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Sausage Balls Recipe (Classic Bisquick® Sausage Balls)

These biscuit mix (Bisquick) cheesy sausage balls are a holiday staple as an appetizer and also grace many a table for holiday breakfasts as well! Only three ingredients and you have a delicious snack or side.

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These biscuit mix cheesy sausage balls are a holiday staple as an appetizer and grace many a table for holiday breakfasts! Only three ingredients are needed to have a delicious snack or side dish. Can you tell that I have a box of Bisquick® to use up? These Bisquick® Sausage Balls are a classic recipe and are so easy and delicious to make!  If you are looking for another recipe, try my Bisquick® Quiche Recipe; it’s another classic!

Sausage Balls with a dipping sauce at the center. Dipping a piece sausage ball in a sauce.
Bisquick Sausage Balls

Quick & Easy Sausage Balls Recipe

OK, I’m not grown up at all. I keep snickering over the name of this recipe, I admit. I have the mind of a 14-year-old boy – my son is probably more mature than I am, let’s face it. That said, while I may snort over the name of this recipe, sausage balls are delicious.

After that last sentence, I give up. I can’t even write seriously about this recipe. Mike and I spent the whole day making dirty jokes while I was making these sausage balls.That’s what happens when you are stuck together working as a team; you feed off each other, even when it means you’re acting immature.

Let’s get serious about those sausage balls now.

This is a classic Bisquick® recipe that is extremely popular around the holidays. With the holidays coming up, I thought it was high time I gave these a try, not to mention I have a box of Bisquick® that I was supposed to take out to the trailer at the lake – and I need to use it up before it goes stale. We totally were screwed out of a decent August here in Alberta, between the fires in BC smoking up the air Calgary and Edmonton and the weather generally being weirdly hot and cold, we made it out to the lake ONCE – and we stayed inside the trailer the entire time. It was so smoky we couldn’t see the lake.

This is also my backyard on September 13th. I am NOT making this up, my friends. I feel totally ripped off this summer between the smoke and the snow (it’s actually still summer until September 22nd).

 I live where it snows in the summer. I swear I’m moving to Vancouver Island. I can’t take this anymore.

old photograph of backyard

I went on to the baking that I did when it was snowing in summer. These sausage balls are the kind of food that one should start baking in the winter: rich, decadent, comforting, carb-loaded goodness. The recipe makes a perfect 24 golf ball-sized sausage balls, and they will fit on a large baking sheet together perfectly, as you can see below. I like a good recipe that a) uses only one bowl and b) fits onto one baking sheet. That’s my kinda recipe!

24 uncooked sausage balls on a baking sheet
How to fit 24 uncooked sausage balls on a baking sheet

What kind of pork sausage do I use?

You are going to need raw, ground pork sausage for the traditional sausage balls recipe; however, the sky is really the limit. You can use a mild Italian sausage, a maple syrup-sweet breakfast sausage, or even a hot spiced sausage. The only caveat is that it HAS to be a ground sausage. It cannot be a cooked smoked sausage.

My kitchen hack?

Use your stand mixer with the paddle attachment.

using a mixer to combine all the ingredients
How to use your mixer to combine the ingredients

Using your mixer to make these sausage balls made this recipe SO EASY that I can see it being doubled and you having four dozen sausage ball snacks in no time at all! I also think it does a better job of working the ingredients together than mixing them by hand would. You then simply get a tablespoon and get your golf ball-sized dough balls ready to rock!

The other secret to these is not dropping them onto the sheet; you can roll them into nice uniform balls. I don’t guarantee that they will stay that shape, as the pork fat and cheese fat will melt and change the shape of these, but mine came out pretty darn uniform.

