Classic Sausage Balls: An Irresistible Southern Party Favorite

Classic Sausage Balls Recipe

If you’re looking for a savory, bite-sized snack that’s simple to make and loved by all ages, classic sausage balls are a go-to option. This beloved Southern appetizer combines breakfast sausage, biscuit mix, and plenty of Cheddar cheese into a tender, flavorful treat that’s ideal for parties, potlucks, holidays, game day, or even as a quick breakfast or brunch addition. In this comprehensive article, you’ll learn everything you need to know about making sausage balls, from choosing ingredients and step-by-step instructions to expert tips, serving suggestions, and answers to frequently asked questions.

Why You’ll Love This Recipe

• Quick and Easy: Minimal ingredients and simple steps make sausage balls perfect for cooks of all experience levels.
• Versatile: Serve them hot or cold, as an appetizer, party snack, or breakfast side.
• Make-Ahead Friendly: Prepare in advance and freeze for convenience.
• Crowd-Pleaser: Their rich flavor and cheesy texture win over kids and adults alike.

Ingredients

Classic sausage balls rely on a handful of pantry staples. Feel free to customize cheese or sausage types for your taste.

• 1 pound bulk pork sausage (uncooked, breakfast-style preferred)
• 2 cups biscuit baking mix (e.g., Bisquick)
• 2 cups shredded sharp Cheddar cheese

Optional Additions: For extra flavor, consider mixing in a pinch of garlic powder, onion powder, black pepper, or finely chopped herbs.

Step-by-Step Instructions

Making sausage balls couldn’t be easier. Follow these detailed directions for tender, cheesy bites every time.

1. Prepare Ingredients: Allow sausage to come to room temperature for easier mixing. Pre-shred cheese if using a block, as freshly shredded cheese melts best.
2. Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
3. Mix the Dough:
   • In a large bowl, combine sausage, biscuit mix, and Cheddar cheese.
   • Mix thoroughly using your hands. The mixture will be thick and sticky—this is normal. Ensure all ingredients are evenly distributed.
4. Shape into Balls: Pinch off portions and roll into 1-inch diameter balls. Arrange them at least half an inch apart on the prepared baking sheet.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until balls are golden brown and the sausage is cooked through.
6. Cool: Let cool on the baking sheet for a few minutes before serving. They can be enjoyed warm or at room temperature.

Tips and Tricks for Perfect Sausage Balls

• Use Room Temperature Sausage: It mixes more easily with the dry ingredients, resulting in a more uniform dough.
• Grate Your Own Cheese: Pre-shredded cheeses often contain anti-caking agents that can affect texture. Freshly grated cheese provides better melt and flavor.
• Don’t Overwork the Dough: Mix until just combined for tender sausage balls. Overmixing can lead to a dense, tough texture.
• Prevent Sticking: Use a cookie scoop for uniform size and to minimize sticking to your hands.
• Even Cooking: Make sure the sausage balls are uniform in size and spaced evenly on your baking sheet for even browning.

Ingredient Variations

Serving Suggestions

Sausage balls are incredibly versatile and suitable for a variety of occasions. Here are some popular ways to serve them:

• Party Platter: Arrange sausage balls on a large platter with toothpicks for easy grabbing at gatherings.
• Breakfast or Brunch: Serve alongside scrambled eggs, fruit, and muffins for a hearty morning spread.
• Dipping Sauces: Pair with barbecue sauce, honey mustard, ranch dressing, or your favorite dip for extra flavor.
• Holiday Appetizer: Make them part of your holiday hors d’oeuvres tray for Thanksgiving, Christmas, or New Year’s Eve.
• Game Day Snack: They make perfect finger food for football or sports parties.

How to Store and Reheat Sausage Balls

Storage:

• Refrigerator: Store cooked sausage balls in an airtight container in the refrigerator for up to 4 days.
• Freezer: Place cooled sausage balls in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They keep well for up to 2 months.

Reheating:

• Oven: Warm sausage balls on a baking sheet at 350°F (175°C) for 8–10 minutes or until heated through.
• Microwave: Heat on a microwave-safe plate in 30-second increments until warm.

Pro Tip: Sausage balls freeze beautifully. You can also freeze them unbaked and bake from frozen, just adding a few extra minutes to the bake time.

Frequently Asked Questions (FAQs)

Can I use pre-cooked sausage?

For best results, use raw bulk sausage. Pre-cooked sausage may make the mixture too dry and won’t bind as well with the biscuit mix and cheese.

Can I make sausage balls ahead of time?

Absolutely! Make the mixture and form the balls up to 24 hours ahead; cover and refrigerate until ready to bake. Alternatively, bake, cool, and reheat as needed.

Why are my sausage balls dry or crumbly?

Dry sausage balls can result from using pre-shredded cheese or leaner sausage, which lack enough fat and moisture. Use full-fat sausage and freshly shredded cheese for best texture. If still dry, try adding a tablespoon or two of milk to the dough.

Can I add cream cheese to sausage balls?

Yes, incorporating cream cheese (about 4 oz per batch) makes for a softer, creamier texture. This is a popular variation and is especially useful if you prefer less crumbly sausage balls.

Are sausage balls gluten-free?

Traditionally, biscuit/baking mix contains wheat flour, so the standard recipe is not gluten-free. However, you can substitute a gluten-free baking mix for a gluten-free version.

What kind of cheese works best?

Sharp Cheddar is classic due to its bold flavor and meltability, but feel free to try Pepper Jack or Monterey Jack for variety or to add a little kick.

Expert Tips for the Best Sausage Balls

• Test a small batch before baking the full tray to ensure the seasoning and texture are to your liking.
• Knead quickly—don’t overmix, as this can lead to toughness.
• If the mixture is too dry to roll, add a tablespoon or two of milk.
• If too sticky, a dusting of extra baking mix will help.
• For spicier sausage balls, use hot or spicy sausage and add a pinch of cayenne or diced jalapeños.

Homemade Baking Mix Option

If you don’t have commercial biscuit mix on hand, make your own:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons shortening

Cut in the shortening with a pastry cutter or two forks until mixture resembles coarse crumbs. Use as a direct substitution for store-bought biscuit mix in the recipe.

Nutrition Information (Per Ball, Approximate)

• Calories: 90
• Fat: 7g
• Carbohydrates: 3g
• Protein: 4g

Please note nutritional values vary based on specific ingredients used and portion size.

Summary & Final Thoughts

Classic sausage balls are a time-honored Southern staple for good reason: they’re flavorful, filling, and incredibly simple to prepare. Whether served as a game-day snack, at breakfast, or as a party appetizer, they consistently please a crowd. With endless customization options and the convenience of make-ahead preparation, this is a recipe every home cook should try at least once.

Quick Recipe Printout

• 1 pound bulk pork sausage
• 2 cups biscuit baking mix
• 2 cups shredded sharp Cheddar cheese
• Mix by hand, shape into 1-inch balls
• Bake at 350°F for 20–25 minutes

Enjoy your homemade sausage balls with friends, family, or just as a treat for yourself!

Author

medha deb

 

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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