Recipe
There’s something magical about bite-sized snacks that disappear faster than you can make them, and these homemade sausage balls are no exception—they’re the ultimate crowd-pleaser.
Imagine golden-brown, savory bites with a crispy exterior giving way to a tender, cheesy center, packed with just the right amount of spice.
The secret? A perfect blend of sharp cheddar, spicy sausage, and a touch of baking mix for that irresistible texture.
Whether you’re hosting a game-day party or need a quick appetizer that never fails, these little flavor bombs are your go-to.
Trust me, once you try them, you’ll understand why they’re the first thing to vanish from every platter. Let’s get rolling!
Ingredients
For the ultimate homemade sausage balls, the right ingredients are key to achieving that perfect balance of savory, cheesy, and crispy. Opt for high-quality sausage and freshly grated cheese—trust me, it makes all the difference.
Below is everything you’ll need, along with some insider tips and swaps to make this recipe shine.
- Ground sausage (1 lb) – Use a good-quality breakfast sausage for the best flavor. Spicy sausage adds a nice kick!
- Sharp cheddar cheese (2 cups, freshly grated) – Pre-shredded cheese doesn’t melt as well, so take the extra minute to grate your own.
- Baking mix (2 cups) – Bisquick works great, but homemade baking mix is an easy alternative.
- Milk (1/4 cup) – Whole milk is ideal, but any milk you have on hand will do.
- Seasoning (optional) – Add a pinch of garlic powder, paprika, or cayenne for extra flavor.
- Butter (optional) – A tablespoon melted butter brushed on top before baking adds a golden, buttery finish.
Pro tip: If you’re short on time, skip the butter, but don’t skimp on the fresh cheese—it’s the secret to that gooey, melty center.
And if you want to mix it up, try swapping cheddar for pepper jack or adding a dash of hot sauce to the mix for a spicy twist.
How to Make the Best Perfect Sausage Balls Guide
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This guarantees the sausage balls bake evenly and don’t stick to the pan.
- In a large mixing bowl, combine 1 pound of uncooked ground sausage, 2 cups of shredded sharp cheddar cheese, and 1½ cups of baking mix (like Bisquick). Use your hands or a sturdy spoon to mix thoroughly.
Pro tip: Mix until everything is evenly distributed but avoid overworking the mixture, which can make the balls dense.
- Scoop out portions of the mixture (about 1 tablespoon each) and roll them into smooth, even balls. Aim for uniform size to guarantee consistent baking. Wetting your hands slightly can prevent the mixture from sticking as you roll.
- Arrange the sausage balls on the prepared baking sheet, leaving about 1 inch of space between each one. This allows for proper airflow and even browning during baking.
- Bake in the preheated oven for 18–20 minutes, or until the sausage balls are golden brown and cooked through. Check the internal temperature with a meat thermometer—it should read 160°F (71°C) for safe consumption.
- Let the sausage balls cool on the baking sheet for 5 minutes before serving. This helps them set and makes them easier to handle. Serve warm with your favorite dipping sauce, if desired.
Notes: For crispier sausage balls, you can bake them on a wire rack set over the baking sheet. If you prefer a spicier kick, try using hot ground sausage or adding a dash of cayenne pepper to the mixture. Leftovers can be stored in an airtight container and reheated in the oven for best results.
Nutrition
Nutritional information is important to evaluate when making homemade recipes. Below are the details for sausage balls.
| Nutrition | Amount per Serving |
|---|---|
| Calories | 230 kcal |
| Fat | 17 g |
| Saturated Fat | 7 g |
| Cholesterol | 45 mg |
| Sodium | 520 mg |
| Carbohydrates | 8 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Protein | 10 g |
Chef Tips
Since sausage balls are a versatile dish, I always recommend experimenting with different types of cheese or spices to suit your taste.
I’ve found that chilling the dough for 15 minutes before baking helps them hold their shape.
Don’t overmix the ingredients—work them gently to avoid dense balls.
Bake them on parchment paper for easy cleanup and even browning.
Let them cool slightly before serving for the best texture.
Frequently Asked Questions
Can I Freeze Sausage Balls After Baking?
Yes, I can freeze sausage balls after baking. I just let them cool completely, then store them in an airtight container or freezer bag. They’ll keep for up to three months and reheat well.
Can Sausage Balls Be Made Gluten-Free?
Yes, I can make sausage balls gluten-free by swapping regular flour with a gluten-free alternative. I’ll use almond flour, gluten-free baking mix, or oat flour and verify the sausage and cheese are gluten-free too.
What Dips Pair Best With Sausage Balls?
I love pairing sausage balls with creamy dips like ranch or spicy mustard. A tangy cheese dip or marinara works great too. If I want something lighter, I’ll go for a zesty honey mustard or even a smoky barbecue sauce.
How Long Do Sausage Balls Stay Fresh?
I’ve found sausage balls stay fresh for 3-4 days in the fridge if stored airtight. You can freeze them for up to 3 months—just reheat in the oven when you’re ready to enjoy them again.
Can I Use Turkey Sausage Instead of Pork?
Yes, I can use turkey sausage instead of pork. It’s a great option if I’m looking for leaner meat. Just make sure the seasoning and texture are similar, so the sausage balls still turn out flavorful and moist.