Karlynn’s Tips & Tricks for Making Sausage Balls

  • Don’t use bagged shredded cheese in these. You need the moisture that comes with freshly shredded block cheese. The cheese shreds in the bag are dry and you will end up with a dry product.
  • You can definitely change up the type of cheese to whatever flavor you prefer, but a sharp old cheddar is delicious!
  • If the batter seems dry, add in a 1/4 cup of milk.
  • If your sausage isn’t that greasy, you might also have to add milk.
  • Here in Canada, we don’t usually get the 1lb packs of spiced ground pork sausage (if we do, please let me know where I have been looking!), and I simply took breakfast sausages out of their casings and used that instead. That seemed to be a little dryer than it should be, so I added in 2 tbsp of milk to help. I would add in the 1/4 cup next time for sure.
  • Add in some spices like cayenne if you want – I LOVED mine with the chives! I would use fresh minced green onion in my next batch for sure.These are easy to customize.
close up of Bisquick® Sausage Balls in a white plate
Bisquick® Sausage Balls Recipe

And that dip? It’s my new Creamy Sweet Chili Sauce and it is my new favorite dip! You can literally use that on anything, chicken wings, salad, veggies and more. It was awesome with these sausage balls!

If you want a good side to go with this recipe, why not try my favourite, excellent Brown Sugar Bacon Wrapped Smokies?

Stay tuned for more Bisquick® recipes in the next week or two, I still have a ton left that I need to use up! And that’s before the one at the trailer comes home this weekend, since we have to pack up the trailer at the lake way early this year. Sigh. Maybe we will get an early nice spring?

Happy Baking!

Love,

Karlynn

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Sausage Balls Recipe (Classic Bisquick Sausage Balls)

These biscuit mix (Bisquick) cheesy sausage balls are a holiday staple as an appetizer and also grace many a table for holiday breakfasts as well! Only three ingredients and you have a delicious snack or side.
4.70 from 94 votes
dipping a sausage ball in dipping sauce
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Course
Appetizer
Cuisine
American
Servings
24 sausage balls
Calories
176
Author
Karlynn Johnston

Ingredients
 

  • 1 pound sharp Cheddar cheese shredded
  • 1 pound ground pork sausage
  • 2 cups biscuit baking mix (Bisquick)
  • 1 tablespoon freeze dried chives ( optional)
  • 1/4 cup milk (if needed)

Instructions
 

  • Preheat your oven to 350 °F.
  • In a large bowl (or in your standing mixer bowl), combine the ground sausage, biscuit baking mix and shredded cheese and chives.
  • Form into 24 golf ball sized balls and place on baking sheets.
  • Bake in the preheated oven for 20 to 25 minutes, until golden brown and the sausage is cooked through entirely.
  • Remove and serve hot!

Recipe Video

Nutrition Information

Calories: 176kcal, Carbohydrates: 6g, Protein: 8g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 33mg, Sodium: 365mg, Potassium: 81mg, Sugar: 1g, Vitamin A: 205IU, Vitamin C: 0.2mg, Calcium: 156mg, Iron: 0.6mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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These biscuit mix (Bisquick) cheesy sausage balls are a holiday staple as an appetizer and also grace many a table for holiday breakfasts as well! Only three ingredients and you have a delicious snack or side! #sausage #sausageballs #bisquick #appetizer #breakfast #holiday #thanksgiving #christmas #dinner #recipe #snack #entertaining

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. bruce says

    Adding milk was clever, but i use butter …prefer it to be softened, but saw what jennifer garner did by grating the cold butter, it does the same thing….more the merrier…i even butter the crap out of my cookie sheet before baking…
    all that snow ?….that’s why i left Regina Saskatchewan for Louisiana …see snow maybe…..once a decade….hahahha..FINE BY ME ….

    keep cookin lady ..!!!

  2. Jillian says

    My mom made these the last time I visited her and they were so good I had to come and comment. Totally making her make them for Christmas, I mean I could make them … but Mom does everything better.5 stars

  3. Deane says

    Love this comfort food. Makes a great quick grab and go breakfast….OR …late night snack. Used shredded cheese in my last batch (wanted to use up the extra cheese in the fridge). Couldn’t figure out why they came out so dry and spongy. Never again. Thanks for the hint!5 stars

  4. Jean Brooks says

    I just make my own sausage meat. Instead of taking sausage out of the casings.

    • Linda says

      Mine turned out very greasy. I am not sure I can them. What did I do wrong?

