Would you like to save this?
We'll email this post to you, so you can come back to it later!
Sausage Balls Recipe
Sausage Balls Recipe: with juicy breakfast sausage, tangy cheddar, and a hint of herbs, these easy, homemade bites are the perfect crowd-pleasing appetizer or grab-and-go breakfast treat.
Full Recipe Introduction
If you’ve ever wandered through holiday potlucks or settled in front of the big game wondering what to munch, you know sausage balls are pure comfort in a bite. Here’s the thing: this recipe swaps out the fuss—just three main ingredients and a sprinkle of seasonings—but delivers festive flavor that’ll have guests begging for the secret. You know what? According to Google Trends, searches for “sausage balls recipe” climb over 40% during December and hit a second peak in January around playoff season. I first whipped these up at a friend’s cookie swap, then added my twist—fresh herbs and extra cheese—for a family-friendly snack that’s perfect any time you crave something savory. Whether it’s holiday cheer or lazy Sunday morning breakfast, this appetizer has you covered.
H2 Why You’ll Love This Recipe
• Ready in under 30 minutes—perfect for last-minute holiday entertaining or game day prep.
• No fancy equipment—just a bowl, a baking sheet, and an oven (or air fryer!).
• Crowd-pleasing finger food—great for nibbling while chatting or cheering on your team.
• Freezer-friendly stash—make ahead and freeze for up to 3 months.
• Customizable flavors—add jalapeños, swap cheddar for pepper jack, or stir in sun-dried tomatoes.
• High in protein—keeps everyone satisfied without a mountain of dishes.
• Uses pantry staples—no special trip to the gourmet market needed.
• Family-approved—kids love the cheesy, savory combo; adults love the convenience.
H2 Ingredients
• 1 pound (450 g) breakfast sausage (mild or spicy; Jimmy Dean or Bob Evans work well)
• 2 cups (about 8 oz/225 g) sharp cheddar cheese, freshly shredded (avoid pre-shredded for meltier bites)
• 1½ cups (6 oz/170 g) baking mix (Bisquick or a homemade mix: 1¾ cups flour + 2 tsp baking powder)
• 2 Tbsp chopped fresh chives or scallions (for brightness; substitute 1 tsp garlic powder if needed)
• ½ tsp smoked paprika (optional, for a gentle smoky note)
• Pinch of kosher salt and freshly cracked black pepper (to taste)
Tips:
– For extra depth, use a blend of sharp and mild cheddar.
– Gluten-free? Swap baking mix for a 1:1 gluten-free flour blend.
– If you love heat, stir in finely diced jalapeño or a dash of cayenne.
– Shred cheese from the block—it melts smoother than pre-shredded.
H2 Directions
- Preheat and prep.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat—this keeps cleanup a breeze. - Mix it up.
In a large bowl, crumble the sausage into bite-sized bits. Add shredded cheddar, baking mix, chives, paprika, salt, and pepper. Use clean hands or a sturdy spoon to fold everything until evenly combined—don’t overmix or the bites turn dense. - Shape the balls.
Scoop heaping tablespoonfuls of mixture and roll into smooth balls (about 1 inch in diameter). Place them 1 inch apart on your baking sheet. Trust me, this part is oddly satisfying—like rolling little savory snowballs of joy. - Bake to golden.
Slide the pan into the middle rack and bake for 18–20 minutes, until the tops are lightly golden and the sausage is cooked through. If you see a bit of cheese bubbling at the edges, that’s your cue—they’re done! - Cool and serve.
Let the sausage balls rest for 5 minutes on the sheet; they firm up a bit and won’t fall apart when you grab them. Transfer to a platter and watch them disappear.
Pro tip: For crunchier edges, pop them under the broiler for 1–2 minutes—just keep a close eye, it happens fast!
H2 Servings & Timing
Yield: Makes 30–32 sausage balls
Prep Time: 15 minutes (including shredding cheese)
Cook Time: 18–20 minutes
Total Time: about 35 minutes
H2 Variations
• Jalapeño Cheddar: Add 1 finely diced jalapeño and swap half the cheddar for pepper jack.
• Herb & Garlic: Stir in 1 tsp garlic powder and 1 Tbsp chopped fresh parsley.
• Sun-Dried Tomato & Basil: Fold in ¼ cup chopped sun-dried tomatoes and 2 Tbsp chopped fresh basil.
