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Bisquick sausage balls assemble in mere minutes to form bite-sized snacks that are full of flavor & perfect for dipping! Moist, meaty, & of course- delish! Bisquick Sausage Balls are simply bite-sized dynamos of flavor! They’re one of those snacks that you can’t stop eating! The perfect party food and so easy to make, they’ll defeat a snack attack any time. Originally, the recipe only had 3 ingredients. I’ve added a fourth, milk, to make these nostalgic treats a bit moister.
Bisquick sausage balls with cream cheese are a really delicious variation. My Bisquick sausage balls are moist, meaty, and utterly scrumptious!
When you Google search the Pioneer Woman sausage balls, you’re directed to a pizza roll recipe. I’m sure if she made sausage balls her recipe would be fabulous! Let’s hope she soon develops a recipe so we can all have variety in this tasty finger food.
Bisquick was developed as a baking convenience in the 1930s. We’re still using it today to whip up quick and easy Bisquick recipes. My Impossible cheeseburger pie with Bisquick comes together ‘impossibly’ quick for a perfect midweek meal your family will request over and over!
For dessert, Bisquick peach cobbler capitalizes on that magic mix for a super easy sweet treat!
WHAT I LOVE MOST ABOUT THIS RECIPE
- Comes together in minutes.
- Feeds a crowd.
- A flavor explosion in every bite.
- Perfect for buffets, snacks, or breakfast!
WHAT ARE BISQUICK SAUSAGE BALLS?
Bisquick sausage cheese balls are a quick and easy appetizer- perfect for a party, holiday, football, or family gathering! They are kind of like a cross between a sausage and cheese biscuit and a meatball.
I know- hard to imagine but absolutely delicious. Trust me on this one!
WHAT KIND OF PORK SAUSAGE DO YOU USE?
Any raw pork sausage will work for this Bisquick sausage and cheese balls. You can opt for spicy sausage for a bit of kick or even the maple flavored for a breakfast twist. I try to avoid sausage links, but if that’s what you’ve got, just remove the casings!
If you’re trying to reduce your Bisquick sausage balls calories, consider using low-fat, chicken, or turkey sausage.
BISQUICK SAUSAGE BALLS INGREDIENTS:
- Milk: I use whole milk.
- Bisquick: I use the original Bisquick mix.
- Raw Pork Sausage: I like Jimmy Deen sausage, either regular or the sage flavor.
- Cheddar Cheese: I like the extra flavor sharp or extra sharp adds.
- Italian Seasoning: I use McCormick perfect pinch Italian seasoning.
Suggested Dipping Sauces
Honey Mustard Dipping Sauce, Awesome Sauce, or creamy Cheese Sauce! If you’d like to use something premade, try these with ranch dressing or BBQ sauce!
RECIPE NOTES
- No Bisquick– There’s no need to suffer an unfulfilled sausage ball craving just because you don’t have Bisquick in the pantry! You can make Sausage Balls without Bisquick. Substitute 2 cups of flour, 3 teaspoons of baking powder, 1/2 teaspoon of salt, and 2 tablespoons of butter.
- Pork Safety– We’re using raw pork, so you’ve got to make sure you use safe pork handling practices. Check the temperature (should be 160°F (71ºC)) of your sausage balls before you pull them from the oven- particularly if you’re making it from frozen. They’ll fool you by getting brown on the outside before they’re done in the middle!
- Serving tips– Sausage balls are best served warm. If you’re putting them out on a buffet or potluck table, keep them toasty in the Crockpot. Just turn on the slow cooker to ‘warm’ before you start to bake and put the piping hot balls in as they come out of the oven.
- If your sausage is a bit greasy, line the Crockpot with a couple of layers of paper towels.
HOW TO MAKE BISQUICK SAUSAGE BALLS
- Preheat oven. Spray a baking dish with nonstick cooking spray. In a mixing bowl, add all ingredients.
- Pour in milk.
- Mix. Scoop the mixture using a cookie scoop.
- Shape it in a 1-inch ball. Place it on the baking sheet and bake.
***See the full instructions below.
STORING + FREEZING + MAKE-AHEAD
- How To Store Leftovers: If you have any leftovers, store them in the fridge.
