and moist inside. Absolutely delicious.
Andrea says
ReplyI substituted diced bacon for the sausage, fresh diced chives and smoked paprika. Hands down one of the best things I’ve ever eaten! Perfect to make ahead and have as a quick breakfast throughout the week!
Michael says
ReplyMy ex made these all the time. I haven’t had any in some years so I looked up a few recipes online and went with this one. I too used hot sausage so no need to add spices to get the heat. I don’t have a stand mixer, so I added a handful at a time of the grated cheese to the dry Bisquick and mixed until the cheese was well coated. Then added the sausage and mixed by hand. I’ll let the sausage come to room temperature next time. I did use the 1/4 cup of milk but will try the Worcestershire sauce next time. I wanted to cook them all (I got 30) at the same time so I lined a big pizza pan with foil. DON”T do that. They stuck to the foil and it was a pain to get the foil off the bottoms. The ones I cooked in a sheet pan turned out perfect with crispy bottoms. I wanted something I could take to work and reheat for breakfast so I froze a bunch.
Karlynn Johnston says
ReplyAwesome tips! Thank you for sharing!
Sandra Stanton-Parker says
ReplyTry using non stick foil. I believe in this stuff and also cookie baking sheets. Clean up is a snap and no problem with product cooking time.
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