Some recipes are holiday traditions for a reason, and sausage balls are at the top of my list. They are little bites of savory pork sausage, plenty of sharp cheddar and baking mix, rolled into balls and baked until golden and crisp on the outside and soft in the middle. My version adds a bit of cream cheese, which keeps them tender and moist instead of dry and crumbly. They are perfect for Christmas morning, holiday open houses and every game day in between.
In this post I will share the simple ingredients, how to mix the dough without a fight, step-by-step baking directions, tips for the most tender sausage balls, fun variations, a from-scratch option, common mistakes and how to freeze them for easy entertaining. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.
Why These Cheesy Sausage Balls Work
Classic Southern sausage balls are made with just three ingredients, but they can turn out dry or dense. A few small changes make them reliably tender and full of flavor.
- Cream cheese for moisture. Four ounces of softened cream cheese keeps the inside soft and helps the dough come together.
- Freshly shredded cheese. Shredding your own cheddar gives a smoother, meltier result than pre-shredded cheese with anti-caking powder.
- Room temperature sausage. Letting the sausage sit out for 15 minutes makes it much easier to mix.
- The right ratio. One pound of sausage, two cups of baking mix and four cups of cheese gives a balanced bite that is cheesy but not greasy.
- A hot oven. Baking at 375°F (190°C) browns the outside while keeping the centers moist.
They are easy enough for a beginner, and you can make the whole batch ahead and freeze it, which is exactly what I do every December. On Christmas morning, I just bake a pan straight from the freezer while the coffee brews.
Ingredients You Will Need
- Ground pork breakfast sausage: One pound of raw bulk sausage. Mild, sage or hot all work, so choose your favorite.
- Baking mix: Two cups of an all-purpose biscuit baking mix, such as Bisquick. See the scratch option below if you prefer to make your own.
- Sharp cheddar cheese: Four cups, which is a 16-ounce block, freshly shredded.
- Cream cheese: Four ounces, softened, for tender centers.
- Milk: One to three tablespoons, only if the mixture is too dry to hold together.
- Optional seasoning: A pinch of garlic powder, smoked paprika or cayenne for extra flavor.
Use raw bulk sausage, not precooked sausage crumbles. The raw meat binds the dough together as it bakes, and its fat helps the outsides turn golden and crisp.
For the cheese, a sharp or extra-sharp cheddar gives the most flavor, since the sausage and baking mix are fairly mild. Colby jack and pepper jack also melt beautifully, and a mix of cheddar and smoked gouda is a delicious grown-up version.
How to Make Sausage Balls
Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper. Set the sausage and cream cheese on the counter for about 15 minutes while you shred the cheese.
- Mash the base. In a large bowl, mash the sausage and cream cheese together with a sturdy spatula or your hands until evenly combined.
- Add the cheese. Toss in the shredded cheddar and mix until it is evenly distributed.
- Add the baking mix. Sprinkle in the baking mix and any optional seasonings, then knead with your hands until no dry pockets remain. If it is crumbly, add milk 1 tablespoon at a time.
- Roll. Scoop the mixture with a 1-tablespoon cookie scoop and roll into 1-inch balls. You should get about 48.
- Arrange. Place the balls about 1 inch apart on the prepared baking sheets.
- Bake. Bake for 18 to 22 minutes, rotating the pans halfway, until golden brown and the centers reach 160°F (71°C).
Let the sausage balls cool on the pan for 5 minutes, then transfer to a platter. They are delicious warm or at room temperature, and they hold their shape well enough to pack into a lunch box or take to a potluck. A stand mixer with the paddle attachment can also mix the dough on low speed if you prefer not to use your hands.
How to Make Sausage Balls Without Baking Mix
If you do not keep baking mix in the pantry, you can easily make your own. Whisk together 2 cups all-purpose flour, 1 tablespoon baking powder and 1 teaspoon salt. Cut in 6 tablespoons of cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
Use this homemade mix exactly as you would the store-bought baking mix. The texture comes out very similar, slightly richer from the butter. You may need an extra tablespoon of milk to bring the dough together, so add it gradually. For a gluten-free version, use a gluten-free baking mix and double-check that your sausage is labeled gluten free.
Tips for the Best Sausage Balls
- Shred your own cheese. It is the single biggest upgrade for flavor and texture.
- Keep the size consistent. A cookie scoop makes every ball the same size so they bake evenly.
- Do not overbake. Pull them when they are golden and cooked through. Extra time makes them dry.
- Use parchment. The cheese can stick to a bare pan, and parchment makes cleanup simple.
- Taste your sausage. Different brands vary in salt and spice, so pick one you already enjoy.
