Sausage Balls Without Bisquick (From Scratch)

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

• 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

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.