Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
You only need three ingredients for these Sausage Balls from Bisquick! They’re an easy appetizer recipe, tailgate snack, or quick addition to your brunch buffet, and can be prepped ahead in about 15 minutes! A cross between biscuits and muffins, these little bite-size treats are not greasy or moist like meatballs.
How to Make Sausage Balls from Bisquick | 1-Minute Video
We’re about to enter the height of holiday party season, so I’m sure that you could use a handful of easy, crowd-pleasing snacks to serve to any guests that might stop by your home. These Bisquick Sausage Muffins are the perfect solution, because they come together in minutes with just three ingredients, they can be prepped ahead, and they can be enjoyed at room temperature. Just set them out on a table and don’t worry about them again!
What are Sausage Balls?
I received this recipe from my friend Tanya, who I used to work with. Tanya lives on a farm, and each year her family spends a day or two butchering their hogs and processing the meat for sausage. Tanya gifted me some of her homemade sausage, along with this easy sausage ball recipe, and my mind was blown! How could three ingredients taste so darn good?!
These Sausage Balls from Bisquick are like a cross between biscuits and muffins. They’re not greasy or moist like a traditional meatball, but instead have a consistency that’s more reminiscent of a biscuit — thanks to the baking mix. They taste like a sausage and cheese biscuit sandwich — conveniently rolled into finger-friendly bite-sized balls. That means that you can enjoy them for breakfast or brunch alongside pancakes, waffles, muffins or fruit; or you can serve them as a flavorful appetizer at your next party or football tailgate!
How to make Sausage Balls from Bisquick:
This super-simple recipe comes together in just minutes. Simply combine the ingredients in a bowl, roll into balls, and bake! Let’s get started…
Ingredients for Sausage Balls from Bisquick:
- Bulk pork sausage (I used Jimmy Dean brand here, but homemade sausage or any other brand will also work)
- Grated sharp cheddar cheese
- Bisquick™ baking mix
First, place all of the ingredients in a large bowl.
Use your fingers to work together the mixture until completely combined, adding a tablespoon or two of milk at a time, as needed, to bring the dough together.
Next roll the sausage mixture into golf-ball size balls. You can use a tablespoon, or try a 1.5-inch dough scoop for perfectly round, even balls.
Arrange the sausage balls on a baking sheet.
Bake at 350 degrees F for 15-18 minutes, or until golden brown.
How to serve Sausage Balls:
Sausage balls are generally served at room temperature. They are delicious on their own, but they also taste great when paired with a creamy dip. Try stirring together a dip that’s made with 1/2 cup mayonnaise and 1/2 cup of mustard, or even just some Ranch dip.
Cook’s Tips and Recipe Variations:
- I recommend hand-grating the cheese. The pre-shredded cheese that you can buy in a package at the store doesn’t melt as smoothly as the kind that you grate from a block.
- Any type of pork sausage will work well, so choose a hot and spicy version if you prefer. I do not recommend a leaner turkey sausage or anything with less fat, because you want the fat in the meat in order to keep the sausage balls moist.
- Allow your sausage and cheese to come to room temperature before preparing the balls. I find that this helps the mixture blend together easier.
- Add enough milk or water, as necessary, to bring the dough together.
- Prep ahead! You can bake the sausage balls in advance, cover them and refrigerate them for up to 3 days or freeze for up to 3 months. To reheat the sausage balls, place on a baking sheet and warm in a 300 degree oven just until heated through. If you plan to serve the sausage balls the same day, you can assemble the raw balls in advance, keep them covered in the refrigerator, and then just bake right before serving.
- Add more seasoning! You can stir in chopped fresh herbs (such as chives or basil) or add some cayenne pepper for heat.
- For easier cleanup, line your baking sheet with parchment paper.
- Try different types of cheese! You can use Monterey Jack, Colby Jack, Pepper Jack, or a combination of cheddar cheese and cream cheese (at room temperature).
- For Gluten-Free Sausage Balls, try using gluten-free Bisquick and make sure that your sausage and cheese are both labeled gluten free.
