This sausage balls recipe stays moist and cheesy because I grate the cheddar fresh, let the sausage warm up on the counter, and pull the tray the moment the centers hit 160°F. Two cups of baking mix to one pound of sausage is the ratio that keeps the pork flavor forward instead of bready. Serve them warm next to jalapeno poppers and pigs in a blanket for a game-day spread, or with coffee on a holiday morning.
Ingredients
- 1 pound (454 g) bulk breakfast sausage, at room temperature
- 8 ounces (226 g) sharp cheddar cheese, freshly grated (about 2 cups)
- 2 cups (240 g) Bisquick baking mix
- ½ cup (120 ml) whole milk
- 1 teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
Instructions
- Heat the oven and warm the sausage: Set a rack in the middle of the oven and preheat it to 375°F (190°C). Line a rimmed baking sheet with parchment paper. Take the sausage out of the fridge about 30 minutes ahead so it is pliable instead of cold and stiff.
- Grate the cheese and toss the dry base: Grate the cheddar on the large holes of a box grater to get about 2 cups. In a large bowl, whisk the Bisquick, black pepper, and garlic powder together, then add the cheese and toss until every shred is dusted with mix.
- Work in the sausage and milk: Add the room-temperature sausage and the milk to the bowl. Mix with your hands until no dry pockets remain, about 2 to 3 minutes. The mixture should look like a stiff, slightly tacky dough, not a wet batter.
- Shape the balls: Pinch off heaping 1-tablespoon portions and roll them into 1-inch balls. Set them about an inch apart on the lined sheet, since they spread very little. This batch makes about 36 balls.
- Bake until golden and 160°F: Bake for 18 to 22 minutes, until the bottoms are crisp and the tops are golden brown. Check the center of a thick one with an instant-read thermometer; it should read 160°F (71°C). The outside browns before the middle sets, so judge them on temperature, not color alone.
- Rest and serve: Let the balls sit on the pan for 5 minutes, then move them to a paper-towel-lined plate to catch the grease. Serve them warm with mustard sauce, ranch, or pepper jelly for dipping.
Why Sausage Balls Turn Dry or Greasy
- Grate the cheese yourself. Pre-shredded cheddar is dusted with anti-caking starch that keeps it from melting, and the balls stay crumbly instead of binding together.
- Bring the sausage to room temperature first. Cold sausage fights the dry mix, so you overwork it and the texture tightens up.
- Pull them at 160°F, not when they look brown. The outside colors well before the center sets, and a few extra minutes is what dries out the middle.
- Keep the mix near 2 cups per pound of sausage. More baking mix than that turns them bready and buries the pork flavor.
- Blot the greasy ones. Fattier sausage releases more fat, so rest the baked balls on paper towels for a minute before they go on the plate.
- If the dough feels dry, add milk 1 tablespoon at a time, or work in 2 ounces of softened cream cheese for a moister, tangier ball.
Bisquick Base or From-Scratch Base
- Fastest: 2 cups Bisquick, which already carries the flour, fat, and leavening in one scoop.
- From scratch: whisk 2 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt, then cut in 3 tablespoons cold butter until it looks like coarse crumbs, and use that in place of the Bisquick.
- The same biscuit base is what makes biscuits and gravy work, so keep the flour and butter out if you want a second batch.
Storage
Refrigerate leftovers in an airtight container for up to 4 days, which follows the USDA leftover guidance. To freeze baked balls, spread them in a single layer on a sheet pan, freeze until solid, then move them to a freezer bag for up to 2 months and reheat at 350°F for 10 to 12 minutes. You can freeze them raw too: shape the balls, freeze them on a pan, bag them, and bake from frozen, adding about 5 minutes. Cooked pork sausage should reach 160°F (71°C) in the center.
FAQ
Can you freeze sausage balls?
Yes, and they freeze well either way. Freeze them baked and reheat at 350°F for 10 to 12 minutes, or shape them raw, freeze them on a sheet pan, bag them, and bake straight from frozen with about 5 extra minutes. Raw freezing gives you the freshest texture, since the biscuit base has not been baked twice.
Can you make sausage balls ahead of time?
Mix and shape them up to 24 hours ahead, cover the tray, and refrigerate it. Let the cold tray sit on the counter for 15 minutes before baking so the centers heat through at the same rate as the outside. For longer than a day, freeze the raw balls instead of holding them in the fridge.
Can you use turkey sausage instead of pork?
Yes. Turkey sausage is leaner, so add 1 tablespoon of oil or 2 ounces of softened cream cheese to keep the mix from turning dry, and cook the balls to 165°F (74°C) since poultry has a higher target than pork. The flavor is milder, so a pinch of cayenne or extra black pepper helps.
