Basic Sausage Balls
When you need a quick and simple appetizer, sausage balls are always a hit. You only need 3 ingredients and an oven!
Sausage balls are one of those Southern staples that tend to surprise people who didn’t grow up with them. They’re incredibly simple—just sausage, biscuit mix, and cheese—but they show up everywhere across the South, from church breakfasts to holiday parties and tailgates.
When I moved to Mississippi, I quickly learned how popular they are, often served warm with a variety of dipping sauces. In some parts of the country, they’re less common, but once you’ve had them fresh from the oven—crisp on the outside, tender and cheesy inside—it’s easy to see why they’re a favorite.
What You’ll Like About This Recipe
Minimal ingredients, big payoff. With just three basic ingredients, these sausage balls deliver a lot of flavor and texture without complicated prep.
No pre-cooking required. The sausage goes in raw and cooks as the balls bake, keeping them moist and well-seasoned.
Perfect for dipping. Their size and texture make them ideal for serving with a variety of sauces, from creamy to tangy to spicy.
Make-ahead friendly. Sausage balls can be mixed, shaped, and even frozen ahead of time, making them ideal for entertaining.
Ingredient Notes
- Ground pork sausage: Use a good-quality breakfast-style sausage; mild or hot both work well depending on your preference.
- Biscuit mix: Acts as both the binder and the structure; it absorbs fat from the sausage as it bakes.
- Sharp cheddar cheese: Adds flavor and richness; freshly shredded cheese melts more smoothly.
- Milk (optional): Helps bring the mixture together if it feels dry, especially in cooler kitchens.
Steps to Make Basic Sausage Balls
- Let the sausage and cheese sit at room temperature briefly.
- Prepare the oven and baking sheet.
- Combine the raw sausage, cheese, and biscuit mix in a bowl.
- Mix until evenly blended, adding a little milk if needed.
- Shape the mixture into balls and arrange on the baking sheet.
- Bake until golden and cooked through.
- Serve warm with dips.
Tips
- Use raw sausage. The sausage should go into the mixture uncooked. As the balls bake, the fat renders and keeps them moist.
- Warm ingredients mix more easily. Letting the sausage and cheese sit out briefly makes the mixture easier to combine.
- Mix gently but thoroughly. Use your hands and stop once everything is evenly blended to avoid compacting the mixture.
- Watch for doneness cues. Fully cooked sausage balls will be golden, firm to the touch, and lightly crisp on the outside.
- Serve warm. Sausage balls are best shortly after baking, when the cheese is still soft and melty.
Dips for Serving
- Honey mustard. A classic pairing. Whisk yellow or Dijon mustard with honey to taste, adding a splash of vinegar for balance if needed.
- Ranch dressing. Cool and creamy ranch contrasts nicely with the rich sausage and cheese.
- Spicy mayo. Stir mayonnaise with hot sauce, Sriracha, or chili garlic paste for a simple, punchy dip.
- Barbecue sauce. Sweet or smoky barbecue sauce works especially well with hot sausage.
- Creamy cheese dip. Warm processed cheese with a splash of milk, or melt shredded cheddar with a little cream for a richer option.
- Maple syrup or pepper jelly. A Southern favorite—sweet dips pair surprisingly well with savory sausage balls.
- Simple sour cream dip. Mix sour cream with salt, pepper, and a little garlic powder for an easy, neutral 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 and freeze for up to 3 months. Bake from frozen, adding a few extra minutes.
Recipe Variations
- Spicy sausage balls. Use hot sausage or add a pinch of cayenne.
- Cheese swap. Try pepper jack, Colby-Jack, or a sharp white cheddar.
- Herb version. Add finely chopped parsley or green onion.
- Gluten-free option. Use a gluten-free biscuit mix with similar ratios.
Serving Suggestions
- Serve warm as an appetizer with multiple dips.
- Add to a brunch spread with eggs and fruit.
- Pair with soups or salads for a casual meal.
- Choose smaller balls for party platters and larger ones for breakfast.
How to Store
Refrigerate: Store 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 the oven until heated through; avoid microwaving if possible to keep them crisp.
Frequently Asked Questions
Basic Sausage Balls
Ingredients
- 1 pound pork sausage, mild or hot
- 2 cups biscuit mix, e.g., Bisquick
- 1 pound shredded cheddar cheese, preferably sharp
- 2 tablespoons milk, optional
Instructions
- Take the sausage and cheese out of the refrigerator about 15 minutes ahead of time.
- Heat the oven to 350 F.
- Line a large rimmed baking sheet with foil and spray with nonstick cooking spray.
- In a large mixing bowl, combine the raw sausage and cheese with the biscuit mix, and mix until well blended. The fat from the uncooked sausage will moisten the balls more as they bake. If the mixture seems too dry, add 1 or 2 tablespoons of milk.
- Shape the mixture into balls and arrange them on the baking sheet, leaving about an inch between them.
- Bake in the preheated oven for about 20 to 25 minutes, or until golden brown and the sausage is thoroughly cooked. If you have an instant-read thermometer, the minimum safe temperature for ground pork is 160 F (if using turkey sausage, 165 F).
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
