Sausage Balls
Sausage balls three ways — classic Bisquick, Cheddar Bay Sausage Balls, Rotel Cream Cheese, Jalapeno Popper — for potlucks and busy holiday mornings.
★ lunch
lunchSausage balls
I was going through my recipes on here and on IG yesterday and realized I haven’t shared this little treat on here. These have always been a holiday staple in my house. My grandmother made them, my mom made them, and now I make them every year at Christmas. Though they can really be a snack for anytime of the year. They would be perfect as a game day treat or party snack.
Crystal BIngredients
- 1 pound Shredded cheddar cheese (shredded your own it works way better in this recipe)
- 1 pound Ground pork sausage (we like hot but mild works too)
- 2 cups Bisquick
- 1/2 tsp Cayenne pepper (optional)
Instructions
- 1Preheat oven to 350.
- 2In a large bowl mix all ingredients. The only way I have ever done it is with my hands. It definitely takes some work. You want all ingredients completely mixed until it forms a loose ball.
- 3Pinch off small amounts and roll into about 1 inch balls. Place on a parchment lined baking sheet. You can also just grease the pan but I have found parchment works way better so that they don’t stick.
- 4Bake for 20-25 minutes or until slightly golden brown.
- 5We eat them with mustard (brown or yellow) but use whatever dipping sauce you love. Enjoy!
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
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Open in Pepper →Three Ingredients And A Hot Oven
Sausage balls are the thing you can make with one hand while the coffee brews. Sausage, cheese, baking mix — that's it, and they disappear off the pan before they cool.
Cooks on Pepper reach for these for Christmas morning, tailgates, church breakfasts, and any night when a pan of something salty and warm counts as dinner.
Every recipe here starts from that same simple mix and goes somewhere different: Cheddar Bay Sausage Balls made with the biscuit box, Rotel Cream Cheese Sausage Balls, Crack Sausage Balls with ranch and bacon, Jalapeno Popper Sausage Balls, and the Pioneer woman's version made from scratch with flour and baking powder.
Quick Tips
- 1
Shred your own cheese
Bagged shredded cheese is coated with starch and bakes drier. Grate a 8-ounce block of sharp cheddar yourself for a moister ball.
- 2
Let the sausage warm up
Set the pound of sausage and the cream cheese out 20 to 30 minutes before mixing so everything blends without fighting you.
- 3
Mix with your hands
A spoon leaves dry pockets of baking mix. Work it 2 to 3 minutes with clean hands until no flour streaks are left.
- 4
Scoop them the same size
Use a tablespoon or small cookie scoop so all of them finish together, about 20 to 25 minutes at 350 degrees.
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