Introduction
Sausage Balls are the undisputed champion of easy, savory appetizers and brunch items, particularly beloved in the American South. Requiring just three main ingredients—sausage, cheese, and baking mix—these bite-sized wonders are incredibly simple to prepare yet deliver maximum comfort and flavor. They are the perfect make-ahead dish for holiday mornings, tailgate parties, or simply a quick, protein-packed breakfast on the go. Their timeless appeal lies in the perfect marriage of salty, savory pork and sharp, melted cheddar, all held together in a tender, fluffy coating.
Ingredients
- 1 lb (450 g) mild or hot ground pork sausage (e.g., Jimmy Dean)
- 2 cups (240 g) all-purpose baking mix (such as Bisquick)
- 2 cups (225 g) sharp cheddar cheese, finely shredded
- ½ cup (120 ml) whole milk or water (adjust as needed for moisture)
- 1 teaspoon (5 g) garlic powder (optional, but recommended)
- ¼ teaspoon black pepper
Step-by-step Preparation
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures easy cleanup.
- Combine Dry Ingredients: In a large mixing bowl, combine the baking mix, shredded cheddar cheese, garlic powder, and black pepper. Whisk briefly to ensure the spices are evenly distributed throughout the dry mix.
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Mix Wet Ingredients: Add the raw ground sausage and the milk to the dry ingredients. Using your hands (the most effective method) or a stand mixer with a paddle attachment, thoroughly mix the ingredients until a uniform, stiff dough forms. Be careful not to overmix; stop once no streaks of dry baking mix remain.
Tip: If the mixture seems too dry or crumbly, add milk one tablespoon at a time until the dough holds together when squeezed. If it’s too sticky, add a sprinkle more baking mix.
- Form the Balls: Scoop the mixture using a small cookie scoop or tablespoon (approximately 1 to 1.5 inches / 3-4 cm in diameter). Roll the mixture firmly between your palms to form smooth, uniform balls. Place them about 1 inch (2.5 cm) apart on the prepared baking sheet.
- Bake: Transfer the baking sheet to the preheated oven. Bake for 20 to 25 minutes, or until the sausage balls are golden brown and the internal temperature reaches 165°F (74°C). The cheese should be melted and bubbling slightly.
- Cool and Serve: Remove the sausage balls from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm with your favorite dipping sauces.
Nutritional Information
Sausage balls are rich in protein and flavor but are also calorie-dense due to the high fat content in the sausage and cheese. A standard serving (approximately 2-3 balls) typically contains between 200–300 calories, depending on the size and whether mild or fatty hot sausage is used. They are an excellent source of quick energy and protein, making them highly satisfying for breakfast or a snack. For a slightly healthier option, use lean ground turkey sausage and low-fat cheddar.
Storage
Baked sausage balls can be stored in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm them in a microwave for 30–60 seconds, or crisp them up in a toaster oven or conventional oven at 300°F (150°C) for about 10 minutes.
Sausage balls freeze exceptionally well, both baked and unbaked. To freeze unbaked balls, arrange them on a sheet tray and flash freeze until solid, then transfer them to a freezer bag. Bake from frozen, adding about 5–10 minutes to the total baking time.
Conclusion
These classic sausage balls are incredibly versatile. While delicious on their own, they pair beautifully with dipping sauces like tangy honey mustard, sweet maple syrup (a surprisingly delicious pairing!), or creamy ranch dressing. For variations, try swapping the cheddar for Pepper Jack cheese for a spicy kick, or adding finely chopped green onion or dried parsley to the mix for added color and freshness. Whether you’re hosting a brunch or just need a simple, satisfying snack, these sausage balls are guaranteed to be a crowd-pleaser.