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Maple Breakfast Sausage Balls with Sharp Cheddar

3 Mins Read

Maple Breakfast Sausage Balls

These bite-size pork sausage balls have browned, craggy edges and visible pieces of sharp cheddar. A little maple syrup goes into the sausage mixture; a light drizzle after baking gives the finished balls their glossy sweet-savory finish without hiding the browned surface.

Bake them on parchment to keep the melted cheese from sticking. Aim for roughly 1¼-inch portions, then check a larger ball with a thermometer—size and oven differences can change the baking time.

Ingredients for Maple Breakfast Sausage Balls

A full white platter of cheddar-studded maple breakfast sausage balls centered on a wood counter.
  • 1 lb ground pork breakfast sausage (450g)
  • 2 cups baking mix (240g)
  • 2 cups shredded sharp cheddar cheese (225g), preferably shredded from a block
  • 1 tablespoon pure maple syrup, for the mixture
  • 2–3 tablespoons pure maple syrup, for finishing
  • Optional: A few grinds of black pepper, if the sausage is mild

For a version without the maple finish, try Classic Bisquick Sausage Balls. Pimento Cheese Sausage Balls offer a different cheese flavor.

Close detail of a maple breakfast sausage ball showing its craggy browned surface, cheddar pieces, and syrup sheen.

How to Bake Maple Breakfast Sausage Balls

  1. Prepare the oven and pan: Heat 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 sausage, baking mix, cheddar, 1 tablespoon maple syrup, and optional pepper in a bowl. Mix by hand or with a sturdy spoon just until the cheese is distributed and no large pockets of dry mix remain.
  3. Shape: Form roughly 1¼-inch balls, rolling them lightly rather than packing them tightly. Arrange them with space between each ball; bake in batches if needed. If the mixture is too soft to handle, chill the shaped balls for 15–20 minutes.
  4. Bake: Bake uncovered for about 12–16 minutes, beginning to check at 12 minutes. The surfaces should be browned in spots, and a thermometer inserted into a larger ball should read 160°F (70°C) at the center. Rotate the pan once only if your oven browns unevenly.
  5. Rest and serve: Let the balls rest on the sheet for 3–5 minutes so they lift more easily. Pile them on a platter and drizzle lightly with the remaining maple syrup while warm.

Why Portion Size Matters

A cookie scoop or tablespoon helps keep the balls close in size so they finish baking together. Smaller balls may be ready sooner; larger ones can look browned before the sausage is cooked through at the center. Use the baking time as a guide and check the temperature of a larger ball before serving.

Nutrition

Approximate nutrition per serving, based on 4 sausage balls and 6 servings per batch: 585 calories, 26g protein, 38g fat, and 36g carbohydrates. Per 100g: approximately 355 calories, 15g protein, 23g fat, and 22g carbohydrates. Values vary with the sausage, baking mix, cheddar, and amount of finishing syrup used.

Maple Breakfast Sausage Balls

Pork sausage, sharp cheddar, and maple syrup bake into browned, bite-size balls with a light maple drizzle.
Print Pin
Course: Breakfast
Cuisine: American
Prep: 15 min
Cook: 16 min
Total: 36 min
Servings: 6 Calories: 585 kcal

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Mixing bowl
  • Instant-read thermometer

Ingredients

For the sausage balls

  • 1 lb ground pork breakfast sausage (450g)
  • 2 cups baking mix (240g)
  • 2 cups shredded sharp cheddar cheese (225g), preferably shredded from a block
  • 1 tablespoon pure maple syrup
  • Optional: a few grinds of black pepper, if the sausage is mild

For finishing

  • 2–3 tablespoons pure maple syrup

Instructions

  1. Preheat the oven to 400°F (205°C) with a rack in the center. Line a rimmed baking sheet with parchment paper.
  2. Combine the sausage, baking mix, cheddar, 1 tablespoon maple syrup, and optional pepper in a bowl. Mix just until the cheese is distributed and no large pockets of dry mix remain.
  3. Shape the mixture into roughly 1¼-inch balls, rolling lightly without packing them tightly. Arrange them on the baking sheet with space between each; bake in batches if needed.
  4. If the mixture is too soft to handle, chill the shaped balls for 15–20 minutes.
  5. Bake uncovered for about 12–16 minutes, checking from 12 minutes. The surfaces should be browned in spots and the center of a larger ball should reach 160°F (70°C). Rotate the pan once only if your oven browns unevenly.
  6. Rest the balls on the baking sheet for 3–5 minutes, then drizzle lightly with the remaining maple syrup while warm.

Tips

  • Keep portions close to 1¼ inches so the balls finish baking evenly.
  • Roll the mixture lightly rather than packing it tightly.
  • Use parchment to help prevent melted cheese from sticking to the pan.
  • Check the temperature of a larger ball; browned surfaces alone do not confirm the sausage is cooked through.
  • Smaller balls may finish sooner, so begin checking at 12 minutes.

Variations

  • Without the maple finish: Skip the finishing drizzle for a version without the sweet maple finish.

Notes

Cook until the center reaches 160°F (70°C). Nutrition is approximate per serving of 4 balls; per 100g is approximately 355 calories, 15 g protein, 23 g fat, and 22 g carbohydrates.

Nutrition

Calories: 585 kcal | Protein: 26 g | Fat: 38 g | Carbohydrates: 36 g
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Dinner

Keto Sausage Balls with Almond Flour and Cheddar

4 Mins Read

Keto Sausage Balls

These baked sausage balls are small, savory bites with lightly golden, craggy surfaces and orange cheddar visible throughout. Raw pork sausage mixes directly with almond flour, egg, and a little softened cream cheese; there’s no need to cook the sausage first.

Shape the mixture into roughly 1½-inch balls and bake them until set and cooked through. Keeping the portions similar in size helps them finish together. This almond-flour version differs from conventional sausage balls without Bisquick.

Ingredients for Keto Sausage Balls

Close detail of craggy keto sausage balls with visible cheddar, sausage flecks, and herbs.
  • 1 lb raw ground pork sausage (450g), breakfast or Italian style
  • 1 cup finely ground blanched almond flour (95g)
  • 1 cup shredded orange cheddar cheese (115g)
  • 2 oz cream cheese, softened (55g)
  • 1 large egg
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley or Italian seasoning

Optional: Add ¼ teaspoon cracked black pepper if the sausage is lightly seasoned. Keep unsweetened almond milk on hand only if the fully mixed mixture is too crumbly to shape. Check the sausage label for added sugars if that matters for your eating plan.

Makes about 24 balls, or 6–8 appetizer servings.

How to Make Keto Sausage Balls

A full plate of keto sausage balls centered on a neutral surface, with the golden bites and cheddar visible.
  1. Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or lightly coat it with cooking spray.
  2. Combine the dry ingredients: In a large bowl, stir together the almond flour, baking powder, garlic powder, and dried herbs.
  3. Mix: Add the raw sausage, softened cream cheese, egg, and cheddar. Mix until no dry flour remains and the mixture holds together when pressed. Cheddar pieces should still be visible.
  4. Shape: Use a scoop or tablespoon measure to portion the mixture into roughly 1½-inch balls. Roll gently, leaving the surfaces slightly rough. Space them apart on the prepared sheet so they brown rather than sit in pooled fat. Use a second sheet or bake in batches if needed.
  5. Bake: Bake uncovered for about 20–25 minutes, beginning to check at 18 minutes. The surfaces should be lightly golden and set, with melted cheddar and perhaps a few browned cheese spots. Check the center of a representative ball with an instant-read thermometer; pork sausage should reach 160°F (70°C). Turn the pan once only if your oven browns unevenly.
  6. Rest: Let the balls firm on the pan for 3–5 minutes before transferring them to a plate or platter.