For an easy holiday brunch, serve sausage balls next to a make-ahead cheesy hashbrown breakfast casserole and a pan of gooey cinnamon roll casserole. On a party table, they pair well with a festive pigs in a blanket wreath, and my appetizer recipes have plenty more crowd pleasers.
What to Serve with Sausage Balls
Sausage balls are wonderfully versatile, so they fit almost any menu. On Christmas morning, I serve them with fresh fruit, scrambled eggs and a sweet baked dish so there is something savory and something sweet on the table. They are hearty enough to keep everyone happy while presents are being opened, and they are easy to eat with one hand.
For a holiday open house or New Year’s Eve party, they pair nicely with a creamy dip, a big vegetable tray, deviled eggs and a cheese board. Because they taste good warm or at room temperature, they are a smart choice for buffets where food sits out for a while, as long as you follow the 2-hour rule.
On game day, set them out with wings, chips and salsa and a warm cheesy dip. Plan on about 3 to 4 sausage balls per person when serving several other appetizers, or 5 to 6 per person if they are one of the main snacks.
Easy Variations
- Spicy: Use hot sausage and pepper jack cheese, and add 1/4 teaspoon cayenne.
- Maple: Use maple breakfast sausage and serve with warm maple syrup for dipping on Christmas morning.
- Ranch: Add 1 tablespoon dry ranch seasoning to the mixture.
- Cranberry: Fold in 1/2 cup finely chopped dried cranberries for a sweet, festive twist.
- Italian: Use mild Italian sausage, swap half the cheddar for mozzarella and serve with marinara.
- Turkey: Use ground turkey sausage and bake until the centers reach 165°F (74°C).
For dipping, set out honey mustard, ranch, warm maple syrup, pepper jelly or a simple spicy mayo. A little bowl of dip makes them feel like a party even on an ordinary weekend.
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Dry, crumbly sausage balls | Too much baking mix or overbaked | Add cream cheese, measure the mix carefully and bake just until golden |
| Mixture will not come together | Cold sausage or dry mix | Let the sausage warm slightly and add milk 1 tablespoon at a time |
| Greasy bottoms | Very fatty sausage | Use a leaner sausage and bake on parchment, then drain on a paper towel |
| Flat, spread-out balls | Dough too warm or wet | Chill rolled balls 15 minutes before baking |
| Bland flavor | Mild sausage and pre-shredded cheese | Use sharp cheddar and add garlic powder or a pinch of cayenne |
Make Ahead, Freezing and Storage
Sausage balls are one of the best make-ahead appetizers. To freeze unbaked, roll the balls, arrange them on a parchment-lined sheet and freeze until firm, about 1 hour. Transfer to a freezer bag and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 25 to 28 minutes, until golden and 160°F (71°C) in the center.
You can also freeze them after baking. Cool completely, freeze in a single layer, then store in a freezer bag for up to 3 months. Reheat from frozen at 350°F (175°C) for 10 to 12 minutes. Baked sausage balls keep in an airtight container in the refrigerator for 3 to 4 days.
If you are taking sausage balls to a party, bake them at home, let them cool slightly and pack them in a foil-lined container. Rewarm them in a 350°F oven for 5 minutes when you arrive, or serve them at room temperature.
Raw sausage should always be cooked to 160°F, so an instant-read thermometer is helpful the first time you make them. The USDA has a useful safe minimum internal temperature chart for sausage and other ground meats. Refrigerate leftovers within 2 hours.
Frequently Asked Questions
Why are my sausage balls dry?
Usually from too much baking mix or overbaking. Adding cream cheese and baking just until golden keeps them tender.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts better and gives a more tender, moist sausage ball.
Can I make sausage balls the night before?
Yes. Roll them, cover and refrigerate overnight, then bake in the morning, adding a minute or two.
How do I know when sausage balls are done?
They should be golden brown and an instant-read thermometer should read 160°F (71°C) in the center.
How many sausage balls does this recipe make?
About 48 one-inch sausage balls, enough for 12 to 16 people as an appetizer.
Ready to bake? Here is the full printable sausage balls recipe with exact measurements and estimated nutrition.
Cheesy Sausage Balls
Ingredients
Method
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a large bowl, mash the sausage and cream cheese together until combined.
- Add the shredded cheddar and mix until evenly distributed.
- Add the baking mix and garlic powder and knead with your hands until no dry pockets remain. Add milk 1 tablespoon at a time if the mixture is crumbly.
- Roll into 1-inch balls using a 1-tablespoon scoop and place 1 inch apart on the baking sheets.
- Bake 18 to 22 minutes, rotating the pans halfway, until golden and the centers reach 160°F (71°C). Cool 5 minutes before serving.
Notes
I hope these cheesy little sausage balls become part of your holiday traditions, whether you serve them at a party or with coffee on Christmas morning. If you make them, please leave a comment and a star rating below. Happy baking, friends!
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