Mom's Best Recipes
Recipe

Ultimate Sausage Ball Recipe

Rich, savory, and dangerously snackable sausage balls with crisp edges and a tender middle. One bowl, pantry-friendly ingredients, and a cheesy payoff that disappears fast.

Author By Matt Campbell
4.8
A baking sheet filled with golden brown sausage balls with melted cheese edges, shot in warm natural light
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Sausage balls are one of those retro party foods that somehow never got old. They are cozy, salty, cheesy, and the best kind of low-drama. Mix, scoop, bake, then try to act surprised when half the batch vanishes before it hits the table.

This version leans into what we actually want: rich sausage flavor, real cheese pull, and crisp edges without a dry, crumbly center. The trick is a balanced ratio of sausage to baking mix, a little dairy for tenderness, and seasoning that makes them taste like more than just “meat plus cheese.”

Hands rolling raw sausage ball mixture into a smooth ball over a parchment lined baking sheet

Why It Works

  • Tender inside, crispy outside: A splash of dairy keeps the middle moist while the hot oven browns the edges.
  • Big savory flavor: Breakfast sausage brings salt and spice, and a pinch of garlic and smoked paprika makes it taste intentionally seasoned.
  • Cheese that actually shows up: Sharp cheddar gives bite, and a little Parmesan adds a nutty, salty boost.
  • Make-ahead friendly: Roll now, bake later, or freeze for future snack emergencies.

Pairs Well With

  • Honey mustard dipping sauce
  • Creamy ranch or peppercorn ranch
  • Scrambled eggs and fruit for a quick breakfast board
  • Tomato soup for dunking on a cold day

Storage Tips

Fridge: Let sausage balls cool completely, then store in an airtight container for up to 4 days.

Reheat: For best texture, reheat on a sheet pan at 350°F for 8 to 10 minutes. Microwave works in a pinch, but you will lose some crispness.

Freeze baked: Cool fully, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F for 12 to 15 minutes.

Freeze unbaked: Roll into balls, freeze on a sheet pan, then bag. Bake from frozen, adding 3 to 5 minutes to the bake time.

Common Questions

Why are my sausage balls dry?

Usually it is too much baking mix or not enough moisture. Measure the baking mix using the spoon-and-level method, and do not skip the milk or cream cheese. Also, avoid overbaking. Pull them when they are browned and hit 160°F internally.

Can I use spicy sausage?

Absolutely. Hot breakfast sausage works great. If you go spicy, consider reducing the optional cayenne so it does not steamroll the flavor.

Do I need to cook the sausage first?

No. Mix it raw, then bake. The balls cook through in the oven. Just make sure you bake to 160°F for pork sausage.

Can I make them gluten-free?

Yes. Use a gluten-free baking mix that is a 1:1 swap for Bisquick-style mix. Texture can vary by brand, so add milk a tablespoon at a time if the mixture feels dry.

What is the best cheese to use?

Sharp cheddar is the classic, and grating it yourself melts better than pre-shredded. A little Parmesan boosts savory flavor. Pepper Jack is great if you want more kick.

I started making sausage balls when I wanted “something snacky” for a get-together and realized I had exactly the energy for one bowl and one pan. The first batch I ever made tasted good, but they were a little dry, like they were trying to politely crumble apart. After a few rounds of tinkering, I landed on the move that changed everything: a little cream cheese for tenderness and a seasoning combo that makes them taste like they came from someone’s aunt who does not mess around at potlucks. These are now my default bring-a-dish because they travel well, reheat like a dream, and people hover around them like it is their job.