Some recipes just scream comfort food, and these Sausage Balls are right at the top of that list. They’re cheesy, savory, and dangerously easy to pop one after another. Whether it’s for game day, brunch, holiday parties, or just a lazy weekend breakfast, these golden little bites never last long around here.
And the best part? You only need 4 simple ingredients. No fancy steps, no long prep, just quick, cozy deliciousness baked into bite-sized perfection.
I can’t tell you how many times I’ve whipped up a batch of these and watched them disappear faster than anything else on the table. They’re simple, crowd-pleasing, and hit all the right notes! They are little crispy on the outside, tender and cheesy inside, and just the right touch of sausage flavor in every bite!!
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Why You’ll Love These Sausage Balls
1. Only four ingredients: Breakfast sausage, Bisquick, cheese, and milk — that’s all you need.
2. Super easy to make: Everything mixes together in one bowl, and the oven does the rest.
3. Perfect for any occasion: Breakfast, brunch, tailgates, potlucks, or holidays — they fit right in.
4. Make-ahead friendly: Mix or bake them in advance and reheat when needed.
5. Always a hit: Everyone loves them. They disappear within minutes every time.
What Are Sausage Balls
Sausage Balls are a true Southern classic. They are part biscuit, part meatball, and part cheese puff, all rolled into one irresistible bite.
As they bake, the sausage releases its flavor and moisture, melting into the Bisquick and cheese, creating tender, cheesy, golden-brown bites that are pure comfort food.
They’re a staple on Southern holiday tables and party spreads, but honestly, they’re too good to save just for special occasions. I’ll happily make them any weekend morning with coffee and eggs on the side, and they’re one of Noah’s favorite morning snacks to take to school.
Ingredients Needed
I have included exact amounts in the recipe card at the end of this post. Here are the things you will need:
- Breakfast sausage – Use your favorite brand of sausage, mild for traditional flavor, hot for a little kick, or maple for a sweet-savory twist. Jimmy Dean works great, or grab something from your local butcher.
- Bisquick – The secret shortcut that makes this recipe so easy. It gives you a light, fluffy structure without any extra work. If you’re out, you can make a simple homemade version with flour, baking powder, salt, and a bit of butter.
- Cheddar cheese – Sharp cheddar gives the best flavor, but medium or extra sharp both work. I always shred it fresh for the smoothest, cheesiest melt. Pre-shredded cheese can make the dough a little dry.
- Whole milk – Just enough to bring everything together into a workable dough. Start with a small amount and add another splash if the mixture feels crumbly.
How to Make Sausage Balls
1. Preheat the oven: Set your oven to 350°F and line a large baking sheet with parchment paper for easy cleanup.
2. Mix the ingredients: Combine sausage, Bisquick, shredded cheddar, and milk in a large bowl. I mix it by hand, but you can also use a stand mixer with the paddle attachment if you prefer.
3. Form the balls: Roll the mixture into 20-24 evenly sized balls, about the size of a tablespoon or slightly smaller than a golf ball. Keeping your hands a little damp helps the dough shape more easily.
4. Bake: Arrange the sausage balls on the prepared baking sheet and bake for 25–30 minutes, until they’re golden brown and cooked through.
5. Serve: Let them cool just slightly before serving, the melted cheese inside gets hot! Serve warm and watch them vanish.
How to Make Sausage Balls Without Bisquick
No Bisquick? No problem! You can easily make these sausage balls from scratch with a quick homemade baking mix that works just as well. It takes only a few pantry staples and gives the same light, fluffy texture.
Here’s what you’ll need instead of Bisquick:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons cold butter, cut into small cubes
How to make the mix:
Add the flour, baking powder, and salt to a bowl. Cut in the butter using a pastry cutter, fork, or your fingers until the mixture looks like coarse crumbs. That’s it, your homemade Bisquick substitute is ready!
Now, simply proceed with the same recipe. They come out just as tender, cheesy, and delicious, proof that a missing box of Bisquick should never stand between you and a tray of warm, golden sausage balls.
Alpana’s Tips
- Grate your own cheese. It melts better and makes the texture smoother.
- Don’t overmix. Mix just until the dough comes together, too much mixing makes them dense.
- Adjust the milk. If the dough feels too dry or crumbly, add another tablespoon or two of milk until it binds easily.
- Use parchment paper. Prevents sticking and gives you those nice golden bottoms.
- Check for doneness. They should be lightly browned and firm to the touch. If unsure, cut one open and check.
Variations
Spicy version: Use hot sausage or add a pinch of cayenne or crushed red pepper flakes.
Cheese swap: Mix in Pepper Jack for a little heat, or Colby Jack for extra creaminess.
Gluten-free: Use a gluten-free baking mix instead of Bisquick. It works beautifully.
Herbed twist: Add a little dried parsley, chives, or Italian seasoning for a more savory flavor.
Bacon upgrade: Crumble in some cooked bacon bits. Because, really, who can resist bacon and sausage together?
Serving Suggestions
Serve these warm right out of the oven, or make a dipping platter with honey mustard, spicy aioli, ranch, BBQ sauce, or even maple syrup for breakfast vibes.
They’re great alongside scrambled eggs, fruit, and biscuits for brunch, or as an appetizer for game day or the holidays. If you bring these to a party, I promise, you won’t be bringing any home.
Storing and Reheating
Make Ahead: You can mix and roll the sausage balls up to a day in advance. Keep them covered in the refrigerator until you’re ready to bake. When it’s time, just pop them straight into the oven, no need to bring them to room temperature first.
Refrigerate: Store any leftovers in an airtight container for up to 4 days.
Freeze: You can freeze them baked or unbaked. To freeze unbaked, arrange the balls on a tray until solid, then transfer to a zip-top bag. Bake straight from frozen, adding a few extra minutes to the cook time.
Reheat: Warm baked sausage balls in a 350°F oven for 8–10 minutes until hot and lightly crisp again. They’ll taste just as fresh as the day you made them.
With fall temperatures in the air, these Sausage Balls are exactly the kind of recipe I reach for again and again. They’re festive, cozy, and so easy that you can whip them up even on your busiest mornings. Whether you serve them for a holiday brunch, as party appetizers, or just sneak a few when no one’s looking, they always hit the spot.
More fun finger foods:
Fried Green Tomatoes
Zucchini Slice
Peruvian Wings
Sauerkraut Balls
Tostones
Arepas
Recipe Video
Bisquick Sausage Balls Recipe
These cheesy Sausage Balls are the ultimate finger food! Made with sausage, Bisquick, and cheddar, they’re perfect for parties, brunch, or holidays.
Ingredients
- 1 pound breakfast sausage
- 2 cups Bisquick
- 1 pound shredded cheddar cheese
- ¼ cup whole milk
Instructions
- Preheat oven to 350°F.
- Combine all ingredients by hand or with a mixer. Form batter into 20-24 equally sized balls (slightly smaller than a golf ball).
- Place sausage balls on a parchment paper lined baking sheet.
- Bake in preheated oven for 25-30 minutes.
Notes
- You can mix and roll the sausage balls up to a day in advance. Keep them covered in the refrigerator until you’re ready to bake. When it’s time, just pop them straight into the oven, no need to bring them to room temperature first.
- You can also freeze them baked or unbaked. To freeze unbaked, arrange the balls on a tray until solid, then transfer to a zip-top bag. Bake straight from frozen, adding a few extra minutes to the cook time.
Nutrition Information
Yield 24 Serving Size 1 sausage ballAmount Per Serving Calories 139Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 35mgSodium 278mgCarbohydrates 1gSugar 0gProtein 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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