• Gluten-Free Twist: Use a certified gluten-free baking mix plus 1 Tbsp ground flaxseed for texture.
• Air Fryer Shortcut: Cook at 350°F (175°C) for 12–14 minutes, shaking halfway.
• Turkey Sausage Swap: Replace pork sausage with ground turkey sausage for a leaner bite.
H2 Storage & Reheating
Fridge: Store cooled sausage balls in an airtight container for up to 4 days.
Freezer: Flash-freeze on a tray, then transfer to a zip-top bag—freeze up to 3 months.
Reheat: Warm in a 350°F oven for 8–10 minutes (from refrigerated) or 12–15 minutes (from frozen). Microwave on medium power for 30–45 seconds if you’re pressed for time.
Make-Ahead: Shape balls and freeze raw; bake straight from the freezer, adding 2–3 minutes to bake time.
H2 Notes
• Testing Tip: If your mixture feels too wet, add 1–2 Tbsp extra baking mix—just enough to hold shape.
• Flavor Boost: A splash of whole milk or sour cream (1 Tbsp) makes them ultra-tender.
• Texture Trick: Let the sausage rest in the fridge for 10 minutes before baking—it firms up the fat, giving crisper edges.
• Equipment: A small cookie scoop speeds up shaping, and a wire rack under the pan prevents soggy bottoms.
H2 FAQs
Q: Can I make these ahead for a party?
A: Absolutely! Prep and freeze raw balls; bake on the day, so they’re fresh and warm.
Q: My sausage balls fell apart—why?
A: Likely too much sausage fat or under-measuring the baking mix. Add a bit more mix or chill the shaped balls briefly.
Q: Are these spicy?
A: You control the heat by choosing mild or hot sausage, and adjusting paprika or cayenne.
Q: Can I air-fry them?
A: Yes—air fry at 350°F for 12–14 minutes, shaking halfway for even crisping.
Q: How do I make them gluten-free?
A: Swap in a 1:1 gluten-free flour blend or gluten-free baking mix—no other changes needed.
Q: What’s the best cheddar to use?
A: Fresh-shredded sharp cheddar (like Cabot or Tillamook) melts better than packaged.
Q: Can I use pre-cooked sausage?
A: It’s possible, but you’ll need to drain fat and adjust mix moisture—fresh raw sausage works best.
Q: How do I reheat leftovers?
A: A quick zap in the microwave or a brief stint in a 350°F oven revives the crispness.
H2 Conclusion
Whether you’re feeding a crowd on game day or sneaking a cheesy snack at dawn, this Sausage Balls Recipe delivers simple, savory satisfaction every time. Give these homemade bites a whirl—then drop a comment to share your favorite twist or vote for the jalapeño version! And if you love easy appetizers, don’t miss our buffalo chicken dip or loaded potato skins next. Enjoy!
Sausage Balls Recipe
Ingredients
- 1 pound breakfast sausage mild or spicy; Jimmy Dean or Bob Evans work well
- 2 cups sharp cheddar cheese freshly shredded (avoid pre-shredded for meltier bites)
- 1½ cups baking mix Bisquick or a homemade mix: 1¾ cups flour + 2 tsp baking powder
- 2 Tbsp chopped fresh chives or scallions for brightness; substitute 1 tsp garlic powder if needed
- ½ tsp smoked paprika optional, for a gentle smoky note
- Pinch kosher salt and freshly cracked black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat—this keeps cleanup a breeze.
- In a large bowl, crumble the sausage into bite-sized bits. Add shredded cheddar, baking mix, chives, paprika, salt, and pepper. Use clean hands or a sturdy spoon to fold everything until evenly combined—don’t overmix or the bites turn dense.
- Scoop heaping tablespoonfuls of mixture and roll into smooth balls (about 1 inch in diameter). Place them 1 inch apart on your baking sheet. Trust me, this part is oddly satisfying—like rolling little savory snowballs of joy.
- Slide the pan into the middle rack and bake for 18–20 minutes, until the tops are lightly golden and the sausage is cooked through. If you see a bit of cheese bubbling at the edges, that’s your cue—they’re done!
- Let the sausage balls rest for 5 minutes on the sheet; they firm up a bit and won’t fall apart when you grab them. Transfer to a platter and watch them disappear.
