Sausage Balls Recipe
If you’re craving a warm, cheesy, crowd-pleasing appetizer that’s unbelievably easy, this sausage balls recipe is just what you need.
Who doesn’t love bite-sized snacks that feel like a cozy hug? Sausage balls are little savory pillows of ground pork sausage, sharp cheddar, and a touch of seasoning, all rolled into finger food perfection. They’re the unsung heroes of holiday gatherings and star players on game day tables, but I’ll let you in on a secret: I also sneak them in for breakfast when mornings get hectic. After testing endless batches over the years—tweaking the cheese ratio, experimenting with spice levels, even subbing in gluten-free baking mix—I landed on this version that consistently knocks my socks off. The texture strikes a balance between fluffy and firm, with plenty of cheesy pull in every bite. And yes, there’s real homemade charm here, even if you keep things simple.
Why You’ll Love This Recipe
- Melts in your mouth: the cheddar cheese creates gooey, savory bites.
- Quick prep: twenty minutes of hands-on time, and you’re set.
- Crowd-friendly: scalable from a small brunch to a big holiday spread.
- Multi-use: perfect as a breakfast snack, game day appetizer, or party hors d’oeuvre.
- Pantry staples: no exotic ingredients—just sausage, cheese, and baking mix.
- Make-ahead magic: freeze the raw balls and bake fresh whenever you like.
- Kid-approved: even picky eaters can’t resist these golden bites.
- Spice it up (or tone it down): easy to customize with hot sausage or added jalapeño.
Ingredients
- 1 pound (450 g) ground pork sausage (mild or hot, depending on your heat preference)
- 2 cups (200 g) sharp cheddar cheese, freshly shredded (pre-shredded packs coating agents that can dry out your balls)
- 1½ cups (175 g) baking mix (Bisquick or homemade self-rising flour mix)
- 1 large egg, beaten (medium; helps bind everything together)
- 1/4 cup (60 ml) milk (whole or 2%; add up to 2 tbsp more if the dough feels dry)
- 1/2 teaspoon garlic powder (or one small clove garlic, finely minced)
- 1/4 teaspoon smoked paprika (optional, for a hint of warmth)
- 1 tablespoon fresh parsley, finely chopped (or 1 tsp dried parsley)
- Salt and pepper, to taste (a pinch of salt if your sausage is mild; skip if it’s already seasoned)
Tip: For an extra-flavor boost, grate your cheddar from a block—freshly shredded cheese melts more evenly.
Directions
- Preheat and prep. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat so cleanup is a breeze.
- Combine sausage and cheese. In a large mixing bowl, add the ground sausage and shredded cheddar. Use your hands (gloves if you prefer) to gently distribute the cheese into the meat.
- Add the binder. Pour in the beaten egg and milk. Sprinkle over the garlic powder, smoked paprika, parsley, and a light pinch of pepper. Stir with a spatula until most ingredients start to stick together.
- Incorporate the baking mix. Gradually fold in the baking mix; a wooden spoon helps, or get hands-on again if the dough resists. You’re aiming for a soft, slightly tacky dough—add an extra tablespoon of milk if it’s too stiff.
- Shape the balls. Scoop tablespoon-sized portions and roll between your palms into 1-inch balls. They don’t have to be perfectly round—rustic charm counts. If the dough clings too much, lightly dust your hands with baking mix.
- Arrange and chill. Place each ball about 1 inch apart on your prepared sheet. For tighter texture, pop the tray into the fridge for 10 minutes (optional).
- Bake to golden. Slide the sheet into the oven and bake for 15–18 minutes, or until the sausage balls turn lightly golden and firm up. Rotate the pan halfway for even browning.
- Cool slightly then serve. Let them rest for 5 minutes—too hot, and you’ll lose that gooey cheese effect. Transfer to a serving platter and watch them disappear.
Servings & Timing
Makes 24 appetizer-sized sausage balls.
Prep Time: 20 minutes (hands-on)
Chill Time: 10 minutes (optional)
Bake Time: 15–18 minutes
Total Time: about 45 minutes
Variations
- Spice Lover’s Upgrade: swap mild sausage for jalapeño cheddar sausage, and add 1/4 tsp cayenne.
