Sausage balls recipe

Oh, my friends, I am SO excited to share this with you today. This isn’t just any recipe; it’s a little slice of pure comfort, a guaranteed crowd-pleaser, and honestly, my secret weapon for those mornings when everyone’s rushing out the door or when unexpected guests pop by. I’m talking about sausage balls, but not just any sausage balls. These are the kind that are perfectly tender, bursting with savory flavor, and have this incredible, melt-in-your-mouth texture. I remember my grandma making these for holiday brunches, and the smell would just fill our whole house, making everyone gather in the kitchen before the sun was even fully up. They’re so much more satisfying and infinitely tastier than those store-bought frozen ones that always seem to be a bit dry, don’t you think? This Sausage Balls Recipe is truly something special.

What are sausage balls?

So, what exactly are these magical little bites? Think of them as the best of both worlds: a savory, fluffy dumpling meets a perfectly seasoned breakfast sausage, all rolled into bite-sized balls. The basic idea is simple: mix bulk pork sausage with a binder (usually Bisquick or a similar baking mix) and a touch of liquid. They bake up golden brown and incredibly tender. It’s essentially like a super-convenient, flavor-packed sausage biscuit that you can pop right into your mouth. They’re incredibly forgiving, which is a huge plus in my book. I love how versatile they are; you can serve them for breakfast, brunch, or even as a hearty appetizer. They’re the kind of food that just makes people happy.

How to Make Sausage Balls

Quick Overview

This is about as straightforward as it gets: combine your sausage, Bisquick, and milk, roll them into balls, and bake them until they’re golden brown and cooked through. The magic happens in the simple combination of ingredients and the baking process that creates that perfect tender texture and savory flavor. It’s the easiest way to get that homemade sausage goodness without any fuss. You’ll be amazed at how quickly you can go from simple ingredients to a tray full of deliciousness.

Ingredients

For the Main Batter:
1 pound bulk pork sausage (I prefer a medium-mild blend, but feel free to use hot if you like a kick!)
2 cups Bisquick baking mix (or your favorite homemade biscuit mix)
1/2 cup milk (whole milk gives the best richness, but 2% works fine too)

For the Filling:
This recipe doesn’t really require a separate filling, but you can absolutely jazz them up! I sometimes add a tiny cube of cheese (cheddar or pepper jack are great) right in the center before rolling, or a pinch of finely chopped chives for extra flavor.

For the Glaze:
While these are amazing plain, a simple glaze can elevate them! Some people love a maple syrup glaze, or a touch of honey mixed with a little mustard. I’ll share more on glaze ideas later!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven ready. Preheat your oven to 375°F (190°C). While the oven is warming up, grab a baking sheet. I like to line mine with parchment paper or a silicone baking mat. This is a lifesaver for easy cleanup, trust me on this one! It prevents any sticking and makes sure your sausage balls bake evenly.

Step 2: Mix Dry Ingredients

In a large bowl, you’ll combine your Bisquick and your milk. It’s important to get this mixed just enough to start forming a dough. You don’t want to overmix it here, or your sausage balls might end up a little tough. Just stir until it’s mostly combined.

Step 3: Mix Wet Ingredients

Now, add the star of the show: the bulk pork sausage! Crumble it right into the bowl with the Bisquick and milk mixture. If you’re adding any extra mix-ins like cheese or herbs, now’s the time to toss them in.

Step 4: Combine

This is where the magic happens. Use your hands (the best tool for this job!) to gently combine everything. You want to mix until all the ingredients are just incorporated and you have a cohesive, slightly sticky dough. Again, resist the urge to overwork it. Overmixing is the enemy of tender sausage balls!

Step 5: Prepare Filling

As I mentioned, this recipe is fantastic as-is, but if you want to add a surprise inside, this is the step. If you’re adding a cube of cheese, just take a small piece of the sausage mixture, flatten it in your palm, place a cube of cheese in the center, and then carefully wrap the sausage mixture around it to seal it completely. Make sure there are no gaps so the cheese doesn’t leak out while baking.

Step 6: Layer & Swirl

This isn’t really a layering or swirling recipe, but it is about forming the balls! Take about a tablespoon of the mixture at a time and roll it gently between your palms to form a ball, about 1 to 1.5 inches in diameter. Try to make them all roughly the same size so they bake evenly. Place them on your prepared baking sheet, leaving a little space between each one.

Step 7: Bake

Pop that baking sheet into your preheated oven. Bake for about 15-20 minutes, or until the sausage balls are nicely browned on the outside and cooked through. The exact time will depend on your oven and the size of your balls, so keep an eye on them. You’ll know they’re done when they’re firm to the touch and no longer pink inside.

Step 8: Cool & Glaze

Once they’re baked to perfection, carefully remove the baking sheet from the oven. Let the sausage balls cool on the baking sheet for a few minutes. This is the perfect time to prepare any glaze you might want. If you’re glazing them, you can either dip them once they’ve cooled slightly, or drizzle the glaze over the top.

Step 9: Slice & Serve

These are delicious served warm, right out of the oven! They’re also fantastic at room temperature. You can serve them as is, or with your favorite dipping sauces. For breakfast, they’re a no-brainer. For parties, they disappear in minutes! Enjoy every savory bite.