  5. BDG's Kitchen says

    I used the same Basic Recipe, but i Added in Diced White Onion, Diced Jalepinos, And My Kitchen Aid Mixer, Worked wonders, Made mine about Duck egg size
    Ill use Gloves Next time.
    I need to add in more Earthy Hearty Flavors, and Spice it up Alot!!!! Using Ghost Peppers, Seeing how im the only one that eats the sausage balls

    But i will use Yalls Idea on My Regular Meat balls that every one else will eat

    Thank yall Soo Much,
    Im Down in Deep East Texas

  6. Jay says

    For awhile now we’ve been using the red lobster cheddar bay biscuit mix and seasoning packet that comes with it, in place of regular flour. Ridiculously good!!

  7. Bonnie Loomis says

    Been making sausage balls for years and it’s always been hit or miss as I never can locate the recipe and I’m flying by the seat of my pants as far as proportions. Tonight I needed to make some to take to a friend’s house and hit or miss wasn’t going to work for me so I looked up the recipe and found this one. They turned out great because of two hints that I had never been aware of: 1) shred your own block of cheese and do not use the packaged shredded cheese. The block cheese has more moisture than the packaged cheese and, 2) use a mixer. Sounds like a no-brainer but I had always mixed the sausage, cheese, and Bisquick by hand which resulted in the hit-or-miss sausage balls in addition to making it so much more difficult. The end result this evening was perfect sausage balls that I can confidently take to my friend’s house for serving.5 stars

    • Karlynn Johnston says

      Bonnie, I am SO glad to hear this! Happy Easter!

      • StLindaHouz says

        5-Star rating due to the overwhelming anticipation of eating these!
        Using my favorite local Italian sausage, Italian cheeses and Cheese Garlic biscuit mix.
        Will report back with the results…I can’t wait!!5 stars

  8. Brenda Davidson says

    Finalyfound the recipe Ideas wanting.Thank you.4 stars

  9. Kay says

    As I am from the south, I used buttermilk instead of milk. Fantastic! Never added any liquids to sausage balls before reading this recipe, definitely an improvement.5 stars

  10. Denise Flournoy says

    Perfect, easy, and deliciious just follow the recipe. I did not add or change a thing. Just mixed by hand and they do freeze well.5 stars

  11. Brenda says

    Try them with green chilis or finally chopped sweet peppers.4 stars

  12. David Skelton says

    LOVE these!!! My mom used to make these only at Christmas time, and now I’m making them every 2 weeks!!5 stars

  13. Molly says

    What dip(s) do you serve these with? Can’t wait to try them!!

    • Kay says

      Try white country pepper gravy, or a half mustard-half Mayo.

  14. GT says

    I may have finally found the excuse I have been needing to justify buying that Kitchen Aide mixer i have been wanting! I love these but cannot say the thought of hand mixing them excites me… LOL

      • Kay says

        Brenda, that’s exactly what I do. I have a stand mixer, but use disposable gloves. A lot easier.

    • Charlotte Fordham says

      You definitely should not wait on that KitchenAid! I waited for 15 long years and I now cry thinking about the many hours I wasted! Baking is only ONE of the many cool things I use mine for. I have the grater attachments….I make carrot cakes and grate carrots, endlessly grate huge amounts of cheese for my famous Pimento Cheese, grate veggies to sneak them in my dog’s food. etc. I have the pasta maker attachment and have made delicious pasta many times over. I have also used the grinder attachment to make raw dog food and create my own bulk sausage out of bison! I love “Old Red” my red KitchenAid. Every time I take the old girl out. I ask myself why I never treated myself to one sooner! Luckily, my best friend got tired of hearing about me wanting one and gave it to me as a gift……I think she was banking on me sharing everything I used the mixer to make! lol As Nike says, JUST DO IT!!! You will not regret it!

