These incredibly popular, three-ingredient Sausage Balls are the ultimate appetizer for holiday mornings, game-day gatherings, or casual weekend brunches. The recipe relies on the rich, savory fat of ground pork sausage to bind perfectly with a convenient, dry biscuit baking mix, eliminating the need for additional flour or leavening agents.
By incorporating a generous amount of sharp Cheddar cheese, you introduce a tangy, salty bite that flawlessly balances the hearty pork. The real magic of this recipe happens during the baking process, where the cheese melts and crisps into the biscuit dough, creating a golden-brown, savory bite every single time.
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Sausage Balls
15
servings10
minutes20
minutes264
kcalIngredients
The Base:
1 lb ground pork sausage, at room temperature
2 cups biscuit baking mix
12 oz sharp Cheddar cheese, shredded
Directions
- Prep the Oven: Preheat your oven to 350°F (175°C). For easy cleanup, line a baking sheet with parchment paper.
- Combine the Ingredients: In a large mixing bowl, combine the room-temperature ground pork sausage, biscuit baking mix, and shredded Cheddar cheese.
- Knead the Dough: Mix the ingredients together with your hands until well combined. The mixture may seem very dry at first, but keep mixing and kneading until it comes together evenly into a cohesive dough.
- Roll the Balls: Roll the mixture into about 30 walnut-sized balls. Transfer them to your prepared baking sheet, spacing them slightly apart.
- Bake: Bake in the preheated oven until the outside is golden brown and the sausage is cooked completely through, about 20 to 25 minutes. Serve warm!
Notes
- The Mixing Hack: For an easier time blending the ingredients, mix the sausage and the biscuit mix together first, and then fold in the shredded cheese. Reviewers note this makes prep easier and prevents the balls from having a powdery white appearance.
- Cheese Variations: Try other cheeses for different flavor variations! Pepper Jack cheese is a fantastic option if you want to add a spicy kick for parties.
- Make-Ahead Instructions: You can shape the balls, arrange them on a tray, and refrigerate them for up to 24 hours before baking.
- Freezing: You can freeze unbaked sausage balls on a tray until solid, then transfer them to a resealable bag and store them in the freezer for up to 3 months. Bake directly from frozen, increasing the baking time by about 5 minutes.
