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posted by Amy Johnsonon November 21, 2014 (updated Feb 6, 2019) 52 comments »
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This Sausage Balls recipe is the perfect savory appetizer or addition to a meal during the holidays. This recipe is easy and made without Bisquik or a baking mix.
There are those certain foods that are always present at each holiday year after year. They become a permanent expectation, like the Family Tablecloth, or Aunt Judy’s cookies. Sausage Balls are one of those foods. From as long as I can remember I rememberSausage Balls being a part of our holiday celebrations.
If you’ve never had Sausage Balls you may not understand why they have become a regular, but if you have, you know what I mean. They are the perfect bite of savory, with just a hint of spice on the back end. They can be served at breakfast, lunch or dinner, or as an appetizer. They’re a flexible food. Of course, everything in moderation. It’s a good thing we only enjoy these during the winter holiday months because they can be sneaky addicting.
Another thing I like about this recipe is that once made the sausage balls can be frozen before or after baking, for up to a couple of months. How’s that for easy party prep?
Sausage Balls Recipe
Sausage Balls Recipe
Yield: About 60 balls.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Easy savory bites made with sausage and cheese.
Ingredients
- 3 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cayenne/red pepper
- 3 tablespoons melted butter
- 1 pound sharp cheese, grated
- 1 pound ground sausage (I like the sage flavored sausage for this recipe.)
Instructions
- Preheat oven to 400-degrees F.
- In a large bowl, whisk together flour, baking powder, salt, cayenne/red pepper and butter. Add grated cheese and toss to coat. Crumble up sausage as it is added in and using your (clean) hands, combine well. The best way to fully incorporate the mixture is to squeeze and squish, almost kneading it together. It takes a few minutes but it works.
- Firmly roll into approximately 1 1/2-inch balls and place on un-greased baking sheets about an inch or so apart.
- Bake at 400-degrees F for 15 minutes.
Did you make this recipe?
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originally published on November 21, 2014 (last updated Feb 6, 2019)
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52 comments on “Sausage Balls Recipe”
Betty —Reply
Also found them VERY dry. I’ve made Bisquick ones many times without this result. Maybe needs more butter & less flour. I had to add 6 T milk and then more water to get them to mix.
I used Jummy Dean sausage – 1/2 lb hot, 1/2 lb regular & extra sharp cheddar.Bill —
Unless maybe you live in a very high elevation I can’t understand why yours are so dry… I grated my sharp cheddar cheese and used it immediately … Store bought shredded cheese is much drier than blocked . I also. Doubled the recipe and my sausage was room temperature .I used 1 lb Jimmy dean’s hot,and 1 lb Tennessee Pride mild. I combined using my hands (squishin’ ,pressin’, and crumblin’) for a good 20 minutes or more,before rolling in to a ball ,it seemed slightly crumbly . I baked mine at 375° f for 18 mins. They are exquisitely, Scrumptiously delicious ! Hope this helps..
Debora SuchDeb —Reply
Hu. Mine have been in the oven dor 23 minutes and the middle will not cook????
Denise Broady —Reply
Can this be mixed in a stand mixer with the dough hook instead of by hand?
Mary —
I do them in my Kitchen Aid with the dough hook. I add a splash of buttermilk to the mix.
Lindsey —
Very dry. I suggest adding more butter and less flour. Overall very good recipe when one is without bisquick.
Danae —Reply
3 cups of flower is way too much, they taste like bread with no meat at all. The most it needs is 1 cup of flower
Danae —
Flour*
Kelly Dayan —Reply
I wish I had read through all of the reviews before I made these – ruined a perfectly good manicure trying to get it to come together. The original recipe uses 1/2 cup milk – I think that would have helped a lot. And for the same amount of dry ingredients, use 3 cups flour less 4.5t to accommodate for the baking powder. Like another reviewer, I added the rest of the stick of butter and a few drizzles of olive oil before it came together. May also depend on how fatty your sausage is – I used a really lean bulk sausage from Whole Foods. I also let the bowl sit and come more to room temp and they rolled easier.
Jean Burgin —Reply
My first time to make sausage balls with out bisquick!!! These are the best and will always make your recipe from now own. I wanted to see if there was a clean from scratch so I googled and got your recipe. Many thanks for sharing and this is the best!
linda ledesma soto —Reply
I just made these. I was disappointed a bit, maybe because I don’t (or can’t) eat dairy & therefore did not add cheese. The mix was very dry, wouldn’t “stick” together very well….actually very dry batter. I finally got a few to stick & cooked them, they are tasty…tastier than bisquick!! Is there anything else I could have added to make it better…simple recipe, did like that part…maybe my sausage wasn’t “fat” enough???
Richard Beverly —Reply
I was looking for a sausage ball recipe. These taste more like cheese whisp. Too much flour and cheese, not enough sausage. I will have to try another recipe because this is not what I was looking for.
Crystal Cameron —Reply
If you are trying to stretch your sausage as far as possible this recipe works. These came out more like tiny cheddar biscuits with a hint of sausage. I’d use less flour (and baking powder) or double the sausage if I was to use this recipe again. Great start to some awesome cheddar biscuits though change out sausage for milk and add cold butter these would rock.
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