Sausage balls are a Southern classic that often surprises people who didn’t grow up with them. They’re simple—just sausage, biscuit mix, and cheese—but they appear everywhere in the South: church breakfasts, holiday gatherings, tailgates, and casual get-togethers. Fresh from the oven they’re crisp outside and tender, cheesy inside, which explains their popularity.
After moving to Mississippi I quickly saw how common they are, usually served warm with dipping sauces. In regions where they’re less familiar, one bite is enough to understand why people make them for every occasion.
What You’ll Like About This Recipe
Minimal ingredients, big payoff. With just three core ingredients these sausage balls deliver bold flavor and satisfying texture without complex prep.
No pre-cooking required. The sausage goes into the mix raw and cooks as the balls bake, which helps them stay moist and well seasoned.
Perfect for dipping. Their size and texture make them ideal with everything from creamy ranch to tangy mustard or sweet maple syrup.
Make-ahead friendly. You can mix, shape, refrigerate, or freeze them in advance, making them convenient for entertaining.
Ingredient Notes
- Ground pork sausage: Use a good-quality breakfast-style sausage; choose mild or hot depending on your preference.
- Biscuit mix: Acts as the binder and structure; it absorbs some of the sausage fat as the balls bake.
- Sharp cheddar cheese: Adds richness and flavor; freshly shredded cheese melts more smoothly than pre-shredded varieties.
- Milk (optional): A tablespoon or two can help if the mixture seems dry, especially in cooler kitchens.
Steps to Make Basic Sausage Balls
- Let the sausage and cheese sit at room temperature for about 10–15 minutes to make mixing easier.
- Preheat the oven to 350°F and prepare a rimmed baking sheet with foil and nonstick spray.
- Combine the raw sausage, shredded cheese, and biscuit mix in a large bowl.
- Mix gently with your hands until evenly blended; add 1–2 tablespoons of milk if the mix feels dry.
- Shape the mixture into bite-sized balls and arrange them on the baking sheet, leaving space between each.
- Bake about 20–25 minutes, until golden brown and cooked through. An instant-read thermometer should register at least 160°F for pork (165°F for turkey sausage).
- Serve warm with your favorite dips.
Tips
- Use raw sausage. The sausage should be mixed in uncooked; its fat renders during baking and keeps the balls moist.
- Warm ingredients mix more easily. Letting the sausage and cheese sit briefly at room temperature helps them combine without overworking.
- Mix gently but thoroughly. Use your hands and stop once everything is evenly blended to avoid compacting the mixture.
- Watch for doneness cues. Finished sausage balls will be golden, firm to the touch, and slightly crisp on the outside.
- Serve warm. They’re best soon after baking when the cheese is soft and gooey.
Dips for Serving
- Honey mustard. Whisk yellow or Dijon mustard with honey to taste; add a splash of vinegar if you want more brightness.
- Ranch dressing. Cool, herby ranch pairs well with rich sausage and cheese.
- Spicy mayo. Mix mayonnaise with Sriracha or hot sauce for a creamy, zippy dip.
- Barbecue sauce. Sweet or smoky barbecue is a great match for spicier sausage.
- Creamy cheese dip. Warm processed cheese with a little milk, or melt shredded cheddar with cream for a richer sauce.
- Maple syrup or pepper jelly. Sweet dips are a Southern favorite and contrast nicely with savory sausage.
- Simple sour cream dip. Combine sour cream with salt, pepper, and a touch of garlic powder for a mild option.
Make Ahead
Refrigerator: Shape the sausage balls and refrigerate, covered, for up to 24 hours before baking.
Freezer: Freeze unbaked sausage balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
Recipe Variations
- Spicy sausage balls. Use hot sausage or add a pinch of cayenne pepper to the mix.
- Cheese swap. Try pepper jack, Colby-Jack, or a sharp white cheddar for different flavor profiles.
- Herb version. Fold in finely chopped parsley or green onions for freshness.
- Gluten-free option. Use a gluten-free biscuit mix with similar ratios to keep the texture consistent.
Serving Suggestions
- Serve warm as an appetizer with several dip options.
- Add to a brunch spread alongside eggs and fruit.
- Pair with soups or salads for a casual meal.
- Choose smaller balls for party platters and larger ones for breakfast portions.
How to Store
Refrigerate: Keep cooked sausage balls in an airtight container for up to 4 days.
Freeze: Freeze cooked or unbaked sausage balls for up to 3 months.
Reheat: Warm in a preheated oven until heated through to preserve crispness; avoid the microwave if you want them to stay crisp outside.
Frequently Asked Questions
No. Use the sausage raw; it cooks completely while the sausage balls bake, and the rendered fat helps keep them moist and flavorful.
Dry sausage balls usually indicate the mixture needed more moisture or the sausage was very lean. Adding a tablespoon or two of milk during mixing can help.
Yes. They’re excellent for making ahead—refrigerate shaped balls up to 24 hours or freeze them until you’re ready to bake.
Basic Sausage Balls
Diana Rattray
Ingredients
- 1 pound pork sausage, mild or hot
- 2 cups biscuit mix, e.g., Bisquick
- 1 pound shredded cheddar cheese, preferably sharp
- 2 tbsp milk, optional
Instructions
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Remove the sausage and cheese from the refrigerator about 15 minutes before mixing.
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Preheat the oven to 350°F.
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Line a large rimmed baking sheet with foil and spray with nonstick cooking spray.
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In a large bowl, combine the raw sausage, shredded cheese, and biscuit mix. Mix until well blended. If it feels dry, add 1–2 tablespoons of milk.
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Form the mixture into balls and place them on the prepared baking sheet about an inch apart.
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Bake 20–25 minutes until golden brown and the sausage is fully cooked (160°F for pork, 165°F for turkey).
Nutrition
Disclaimer:
Nutritional information is an estimate provided by a third-party tool that analyzes the ingredient list. Values may vary by brand, measurements, and serving size, so consider these figures approximate.