What kind of sausage should I use?

Any kind of raw, ground sausage will work in this recipe. Experiment with flavors to see which you prefer. I usually use a mild Italian sausage, maple sausage, or spicy sausage depending on my mood.

Why did my sausage balls go flat?

The powdered coating to prevent clumping in pre-shredded cheese can sometimes make the balls go flat when baking. Use freshly shredded cheese for best results.

Can I make these in advance?

If at all possible make these the same day as you will be serving. They taste best warm just a few minutes out of the oven. You can serve them at room temperature or warm them in the microwave prior to serving if you make them ahead of time. You can also make the sausage balls a day in advance and keep uncooked in the refrigerator until ready to bake, this gives a better result than reheating them.

Do I have to refrigerate sausage balls?

If you have any sausage balls left (I never have leftovers!) store in an airtight container in the refrigerator up to 3 days.

Can I make sausage balls without Bisquick or baking mix?

Using a pre-made mix makes these very convenient but if you do not have any on hand you can substitute by mixing 3 cups of flour, 3 tsp of baking powder, and ½ tsp of salt.

Can I freeze sausage cheese balls?

If you would like to freeze these I recommend freezing raw, not after cooking. Mix up the recipe and lay them out on a baking sheet. Freeze for a few hours then transfer to a freezer bag and keep frozen up to 3 months. Bake from frozen by extending the baking time about 5 minutes.

Do you serve sausage balls with dipping sauce?

I eat mine as is but you could serve them with ketchup, mustard, honey mustard, gravy, ranch dressing, anything savory really!

Sausage Cheese Balls

Name: Sausage Cheese Balls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 30
Cuisine: American
Ingredients: 3 cups baking mix; 16 ounces sharp cheddar cheese, freshly shredded; 1 lb ground sausage; 1/4 cup milk

Description

These easy Sausage Cheese Balls are a crowd-pleasing appetizer that can be ready in less than 30 minutes!

Ingredients

Units Scale

3 cups baking mix
16 ounces sharp cheddar cheese, freshly shredded
1 lb ground sausage
1/4 cup milk

Instructions

Preheat oven to 350 degrees. Spray two cookie sheets with nonstick spray.
In a large mixing bowl combine all ingredients and blend with your hands until all baking mix is incorporated. If dry mix still remains in the bottom of the bowl add an extra tablespoon or two of milk until it is all incorporated.
Roll mixture into 1″ balls and place on prepared baking sheet. Bake 20 minutes or until golden brown.

Notes

Shred cheese yourself for best results, balls will turn out dry if using pre-shredded cheese due to added cellulose.
If your batter seems too dry, add an additional 1/4 cup of milk.
Use a cookie scoop to make evenly sized balls
Line your baking sheet with parchment paper for easier cleanup and reduced sticking
If the sausage balls seem greasy, transfer to a plate lined with paper towels for a few moments to let excess grease wick away
If serving at a party, keep the sausage balls in a slow cooker set to “warm” to keep them warm

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 ball
Calories: 94
Sugar: 0.1 g
Sodium: 111.9 mg
Fat: 4.6 g
Carbohydrates: 9.7 g
Protein: 3.3 g
Cholesterol: 11.9 mg

If you liked this recipe, you’ll love my free 5-Ingredient Dinner Challenge.

Description

Ingredients

Instructions

Notes

Nutrition