- Can These Be Frozen? Like most sausage ball recipes, this Bisquick version freezes well. I prefer to form the balls and freeze them raw. Put the balls on a cookie sheet in the freezer for a couple of hours and then transfer them into a freezer bag. Bake from frozen, and they’ll be just as fresh as if you made them that day!
- You can also freeze them baked and reheat them. The texture isn’t quite as nice as freshly baked- but they still taste amazing! They will last in the freezer for about 3-4 months!
- How To Reheat: Place already baked and frozen sausage balls on a baking sheet and reheat them at 350° for 10 to 15 minutes or until heated through.
- Made-Ahead Tips: This Bisquick sausage balls recipe can be made a day ahead of time and kept in the fridge until you’re ready to bake! You can cook them ahead of time as well, but the reheated version isn’t as good as the first go-around!
- Food Safety: If you’d like more info on food safety check out this link.
WHAT IS SERVED WITH BISQUICK SAUSAGE BALLS?
Generally, these are served as a finger food alongside dips and other appetizers. Here are a few things I like to serve with them: Knorr spinach dip, cheesy French pinwheels, bacon wrapped water chestnuts, and such.
If you want to serve them as a brunch item, they’d go great with my tater tot breakfast casserole and blueberry coffee cake.
MORE SAUSAGE BALLS
- Dorito Sausage Balls–(The latest Sausage Ball!)
- Red Lobster Sausage Balls
- Pimento Cheese Sausage Balls
MORE AMAZING BISQUICK RECIPES
- Bisquick Biscuits
- Bisquick Breakfast Casserole
- Bisquick Sausage Muffins
- Bisquick Banana Bread
- Impossibly Easy Ham and Swiss Pie
- Bisquick Dumplings
- Bisquick Blueberry Muffins
- Bisquick Chicken Fingers
- Bisquick Rolled Biscuit
- Bisquick Chocolate Chip Muffins
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Bisquick Sausage Balls
Ingredients
- 2 cups Bisquick
- 1 pound pork sausage
- 16 ounces sharp cheddar cheese, grated
- 1/2 cup milk
- 1 1/2 teaspoons Italian seasoning
Instructions
- Preheat oven to 350ºF (177ºC). Spray a rimmed baking dish with nonstick cooking spray.
- In a mixing bowl, combine all ingredients. Using a cookie scoop, shape it into 1-inch balls, squeezing sausage balls so it will hold their forms. Place on the baking sheet.
- Bake until brown, about 20 to 25 minutes. Best served warm.
Notes
- No Bisquick– There’s no need to suffer an unfulfilled sausage ball craving just because you don’t have Bisquick in the pantry! You can make Sausage Balls without Bisquick. Substitute 2 cups of flour, 2 tsp of baking powder, and 1/4 tsp of salt.
- Pork Safety– We’re using raw pork, so you’ve got to make sure you use safe pork handling practices. Check the temperature (should be 160° F) of your sausage balls before you pull them from the oven- particularly if you’re making from frozen. They’ll fool you by getting brown on the outside before they’re done in the middle!
- Serving tips– Sausage balls are best served warm. If you’re putting them out on a buffet or potluck table, keep them toasty in the Crockpot. Just turn on the slow cooker to ‘warm’ before you start to bake and put the piping hot balls in as they come out of the oven.
- If your sausage is a bit greasy, line the Crockpot with a couple of layers of paper towels.
Nutrition
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Doubled recipe and served with sausage gravy for breakfast yummy easy
That’s perfect, Ronni! Thank you for sharing your feedback 🙂
Can you prepare the mixture and let sit overnight and cook the following day? If so, should I place on cookie tray ready to go in the oven or prepare the sausage balls on the tray tomorrow? First time trying this recipe and cut back on the bisquick by 1/2 a cup. Thanks
Hi, Alicia. Yes. This can be made a day ahead of time and kept in the fridge until you’re ready to bake! You can cook them ahead of time as well, but the reheated version isn’t as good as the first go around!
Either prepare it in the cookie tray or transfer it the next day. 🙂
I have made in a long tome. Thank for reminding me about. Making for the new year
Happy New Year, Mattie! Enjoy 🙂
We have made these every holiday season since as far back as I can remember. It’s the perfect breakfast while everyone is preparing to cook the big holiday meal. I have kept the tradition with my own kids all these years. They are both all grown up now and they always ask….”Mom, are we making Sausage Balls”. I love them for breakfast served warm with Grape jelly. 😊.