Why Almond Flour Matters Here

This formula is designed for almond flour. Coconut flour absorbs moisture differently and cannot replace it in the same amount; it needs a separately developed ratio.

If the Mixture Won’t Hold Together

Make sure the cream cheese is softened and the almond flour is fully mixed into the sausage. If the mixture still crumbles when pressed, let it stand briefly, then mix again. Add unsweetened almond milk 1 teaspoon at a time only if needed. Don’t add extra flour, which can make the mixture drier.

Keep the balls compact without packing them tightly. Parchment or a lightly greased sheet helps prevent melted cheese from sticking, and the brief rest makes the baked balls easier to lift.

Checking for Doneness

The bake time assumes roughly 1½-inch balls; smaller ones may finish sooner. Look for set, lightly golden surfaces, then confirm the center reaches 160°F. Remove the balls once cooked through rather than waiting for a dark crust, which can leave them dry.

Serving and Storage

Serve the sausage balls plain, or offer a low-carb dip on the side. For a separate spicy appetizer idea, see these jalapeño popper sausage balls.

Cool the baked balls before storing them in an airtight container in the refrigerator for up to four days. For longer storage, freeze the cooled balls in a single layer on a baking sheet, then transfer them to a freezer container or bag for up to three months.

Reheat leftovers until hot throughout and reaching 165°F (75°C). Reheating time depends on the method and the number of balls. Avoid covering them while they are still hot before refrigeration; trapped condensation can soften the surfaces.

Nutrition

Approximate nutrition per serving, based on 4 balls and about 6 servings per batch: 415 calories, 20g protein, 36g fat, and 5g carbohydrates. Per 100g: approximately 325 calories, 16g protein, 28g fat, and 4g carbohydrates. Values vary with the sausage and cheese used, the finished yield, and how much fat renders during baking.

Keto Sausage Balls

Baked pork sausage balls are mixed with almond flour, cheddar, cream cheese, and herbs for a savory low-carb appetizer.
Print Pin
Course: Appetizer
Cuisine: American
Prep: 15 min
Cook: 25 min
Total: 45 min
Servings: 6 Calories: 415 kcal

Equipment

  • Large mixing bowl
  • Rimmed baking sheet
  • Parchment paper
  • Scoop or tablespoon measure
  • Instant-read thermometer

Ingredients

Sausage Balls

  • 1 lb raw ground pork sausage (450 g), breakfast or Italian style
  • 1 cup finely ground blanched almond flour (95 g)
  • 1 cup shredded orange cheddar cheese (115 g)
  • 2 oz softened cream cheese (55 g)
  • 1 large egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley or Italian seasoning

Optional

  • 1/4 teaspoon cracked black pepper
  • Unsweetened almond milk, as needed, added 1 teaspoon at a time

Instructions

  1. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or lightly coat it with cooking spray.
  2. Stir the almond flour, baking powder, garlic powder, and dried herbs together in a large bowl.
  3. Add the raw sausage, softened cream cheese, egg, and cheddar. Mix until no dry flour remains and the mixture holds together when pressed.
  4. Portion the mixture into roughly 1 1/2-inch balls and roll gently. Arrange them with space between each on the prepared baking sheet.
  5. Bake uncovered for 20–25 minutes, checking from 18 minutes, until set and lightly golden. Check the center of a representative ball with an instant-read thermometer; the pork should reach 160°F (70°C).
  6. Rest the sausage balls on the pan for 3–5 minutes before transferring them to a plate or platter.

Tips

  • Keep the balls roughly the same size so they finish baking together.
  • If the mixture crumbles when pressed, let it stand briefly and mix again before adding almond milk a teaspoon at a time.
  • Avoid adding extra almond flour, which can make the mixture drier.
  • Use a second baking sheet or bake in batches if needed to leave space between the balls.
  • Remove the balls once cooked through rather than waiting for a dark crust.

Notes

Refrigerate cooled sausage balls in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat until hot throughout and 165°F (75°C).

Nutrition

Calories: 415 kcal | Protein: 20 g | Fat: 36 g | Carbohydrates: 5 g
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Dinner

Jalapeño Popper Sausage Balls: Easy Baked Appetizer

3 Mins Read

Jalapeño Popper Sausage Balls

These oven-baked sausage balls have the creamy, cheesy flavor of jalapeño poppers in a bite-size appetizer. Cream cheese, Pepper Jack, and chopped pickled jalapeños go into the sausage mixture, so there is no filling or stuffing. The balls bake until golden, with browned cheese and green jalapeño pieces on their slightly uneven surfaces.

A one-tablespoon scoop keeps the portions similar in size. Start checking them at 18 minutes, and use a thermometer to make sure the sausage is cooked through.

Ingredients for Jalapeño Popper Sausage Balls

A full serving of jalapeño popper sausage balls clustered on a dark platter with the surrounding tabletop visible
  • 1 lb mild pork breakfast sausage (450g)
  • 8 oz full-fat cream cheese, softened (225g)
  • 1 cup shredded Pepper Jack cheese (about 4 oz/115g)
  • 1 cup baking mix, such as Bisquick (120g)
  • 1/4 cup pickled jalapeños, drained and finely chopped (35g)
  • Nonstick cooking spray, for the pan

Makes about 36 small balls, or 8 to 10 appetizer servings.

Close detail of a cut jalapeño popper sausage ball showing its cheesy, jalapeño-speckled sausage interior

How to Bake Jalapeño Popper Sausage Balls

  1. Prepare the oven and pan: Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil and lightly coat the foil with nonstick spray.
  2. Mix the ingredients: Combine the sausage, softened cream cheese, Pepper Jack, baking mix, and drained jalapeños in a large bowl. Mix gently just until no large streaks of cream cheese or dry baking mix remain.
  3. Shape the balls: Scoop level one-tablespoon portions and roll them gently into rounded balls. Place them about 1 inch apart on the prepared sheet. They do not need to be perfectly smooth.
  4. Bake: Bake uncovered for about 18 to 22 minutes. Start checking at 18 minutes. The balls should look set and golden, with some browned cheese patches. Insert an instant-read thermometer into the center of a larger ball; continue baking as needed until it reaches 160°F (70°C).
  5. Rest and serve: Let the balls rest on the sheet for 3 to 5 minutes so the melted cheese can settle, then transfer them to a platter and serve warm.

Mixing and Shaping Tips

Softened cream cheese blends into the sausage without prolonged mixing. Stop once the ingredients hold together; working the mixture longer can make it harder to shape. If it feels sticky, use the scoop to portion it and roll each ball gently. Draining the jalapeños well keeps extra brine out of the mixture.

