If you want to make the tried and true Southern version of sausage cheese balls (with Bisquick), this recipe is the one you’ll want to follow.
image: Betty Crocker
Who doesn’t love a savory, spicy “old faithful” sausage cheese ball? If you are over 50, you surely know that “old faithful” means the traditional sausage cheese ball recipe made with baking mix (almost always Bisquick).
Sausage Cheese Balls: A Southern Tradition
Growing up in the South, I recall seeing sausage cheese balls at nearly every gathering~from showers to potlucks to picnics and beyond. These yummy bites were a Southern party staple (and still are in many necks of the woods:-).
The “Old Faithful” Sausage Cheese Ball 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 in sausage cheese balls?
Breakfast sausage~the kind in the plastic tube~is what should be used in this recipe. A pound = two tubes of sausage. You can choose your level of spice; I think hot breakfast sausage tastes better. Turkey or chicken sausage don’t have enough fat to be used in this particular recipe.
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 freeze sausage cheese balls, and I highly recommend it! Simply make them to the point of shaping them into balls, but arrange them on a baking sheet (uncooked). 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).
Why smaller sausage cheese balls are better.
Forming sausage cheese balls into smaller bites will ensure that the sausage cooks completely. I even flatten my balls somewhat so that they are more even and not too thick. Nobody wants to bite into a sausage ball that isn’t completely cooked through. Sausage should be completely cooked, and a food thermometer should register 170 F or higher.
I hope this oldie but goodie makes its way to your recipe box if it isn’t already there. I’d love to hear from you, so please leave comments or questions below. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 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)
- In large bowl, toss both cheeses, pepper, and Bisquick.
- Add sausage, breaking apart with gloved hands and mixing well.
- Add milk. Mix until ingredients are incorporated.
- Shape into bite size portions.
- Bake at 350 degrees for 25 to 30 minutes (baking time/temp is the same frozen or not frozen).
Refrigerate uncooked balls for up to 2 days; freeze uncooked balls for up to 6 weeks.
Amount Per Serving Calories 88 Total Fat 6g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 3g Cholesterol 17mg Sodium 189mg Carbohydrates 3g Fiber 0g Sugar 1g Protein 4g