Classic Sausage Balls
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I still remember the first time I pulled a tray of sausage balls from the oven — the kitchen filled with that warm, savory smell and everyone reached for one before I could even set the plate down. Classic sausage balls are small, cheesy, savory bites made from breakfast sausage, biscuit mix and shredded cheddar. They’re exactly the kind of thing you make for a holiday spread, weekend brunch, or when kids and grown-ups both want something comforting and easy to snack on. If you like things simple, crowd-pleasing, and versatile, this is a recipe you’ll come back to again and again. For more similar crowd-pleasing bites, see this classic sausage balls guide that inspired my first batch.
Why you’ll love this dish
Sausage balls hit a sweet spot: minimal ingredients, quick assembly, and maximum flavor. They’re budget-friendly (fewer than a dozen ingredients in most cases), portable for potlucks, and kid-approved — plus you can tweak them to be mild or boldly spiced. Make them for a holiday brunch, game-day spread, or as an easy appetizer when friends drop by.
“These disappeared faster than cookies—cheesy, savory, and perfectly crisp on the outside.” — A friend after my first holiday tray
Beyond taste, they’re forgiving. The biscuit mix takes the guesswork out of dough texture, and the shredded cheddar means you don’t need to fuss over melting. That simplicity is why home cooks keep these in rotation.
Step-by-step overview
- Preheat the oven and ready a baking sheet.
- Mix raw sausage, biscuit mix, cheese, milk and seasonings until just combined.
- Form into 1-inch balls (or desired size) and arrange on the sheet.
- Bake until golden and cooked through; check internal temperature.
- Cool briefly, then serve warm or room temperature.
This quick overview should give you a sense of the flow before you dig into ingredients and directions.
What you’ll need
- 1 pound breakfast sausage — Choose your favorite brand for savory flavor. (Pork is classic; mild or hot depending on your heat preference.)
- 2 cups biscuit mix — Helps bind the ingredients together; self-rising mixes work well. (Substitute: use gluten-free biscuit mix for a GF version.)
- 2 cups shredded cheddar cheese — Use sharp cheddar or a blend for different flavors. For a milder profile, use medium cheddar; for more tang, try extra-sharp.
- 1/4 cup milk — Whole or skim milk can be used based on preference. Buttermilk adds tang if you have it.
- 1/2 teaspoon garlic powder — Enhances overall richness.
- 1/2 teaspoon onion powder — Boosts savory taste.
- 1/2 teaspoon black pepper — Adds a subtle kick.
- 1/4 teaspoon salt — Essential for enhancing flavor; reduce if your sausage is very salty.
Notes: If you want lower fat, swap in ground turkey sausage and reduce cheese slightly. For a gluten-free option, replace the biscuit mix with a GF baking mix labeled for biscuits or baking.
Directions to follow
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease it.
- In a large bowl, combine the raw sausage and milk. Break the sausage up and mix until partly combined.
- Add the biscuit mix, shredded cheddar, garlic powder, onion powder, black pepper, and salt. Gently fold everything together until just combined — avoid overworking the meat so the balls stay tender.
- Use a tablespoon or small cookie scoop to portion out the mixture. Roll into roughly 1-inch balls with lightly oiled or damp hands to prevent sticking.
- Place the balls about 1 inch apart on the prepared baking sheet.
- Bake for 18–22 minutes, or until golden brown and cooked through. For safety, pork sausage should reach an internal temperature of 160°F (71°C); check with an instant-read thermometer.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a serving plate.
Short, clear steps help the process move quickly — and checking internal temp removes any doubt about doneness.
Best ways to enjoy it
Sausage balls are delightfully flexible. Serve them warm with honey mustard or a spicy dipping sauce. For brunch, pair with scrambled eggs and a simple fruit salad. For a party, arrange them on a platter with toothpicks and small bowls of dipping sauces: maple-Dijon, ranch, or chipotle mayo all work well. You can even make mini sliders by splitting small biscuits and tucking a sausage ball in with a pickle slice.
If you want hosting ideas, this variant pairs wonderfully with lighter sides — think a crisp green salad or roasted vegetable tray. For an alternative spin, thread them on skewers with roasted grapes for a sweet-savory bite. If you’re browsing other party appetizers, compare approaches in this stuffing-and-sausage bite recipe to spark new pairings.
Storage and reheating tips
Refrigeration: Cool sausage balls completely, then store in an airtight container for up to 3–4 days.
