This sausage balls recipe combines pork sausage, sharp cheddar, baking mix and simple seasonings, shaped into bite-sized balls and baked until golden. It’s an easy, crowd-pleasing appetizer that’s perfect for parties.
When I entertain I like to serve a selection of hot starters — little smokies, bacon‑cheese fries and these hearty sausage balls. They’re always among the first items to disappear.
Sausage balls are a classic for a reason: just a few everyday ingredients, minimal prep and delicious results. This version loads in extra cheese for plenty of flavor.
Sausage ball ingredients
You’ll need bulk pork breakfast sausage, an all-purpose baking mix (like Bisquick), shredded cheddar, finely grated onion, minced garlic, a little milk, black pepper and chopped parsley.
How do you make sausage balls?
Combine the sausage, baking mix, shredded cheddar, grated onion, garlic, milk and black pepper in a bowl. Stir until the mixture forms a firm dough. Scoop and roll into 1‑inch balls, arrange them on a rimmed baking sheet and bake at 375°F until golden and cooked through, about 20–25 minutes. Sprinkle with parsley and serve warm with your favorite dipping sauce.
Tips for the perfect sausage balls
- Use raw bulk pork sausage sold in rolls (brands like Jimmy Dean work well) from the breakfast meat section.
- Portion with a measuring spoon or small cookie scoop so all the balls are uniform and bake evenly.
- Grate a block of cheddar yourself rather than using pre-shredded cheese — it melts more smoothly.
- Mix by hand with a spoon or use a stand mixer to save time and effort.
- Store leftovers in the refrigerator for up to 3 days; reheat in a 325°F oven until warmed through.
- Bisquick is traditional, but any similar all-purpose baking mix will substitute fine.
- Serve with honey mustard, ranch, BBQ sauce, ketchup or horseradish — whichever you prefer.
- You can assemble and roll the balls up to 8 hours ahead and bake when ready.
Recipe FAQs
They’re made from raw breakfast sausage, an all‑purpose baking mix, shredded cheddar and seasonings like onion, garlic and pepper.
They should be deep golden brown on the outside. An instant‑read thermometer inserted into the center should read at least 160°F for pork sausage.
Yes — freeze for up to 2 months. Reheat from frozen or thaw first; warm in the oven at 350°F until heated through (about 15 minutes from frozen).
Flavor variations
This recipe is versatile — try these swaps to change the flavor profile.
- Sausage: Substitute Italian or turkey sausage (use raw, not pre‑cooked varieties).
- Cheese: Swap cheddar for Colby‑Jack, mozzarella, pepper jack, Swiss or a sprinkle of Parmesan.
- Spices: Add smoked paprika, Italian seasoning, Cajun seasoning or chili powder for a different kick.
- Herbs: Fold in chopped fresh herbs like green onions, parsley or thyme for brightness.
When you want a simple, satisfying appetizer that pleases a crowd, these sausage bites are a go‑to.
More appetizer recipes to try
- Spinach Artichoke Dip
- Mini Pizzas
- Mediterranean Mezze Platter
- Mini Quiches
- Bacon Wrapped Dates
Sausage Balls Video
Ingredients
- 2 (16 ounce) rolls raw pork sausage (such as Jimmy Dean)
- 1 1/2 cups all‑purpose baking mix (such as Bisquick)
- 4 cups shredded cheddar cheese
- 1/4 cup finely grated onion
- 1 teaspoon minced garlic
- 1/4 cup milk
- 1/2 teaspoon black pepper
- 1 tablespoon chopped parsley
- Cooking spray
Instructions
- Preheat the oven to 375°F. Coat a rimmed baking sheet with cooking spray.
- In a large bowl, combine the sausage, baking mix, shredded cheddar, grated onion, garlic, milk and black pepper. Stir until the mixture is well combined and holds together. A stand mixer makes this easier but isn’t required.
- Form the mixture into 1‑inch balls and place them on the prepared baking sheet. Bake 20–25 minutes or until golden brown and cooked through. Sprinkle with parsley and serve immediately with your preferred dipping sauce.
Notes
- Using bulk sausage in rolls keeps the texture consistent and is easy to work with.
- Portioning with a small cookie scoop ensures even sizing and baking.
- Freshly grated cheddar melts better than pre‑shredded varieties, which often contain anti‑caking agents.
Nutrition
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