- Herb Garden Twist: mix in 1 tbsp chopped basil and top with sun-dried tomato bits.
- Breakfast Bun Bit: stir in crumbled cooked bacon and a dash of maple syrup.
- Gluten-Free Version: use equal parts gluten-free baking mix and almond flour.
- Cheesy Connection: blend half mozzarella with half cheddar for extra stretch.
- Veggie Boost: fold in 1/4 cup finely chopped spinach or bell pepper for color and nutrients.
Storage & Reheating
Fridge: Store cooled sausage balls in an airtight container for up to 3 days.
Freezer: Freeze raw or cooked balls on a tray until firm, then transfer to a zip-top bag; keep for up to 3 months.
Reheat: From frozen, bake at 350°F (175°C) for 10–12 minutes, or microwave on 50% power for 1–2 minutes. If warming from the fridge, pop into a 350°F oven for 5–7 minutes or heat in a skillet over medium heat for a crunchy edge.
Make-ahead tip: Prepare and shape balls a day ahead, store in the fridge, then bake when guests arrive or the morning rush hits.
Notes
- Dough consistency matters. If your mixture feels too damp and sticks excessively, add a tablespoon more baking mix.
- Cheese quality counts. Grating cheddar yourself ensures moisture balance and better melt.
- Don’t skip the chill. A short rest in the fridge helps sausages keep their shape and yields a firmer bite.
- Experiment mindfully. Too much spice can overwhelm the sausage flavor; start small and taste a mini bake if you’re unsure.
FAQs
Q: Can I make sausage balls ahead of time?
A: Absolutely—you can shape them, refrigerate overnight, and bake fresh the next day for peak flavor.
Q: What’s the best sausage to use?
A: A classic pork breakfast sausage balances fat and flavor; spicy or sweet varieties both work beautifully.
Q: How do I keep these from sticking to the pan?
A: Lining your sheet with parchment paper or using a silicone baking mat prevents sticking and simplifies cleanup.
Q: Can I use frozen sausage?
A: You can, but thaw fully and drain any liquid before mixing to avoid a watery dough.
Q: Are these gluten-free?
A: Not with standard baking mix, but you can swap in a gluten-free mix and measure by weight for accuracy.
Q: How do I reheat without drying them out?
A: Warm in a low oven (350°F) with a small dish of water to maintain moisture, or pop them under the broiler for a minute for a crisp edge.
Q: Can I add cheese alternatives for dairy-free diets?
A: Sure—use a dairy-free mozzarella and reduce baking temperature slightly to prevent over-browning.
Q: What’s a foolproof binding trick?
A: If you’re worried about crumbly balls, whisk a second egg into the mix or add 1 tbsp more milk for extra adhesion.
Conclusion
Whether it’s a holiday potluck, a busy breakfast table, or your next game day spread, this sausage balls recipe delivers homemade charm with minimal fuss. These bite-sized, savory, crowd-pleasing treats come together in under an hour and freeze beautifully for future cravings. Ready to add more cozy snacks to your repertoire? Give these sausage balls a whirl, drop me a comment below, and don’t forget to explore my Easy Spinach Dip or Mini Quiches for your next gathering!
Sausage Balls Recipe
Ingredients
- 1 pound (450 g) ground pork sausage mild or hot
- 2 cups (200 g) sharp cheddar cheese freshly shredded
- 1 ½ cups (175 g) baking mix Bisquick or homemade self-rising flour mix
- 1 large egg beaten
- ¼ cup (60 ml) milk whole or 2%
- ½ teaspoon garlic powder or one small clove garlic, finely minced
- ¼ teaspoon smoked paprika optional
- 1 tablespoon fresh parsley finely chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, mix ground sausage and shredded cheddar cheese.
- Pour in beaten egg, milk, garlic powder, smoked paprika, parsley, salt, and pepper. Mix until well combined.
- Gradually fold in the baking mix until you achieve a soft, slightly tacky dough.
- Scoop tablespoon-sized portions of the mixture and roll them into 1-inch balls.
- Place the balls on the prepared sheet and chill in the fridge for 10 minutes.
- Bake in the preheated oven for 15-18 minutes until the sausage balls turn golden and firm.
- Let the sausage balls cool for 5 minutes before transferring them to a serving platter.