Freezing: Freeze in a single layer on a sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a 350°F (175°C) oven for 8–10 minutes from refrigerated, or 12–15 minutes from frozen (skinny times vary by size). Microwaving works for a quick fix (about 30–60 seconds per ball), but the oven restores crispness better. Always reheat to 165°F (74°C) when serving leftovers.
Safety note: Because these contain ground meat and dairy, refrigerate within two hours of cooking (one hour if room temp is above 90°F).
For freezer-friendly serving ideas and make-ahead tips, you might also like this sweet-and-easy snack idea I use for gatherings: three-ingredient dessert bites.
Helpful cooking tips
- Size matters: Stick to a consistent ball size for even baking. A 1-tablespoon scoop gives uniform results.
- Don’t overmix: Work the mixture just until combined to keep the texture tender. Overworking makes dense sausage balls.
- Cheese choice: Sharp cheddar yields more pronounced tang; mixing half cheddar and half Monterey Jack creates a creamier melt.
- Chill if sticky: If the mixture is too soft to roll, chill it 15–20 minutes to firm up.
- Test bake: If you’re unsure about seasonings, bake one or two test balls first and adjust salt or pepper in the remaining dough.
- Thermometer tip: Use an instant-read thermometer to confirm 160°F (71°C) for pork sausage — it’s the safest way to ensure doneness.
Creative twists
- Maple-Sage: Add 1–2 tablespoons pure maple syrup to the mix and 1 teaspoon chopped fresh sage for a sweet-herby profile.
- Spicy Pepper Jack: Swap half the cheddar for pepper Jack and add a pinch of cayenne.
- Bacon Boost: Mix in 1/2 cup cooked, crumbled bacon for smoky flavor.
- Turkey or Chicken: Use ground turkey sausage for a leaner option; expect a slightly drier texture, so add an extra tablespoon of milk.
- Gluten-free: Replace biscuit mix with a gluten-free baking mix measured cup-for-cup.
- Vegetarian: Use a plant-based ground sausage substitute and plant-based cheese (texture will vary).
- Party skewers: Alternate sausage balls with roasted cherry tomatoes and fresh basil on short skewers for a bright appetizer.
Common questions
Q: How long does it take to prep and cook sausage balls?
A: Total time is about 30–35 minutes: 10–15 minutes to mix and shape, plus 18–22 minutes baking.
Q: Can I make them ahead for a party?
A: Yes. Assemble the balls, place them on a tray, and refrigerate for up to 24 hours before baking. You can also freeze them raw on a tray and bake from frozen (add a few extra minutes).
Q: What if my mixture is too wet or too dry?
A: Too wet — add a little more biscuit mix, 1 tablespoon at a time. Too dry — add a splash of milk. Adjust gradually to keep texture right.
Q: Are sausage balls safe to serve the next day?
A: Yes, when stored properly in the fridge and reheated to 165°F before serving. Discard after 3–4 days.
Q: Can I reduce the salt?
A: Reduce the added 1/4 teaspoon salt if your sausage is particularly salty, or choose a lower-sodium sausage.
Conclusion
Classic sausage balls are a dependable, crowd-pleasing appetizer that’s easy to adapt and simple to scale. If you like vintage Southern party food, take a look at the original inspiration on Original Sausage Balls – South Your Mouth for a nostalgic version. For a tried-and-true Southern take with extra tips, check this SAUSAGE BALLS CLASSIC RECIPE – The Southern Lady Cooks. And if you’re curious about similar three-ingredient retro appetizers, read this piece on a beloved simple version at My Grandmother’s Retro 3-Ingredient Appetizer Is a Family Favorite.
Happy baking — and don’t be surprised if these become the first things to vanish at your next gathering.
Sausage Balls
Ingredients
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment or lightly grease it.
- In a large bowl, combine the raw sausage and milk. Break the sausage up and mix until partly combined.
- Add the biscuit mix, shredded cheddar, garlic powder, onion powder, black pepper, and salt. Gently fold everything together until just combined.
- Use a tablespoon or small cookie scoop to portion out the mixture and roll into roughly 1-inch balls.
- Place the balls about 1 inch apart on the prepared baking sheet.
- Bake for 18–22 minutes, or until golden brown and cooked through, ensuring pork sausage reaches an internal temperature of 160°F (71°C).
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a serving plate.