How to Tell When the Sausage Balls Are Done

Browning alone does not confirm that the centers are cooked. Larger portions and oven differences can change the baking time, so check one of the larger balls for 160°F even if the outside already looks golden.

About Fresh Jalapeños and Other Binders

This version uses pickled jalapeños, cream cheese, Pepper Jack, and baking mix together. Fresh jalapeños with cheddar and a flour-and-baking-powder binder make a different sausage-ball formula, not a set of direct swaps for this one. For a separately developed from-scratch binder recipe, see Sausage Balls Without Bisquick.

Serving

Serve the warm sausage balls in a close cluster on a tray or platter. For another sausage-and-cheese brunch dish, try Biscuits and Gravy Casserole with Sausage and Cheddar.

Nutrition

Approximate nutrition per serving, based on 1/9 of the batch (about 4 balls): 360 calories, 12g protein, 30g fat, and 12g carbohydrates. Per 100g: approximately 345 calories, 11g protein, 28g fat, and 12g carbohydrates. Values vary with the ingredients used.

Jalapeño Popper Sausage Balls

Bite-size baked sausage balls combine cream cheese, Pepper Jack, and pickled jalapeños for a jalapeño popper-inspired appetizer.
Print Pin
Course: Appetizer
Cuisine: American
Prep: 15 min
Cook: 22 min
Total: 42 min
Servings: 9 Calories: 360 kcal

Equipment

  • Oven
  • Rimmed baking sheet
  • Large mixing bowl
  • One-tablespoon scoop
  • Instant-read thermometer

Ingredients

  • 1 lb mild pork breakfast sausage (450 g)
  • 8 oz full-fat cream cheese, softened (225 g)
  • 1 cup shredded Pepper Jack cheese (about 4 oz/115 g)
  • 1 cup baking mix, such as Bisquick (120 g)
  • 1/4 cup pickled jalapeños, drained and finely chopped (35 g)
  • Nonstick cooking spray, for the pan

Instructions

  1. Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil and lightly coat it with nonstick spray.
  2. Combine the sausage, softened cream cheese, Pepper Jack, baking mix, and drained jalapeños in a large bowl. Mix gently just until combined.
  3. Scoop level one-tablespoon portions and gently roll them into balls. Arrange them about 1 inch apart on the prepared baking sheet.
  4. Bake uncovered for 18 to 22 minutes, starting to check at 18 minutes.
  5. Check a larger ball with an instant-read thermometer. Continue baking as needed until the center reaches 160°F (70°C).
  6. Let the sausage balls rest on the baking sheet for 3 to 5 minutes, then transfer to a platter and serve warm.

Tips

  • Soften the cream cheese so it blends into the sausage without prolonged mixing.
  • Stop mixing as soon as the ingredients hold together to keep the mixture easier to shape.
  • Drain the jalapeños well to keep extra brine out of the mixture.
  • Use the scoop to portion sticky mixture, then roll each ball gently.
  • Check the center of a larger ball for doneness; browning alone does not confirm it is cooked through.

Notes

Makes about 36 small balls. Serve warm; sausage should reach 160°F (70°C). Nutrition is approximate per serving, based on 1/9 of the batch.

Nutrition

Calories: 360 kcal | Protein: 12 g | Fat: 30 g | Carbohydrates: 12 g
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Breakfast

Pimento Cheese Sausage Balls (Easy Baked Appetizer)

4 Mins Read

Pimento Cheese Sausage Balls

Raw pork sausage, prepared pimento cheese, and biscuit-style baking mix form the dough for these bite-size sausage balls. They bake with lightly golden, craggy edges, tender centers, and visible flecks of red pimento and melted orange cheese.

Keep the balls roughly the same size so they cook through without drying out. Because pimento cheese varies in moisture, mix the dough thoroughly before deciding whether it needs a little milk. The shaped balls can also be frozen before baking.

Ingredients for Pimento Cheese Sausage Balls

Close-up of a broken-open pimento cheese sausage ball showing its tender interior and visible pimento flecks.
  • 1 pound uncooked bulk pork breakfast sausage (450g)
  • 8 ounces prepared pimento cheese, about 1 cup (225g)
  • 2 cups biscuit-style baking mix (240g)
  • 1 to 2 tablespoons milk, only if needed to bind the dough
  • 1 tablespoon finely chopped fresh parsley, for an optional light garnish

How to Make Pimento Cheese Sausage Balls

A wider view of a full plate of pimento cheese sausage balls on a green textured surface.
  1. Prepare the oven and pan: Preheat the oven to 350°F (175°C) with a rack in the middle position. Line a rimmed baking sheet with parchment paper.
  2. Mix the dough: Combine the uncooked sausage, pimento cheese, and baking mix in a large bowl. Mix until no dry pockets remain and a portion holds together when pressed. If the mixture still crumbles, add milk 1 tablespoon at a time, stopping as soon as it binds.
  3. Shape and arrange: Scoop the dough into roughly 1- to 1½-inch portions and roll them lightly. Leave the surfaces slightly irregular rather than packing the balls tightly. Place them about 1 inch apart on the sheet; bake in batches if needed.
  4. Bake: Bake uncovered for about 16 to 20 minutes, starting to check at 14 to 15 minutes, especially for balls closer to 1 inch. They should be lightly golden on the ridges and bottoms and firm enough to hold their shape. Check that the center reaches 160°F (70°C) for ground pork.
  5. Rest and serve: Let the balls rest on the pan for 3 to 5 minutes, then transfer to a plate. Sprinkle lightly with parsley, if using, and serve warm.

Makes about 24 to 28 balls, or approximately 8 appetizer servings of 3 to 4 balls each.

How to Tell When the Dough Is Ready

The mixture should press into a ball without falling apart, with no dry baking mix left at the bottom of the bowl. Sausage fat and pimento-cheese moisture vary, so mix thoroughly before adding milk. Adding it too soon can leave the dough sticky.

Why Ball Size Matters

The baking time is for balls about 1 to 1½ inches across. Smaller ones may finish sooner, while uneven portions can brown at different rates. Start checking early and remove them once they are lightly golden and cooked through; leaving small balls in too long can make them dry or hard.

Make-Ahead and Freezing

Arrange shaped, unbaked balls on a tray and freeze until firm. Transfer to a freezer-safe container and freeze for up to 3 months. Bake directly from frozen at 350°F, allowing extra time beyond the fresh-batch range. Check that the centers are cooked through rather than relying on a fixed frozen baking time.

Serving, Storage, and Reheating

Serve warm as an appetizer or savory breakfast bite, with ranch-style dip on the side if desired. For a version without pimento cheese, try Classic Bisquick Sausage Balls.

Refrigerate leftovers promptly in an airtight container and use within 3 days. Do not leave cooked sausage balls at room temperature for more than 2 hours. Reheat in a 300°F (150°C) oven for about 5 minutes, or until hot. Add parsley after reheating if desired.

Nutrition

Approximate nutrition per serving, based on 1/8 of the batch: 400 calories, 15g protein, 29g fat, and 23g carbohydrates. Per 100g: approximately 350 calories, 13g protein, 25g fat, and 20g carbohydrates. Values vary with the sausage, pimento cheese, and baking mix used.

