These easy Bisquick sausage balls come together with just 3 ingredients in about 15 minutes, making them the perfect appetizer for holiday parties, game day gatherings, or quick make-ahead breakfasts.
They taste like a savory sausage and cheese biscuit rolled into bite-sized balls, and they’re always a crowd favorite! Serve the sausage balls warm or at room temperature alongside other crowd-pleasers like my Bisquick breakfast casserole, cheeseburger pie, or Bisquick waffles for an easy spread everyone will love.
Table of Contents
The Story Behind the Recipe
I first learned how to make these from my friend Tanya, who lives on a farm and makes her own sausage every year. When she shared a pack of her homemade sausage and this simple recipe, I couldn’t believe how good it was.
Just three ingredients, that’s it, and they come out perfectly every time. Now I make them for every holiday party, tailgate, and Christmas morning breakfast!
Before You Get Started
Here are a few quick tips to help your sausage balls turn out soft, flavorful, and never dry:
- Use room temperature ingredients. Let the sausage and cheese sit out for about 20-30 minutes before mixing. Cold ingredients are harder to combine and can make the dough crumbly.
- Grate your own cheese. Pre-shredded cheese doesn’t melt as smoothly. Freshly grated sharp cheddar adds the best flavor and texture.
- Choose regular pork sausage. Skip lean or turkey sausage; you need that fat to keep the sausage balls moist.
- Add milk slowly. Start with 1-2 tablespoons and mix only until the dough holds together. Too much liquid makes them dense.
- Don’t overmix. Stir just until combined. Overworking the dough can make the sausage balls tough.
** Tip: If your kitchen is cool and the mixture feels too dry, add a splash more milk or try mixing with your hands. The warmth helps the ingredients blend together smoothly.
How to Make Bisquick Sausage Balls
This easy recipe couldn’t be simpler. Here’s how to do it:
Step 1: Combine the Ingredients
Place your sausage, freshly grated cheddar, and Bisquick mix in a large bowl. Use your hands or a sturdy rubber spatula to mix everything together until combined. The dough will look a little dry at first; that’s normal.
** Tip: Room temperature ingredients blend more easily and keep the dough soft.
Step 2: Add Milk as Needed
If the dough won’t hold together when pressed, add milk one tablespoon at a time until it forms a soft, cohesive ball. You’ll usually need about 2-3 tablespoons total, depending on the sausage and humidity.
** Texture cue: The dough should feel slightly tacky but not sticky.
Step 3: Shape the Sausage Balls
Use a 1 ½-inch cookie scoop or heaping tablespoon to portion the dough. Roll each piece between your palms to form smooth, round balls. Place them on a parchment-lined baking sheet about an inch apart.
** Tip: Lightly dampen your hands with water if the mixture sticks while rolling.
Step 4: Bake Until Golden
Bake at 350°F for 20-25 minutes, or until the sausage balls are golden on top and firm to the touch. They should reach an internal temperature of 160°F to ensure the sausage is fully cooked.
** Do I need to cook the sausage first? No; the sausage goes in raw. It cooks completely in the oven while the outside turns golden brown.
Step 5: Cool Slightly and Serve
Let them rest on the baking sheet for 5 minutes, then transfer to a platter. They’re delicious warm, but also great at room temperature (perfect for buffets and parties).
Serving Suggestions
Sausage balls are delicious plain, but even better with a little dipping sauce! Try:
- Honey mustard
- Ranch dressing
- A quick homemade dip with ½ cup mayo and ½ cup Dijon mustard
They’re perfect for Christmas brunch, tailgates, or any casual get-together.
** Tip: For breakfast, pair them with scrambled eggs, fruit salad, Amish friendship bread, or pancakes. For parties, add them to a charcuterie board or appetizer spread.
This is a family favorite- they were served every Christmas at my aunts house for as long as I can remember! We use syrchup (half syrup, half ketchup) for the dip!
