Quick Bisquick sausage balls

This simple Bisquick sausage balls recipe has been my ultimate go-to for potlucks, game days, and quick family snacks for years. With just a handful of ingredients, these savory bites deliver incredible flavor and always disappear first from the appetizer table.

I first made these sausage balls for a Super Bowl party years ago, and they were such a hit that they've become my signature dish. Friends now request them specifically whenever we gather, and I love how simple yet impressive they always turn out.

Ingredients

• 3 cups Bisquick mix: Provides the perfect binding agent and creates that fluffy texture that makes these sausage balls so addictive
• 1 pound ground pork sausage: Choose spicy variety for an extra kick or regular for milder flavor. The fat content helps keep the balls moist
• 16 ounces shredded cheddar cheese: Use freshly grated for best melting properties and flavor. Avoid pre-shredded, which contains anti-caking agents
• 1/2 cup milk: Optional but highly recommended for a lighter fluffier texture

How To Make Bisquick Sausage Balls

Prepare the oven:

Set your oven to 350°F and line a baking sheet with parchment paper for easy cleanup. This temperature allows the balls to cook through while developing a golden exterior.

Mix the ingredients:

Place all ingredients in a large bowl. Using clean hands thoroughly combine everything until well integrated. The warmth of your hands helps soften the cheese and sausage making them easier to blend.

Form the balls:

Scoop approximately 2-3 tablespoons of the mixture and roll between your palms to form uniform balls. Aim for golf ball sized portions for even cooking. If the mixture feels too sticky dampen your hands slightly with cold water.

Arrange and bake:

Place the formed sausage balls on your prepared baking sheet leaving about an inch between each one. Bake for 23-25 minutes until golden brown on the outside and the internal temperature reaches 160°F.

Cool and serve:

Allow the sausage balls to rest on the baking sheet for 3-5 minutes before transferring to a serving plate. This brief cooling period helps them set up properly.

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My favorite thing about this recipe is its incredible versatility. My husband actually prefers the spicy version served with a drizzle of maple syrup for a sweet heat combo that is absolutely addictive. We discovered this combination accidentally one Sunday morning when we were out of our usual breakfast options!

Make Ahead Instructions

These sausage balls are perfect for preparing in advance. You can mix and form the balls up to 24 hours before baking and store them covered in the refrigerator. Alternatively, form and freeze them on a baking sheet then transfer to freezer bags for storage up to 3 months. When ready to use frozen unbaked sausage balls, add about 5-7 minutes to the baking time—no need to thaw first.

Serving Suggestions

While these sausage balls are delicious on their own, they shine even brighter with complementary dips. Try serving them with honey mustard, barbecue sauce, ranch dressing, or even a simple marinara. For breakfast, serve alongside scrambled eggs and fresh fruit. For a party spread, arrange them on a platter with other finger foods like veggies and dip, mini quiches, or stuffed mushrooms.

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Troubleshooting Tips

If your sausage ball mixture seems too dry and crumbly, add an extra splash of milk one tablespoon at a time until it reaches a consistency that holds together when pressed. Conversely, if your mixture is too wet and sticky, add additional Bisquick in small amounts. The texture should be similar to a thick cookie dough. Always use room temperature ingredients for the easiest mixing, especially the sausage and cheese.

Flavor Variations

The basic recipe is wonderful, but you can easily customize these sausage balls to suit your taste preferences. Try using pepper jack cheese instead of cheddar for a spicier version. Add 1 teaspoon of dried herbs like rosemary or thyme for an aromatic twist. For a breakfast version, mix in 1/4 cup of maple syrup and a dash of cinnamon. You can even experiment with different types of sausage like breakfast sausage, Italian sausage, or even chorizo for completely different flavor profiles.

Frequently Asked Questions

→ Can I make these sausage balls gluten-free?

Yes, you can use a gluten-free baking mix instead of Bisquick to make these sausage balls gluten-free.

→ Can I use pre-shredded cheese?

Yes, pre-shredded cheese works well, but freshly shredded cheese will melt better and yield creamier results.

→ How do I ensure the sausage balls stay moist?

You can add a small amount of milk to your mixture to make the sausage balls softer and more tender.

→ Can I prepare the sausage balls in advance?

Absolutely! You can roll the sausage balls ahead of time, store them in the fridge, and bake them fresh when needed.

→ What type of sausage works best?

Both spicy and regular ground sausage work great. Choose spicy sausage for an extra kick of flavor.

→ Can these be frozen for later use?

Yes, you can freeze the uncooked sausage balls on a tray, then store them in an airtight bag or container. Bake from frozen, adding a few extra minutes to the cook time.