Pimento Cheese Sausage Balls

Bite-size sausage balls made with pork sausage, pimento cheese, and biscuit-style baking mix.
Print Pin
Course: Appetizer
Cuisine: American
Prep: 15 min
Cook: 20 min
Total: 40 min
Servings: 8 Calories: 400 kcal per serving (350 kcal per 100 g)

Equipment

  • Oven
  • Rimmed baking sheet
  • Parchment paper
  • Large mixing bowl
  • Cookie scoop or spoon

Ingredients

Sausage Balls

  • 1 pound uncooked bulk pork breakfast sausage (450 g)
  • 8 ounces prepared pimento cheese, about 1 cup (225 g)
  • 2 cups biscuit-style baking mix (240 g)
  • 1 to 2 tablespoons milk, only if needed

Optional Garnish

  • 1 tablespoon finely chopped fresh parsley

Instructions

  1. Preheat the oven to 350°F (175°C) with a rack in the middle position. Line a rimmed baking sheet with parchment paper.
  2. Combine the sausage, pimento cheese, and baking mix in a large bowl. Mix until no dry pockets remain and the dough holds together when pressed.
  3. If the dough still crumbles, add milk 1 tablespoon at a time, stopping as soon as it binds.
  4. Scoop the dough into roughly 1- to 1½-inch portions and roll lightly. Arrange the balls about 1 inch apart on the baking sheet, working in batches if needed.
  5. Bake uncovered for 16 to 20 minutes, checking at 14 to 15 minutes, especially for smaller balls. Bake until lightly golden and firm, and until the centers reach 160°F (70°C).
  6. Rest the sausage balls on the pan for 3 to 5 minutes, then transfer to a plate. Sprinkle with parsley, if desired, and serve warm.

Tips

  • Mix thoroughly before adding milk because the moisture in pimento cheese and sausage can vary.
  • Add milk gradually; adding it too soon can make the dough sticky.
  • Keep the portions roughly the same size so they cook evenly.
  • Start checking smaller balls early to prevent them from drying out.
  • Freeze shaped, unbaked balls on a tray until firm, then store in a freezer-safe container for up to 3 months.

Notes

Refrigerate leftovers promptly in an airtight container and use within 3 days. Do not leave cooked sausage balls at room temperature for more than 2 hours. Reheat at 300°F (150°C) for about 5 minutes, or until hot. Frozen balls can be baked from frozen; allow extra time and check that they are cooked through.

Nutrition

Calories: 400 kcal per serving (350 kcal per 100 g) | Protein: 15 g per serving (13 g per 100 g) | Fat: 29 g per serving (25 g per 100 g) | Carbohydrates: 23 g per serving (20 g per 100 g)
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Dinner

Sausage Balls Without Bisquick (From Scratch)

3 Mins Read

Sausage Balls Without Bisquick

These round sausage-and-cheddar bites use flour, baking powder, salt, and cold butter in place of packaged biscuit mix. Bake them until lightly browned, then check a larger ball with a thermometer: the sausage can need more time even when the outside looks done.

The mixture should hold together when pressed. If it stays crumbly after mixing, add a little milk before shaping. The bake time is an estimate, so keep the balls close to 1 inch wide for even cooking. Makes about 24 balls, or 6–8 appetizer servings.

Ingredients for Sausage Balls Without Bisquick

A full serving of round, lightly browned sausage balls arranged on a plate.
  • 1 1/2 cups all-purpose flour (180g), spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 4 tablespoons cold unsalted butter (55g), cut into small pieces
  • 1 lb bulk pork breakfast sausage (450g)
  • 2 cups finely shredded sharp cheddar (225g)
  • 1–3 teaspoons milk, only if needed
Close view of a broken-open sausage ball showing its cooked sausage and cheddar interior.

How to Bake Sausage Balls

  1. Prepare the oven and pan: Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
  2. Make the flour base: Whisk the flour, baking powder, and salt in a large bowl. Cut or rub in the cold butter until the mixture looks crumbly and no large butter pieces remain.
  3. Mix in the sausage and cheese: Add the sausage and cheddar. Mix with clean hands or a sturdy spoon just until evenly combined. Press a small portion together; if it still crumbles, add milk 1 teaspoon at a time until it holds its shape without feeling wet.
  4. Shape: Gently roll into roughly 1-inch balls and place about 1 inch apart on the sheet. Bake in batches if needed so the pan is not crowded.
  5. Bake: Bake uncovered for about 20–25 minutes, beginning to check at 18 minutes. Rotate the pan once if the oven browns unevenly. The balls should be lightly browned and set, and the center of a larger ball should reach 160°F (70°C) for pork sausage.
  6. Rest: Leave on the pan for about 5 minutes before serving.

How to Keep the Mixture from Crumbling

Before adding milk, check that the flour, sausage, and cheese are evenly mixed. Flour absorption and sausage moisture can vary, so add milk only if a pressed portion will not hold together. Spoon and level the flour rather than packing it into the cup; excess flour can make the finished balls dry or floury.

How to Check Doneness

Browning alone does not show whether the centers are cooked. Check a larger ball with a thermometer and make sure its center has no raw sausage. Ball size, pan material, and oven temperature can shift the bake time; remove the pan once the balls are cooked through to avoid drying them out.

How to Serve, Store, and Reheat

Serve warm as an appetizer, snack, or breakfast bite. Mustard makes an optional dipping sauce.

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat until steaming hot throughout; a moderate oven can warm them without quickly scorching the outside. Do not leave cooked sausage balls at room temperature for an extended period.

Nutrition

Approximate nutrition per serving, based on 4 sausage balls and 6 servings per batch: 540 calories, 23g protein, 39g fat, and 25g carbohydrates. Approximate nutrition per 100g: 350 calories, 15g protein, 25g fat, and 16g carbohydrates. Values vary with the sausage and cheese used.

Sausage Balls Without Bisquick

Pork sausage and sharp cheddar are mixed with a simple flour-and-butter base to make savory baked bites.
Print Pin
Course: Appetizer
Cuisine: American
Prep: 15 min
Cook: 25 min
Total: 45 min
Servings: 6

Equipment

  • Large bowl
  • Whisk
  • Rimmed baking sheet
  • Parchment paper
  • Meat thermometer

Ingredients

Sausage Balls

  • 1 1/2 cups all-purpose flour (180 g), spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 4 tablespoons cold unsalted butter (55 g), cut into small pieces
  • 1 lb bulk pork breakfast sausage (450 g)
  • 2 cups finely shredded sharp cheddar (225 g)
  • 1–3 teaspoons milk, only if needed

Instructions

  1. Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
  2. Whisk the flour, baking powder, and salt in a large bowl.
  3. Cut or rub in the cold butter until the mixture is crumbly and no large butter pieces remain.
  4. Add the sausage and cheddar. Mix with clean hands or a sturdy spoon just until evenly combined.
  5. Press a small portion together. If it crumbles, add milk 1 teaspoon at a time until the mixture holds its shape without feeling wet.
  6. Roll the mixture into roughly 1-inch balls and place them about 1 inch apart on the baking sheet. Bake in batches if needed.
  7. Bake uncovered for about 20–25 minutes, checking from 18 minutes. Rotate the pan once if the oven browns unevenly.
  8. Check a larger ball with a thermometer; the center should reach 160°F (70°C).
  9. Let the sausage balls rest on the pan for about 5 minutes before serving.