– Elle
Variations
- Different cheeses: Try Monterey Jack, Colby Jack, or Pepper Jack for a little spice.
- Extra flavor: Add garlic powder, chopped chives, or a pinch of cayenne pepper.
- Use hot sausage: Swap mild for hot if you like a little heat.
- Gluten-free version: Substitute gluten-free Bisquick and confirm your sausage and cheese are gluten-free.
Storage, Freezing & Make-Ahead
These are great to prep in advance; here’s how:
- Make ahead: Form the balls, cover tightly, and refrigerate up to 24 hours before baking. Add 2-3 minutes to the baking time if chilled.
- Refrigerate: Store baked sausage balls in an airtight container for 3-4 days.
- Freeze: Baked or unbaked sausage balls freeze well for up to 3 months. Freeze raw ones on a tray until solid, then store in a freezer bag. Bake from frozen at 350°F for 25-30 minutes.
- Reheat: Warm in a 300°F oven for 10-15 minutes or use an air fryer at 350°F for 5-7 minutes to re-crisp the edges. The microwave works for a quick fix (30-60 seconds per serving), but they’ll be softer.
** Pro Tip: If freezing for a party, label the bag in advance with bake time and temp for stress-free entertaining.
Frequently Asked Questions
Why are my sausage balls so dry?
They’re usually too dry when there’s not enough fat or moisture. Use regular (not lean) sausage, freshly grated cheese, and a little milk to help bind the mixture.
What’s the best binder for sausage balls?
The fat from the sausage and the cheese acts as the binder. Milk helps bring it together if it feels crumbly.
How many cups of Bisquick do I need?
This recipe calls for 2 cups, which balances perfectly with 1 pound of sausage and 16 ounces of cheese.
What temperature should sausage balls be baked at?
Bake them at 350°F for 20-25 minutes. They’ll be golden brown and firm to the touch, with an internal temp of 160°F.
Can I make sausage balls ahead of time?
Yes! Assemble and refrigerate the raw mixture up to 24 hours in advance, or bake and reheat before serving.
Can I use turkey sausage?
You can, but the texture will be drier. Add an extra tablespoon or two of milk or mix in 2 ounces of cream cheese to help bind and moisten the dough.
Related Recipes
If you love these easy Bisquick sausage balls, be sure to try these other crowd-pleasing appetizers and Bisquick favorites:
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Bisquick Sausage Balls
Ingredients
- 1 lb. bulk pork sausage (hot or mild is fine), at room temperature (I use Country Mild Jimmy Dean sausage)
- 16 ounces sharp cheddar cheese, grated (at room temperature)
- 2 cups Bisquick baking mix
- up to ¼ cup milk, as needed
Instructions
- Preheat oven to 350°F. In a large bowl, use your hands or a rubber spatula to combine all of the ingredients. Add milk, one or two tablespoons at a time, until the mixture holds together.
- Roll into golf ball-sized balls (I like to use a 1 ½ -inch dough scoop for this). Arrange on parchment-lined baking sheets.
- Bake for approximately 20-25 minutes, or until golden brown and cooked through. Serve warm or at room temperature.
Notes
- Room temperature ingredients: Let sausage and cheese sit out for 20-30 minutes before mixing for easier blending.
- Grate your own cheese: Pre-shredded cheese contains anti-caking agents that make sausage balls drier. Grate from a block for best results.
- Use regular pork sausage: Choose breakfast sausage with at least 15-20% fat. Lean or turkey sausage will result in dry, crumbly balls.
- Add milk gradually: Start with 1-2 tablespoons and add more only if the mixture feels too dry to hold together. The dough should be workable but not sticky.
- Check internal temperature: Sausage balls should reach 160°F internally to ensure the pork is fully cooked.
- Make ahead or freeze: Assemble raw balls and refrigerate up to 24 hours before baking, or freeze baked balls for up to 3 months. Reheat in a 300°F oven or air fryer at 350°F.
- Serving tip: These taste great warm or at room temperature, making them perfect for parties and buffets.