What to Serve It With

These sausage balls are so versatile, they can really anchor a meal or be a delightful standalone snack. For a classic breakfast, they’re simply divine alongside some fluffy scrambled eggs or a stack of my Perfectly Fluffy Pancakes. A side of fresh fruit like berries or melon adds a nice touch of freshness. For a more substantial brunch spread, think of them as a savory counterpart to a beautiful fruit salad or a hearty Baked Oatmeal with Berries. I love serving them with a side of maple syrup for dipping – it’s a little sweet, a little savory, and utterly addictive.

When it comes to parties or game days, these sausage balls are always a hit. I usually set them out with a few dipping options: a spicy hot sauce for those who like a kick, a creamy ranch dressing for a cooling contrast, or even a simple mustard for a tangy bite. They’re also surprisingly good served with a side of my Easy Baked Mac and Cheese for a truly comforting appetizer table. And for dessert? Believe it or not, they can work! A light dusting of powdered sugar or a drizzle of honey can turn them into a sweet-and-savory treat, especially when paired with a steaming mug of coffee.

Top Tips for Perfecting Your Sausage Balls

After making these sausage balls countless times, I’ve picked up a few tricks that really make a difference. For the best texture, it’s all about the sausage. Using a good quality, fresh bulk pork sausage is paramount. Avoid pre-cooked patties or breakfast links that have already been formed, as they won’t mix or bake the same way. Also, don’t be afraid to experiment with different flavor profiles for your sausage – mild, hot, even Italian sausage can be delicious, though it will change the overall flavor profile.

When it comes to mixing, this is where most people go wrong. The key is to not overwork the dough. You want to combine the ingredients until they *just* come together. If you mix too much, you’ll develop the gluten in the Bisquick and end up with tough, dense sausage balls. Use your hands, but be gentle and stop as soon as everything is incorporated. It might feel a little sticky, and that’s okay! Overmixing is the number one mistake I see people make.

For those of you who love to customize, don’t shy away from adding things to the mix! Finely chopped fresh herbs like chives or parsley add a pop of freshness. A little bit of shredded cheese mixed into the dough (besides filling) adds an extra layer of cheesy goodness. If you’re feeling adventurous, try adding a pinch of garlic powder or onion powder for an extra savory boost. Just remember that any added moisture from things like extra veggies can change the texture, so start with small amounts.

Baking is pretty straightforward, but ovens can be so different. My best advice is to keep an eye on them during the last few minutes of baking. They should be golden brown on the outside and firm to the touch. If you’re unsure if they’re cooked through, you can always take one out and cut it in half to check. They continue to cook slightly as they cool, so don’t overbake them or they’ll dry out. And for the glaze, consistency is key. If you’re making a syrup glaze, you want it to be thick enough to coat but not so thick that it’s difficult to drizzle. A good rule of thumb is to warm your syrup slightly and whisk in a tablespoon or two of melted butter for richness and shine.

Storing and Reheating Tips

These sausage balls are quite forgiving when it comes to storage, which is one of the reasons they’re such a lifesaver! If you have any leftovers, you can store them at room temperature for up to two hours. After that, it’s best to get them into an airtight container and into the refrigerator. They’ll keep well in the fridge for about 3-4 days. Make sure they are completely cooled before sealing them up to prevent any condensation, which can make them soggy.

For longer storage, these sausage balls freeze beautifully. Let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They’ll last in the freezer for about 2-3 months. When you’re ready to enjoy them, you can thaw them in the refrigerator overnight or reheat them directly from frozen.

Reheating is super easy. If they’re refrigerated, you can pop them back in a 350°F (175°C) oven for about 5-10 minutes until warmed through. Microwaving works too, but they can sometimes get a little chewy, so the oven is usually my preferred method for best texture. If they were frozen, you might need to add a few extra minutes to the oven time. If you’re planning to glaze them after reheating, wait until they’re warm and ready to serve so the glaze adheres properly.

Frequently Asked Questions

Final Thoughts

There you have it, my absolute favorite sausage balls recipe! It’s one of those recipes that truly embodies comfort food for me. The ease, the incredible flavor, and the way it brings people together – it’s just perfect. I hope you feel inspired to give these a try. They’re genuinely a game-changer for busy mornings or impromptu gatherings, and I know they’ll become a staple in your kitchen too. If you’re looking for more simple, delicious recipes that are always a hit, be sure to check out my Easy Weeknight Pasta Bake or my No-Bake Chocolate Peanut Butter Bars.

I can’t wait to hear what you think! If you make these sausage balls, please leave a comment below and let me know how they turned out. I love hearing about your kitchen adventures and any twists you put on the recipe. And if you share a picture on social media, be sure to tag me – I’d love to see them! Happy baking, and even happier eating!

Sausage balls recipe

These classic sausage balls are easy to make and perfect for appetizers or snacks. They feature a savory sausage and cheese mixture, baked to golden perfection.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 pound pork sausage mild or hot, uncooked
• 2 cups shredded cheddar cheese
• 1 cup bisquick baking mix

Instructions

 

Preparation Steps

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl, crumble the pork sausage.
  1 pound pork sausage
• Add the shredded cheddar cheese and Bisquick to the bowl.
  1 pound pork sausage
• Mix all ingredients together until well combined. You can use your hands or a sturdy spoon.
• Roll the mixture into balls, about 1 inch in diameter.
• Place the sausage balls on the prepared baking sheet, leaving some space between them.
• Bake for 20-25 minutes, or until browned and cooked through.
• Serve hot as an appetizer or snack.

Notes

These sausage balls can be made ahead of time and reheated. They are also great for parties and gatherings.