Tips

  • Spoon and level the flour rather than packing it into the measuring cup.
  • Mix thoroughly before adding milk, and add it only if a pressed portion will not hold together.
  • Keep the balls close to 1 inch wide for more even cooking.
  • Check the center of a larger ball with a thermometer; browning alone does not confirm doneness.

Notes

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat until steaming hot throughout; do not leave at room temperature for an extended period.

Nutrition

Per Serving Calories: 540 kcal | Per Serving Protein: 23 g | Per Serving Fat: 39 g | Per Serving Carbohydrates: 25 g | Per 100g Calories: 350 kcal | Per 100g Protein: 15 g | Per 100g Fat: 25 g | Per 100g Carbohydrates: 16 g
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Side dishes

Rotel Cream Cheese Sausage Balls

4 Mins Read

Rotel Cream Cheese Sausage Balls

Hot pork sausage, cream cheese, Rotel, baking mix, and sharp cheddar bake into small, craggy sausage balls with browned cheese and visible tomato-chile pieces. Serve them warm as an appetizer or savory brunch bite.

Drain the Rotel thoroughly before mixing. Excess juice makes the mixture harder to shape and can leave the baked balls soggy. Bake time varies with ball size and oven, so check for browned surfaces and a cooked-through center rather than relying on the timer alone.

Makes about 30–32 balls, or 8–10 appetizer servings. Allow about 20 minutes to prepare them and 18–24 minutes to bake each batch.

A full platter of Rotel cream cheese sausage balls centered on a dark rustic tabletop

Ingredients for Rotel Cream Cheese Sausage Balls

  • 1 lb uncooked hot bulk pork sausage (450g)
  • 8 oz cream cheese, softened (225g)
  • 1 can Rotel diced tomatoes and green chiles, about 10 oz before draining (280g)
  • 1½ cups Bisquick-style baking mix (180g)
  • 4 oz sharp cheddar, shredded, about 1 cup loosely packed (115g)

Optional garnish: 1–2 tablespoons finely chopped fresh parsley. Freshly shredded cheddar may melt more smoothly, but pre-shredded cheddar works too.

Close-up of a split Rotel cream cheese sausage ball showing its moist, cheesy interior and tomato pieces

How to Bake Rotel Cream Cheese Sausage Balls

  1. Prepare the oven and pan: Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
  2. Drain the Rotel: Pour it into a colander or fine-mesh strainer and let it drain for 10–15 minutes. Press out excess juice; the tomatoes should be moist but not dripping.
  3. Mix: Combine the uncooked sausage, softened cream cheese, drained Rotel, baking mix, and cheddar in a large bowl. Mix until evenly distributed, with no pockets of dry baking mix. The mixture should hold together when pressed.
  4. Shape: Scoop and roll into roughly 1¼- to 1½-inch balls. Leave their surfaces naturally craggy, and space them apart on the baking sheet so they brown rather than steam. Bake in batches if needed. If the mixture is too soft to roll, chill it briefly before shaping.
  5. Bake: Bake uncovered, starting to check at 18 minutes. They will take about 18–24 minutes, depending on their size and your oven. Do not flip them; rotate the sheet near the midpoint only if your oven browns unevenly.
  6. Check and serve: The balls should be golden brown with deeper toasted spots around the sides. Check one from the center of the pan with an instant-read thermometer: ground pork should reach 160°F (70°C) in the center. Rest on the pan for 3–5 minutes, then pile loosely on a shallow platter. Scatter with parsley, if using, and serve warm.

How to Keep the Sausage Balls from Getting Soggy

Simply tipping the liquid out of the Rotel can leave too much juice behind. Give the tomatoes and chiles the full 10–15 minutes in a strainer, then press out the excess before mixing. Do not add the drained juice to the bowl.

How to Tell When They’re Done

Look for browned tops and sides, but check the center too: the outside can brown before the sausage cooks through. If a ball has not reached 160°F, continue baking and check again. Keep the portions close in size so they finish more evenly.

Serving and Storing

Serve warm on a platter. Refrigerate cooked leftovers promptly in a covered container and use within 3–4 days. Reheat in an oven or microwave until steaming hot throughout; the browned exterior may soften after storage.

For a version without the tomato-chile pieces, try cream cheese sausage balls. For a different cheddar-biscuit flavor, see Red Lobster Cheddar Bay sausage balls.

Nutrition

Approximate nutrition per serving, based on 1/8 of the batch (about 4 balls): 415 calories, 16g protein, 31g fat, and 19g carbohydrates. Per 100g: about 280 calories, 10g protein, 21g fat, and 13g carbohydrates. Values vary with the sausage, cream cheese, and baking mix used.

Rotel Cream Cheese Sausage Balls

Hot pork sausage, cream cheese, drained Rotel, baking mix, and sharp cheddar bake into savory, browned sausage balls.
Print Pin
Course: Appetizer
Cuisine: American
Prep: 20 min
Cook: 24 min
Total: 49 min
Servings: 8 Calories: 415 kcal

Equipment

  • Oven
  • Rimmed baking sheet
  • Parchment paper
  • Colander or fine-mesh strainer
  • Large mixing bowl
  • Instant-read thermometer

Ingredients

  • 1 lb uncooked hot bulk pork sausage (450 g)
  • 8 oz cream cheese, softened (225 g)
  • 1 can Rotel diced tomatoes and green chiles, about 10 oz before draining (280 g)
  • 1½ cups Bisquick-style baking mix (180 g)
  • 4 oz sharp cheddar, shredded, about 1 cup loosely packed (115 g)
  • 1–2 tablespoons finely chopped fresh parsley, optional

Instructions

  1. Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
  2. Drain the Rotel in a colander or fine-mesh strainer for 10–15 minutes. Press out excess juice.
  3. Combine the sausage, softened cream cheese, drained Rotel, baking mix, and cheddar in a large bowl. Mix until evenly combined and the mixture holds together when pressed.
  4. Scoop and roll the mixture into roughly 1¼- to 1½-inch balls. Space them apart on the prepared baking sheet.
  5. Bake uncovered for 18–24 minutes, checking for browned surfaces and rotating the sheet near the midpoint if needed.
  6. Check a ball from the center of the pan with an instant-read thermometer; the center should reach 160°F (70°C). Continue baking and check again if needed.
  7. Rest the sausage balls on the pan for 3–5 minutes. Garnish with parsley, if using, and serve warm.

Tips

  • Drain the Rotel for the full 10–15 minutes and press out excess juice to help prevent soggy sausage balls.
  • Keep the balls close in size so they cook evenly.
  • If the mixture is too soft to roll, chill it briefly before shaping.
  • Check the center temperature rather than relying on browning or bake time alone.

Notes

Refrigerate cooked leftovers promptly in a covered container and use within 3–4 days. Reheat in an oven or microwave until steaming hot throughout. Nutrition is approximate per serving, based on 1/8 of the batch (about 4 balls).

