Bisquick baking mix, pork sausage, and sharp cheddar cheese come together in this classic Bisquick Sausage Balls recipe. Easy, cheesy, and totally crave-worthy!
Every family has that recipe. You know the one. The dish that makes you drop what you’re doing, just at the sound of its name? For us, it’s these Bisquick Sausage Balls.
I remember being eight years old, sneaking into my grandma’s kitchen on Christmas morning, hoping I could swipe a few before the adults noticed. Spoiler alert: they always noticed… but they let me get away with it because it was Christmas, and hey, who could blame me? They’re THAT good.
Fast forward to now, and I’m the one rolling sausage balls in my own kitchen—usually with my kids circling like tiny, hungry sharks. They get the same wild look in their eyes I used to have. And I gotta tell you… there’s something really special about carrying on that tradition.
Why You’ll Love This Bisquick Sausage Balls Recipe?
I’m gonna be honest with you: these sausage balls aren’t fancy. They’re not health food (although they do have protein… so, there’s that). But they are easy, ridiculously tasty, and totally nostalgic.
- Minimal ingredients. We’re talking three core ingredients. Four if you want to get fancy and do the hot + sage sausage combo.
- Perfect for ANY meal. Breakfast? Brunch? Game day? Midnight snack? Yes, yes, yes, and heck yes.
- Freezer-friendly. Make a double batch—freeze half. You’ll thank yourself on a busy morning.
- Totally customizable. Like a kick? Use more hot sausage. Craving gooeyness? Add more cheese. Want ‘em gluten-free? We can do that, too (stick around for the tips at the end).
Ingredient Notes:
Okay, so here’s what you’ll need for this Bisquick Sausage Balls Recipe. Simple? Yes. But a few tweaks make a world of difference!
- Bisquick Baking Mix: This is the classic. Could you use another mix? Sure. But it’s like replacing grandma’s cast iron pan… why mess with a good thing?
- Extra Sharp Cheddar Cheese: Pre-shredded will do in a pinch. But if you can, shred your own—it melts better and gives you that extra cheesy pull we all secretly live for.
- Sage Pork Sausage (Neese’s is a Southern fave): The sage adds this lovely herby flavor. If you can find Neese’s Extra Sage Sausage, grab it and run!
- Hot Pork Sausage (also Neese’s): This balances the flavor with a bit of heat. If your crowd doesn’t do spice, feel free to skip it or swap for mild.
How To Make Bisquick Sausage Balls?
I could just say “mix and bake,” but where’s the fun in that? Let’s walk through it like we’re hanging out in my kitchen.
Step 1. Get Prepped
First things first: preheat your oven to 300°F. (Yep, not 350°F. We’re taking it low and slow for that perfect golden crust.) Grease those baking sheets or line them with parchment. Trust me, you don’t want to scrape baked cheese off a pan later.
Step 2. Mix It Up
Biggest bowl you’ve got. You’re going to need it. Toss in the Bisquick, cheddar cheese, sage sausage, and hot sausage. Then—roll up your sleeves—you’re mixing this by hand. It’s messy. It’s sticky. It’s also weirdly therapeutic.
Want To Save This Recipe?
Step 3. Roll Into Balls
Scoop up about a tablespoon and a half of mixture (I use a cookie scoop if I’m feeling fancy). Roll them into balls, about the size of a ping pong ball. If they look a little wonky? That’s okay! We’re not entering them in a beauty contest.
Step 4. Bake ‘Em Up
Pop those babies in the oven for 25-30 minutes. They’ll get nice and golden. If your oven has a “hot spot” (mine does), rotate the pan halfway through. They should be firm but not rock-hard. Let ‘em cool for a few before you dive in… or burn your mouth like I’ve done more than once.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or toaster oven to bring back the crisp.
- Freezer: Freeze raw or baked sausage balls on a tray first, then toss ‘em in a zip-top bag. Bake straight from frozen, adding 5-ish minutes to your cook time.
Variations and Substitutions:
Want to put your own spin on this Bisquick Sausage Balls Recipe? I love your style. Here are a few ideas:
- Different Cheeses: Pepper jack for a spicy kick. Mozzarella if you want a milder, gooier center.
- Turkey Sausage: Lightens them up a little. Add extra cheese for moisture!
- Gluten-Free: Swap Bisquick for a gluten-free baking mix, and double-check that your sausage is gluten-free. Done and done.
What to Serve with Bisquick Sausage Balls?
Let’s make it a party!
- Dips: Ranch, honey mustard, or a spicy aioli. I won’t judge if you want to dunk them in marinara, either.
- Brunch Board: Pile them up with scrambled eggs, fruit, and maybe some pastries. Don’t forget the coffee (or mimosas).
- Game Day Snacks: Add wings, chips, guac, and you’ve got yourself a spread!
Frequently Asked Questions:
Why are my sausage balls dry?
Usually too much baking mix or not enough cheese. I always go heavy on the cheese because—well, why not?
Can I prep these ahead of time?
You bet. Mix, roll, and freeze ‘em raw. Bake when ready. Or bake and reheat—either works.
Do I need to cook the sausage first?
Nope! It cooks right in the oven with everything else. Just make sure they hit 165°F in the center if you’re checking.
That’s my take on this classic Bisquick Sausage Balls Recipe. Maybe you’ve had these at a church potluck or your grandma’s kitchen too?
I’d love to hear your twists, tweaks, or childhood memories about these little guys. Drop a comment and let’s swap stories!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bisquick Sausage Balls Recipe
Ingredients
- 6 cups baking mix such as Bisquick®
- 2 pounds extra-sharp cheddar cheese shredded
- 1 pound sage-flavored pork sausage such as Neese's® Extra Sage Sausage, at room temperature
- 1 pound hot pork sausage such as Neese's® Hot Sausage, at room temperature
Instructions
Preheat the Oven
- Preheat the oven to 300°F (150°C). Prepare two large baking sheets by lightly greasing them or lining them with parchment paper.
Combine the Ingredients
- In a large mixing bowl, combine the baking mix, shredded cheddar cheese, sage-flavored pork sausage, and hot pork sausage. Mix thoroughly by hand until the ingredients are evenly incorporated. The mixture will be dense and sticky; ensure all components are uniformly blended.
Form the Sausage Balls
- Shape the mixture into balls, approximately 1½ inches in diameter. A medium-sized cookie scoop can assist with uniform portioning. Arrange the sausage balls on the prepared baking sheets, ensuring they are evenly spaced to allow for even baking.
Bake the Sausage Balls
- Place the baking sheets in the preheated oven. Bake for 25 to 30 minutes, or until the sausage balls are firm to the touch, browned on the exterior, and no longer pink in the center. Rotate the sheets halfway through baking if necessary to ensure even cooking.
Cool and Serve
- Remove the baking sheets from the oven. Allow the sausage balls to cool slightly on the baking sheet for 5 minutes before transferring them to a serving platter. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
