Sausage Balls (Party Favorite)

If there is one party snack that always gets the “Who brought these?” reaction, it is sausage balls. They are salty, cheesy, and bite-sized in that dangerously confident way where you tell yourself you will have two, then suddenly you are guarding the plate like it is your job.

This version sticks to accessible ingredients, clear steps, and a couple of small tricks that can make a real difference: starting with cold cheese (it stays a bit more distinct as you mix, which can help the balls hold their shape) and giving the mixture a quick rest so the baking mix can hydrate before it hits the oven. The result is crisp edges, a tender center, and enough flavor to hold its own next to dips, wings, and the entire snack table.

Why they work

• They are low-drama. One bowl, one sheet pan, no fancy equipment.
• They scale up easily. Double the batch and nobody complains.
• They hold well. Great warm, still good at room temperature, easy to reheat.
• They are freezer-friendly. Make now, bake later, be a hero later.

Classic sausage balls

Yield: about 30 to 40 (1-inch) balls (depends on how generous your “tablespoon” is)
Time: 10 minutes prep, 18 to 22 minutes bake

Ingredients

• 1 pound bulk pork breakfast sausage (regular or hot)
• 2 cups baking mix (like Bisquick) (about 240 g)
• 2 cups shredded sharp cheddar cheese (about 8 ounces or 225 g)
• 4 ounces cream cheese, cold and cubed
• 2 to 4 tablespoons milk, as needed
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Optional: 1/4 teaspoon smoked paprika or cayenne for extra zip

Sausage note: Use bulk breakfast sausage. If you only have links, remove the casings first.

Step-by-step instructions

1. Heat the oven: Set to 375°F. Line a rimmed sheet pan with parchment or lightly grease it.
2. Combine the dry: In a large bowl, whisk together the baking mix, garlic powder, pepper, and any optional spice.
3. Add the good stuff: Add sausage, shredded cheddar, and the cold cubed cream cheese.
4. Mix gently: Use clean hands or a sturdy spoon to mix until just combined. If it feels sandy or will not come together, drizzle in milk 1 tablespoon at a time. Stop as soon as it holds when squeezed. Overmixing makes them dense.
5. Rest (worth it): Let the mixture sit 5 minutes. This gives the baking mix time to absorb moisture, which can help the texture stay more tender.
6. Portion: Roll into 1-inch balls (about 1 tablespoon each). Space them about 1 inch apart on the pan.
7. Bake: 18 to 22 minutes, until browned and cooked through. If you want extra crisp edges, broil for 30 to 60 seconds at the end, watching closely.
8. Drain briefly: Transfer to a paper towel-lined plate for a minute, then serve warm.

Doneness check: Best is 160°F in the center. No thermometer? Look for no pink remaining in the middle, clear juices, and a firm but springy feel.

Best dips

Sausage balls do not need a dip, but dips are a good time.

• Honey mustard: Sweet, sharp, classic.
• Spicy ranch: Ranch + hot sauce + a pinch of garlic powder.
• Maple-Dijon: Maple syrup + Dijon + a splash of apple cider vinegar.
• Warm queso: Because cheese on cheese is never a bad idea.

Easy variations

Make them a little lighter

• Use turkey breakfast sausage. Add an extra tablespoon or two of milk if the mix feels dry.

Change the cheese

• Pepper Jack for heat
• Colby Jack for a milder crowd
• Smoked cheddar for a BBQ vibe

Add-ins (keep it simple)

• 2 tablespoons finely sliced green onions
• 1 to 2 teaspoons dried Italian seasoning
• 1 tablespoon grated Parmesan for a saltier edge
• 2 tablespoons finely diced pickled jalapeños (well drained)

Tip: If you add wet ingredients like jalapeños, drain them well so the mixture does not get gummy.

Make ahead and freeze

Make ahead (refrigerator)

Roll the balls, place on a sheet pan, cover, and refrigerate up to 24 hours. Bake straight from cold, adding 2 to 3 minutes if needed.

Freeze for later

1. Roll into balls and freeze on a sheet pan until solid.
2. Transfer to a freezer bag and freeze up to 2 months.
3. Bake from frozen at 375°F for 22 to 26 minutes, until browned and cooked through.

If you are hosting, frozen sausage balls are basically edible insurance.

Troubleshooting

Mine are dry

• Use full-fat sausage if you can.
• Do not skip the cream cheese. It helps keep the interior tender.
• Add milk slowly until the mixture just holds together.

Mine are crumbly and will not roll

• You likely need more moisture. Add milk 1 tablespoon at a time.
• Let the mixture rest 5 minutes so the baking mix can hydrate.

Mine are greasy

• Some sausage brands render more fat. Bake on parchment, then drain briefly on paper towels.
• Make them slightly smaller for more surface area and better crisping.

Mine are dense

• Overmixing is the usual culprit. Mix just until combined.
• Shred your own cheese if possible. Pre-shredded cheese can be drier and less melty.

Serving ideas

• Game day: Pair with wings and a crunchy veggie tray, then watch the sausage balls vanish first.
• Holiday brunch: Serve with fruit, scrambled eggs, and coffee. Cozy and easy.
• Potluck: Bring them in a slow cooker on “warm” with a towel under the lid to catch condensation.

Food safety

Sausage balls should be baked until the centers are fully cooked. If you use a thermometer, aim for 160°F in the middle. For parties, do not leave them out at room temperature for more than 2 hours total (or 1 hour if it is over 90°F/32°C).

Printable recipe

Sausage Balls (Party Favorite)

Ingredients: 1 lb bulk breakfast sausage, 2 cups baking mix (about 240 g), 2 cups shredded sharp cheddar (8 oz/225 g), 4 oz cold cream cheese (cubed), 2 to 4 tbsp milk as needed, 1/2 tsp garlic powder, 1/4 tsp pepper, optional 1/4 tsp smoked paprika or cayenne.

Directions: Heat oven to 375°F. Whisk baking mix, garlic powder, pepper, and optional spice. Add sausage, cheddar, and cold cream cheese. Mix gently, adding milk 1 tbsp at a time until it holds together. Rest 5 minutes. Roll into 1-inch balls. Bake 18 to 22 minutes until browned and cooked through (160°F in the center).