Nutrition

Calories: 415 kcal | Protein: 16 g | Fat: 31 g | Carbohydrates: 19 g | Per 100 G Calories: 280 kcal | Per 100 G Protein: 10 g | Per 100 G Fat: 21 g | Per 100 G Carbohydrates: 13 g
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Side dishes

Red Lobster Cheddar Bay Sausage Balls

4 Mins Read

Red Lobster Cheddar Bay Sausage Balls

Raw breakfast sausage, Cheddar Bay Biscuit Mix and its seasoning packet, sharp cheddar, and softened cream cheese bake into small, savory bites with a moist interior. Shape them into rustic balls so the sausage and cheddar remain visible on their lightly golden surfaces.

The bake time is an estimate for fresh, evenly sized portions. Because the biscuit mix and cheese can brown before the sausage cooks through, check a ball from the center of the pan with a thermometer before serving.

Prep time: 20 minutes | Cook time: 16–20 minutes | Total time: 36–40 minutes | Yield: About 24 balls, or 8 servings of 3 balls each

Ingredients

Broken-open Cheddar Bay sausage ball showing its moist sausage and cheddar interior
  • 1 lb raw pork breakfast sausage (450g)
  • 1 package Red Lobster Cheddar Bay Biscuit Mix, about 11.4 oz (320g), including the enclosed seasoning packet
  • 8 oz full-fat cream cheese, softened (225g)
  • 2 cups shredded sharp cheddar cheese, about 8 oz (225g)

Optional for serving: About ½ cup honey mustard or another dipping sauce, and 1 teaspoon finely chopped parsley.

How to Make Red Lobster Cheddar Bay Sausage Balls

A full platter of rustic Cheddar Bay sausage balls with dipping sauce on a light tabletop
  1. Prepare the oven and pan: Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
  2. Mix the ingredients: In a large bowl, use a hand mixer or stand mixer to combine the raw sausage and softened cream cheese until mostly blended. Add the biscuit mix, its seasoning packet, and the cheddar. Mix just until evenly combined, with no large streaks of cream cheese remaining. The mixture will be thick; avoid prolonged mixing, which can make the balls dense.
  3. Shape the balls: Scoop roughly 1½ tablespoons per portion. Compress each firmly into a ball about 1½ inches across, leaving the surface slightly irregular rather than smoothing it. Arrange the balls about 1 inch apart on the prepared pan. If they are too soft to hold their shape, chill them for 15–20 minutes before baking.
  4. Bake and check: Bake uncovered, starting to check at 16 minutes. Fresh portions usually take 16–20 minutes, depending on their size and the oven. They should look set and lightly golden, with a few deeper toasted spots. Insert an instant-read thermometer into the center of a ball from the middle of the pan; it must reach 160°F (70°C). If needed, bake a little longer and check again.
  5. Rest and serve: Let the balls rest on the pan for 3–5 minutes. Transfer to a platter, sprinkle lightly with parsley if using, and serve warm with dipping sauce on the side.

Can You Make Them Without Cream Cheese?

Yes. Sausage balls can also be made with sausage, Cheddar Bay Biscuit Mix and its seasoning packet, and shredded cheese. That simpler version will not have the same enriched moisture as this one. For another version of the appetizer, see Cream Cheese Sausage Balls.

Make-Ahead and Freezing

Shape the raw balls up to 24 hours ahead, cover, and refrigerate. Chilled balls may need more time in the oven, so check their center temperature rather than relying on the fresh-ball timing.

To freeze, place shaped raw balls on a tray until firm, then transfer them to a freezer-safe bag. Use within 2–3 months for best quality. Thaw overnight in the refrigerator for more predictable baking. If baking from frozen, allow extra time and check that the centers reach 160°F.

Serving and Leftovers

Serve the balls in a loose pile on a platter with a small bowl of honey mustard or another dip. Honey mustard is an option, not a required part of the recipe.

Cool leftovers and refrigerate in an airtight container for 3–4 days. A paper towel in the container can help absorb excess moisture. Reheat in the oven for a firmer exterior or in the microwave for convenience, until hot throughout. Avoid overheating, which can dry them out.

Nutrition

Approximate nutrition per serving of 3 sausage balls, based on 8 servings: 495 calories, 17g protein, 38g fat, and 23g carbohydrates. Per 100g: about 340 calories, 12g protein, 26g fat, and 16g carbohydrates. Values vary by ingredient brand and do not include dipping sauce.

Red Lobster Cheddar Bay Sausage Balls

Pork sausage, Cheddar Bay Biscuit Mix, sharp cheddar, and cream cheese bake into savory, lightly golden bites.
Print Pin
Course: Appetizer
Cuisine: American
Prep: 20 min
Cook: 20 min
Total: 45 min
Servings: 8 Calories: 495 kcal

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Large mixing bowl
  • Hand mixer or stand mixer
  • Instant-read thermometer

Ingredients

Sausage Balls

  • 1 lb raw pork breakfast sausage (450 g)
  • 1 package Red Lobster Cheddar Bay Biscuit Mix, about 11.4 oz (320 g), including the seasoning packet
  • 8 oz full-fat cream cheese, softened (225 g)
  • 2 cups shredded sharp cheddar cheese, about 8 oz (225 g)

Optional for Serving

  • About 1/2 cup honey mustard or another dipping sauce
  • 1 teaspoon finely chopped parsley

Instructions

  1. Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, mix the sausage and softened cream cheese until mostly blended.
  3. Add the biscuit mix, its seasoning packet, and the cheddar. Mix just until evenly combined and no large streaks of cream cheese remain.
  4. Scoop about 1 1/2 tablespoons of mixture per ball. Firmly shape each portion into a roughly 1 1/2-inch ball, keeping the surface slightly irregular.
  5. Arrange the balls about 1 inch apart on the prepared baking sheet. If they are too soft to hold their shape, chill for 15–20 minutes.
  6. Bake uncovered, checking at 16 minutes. Bake for 16–20 minutes, until set and lightly golden.
  7. Check a ball from the center of the pan with an instant-read thermometer; it must reach 160°F (70°C). Bake longer if needed and check again.
  8. Rest on the pan for 3–5 minutes. Transfer to a platter, sprinkle with parsley if using, and serve warm with dipping sauce.

Tips

  • Avoid prolonged mixing, which can make the sausage balls dense.
  • Keep the portions roughly even so they bake consistently.
  • Check the center temperature rather than relying on browning or bake time alone.
  • Chill the shaped balls for 15–20 minutes if they are too soft to hold their shape.

Variations

  • Sausage Balls Without Cream Cheese: Combine sausage, Cheddar Bay Biscuit Mix with its seasoning packet, and shredded cheese; the result will be less moist than the cream cheese version.

Notes

Shape and refrigerate up to 24 hours ahead. Freeze shaped raw balls for up to 2–3 months; thaw overnight for more predictable baking. Refrigerate leftovers in an airtight container for 3–4 days and reheat until hot throughout. Nutrition is approximate and excludes dipping sauce.

Nutrition

Calories: 495 kcal | Protein: 17 g | Fat: 38 g | Carbohydrates: 23 g | Per 100 G Calories: 340 kcal | Per 100 G Protein: 12 g | Per 100 G Fat: 26 g | Per 100 G Carbohydrates: 16 g
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Side dishes

Cream Cheese Sausage Balls (Easy Baked Recipe)

3 Mins Read

Cream Cheese Sausage Balls

These oven-baked sausage balls have lightly craggy, golden-brown surfaces with visible cheddar flecks. Cream cheese helps the four-ingredient dough hold together and gives the centers a softer, less crumbly texture. The mixture is thick and tacky, so soften the cream cheese before mixing and use a scoop to keep the balls close in size. Serve them warm as an appetizer or alongside eggs for breakfast.