Hi Natalie! I’ve never served them with jelly. That sounds delish!!!
A family favorite!!!
Yaaay! Thank you, Cindy! 🙂
I just wish people would review your recipe on it’s own merit without adding their own adaptations. I thought the recipe was very good as is.
LC
Thank you so much!
I’ve always enjoyed sausage balls as a kid but growing up and making my own I’ve enjoyed adding diced jalapeños and not adding the Italian seasoning .they’re always a hit
Hi Michael jalapenos sound like a delicious addition.
I am an old Southern boy. I love sausage ball, so I thought I would experiment a little. I used you recipe, but put ground turnip green with the Italian seasoning. Really good!
Darrell wow! Turnip greens are something I never would have thought of. Great idea! Thanks for sharing!
I use chicken breakfast sausage from Whole Foods due to the humaneness of the meat and I don’t eat pork anymore. I always add a few shots of hot sauce. It’s the same great taste. I have always used about 2 cups flour or bisquick, the sharp cheddar and the sausage. That’s all. no milk. I tried it that way before and it didn’t come out the same texture that I was used to.
IF YOUR OUT OF BISQUICK BUT HAVE ANOTHER KIND OF PANCAKE MIX, CAN YOU SUBSTITUTE?
What dips do you suggest?
Hi, Anita! I always serve dipping sauces with my sausage balls. Honey Mustard Dipping Sauce is my favorite. BBQ sauce, hot mustard, or simple ranch dressing work too!
What are good quick or store bought sauces to go with these?
Hi, Cindy. I always serve dipping sauces with my sausage balls. Honey Mustard Dipping Sauce is my favorite. BBQ sauce, hot mustard, or simple ranch dressing work too!
Can you double the Recipe .For the Bisquick sausage ball recipe?
Yes, you can.
Going to try this with the Gluten Free verson of Bisquick. with the changes of less quick. let’s hope it keeps the great taste. I really miss eating this during the holidays.
That’s a great idea! Let us know how it turns out 🙂
I make the gluten free ones every year. They are a little dryer but really good. My kids love them. They freeze well too.
Thank you, Casey! 🙂
Thanks for your feedback, Casey!
I made this recipe tonight, minus the Italian seasoning and cutting back on bisquick. BC last time I made them with the entire amount of bisquick it was just a bread ball with little sausage and cheese. Way too much bisquick. I made double the recipe but I only put about 4 cups of bisquick and same amount of cheese as for 1 and they turned out amazing. Thanks for sharing
Thank you too, Jocelyn!
Did you cut back on the milk also?
My favorite twist to these is using spicy Italian sausage instead of regular!
That’s a great idea! Thank you for sharing, Dixie!
Do you use breakfast sausage or Italian?
Hi Robin. Breakfast sausage. 🙂
I’ve seen similar recipes doing a spinach-feta combination, though none of them use bisquick. Could I sub out the cheddar for feta and still use the bisquick? Love the breadiness the Bisquick gives but not sure if they react just the same with different cheeses/add-ins.
Thank you!
Hi Jesse. Funny you should mention those subs cuz I was thinking about experimenting with them for the holidays!!! You’re one step ahead of me my friend! 🙂 So, to be honest, not exactly sure how it would work out before I work on it. One thing that definitely concerns me is the salt levels. A lot of Feta can taste salty. Not sure yet!
Is there a way to make this as a giant pan of the mixture? I wondered if I could spread them over a pan and cut it out like a brownie?
Hi Jules, I’ve never tried them that way. Sounds really interesting though. Let me know if you give it a try!
Hey, I am currently trying this and will let you know how they turn out.
Thanks Brandi, let us know if you have to adjust the cooking…
I’m making these today for a brunch. I haven’t made in years. When I made the last I made a Curry Mayonnaise Dip that was delicious with the sausage balls:
1/2 Cup Mayonnaise
1/2 Cup Apricot Preserves
1/2 tsp Curry Powder
Thanks Terri! I can’t wait to try your sauce <3
So….I last night I tried your recipe with cutting a little of the Bisquick. They were a hit! In the past when I’ve made them I never used milk or Italian seasoning. Loved the touch of it! It’s been probably 10 years since I’ve made them!
That’s perfect, Teri! 🙂
Thanks for posting this recipe. I’m going to try it.
Yay! Let us know how it turns out. Enjoy! 🙂