Classic Bisquick Sausage Balls

Classic Bisquick Sausage Balls

Raw breakfast sausage, Bisquick, and sharp cheddar bake into lightly golden appetizer bites with tender centers and visible pockets of melted cheese. There’s no need to cook the sausage before mixing it with the other ingredients.

Shape the mixture into similar-sized balls so they cook evenly, and start checking before the end of the bake time. They may feel soft when they first leave the oven; a short rest helps them firm without overbaking.

Ingredients

Makes about 24–28 sausage balls, or 8–10 appetizer servings.

• 1 lb uncooked bulk pork breakfast sausage (450g)
• 2 cups Bisquick baking mix (240g)
• 2 cups freshly grated sharp cheddar (about 8 oz or 225g)

Only if needed: 1–2 tablespoons milk for a mixture that remains crumbly after mixing. Honey mustard or another mustard dip is optional for serving.

How to Make Bisquick Sausage Balls

1. Prepare the oven and pan: Preheat the oven to 400°F (205°C) with a rack in the center. Line a rimmed baking sheet with parchment paper.
2. Mix: Combine the uncooked sausage, Bisquick, and cheddar in a large bowl. Mix by hand just until no loose baking mix remains and the mixture holds together. If it is still crumbly, add milk 1 teaspoon at a time, stopping as soon as it is rollable.
3. Shape: Roll into roughly 1¼-inch balls, keeping the surfaces slightly irregular with some cheddar visible. Place about 1 inch apart on the lined sheet.
4. Bake: Bake uncovered for about 16–20 minutes, starting to check at 15 minutes. The surfaces should be lightly golden with a few deeper toasted spots. An instant-read thermometer inserted into the center of a representative ball should read 160°F (70°C). Rotate the sheet only if your oven browns unevenly; there’s no need to flip the balls.
5. Rest: Let stand on the pan for about 5 minutes, then transfer to a platter and serve warm.

How to Keep the Mixture from Crumbling

Measure the Bisquick without packing it into the cup. Freshly grated cheddar can help the mixture come together, while very cold ingredients or differences in sausage moisture can make rolling harder. Mix until the dry baking mix is incorporated, but stop once the mixture holds together; working it longer can make the bites dense.

If the mixture still breaks apart when rolled, add milk a teaspoon at a time. It should hold its shape without becoming wet or pasty.

How to Tell When Sausage Balls Are Done

For roughly 1¼-inch balls, begin checking at 15 minutes. Smaller balls may finish sooner, while larger ones may need more time. Look for light golden browning and check that the center reaches 160°F. Don’t continue baking just because the balls feel soft while hot—they firm during the 5-minute rest.

Serving Ideas

Pile the warm sausage balls on a platter, with mustard dip on the side if desired. A few appetizer picks make them easy to serve at a gathering. For brunch, pair them with cottage cheese breakfast biscuits with bacon and cheddar.

Make-Ahead, Freezing, and Reheating

Shape the balls ahead and keep them refrigerated until ready to bake. To freeze the shaped, uncooked balls, arrange them in a single layer until firm, then transfer to an airtight freezer bag or container. Thaw overnight in the refrigerator before baking as directed.

Refrigerate baked leftovers in an airtight container for up to 3–4 days. Reheat in a 325°F (165°C) oven for about 8–10 minutes, until heated through.

Nutrition

Approximate nutrition per sausage ball, based on a batch of 26: 130 calories, 6g protein, 9g fat, and 6g carbohydrates. Approximate nutrition per 100g: 365 calories, 17g protein, 24g fat, and 18g carbohydrates. Values vary with the sausage and cheese used, ball size, and yield.