Ingredients for Cream Cheese Sausage Balls

Close-up of a broken cream cheese sausage ball showing its tender center and cheddar flecks
  • 1 pound bulk pork breakfast sausage, mild or hot (450g)
  • 8 ounces cream cheese, softened but not melted (225g)
  • 1 cup shredded sharp cheddar cheese (about 115g)
  • 1 1/2 cups all-purpose baking mix (180g)

Let the sausage and cheddar lose some refrigerator chill while the cream cheese softens; don’t leave them out for an extended period. Use prepared baking mix for this version. Plain flour is not a cup-for-cup substitute because a from-scratch binder also needs baking powder and salt.

How to Make Cream Cheese Sausage Balls

A full plate of golden cream cheese sausage balls on parchment, photographed with more tabletop visible
  1. Prepare the oven and pan: Preheat the oven to 375°F (190°C) with a rack in the center. Line a rimmed baking sheet with parchment paper.
  2. Mix the dough: Combine the sausage, cream cheese, cheddar, and baking mix in a large bowl. Mix by hand or with a sturdy mixer just until cohesive, with no large streaks of cream cheese or dry mix. The dough should be thick and tacky, not loose.
  3. Shape the balls: Scoop about 1 tablespoon per portion and roll gently into roughly 1-inch balls. Set them about 1 inch apart on the sheet. Use a second sheet if needed rather than crowding the pan; bake one sheet at a time when possible. If the dough sticks, lightly grease your hands or scoop instead of adding extra baking mix. Chilling is not required.
  4. Bake: Bake uncovered for 18 to 22 minutes, starting to check at 18 minutes. The surfaces should be golden brown with a few darker spots, and the centers should be set, not doughy. Check the center of a representative ball with an instant-read thermometer; ground pork should reach 160°F (70°C). Larger balls or a different oven may need more time, so don’t rely on browning alone.
  5. Rest: Leave the balls on the baking sheet for about 5 minutes so they firm slightly before transferring them to a plate.

Serving Cream Cheese Sausage Balls

Serve the balls plain or with ranch, honey mustard, or barbecue sauce on the side. For a larger appetizer spread, pair them with ideas from the birthday party charcuterie board.

Make-Ahead, Storage, and Reheating

To make them a day ahead, bake, cool completely, and refrigerate in an airtight container. Refrigerated leftovers keep for up to 4 days. Reheat in a 350°F (175°C) oven until hot; microwaving is possible but may soften the exterior.

For a conservative quality window, freeze cooled, baked balls in a freezer-safe container or bag for about 2 months. You can also freeze unbaked balls in a single layer until firm, then transfer them to a freezer bag. Bake from frozen at 375°F, allowing extra time and checking that the centers reach 160°F rather than relying on a fixed added time.

Nutrition

Approximate nutrition per serving, based on 1/9 of the recipe (about 3 to 4 balls): 370 calories, 14g protein, 28g fat, and 15g carbohydrates. Per 100g: about 340 calories, 13g protein, 25g fat, and 14g carbohydrates. Values vary by ingredient brand and portion size.

Cream Cheese Sausage Balls

These baked sausage balls combine breakfast sausage, cream cheese, cheddar, and baking mix for golden outsides and soft centers.
Print Pin
Course: Appetizer
Cuisine: American
Prep: 20 min
Cook: 22 min
Total: 47 min
Servings: 9 Calories: 370 kcal per serving

Equipment

  • Oven
  • Rimmed baking sheet
  • Parchment paper
  • Large mixing bowl
  • Cookie scoop
  • Instant-read thermometer

Ingredients

For the Sausage Balls

  • 1 pound bulk pork breakfast sausage, mild or hot (450 g)
  • 8 ounces cream cheese, softened but not melted (225 g)
  • 1 cup shredded sharp cheddar cheese (about 115 g)
  • 1 1/2 cups all-purpose baking mix (180 g)

Instructions

  1. Preheat the oven to 375°F (190°C) with a rack in the center. Line a rimmed baking sheet with parchment paper.
  2. Combine the sausage, cream cheese, cheddar, and baking mix in a large bowl. Mix just until cohesive, with no large streaks of cream cheese or dry mix.
  3. Scoop about 1 tablespoon of dough per portion and gently roll into roughly 1-inch balls.
  4. Arrange the balls about 1 inch apart on the prepared sheet. Use a second sheet if needed, and bake one sheet at a time when possible.
  5. Bake uncovered for 18 to 22 minutes, checking from 18 minutes, until golden brown and set. Check a representative ball with an instant-read thermometer; the center should reach 160°F (70°C).
  6. Let the balls rest on the baking sheet for about 5 minutes before transferring to a plate.

Tips

  • Soften the cream cheese before mixing, but do not melt it.
  • Use a scoop to portion the thick, tacky dough evenly.
  • If the dough sticks, lightly grease your hands or use a scoop instead of adding more baking mix.
  • Avoid crowding the baking sheet; bake one sheet at a time when possible.
  • Check the center temperature rather than relying on browning alone.

Notes

Serve plain or with ranch, honey mustard, or barbecue sauce. Refrigerate cooled leftovers in an airtight container for up to 4 days; reheat at 350°F (175°C) until hot. Freeze baked balls for about 2 months, or bake unbaked frozen balls at 375°F until their centers reach 160°F (70°C).

Nutrition

Calories: 370 kcal per serving | Protein: 14 g per serving | Fat: 28 g per serving | Carbohydrates: 15 g per serving | Per 100 G Calories: 340 kcal | Per 100 G Protein: 13 g | Per 100 G Fat: 25 g | Per 100 G Carbohydrates: 14 g
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Breakfast

Classic Bisquick Sausage Balls

4 Mins Read

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

Close detail of golden Bisquick sausage balls showing craggy surfaces and melted cheddar pockets.

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

A full platter of cheddar-studded Bisquick sausage balls with more of the woven tabletop visible.
  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.

Classic Bisquick Sausage Balls

Uncooked breakfast sausage, Bisquick, and sharp cheddar bake into lightly golden appetizer bites with tender centers.
Print Pin
Course: Appetizer
Cuisine: American
Prep: 15 min
Cook: 20 min
Total: 40 min
Servings: 8 Calories: 130 kcal

Equipment

  • Oven
  • Rimmed baking sheet
  • Parchment paper
  • Large mixing bowl
  • Instant-read thermometer

Ingredients

Sausage Balls

  • 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)
  • 1–2 tablespoons milk, only if needed

For Serving

  • Honey mustard or another mustard dip, optional

Instructions

  1. Preheat the oven to 400°F (205°C) with a rack in the center. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. If the mixture is crumbly, add milk 1 teaspoon at a time until it is rollable.
  4. Roll the mixture into roughly 1¼-inch balls and place them about 1 inch apart on the prepared baking sheet.
  5. Bake uncovered for about 16–20 minutes, starting to check at 15 minutes. Bake until lightly golden and the center reaches 160°F (70°C).
  6. Let the sausage balls rest on the pan for about 5 minutes, then transfer to a platter and serve warm.