Nutrition
Hi Blair I just took these out of the oven and they are delicious. I did add 1 T of cream. Thanks for the recipe!
– Leland
Originally published in September, 2019, this recipe was updated in November, 2025.
Can’t wait to make these they sound awesome!!
Thanks, Irene! I hope you love them! 🙂
Wow, it is very tasty. I am eating this. Thanks for the idea.
Thanks, Susan!
My husband made these along time ago and they were yummy. I found the recipe again and this time I used Italian sausage, mozzarella cheese and we dipped them in spaghetti sauce and also pizza sauce both dips paired well with these.
I fill my sink with some hot water and warm the sausage and cheese and mix well and add the bisquick and don’t have to add water.
I have my cheese and sausage in a bowl.
Great tip, Joyce! 🙂
The ingredient proportions of this recipe is perfect. I have tried the 3 parts Bisquick to one part sausage as well as the 1/1 variation and this one is best. Also there are many temperatures ranging from 300 degrees to 400 and times and is very confusing. If deciding which one to go with I recommend this one!
Thanks
Thank you, Suzanne!
Can. You use the microwave to re heat these? If yes, for how long? Thanks!
Hi, Dee! Absolutely — the microwave should work fine. It’s hard to know exactly how long in the microwave, since that will depend on your individual microwave and on how many you put in there at once. In general, if you’re just reheating a few at a time, I would start with about 30 seconds, and then continue in 30-second intervals until they’re warmed through. Enjoy!
Hi Blair I just took these out of the oven and they are delicious. I did add 1 T of cream. Thanks for the recipe! Leland
Thanks, Leland! So glad that they were a hit!
This is a family favorite- they were served every Christmas at my aunts house for as long as I can remember! We use syrchup (half syrup, half ketchup) for the dip!
Thanks, Elle — that dipping sauce sounds perfect!
These were perfect! Like my MIL’s recipe which I misplaced.
Wonderful! Thanks, Elaine!
I am wondering if I could use turkey sausage but add some cooking oil, like avocado, coconut, or grapeseed, for the fat to keep it moist. Any thoughts on that?
Hi Jeanie! We haven’t tested it and can’t say for sure but wouldn’t recommend it. Adding oil to the mixture won’t result in the same texture as fat from the meat and is likely to make the balls soggy.
Hi Blair, love this recipe! Instead of making this into balls I used my mini muffin pans. They turned out so well.
grammieof4boys.
Great recipe
Thank you, Wanda!
Easy way to cook up a s no ack in no time,they are delicious
Thank you, Glenn! We’re so glad you enjoyed it.
Tip… Be sure to give plenty of space between the balls, I placed them to close, and I ended up sausage ball bread! It was delicious though!!
Any ideas for dipping sauces
Hi Gina! We love to stir together a dipping sauce that’s made with ½ cup mayonnaise and ½ cup of mustard. Other good options include honey mustard, ketchup, and Ranch dressing. We hope you enjoy!
I make these with Italian sausage and serve with marinara for dipping
Sounds delicious! We hope you enjoy, Kelly.
Awesome and so simple! I added some diced jalapeños to the mix and wow they are awesome! I will have to make more soon since they are almost gone already!
Wonderful! Thanks, John!
My husband made these along time ago and they were yummy. I found the recipe again and this time I used Italian sausage, mozzarella cheese and we dipped them in spaghetti sauce and also pizza sauce both dips paired well with these.
We’re so glad you found our recipe! Thank you for trying it out and taking the time to leave a review, Holly.
My sausage balls flattened out. Why? Not enough Bisquick? Too much cheese?
Hi, Phil! It’s hard to say. It could be not enough Bisquick, an extra-fatty sausage that releases a lot of grease, or working the dough too much (which warms the fat and breaks down the mixture).
Do you have to use bisquick? Or would any pancake mix work?
Hi Karen,
Regular pancake mix should work, but the taste and texture might change a bit, depending on what you use.