If you are looking for a fabulous appetizer, snack, or even an easy school breakfast for kids, these sausage cheese balls are perfect! They go quickly and are always a crowd favorite, so you may want to make a double batch! 

A Simple Crowd-Pleaser:

While I can appreciate a meal that took long hours in the kitchen, lots of prep, and complicated instructions, there is just something about simple recipes that keep me coming back time and time again. Not only are they time-savers, but I have found that simple recipes are usually the ones my family loves the most, and the ones I make over and over again! These sausage cheese balls are one of those recipes. They are such a comfort food, and they are fabulous enjoyed any time of day or year! Not to mention they only require four ingredients! 

A Southern Tradition: 

Who doesn’t love a savory, cheesy, spicy sausage ball? If you are from the South, you almost certainly do. We Southerners love our biscuits; we love our sausage; we love cheese. What better way to enjoy all three faves than in Betty Crocker’s famous creation~Sausage Cheese Balls?!

A Tasty Tailgating Treat:

While these sausage balls are delicious any time of the year, I absolutely LOVE to bring them to football tailgates. Kids and adults alike will love them. They travel well, are a true crowd-pleaser, and they do not have to be reheated. Plus, they go well with all types of tailgating food- from chili to BBQ to burgers! A true win-win! 

Are Sausage Balls Dry? 

If you are worried that the lack of liquid or butter might leave you with dry, crumbly sausage balls, fear not! As long as the ratio of sausage to dry ingredients is right you do not have to worry about them being too dry. The fat in the sausage and cheese eliminates the need for butter or any other cooking oil to keep these sausage balls delicious. To make them even moister, simply add a little more sausage or cheese to the batter. 

The “Old Faithful” Sausage Cheese Balls Recipe:

A google search will yield myriad sausage cheese ball recipes, but the one that is probably the oldest, most traditional (and easiest) is the one below. Where did the recipe originate? It would be difficult, if not impossible, to know. The one shared below is a super slight adaptation of the Betty Crocker recipe, and the one most of us grew up enjoying.

What Sausage Is Best For This Recipe?

Because the fat in the sausage acts as an adhesive in this recipe, it is best to use pork sausage which has a higher fat content than chicken or turkey sausage. Breakfast sausage (the kind in the plastic tube) is what should be used in this recipe. A pound = two tubes of sausage. While I think hot breakfast sausage tastes best, you can choose your own spice level! 

What Cheese Is Best In Sausage Cheese Balls?

Cheddar is the traditional “main cheese” used for sausage cheese balls, (and the sharper the better)! Although it is easy to grab shredded cheddar in the dairy aisle, the BEST results will come from a block of sharp or extra sharp cheddar that you grate or shred yourself. Parmesan is the “accessory cheese” for this recipe. Always use fresh~never the green can:-)

Can You Freeze Sausage Cheese Balls? 

You can absolutely freeze sausage cheese balls, and I highly recommend it! Simply make them to the point of shaping them into balls, but arrange them (uncooked) on a baking sheet (see photo below).  Freeze for at least an hour~long enough to harden and “flash freeze” so that they won’t stick together. Place in a freezer ziplock; label and pull out/cook as needed.

How Do You Cook Sausage Cheese Balls From Frozen?

Sausage cheese balls cook the same from frozen as they do unfrozen. Heat the oven to 350 F. Place sausage cheese balls on a lined baking sheet; bake until cooked completely through (usually 30 minutes). 

Helpful Tips and Tools for Making This Recipe:

While these sausage balls are already so simple to make, I use a few kitchen tools to make them even more of a breeze! Below are my favorite kitchen tools and tips for making Sausage Cheese Balls: 

• Oxo Medium Cookie Scoop. This size (or the small) is perfect for shaping balls before flash freezing. I love it for shaping cookie dough also.
• Commercial Baker’s Big Sheet. I use this baking sheet almost daily for roasting veggies. For this recipe, I use it for flash freezing the sausage balls and later for baking them.
• Digital Instant Read Thermometer. I use this every time I cook any meat that needs to reach an internal temp for safety.

How Should I Serve Sausage Cheese Balls? 

These sausage cheese balls are just perfect on their own, but you can also serve them alongside fruit or eggs for a more balanced breakfast. Additionally, they are delicious when served with your favorite dipping sauce, from ranch to BBQ sauce. They make the perfect appetizer on their own or when served as a delicious addition to a charcuterie board. You really cannot go wrong when serving these! 

If you like this recipe, be sure to check out my Best and Easiest Southern Sausage Gravy For Biscuits or my Palmetto Cheese Drop Biscuits for more Southern favorites!  

If you try this Southern classic, please let me know in the comments below! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Best Bisquick Sausage Balls Ever

Yield: 24 springs

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Cheesy sausage biscuits that can be made ahead and pulled out every morning for a hearty, delicious breakfast.

Print

Ingredients

• 3 cups Bisquick
• 1 pound breakfast sausage, uncooked
• 4 cups sharp cheddar
• 1/2 cup freshly grated parmesan
• 1/2 cup milk (whole or 2%)
• 1/2 tsp cayenne pepper (optional)

Instructions

1. In large bowl, toss both cheeses, pepper, and Bisquick.
   
2. Add sausage, breaking apart with gloved hands and mixing well.
   
3. Add milk. Mix until ingredients are incorporated.
   
4. Shape into bite size portions.
   
5. Bake at 350 degrees for 25 to 30 minutes (baking time/temp is the same frozen or not frozen).
   

Notes

Refrigerate uncooked balls for up to 2 days; freeze uncooked balls for up to 6 weeks.

Nutrition Information

Yield 24 Serving Size 1
Amount Per Serving Calories 292Total Fat 21gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 9gCholesterol 56mgSodium 630mgCarbohydrates 11gNet Carbohydrates 0gFiber 0gSugar 2gSugar Alcohols 0gProtein 15g