✔ Updated · fixed amounts, step photos and freezer tips
These Bisquick sausage balls are my last-minute party snack: just sausage, sharp cheddar and baking mix, rolled and baked until golden. I keep a bag in the freezer, so I'm never more than 25 minutes from a tray.
At a glance
The one tip that matters: Grate your own cheddar. Pre-shredded cheese is coated in anti-caking powder, so the mix stays crumbly and the balls bake up dry.
Why You'll Love These
- Three ingredients, plus a splash of milk.
- Freezer friendly, bake straight from frozen.
- Crowd-pleasing, for game day, brunch and holidays.
What You Need
- Bulk pork sausage: raw, mild or hot. Out of casings if that's all you can find.
- Sharp cheddar: freshly grated for the best melt.
- Baking mix: Bisquick or any similar all-purpose baking mix.
- Milk: only if the mixture is too dry to hold together.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Room-temperature sausage. Let it sit out for 20 minutes. Cold sausage won't mix into the baking mix, and you end up overworking it.
- Use a scoop. A 1-tablespoon cookie scoop makes even balls that bake at the same rate.
- Check the temperature. Raw sausage needs to reach 160°F in the center. Golden outsides don't always mean they're cooked through.
- Switch up the cheese. Pepper Jack adds heat; a mix of cheddar and Parmesan is extra savory.
- Add flavor. A pinch of red pepper flakes, a little garlic powder or chopped fresh herbs all work.
Bisquick Sausage Balls
30
balls15
minutes22
minutes110
kcal37
minutesClassic Bisquick sausage cheese balls: raw bulk pork sausage, sharp cheddar and baking mix worked together with a splash of milk, rolled into 1-inch balls and baked at 350°F until golden and 160°F in the center. Makes about 30.
Ingredients
1 lb bulk pork sausage (raw), mild or hot, room temperature
2 cups (8 oz) sharp cheddar cheese, freshly grated
2 cups Bisquick or similar baking mix
2 to 4 tablespoons milk, as needed
Directions
- Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
- Put the sausage, cheddar and baking mix in a large bowl.
- Mix with your hands until evenly combined. If it’s crumbly, add milk 1 tablespoon at a time until it holds together.
- Roll into 1-inch balls (about 30) and set them 1 inch apart on the baking sheet.
- Bake for 20 to 25 minutes, until golden brown and 160°F in the center. Serve warm.
Notes
- I highly recommend grating your cheese at home. Store-bought shredded cheese contains extra preserving ingredients so it doesn’t grow mold as fast. This means that the cheese does not perform in the same way as unaltered freshly grated cheese.
- If you want to make this recipe gluten-free, that is also incredibly easy. Use the Bisquick Gluten Free Variety Baking Mix instead of the regular mix.
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More Easy Bisquick Bakes
Love a shortcut bake? Try my Bisquick cheddar garlic biscuits, the Bisquick impossible quiche or my full list of Bisquick recipes. For game day, pair these with Velveeta sausage dip.
Frequently Asked Questions
Can I make Bisquick sausage balls ahead of time?
Yes. Roll the balls, cover and refrigerate them for up to 24 hours, then bake as directed. You can also bake them, cool them and refrigerate for up to 4 days; reheat at 350°F for about 10 minutes.
Can you freeze sausage balls?
Yes. Freeze unbaked balls on a tray until firm, then bag them for up to 3 months. Bake from frozen at 350°F for 25 to 30 minutes, until golden and 160°F in the center.
Why are my sausage balls dry?
Usually from pre-shredded cheese, too much baking mix or overbaking. Grate your own cheddar, add a splash of milk if the mix is crumbly and pull them as soon as they reach 160°F.
Can I use turkey sausage?
Yes, but turkey sausage is leaner, so add a tablespoon or two more milk and check that the balls reach 165°F, the safe temperature for poultry.
What dip goes with sausage balls?
Honey mustard, ranch, spicy mayo, maple syrup or a sweet chili sauce are all great. At brunch, I serve them with warm maple syrup for dipping.
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I’m just making this for the first time but it glancing at the ingredients and the process it looks amazing. My question is what do you do with the spinach? Also, fresh or frozen?