  15. Eddie says

    I have them in the oven right now,they are smelling so yummy🌺

  16. Sam says

    I made these today. When i had gone to the store, I thought they needed 8oz of cheese, but realized it was a pound. I was making two batches at once. I used pepper jack for one pound, mild cheddar for 8 oz and mozzarella for the other 8 oz. I also threw in 4 oz of goat cheese that kind of tasted like feta. They were really good. The last time I made them, I tried different cheeses. One with sharp cheddar, one with Pepper Jack, and one with cream cheese also. My family chose the pepper jack unanimously. (I am the only one who eats pepper jack around here by the way.) They were all surprised that they chose that one, but they did.

    • Sherry says

      Great ideas…I am baking some now with different cheeses.5 stars

  17. C.H. says

    This, by far, is the easiest, best tasting sausage ball recipe I’ve ever had. So simple. I did add the milk which I think makes the difference in how moist they are and how moist they stay! Thanks for sharing…looking forward to trying these with a variety of spices.5 stars

  18. Sue says

    These look super, I will be trying them for our family zoom Christmas Eve “party”

    We sure do have raw, sausage meat available here in Alberta, Maple Leaf Natural Sausage Meat is available in the meat freezer at Sobeys, Save On, Superstore, Co Op…. It is breakfast sausage without the casings. It is packed in a plastic tube. A staple in my kitchen.

    • Charlotte E. Fordham says

      I just love these classic little balls of delight! (now I am snickering!) My mother used opt make these over the holidays and they bring back such great memories. I even love them cold! Appreciate you sharing!5 stars

  19. Claire says

    These sound so yummy, I’ll have to try them!

    As for the sausage, if I plan ahead I go to the Farmer’s Market and pick up some flavoured ground meat there. Little pricey, but delicious.. Otherwise I’ve started taking the DIY approach. 1 lb of ground pork, sausage seasonings (lots of recipes out there, mine is usually a generous amount of poultry seasoning, salt, pepper and some fennel, maybe more sage if you like that). Use anywhere you’d use sausage meat. I’ve also done this with ground chicken/turkey for a lighter option. I might try to make it with that!

  20. Katherine says

    These are great! And adding chopped green onion made these super-great.5 stars

    • S. Weber says

      Only used half pound of shredded cheese and had no issues. I live in Canada and had no issues finding ground sausage tubes in the freezer section of my grocer. Had to add a couple sausages minus casings to add up to a pound of meat. Flavoured with onion salt and the chives and these are so amazing. Will make every year now for Christmas5 stars

  21. Jordan says

    Very good! I’ve tried several different recipes and this is the best!!5 stars

  22. Sandy Rosenberg says

    These are delicious! Any tips on how to keep the shape?5 stars

    • Bree says

      Put your mix in the fridge for about 30 min before forming balls – fats from sausage and cheese will harden, making the shape easier to keep. Work fast and with a melon baller (or some such kitchen tool, place on cookie tray that has been lined with parchment paper – get it in the pre-heated oven quick. The outside will cook quickly and hold the shape.

    • Sheri says

      When mine go flat, friends call them sausage cookies. Not a bad name!

  23. Kelley Horner says

    How does it freeze? Would I be able to freeze the dough prior to cooking it

  24. Steve Smith says

    Made it with homemade venison/pork sausage. Added a touch extra milk. Just two of us so I divided and froze about 1.5 lbs. Delicious. Going to try a couple different dipping sauces next time.5 stars

    • bree says

      Alt recipe calls for cream cheese for moisture. Might try it with a 1/4 c cream cheese instead of milk.

      • Karlynn says

        They are best made the day you eat them, texture and moisture-wise!

      • sherry says

        I made mine the night before with bagged cheese and they were great5 stars

  25. timothy says

    if you can’t find “hot sausage” you can always try looking on amazon

  26. Jeanne Thompson says

    OMG! That tip about using the mixer is a game changer! Thanks!5 stars

  27. JoJo says

    I’ve made these several times since last thanksgiving and they are always a hit! I add hot sausage, and the green onions so delicious
    Serve with sausage gravy
    Very welcome each time and everyone’s request5 stars

  28. C. says

    I cooked my sausage and microwave the cheese. I add cooked sausage and melted cheese to dry mix. They keep the ball shape. It can be frozen after baking.

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