What ingredients do I need to make sausage balls from scratch?

To make sausage balls, you'll need raw pork or turkey sausage, shredded cheddar cheese, all-purpose flour or Bisquick, baking powder, salt, and milk. Some recipes also include seasoning like garlic powder, onion flakes, or Italian herbs for extra flavor. Mixing these creates a soft dough that can be rolled into bite-sized balls before baking.

How long and at what temperature should sausage balls be baked?

Bake sausage balls in a preheated oven at 350°F (180°C) for about 15 to 20 minutes. Make sure they reach an internal temperature of 160°F (71°C) to guarantee the sausage is fully cooked and safe to eat. The edges should be lightly golden and the cheese melted.

Can I freeze sausage balls before or after baking?

Yes, sausage balls can be frozen both raw and cooked. For best results, freeze raw sausage balls on a baking sheet first, then transfer to a freezer bag. You can bake them directly from frozen, adding 5 to 10 extra minutes to the cooking time. Cooked sausage balls can also be frozen in an airtight container and reheated before serving.

What types of sausage work best for making sausage balls?

Most raw pork sausage varieties work well, including spicy, sweet, or maple-flavored options. Turkey or chicken sausage provide a leaner alternative without sacrificing flavor. If using sausage links, remove the casings before mixing. Choose according to your preferred taste or dietary needs.

What dipping sauces pair well with sausage balls?

Popular dipping sauces for sausage balls include barbecue sauce, honey mustard, ranch dressing, and spicy hot mustard. These complement the savory and cheesy flavors, offering a variety of taste options to suit different palates. Serving sauces on the side allows guests to customize their snack experience.

Sausage Balls Recipe With Bisquick Plus Easy Eggnog Guide

Ingredients

– 2 cups Bisquick mix for binding and fluffy texture

– 1 pound raw pork sausage for primary protein and flavor base

– 16 ounces sharp or extra sharp cheddar cheese, grated for creamy, savory depth

– ½ cup whole milk for binding and moisture

– 1 ½ teaspoons Italian seasoning for flavor enhancement

– ½ teaspoon garlic powder for extra savory notes

– ½ teaspoon dried onion flakes for extra savory notes

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Instructions

First Step: Preheat your oven to 350°F (177°C). Line a rimmed baking sheet with foil or spray it with nonstick cooking spray to prevent sticking.

Second Step: In a large mixing bowl, thoroughly combine the Bisquick mix (or flour substitute), raw pork sausage, grated cheddar cheese, milk, Italian seasoning, garlic powder, and dried onion flakes. Mix well but avoid overworking to keep the texture tender.

Third Step: Use a cookie scoop or your hands to form the mixture into balls approximately 1 to 1.5 inches in diameter. Make sure they are compact and hold together well to prevent falling apart while baking.

Fourth Step: Place the formed sausage balls evenly on the prepared baking sheet, spacing them to allow heat circulation. Bake for 20 to 25 minutes or until they are golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 160°F (71°C) for food safety.

Final Step: Remove the sausage balls from the oven and let cool slightly before serving. Serve warm with your favorite dips such as BBQ sauce, ranch dressing, hot mustard, spicy mayo, or sriracha aioli for extra flavor. Adapt recipes by swapping ingredients as needed for various dietary preferences.

Last Step:

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Notes

🧄 Tip: Use the flour and baking powder substitute if Bisquick is unavailable for the right texture.
🌡️ Tip: Ensure each sausage ball is fully cooked internally for food safety.
🧈 Tip: Milk aids binding and keeps the sausage balls moist.

Author: Brandi Oshea
Prep Time: 10 to 15 minutes
Cook Time: 20 to 25 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 sausage ball
Calories: 133 to 173
Sugar: 0.3 to 2 g
Sodium: 268 to 370 mg
Fat: 8 to 12 g
Saturated Fat: 4 to 5 g
Carbohydrates: 8 to 9 g
Fiber: 0.3 to 1 g
Protein: 6 to 8 g
Cholesterol: 24 to 29 mg