Tips

  • Measure the Bisquick without packing it into the cup.
  • Mix only until the mixture holds together to help keep the sausage balls tender.
  • Keep the balls roughly the same size so they cook evenly.
  • Check doneness from 15 minutes; smaller balls may finish sooner.
  • Let the balls rest for 5 minutes to firm up before serving.

Notes

Refrigerate baked leftovers in an airtight container for up to 3–4 days. Reheat at 325°F (165°C) for 8–10 minutes. Freeze shaped uncooked balls until firm, store airtight, and thaw overnight in the refrigerator before baking. Nutrition per 100g is approximately 365 calories, 17g protein, 24g fat, and 18g carbohydrates.

Nutrition

Calories: 130 kcal | Protein: 6 g | Fat: 9 g | Carbohydrates: 6 g | Serving Size: 1 sausage ball
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Side dishes

Corn Soufflé: Easy Spoonable Corn Casserole

4 Mins Read

Corn Soufflé

Corn soufflé can mean a tall dish made with whipped egg whites, but this version is a soft, spoonable corn casserole. Whole kernels show through a lightly golden top, while cream-style corn keeps the center moist. Corn muffin mix helps it set without turning it into firm cornbread.

Bake it until the center no longer moves like liquid, then let it rest briefly. Serve warm by the spoonful from the baking dish.

Ingredients for Corn Soufflé

White oval dish of golden corn soufflé shown whole with a spooned serving
  • 1 can (15 ounces) whole-kernel corn, drained (425g before draining)
  • 1 can (14.75 ounces) cream-style corn, undrained (about 420g)
  • 1 box corn muffin mix (about 8.5 ounces, or 240g)
  • 1 cup sour cream (240g)
  • 2 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled (113g)
  • About 1 teaspoon butter, or nonstick spray, for greasing the dish

Plain Greek yogurt can replace the sour cream in the same amount.

Close view of the moist, tender corn soufflé interior with visible kernels

How to Bake Corn Soufflé

  1. Preheat and grease the dish: Heat the oven to 350°F (175°C). Grease a 2-quart oval ceramic baking dish with butter or nonstick spray.
  2. Drain the corn: Drain the whole-kernel corn thoroughly. Leave the cream-style corn undrained.
  3. Mix the batter: In a large bowl, whisk the eggs until lightly foamy. Stir in the sour cream and slightly cooled melted butter. Fold in both types of corn and the corn muffin mix just until no dry pockets remain.
  4. Fill the dish: Scrape in the batter and spread it evenly without packing it down.
  5. Bake: Bake uncovered for about 45–55 minutes, beginning to check at 45 minutes. The top should be pale golden with a few lightly browned spots, the edges should look set, and the center should no longer move like liquid when the dish is gently nudged. A toothpick inserted in the center should come out without wet batter; a few moist crumbs are fine. If the center is still wet, continue baking and check again.
  6. Rest and serve: Let the casserole rest for 5–10 minutes. It will settle slightly but remain soft enough to serve by the spoonful.

How to Tell When Corn Soufflé Is Done

Use the center’s texture rather than the clock alone. A deeper or narrower dish may need more than 55 minutes; an 8-inch square dish of similar capacity is another option. Remove the casserole once the center is set and a toothpick shows moist crumbs rather than wet batter. Baking it until firm can make it dry.

Why Drain Only the Whole-Kernel Corn?

Extra liquid from whole-kernel corn can leave the casserole loose. Cream-style corn stays undrained because its moisture is part of the batter. If substituting frozen kernels for the canned whole corn, thaw and drain them thoroughly before measuring; do not use them in place of the cream-style corn.

For another soft, baked corn side, try Southern Corn Pudding. For another corn-muffin-mix side with its own formula, see Easy Jiffy Corn Casserole.

Storing and Reheating Corn Soufflé

Cover leftovers or transfer them to an airtight container and refrigerate for 3–4 days. Reheat individual portions in the microwave, loosely covered with a lightly damp paper towel to help retain moisture.

For a larger portion, cover and warm it in a 325°F (165°C) oven until heated through. Uncover near the end if the top needs refreshing. Freezing may change the creamy texture, so refrigeration is the better choice for leftovers.

Nutrition

Approximate nutrition per serving, based on 8 side-dish servings: 360 calories, 7g protein, 21g fat, and 39g carbohydrates. Per 100g: approximately 225 calories, 4g protein, 13g fat, and 24g carbohydrates. Values vary by brand and the amount of liquid drained from the corn.

Corn Soufflé

A soft, spoonable corn casserole with whole kernels, cream-style corn, sour cream, and corn muffin mix.
Print Pin
Course: Side Dish
Cuisine: American
Prep: 10 min
Cook: 55 min
Total: 70 min
Servings: 8 Calories: 360 kcal

Equipment

  • 2-quart baking dish
  • Large mixing bowl
  • Whisk

Ingredients

  • 1 can (15 ounces) whole-kernel corn, drained (425g before draining)
  • 1 can (14.75 ounces) cream-style corn, undrained (about 420g)
  • 1 box corn muffin mix (about 8.5 ounces, or 240g)
  • 1 cup sour cream (240g)
  • 2 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled (113g)
  • About 1 teaspoon butter, or nonstick spray, for greasing the dish

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 2-quart oval ceramic baking dish with butter or nonstick spray.
  2. Drain the whole-kernel corn thoroughly. Leave the cream-style corn undrained.
  3. In a large bowl, whisk the eggs until lightly foamy.
  4. Stir in the sour cream and slightly cooled melted butter.
  5. Fold in both types of corn and the corn muffin mix just until no dry pockets remain.
  6. Scrape the batter into the prepared dish and spread it evenly without packing it down.
  7. Bake uncovered for about 45–55 minutes, beginning to check at 45 minutes. The top should be pale golden with a few lightly browned spots, the edges should look set, and the center should no longer move like liquid when gently nudged.
  8. Insert a toothpick in the center; it should come out without wet batter, though a few moist crumbs are fine. Continue baking and check again if the center is still wet.
  9. Rest for 5–10 minutes before serving warm by the spoonful.

Tips

  • Drain the whole-kernel corn thoroughly to prevent a loose casserole.
  • Keep the cream-style corn undrained; its moisture helps keep the center soft.
  • Use the center’s texture to judge doneness rather than relying on the clock alone.
  • Avoid baking until firm, which can make the casserole dry.
  • A deeper or narrower dish may need more than 55 minutes.

Variations

  • Greek Yogurt Corn Soufflé: Replace the sour cream with the same amount of plain Greek yogurt.
  • Frozen Corn Version: Use thawed, thoroughly drained frozen kernels in place of the canned whole-kernel corn. Do not substitute them for the cream-style corn.

Notes

Refrigerate covered leftovers or store them in an airtight container for 3–4 days. Reheat individual portions in the microwave under a lightly damp paper towel, or cover a larger portion and warm it in a 325°F (165°C) oven until heated through. Freezing may change the creamy texture.

Nutrition

Calories: 360 kcal | Protein: 7 g | Fat: 21 g | Carbohydrates: 39 g
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