More easy Bisquick recipes that you might enjoy:
- Aunt Bee’s Sausage and Cheese Squares
- Mom’s Easy Apple Coffee Cake
- Dump-and-Bake Easy Buttermilk Pancakes
- Sallie’s Overnight Easy Breakfast Casserole
- Easy Cheeseburger Pie
Sausage Balls from Bisquick
Ingredients
- 1 lb. bulk pork sausage (hot or mild is fine), at room temperature
- 8 ounces sharp cheddar cheese, grated (at room temperature)
- 2 ½ cups Bisquick™ (all purpose baking mix)
- Milk or water, as needed
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, use your hands to combine all of the ingredients. Add milk or water, one or two tablespoons at a time, to bring the dough together. Roll into golf ball-sized balls (I like to use a 1 ½ -inch dough scoop for this).
- Bake on ungreased baking sheets for approximately 15-18 minutes (or until cooked through and golden brown). The biscuits should have a dry, doughy texture that's similar to biscuits or muffins (they will not have the consistency of a traditional meatball). Serve warm or at room temperature.
Video
Notes
- Sausage balls are generally served at room temperature. They are delicious on their own, but they also taste great when paired with a creamy dip. Try stirring together a dip that’s made with 1/2 cup mayonnaise and 1/2 cup of mustard or offering a Ranch dip.
- I recommend hand-grating the cheese. The pre-shredded cheese that you can buy in a package at the store doesn’t melt as smoothly as the kind that you grate from a block.
- Any type of pork sausage will work well, so choose a hot and spicy version if you prefer. I do not recommend a leaner turkey sausage or anything with less fat, because you want the fat in the meat in order to keep the sausage balls moist.
- Allow your sausage and cheese to come to room temperature before preparing the balls. I find that this helps the mixture blend together easier.
- Add enough milk or water, as necessary, to bring the dough together.
- Prep ahead! You can bake the sausage balls in advance, cover them and refrigerate them for up to 3 days or freeze for up to 3 months. To reheat the sausage balls, place on a baking sheet and warm in a 300 degree oven just until heated through. If you plan to serve the sausage balls the same day, you can assemble the raw balls in advance, keep them covered in the refrigerator, and then just bake right before serving.
- Add more seasoning! You can stir in chopped fresh herbs (such as chives or basil) or add some cayenne pepper for heat.
- For easier cleanup, line your baking sheet with parchment paper.
- Try different types of cheese! You can use Monterey Jack, Colby Jack, Pepper Jack, or a combination of cheddar cheese and cream cheese (at room temperature).
- For Gluten-Free Sausage Balls, try using gluten-free Bisquick and make sure that your sausage and cheese are both labeled gluten free.
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!
Way too dry and bland!!!!!!!!!!!!!!! I add sour cream and extra sharp cheddar, and ALWAYS use chopped green olives with pimento for beautiful colors! NEVER make them too dry, always make them extremely soft, almost moist, cake like in the middle! This is a terrible recipe. Can’t get over all the positive comments! And… will add heavy cream if mixture too dry, still!!! I want larger, fluffy, tasty brunch muffins in large muffin tins! NOT FOR COCKTAIL PARTIES!!! THIS RECIPE IS EXTREMELY BLAND.
You are rude!!!!
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!
I made the sausage balls a little to big, stick to smaller balls but they are good I only used 1 and a half cup of Bisquick!
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!
These were horrible! I am shocked that the reviews were so good. I ran out of Bisquick and only had 2 cups, thank goodness! They were very dry and bland. I don’t even know how to describe the taste, they didn’t taste like sausage or cheese. Just “doughy” I guess. Next time I will use maybe a cup or Bisquick. Come to think of it, I’m just going to call the company and ask them how to make them. There’s just WAY to much Bisquick in this recipe.
I’m sorry that you weren’t happy with the recipe, Betsy. They’re supposed to be more liquid biscuits in texture, with some sausage and cheese throughout — not like meatballs made from sausage, if that makes sense. Again, I’m sorry that they weren’t what you were expecting.