Classic Cheddar Sausage Balls

Name: Classic Cheddar Sausage Balls
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 10 servings
Cuisine: Southern
Ingredients: 1 lb (454 g) bulk pork sausage (mild or hot), raw, at cool room temperature (out of the fridge 30 minutes); 3 cups (360 g) Bisquick original baking mix, spooned and leveled; 10 oz (283 g) sharp cheddar cheese, freshly shredded from a block (about 2½ packed cups); ¼ cup (60 ml) whole milk, cold; 1 tsp (2 g) black pepper, freshly ground; ½ tsp (1½ g) garlic powder; ¼ tsp (½ g) cayenne pepper (optional)

From the MyKitchenBank Kitchen

Tender, golden, cheesy bites made with spicy-savory pork sausage, sharp cheddar, and Bisquick. They come together in one bowl and are the easy party food everyone grabs first.

Prep: 25 min
Cook: 22 min
Wait: 5 min
Total: 52 min
Makes: About 40 sausage balls (10 servings of 4)

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Steps

Before you start

Take the sausage out of the fridge 30 minutes ahead. Slightly softened sausage mixes in much more easily.
Shred the cheddar from a block. Pre-shredded cheese has anti-caking starch that can make the balls dry.
Use plain bulk pork sausage (the kind sold in a roll or tube). If you only have links, remove the casings.
Read the whole recipe first. The dough is thick, and mixing it by hand works best.

1
Heat the ovenOven 375°F / 190°C
- Position a rack in the center of the oven and heat to 375°F (190°C).
- Line a large rimmed baking sheet with parchment paper.
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Ready when: Oven shows 375°F (190°C) and the pan is lined.
Tip: Parchment keeps the bottoms from over-browning and makes cleanup easy.
2
Shred the cheese
- Using the large holes of a box grater, shred the 10 oz (283 g) block of sharp cheddar into a large mixing bowl.
- You should have about 2½ packed cups.
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Ready when: Cheese is in loose, fluffy shreds with no large chunks.
Tip: Chill the cheese for 10 minutes before grating if it feels soft and smears.
3
Season the baking mix
- Add the Bisquick, black pepper, garlic powder, and cayenne (if using) to the bowl with the cheese.
- Toss with a fork for about 30 seconds so every shred of cheese is coated in the mix.
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Ready when: No pockets of plain cheese; the mixture looks evenly flecked with pepper.
4
Mix the dough
- Crumble the sausage into the bowl and pour in the milk.
- Use clean hands to squeeze and fold the mixture for 2–3 minutes, pressing the sausage into the dry mix, until it forms a thick, cohesive dough with no dry flour left in the bottom of the bowl.
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Ready when: Dough holds together when squeezed in your fist and the bowl bottom is clean.
Tip: Stop as soon as it's combined. Overworking warms the sausage fat and makes the balls greasy and dense. If it's crumbly, add milk 1 teaspoon at a time.
5
Shape the balls
- Scoop level 2-tablespoon portions of dough (about 1 oz / 28 g each) and roll between your palms into smooth balls about 1¼ inches (3 cm) across.
- Place them about ¾ inch (2 cm) apart on the lined sheet, in about 6 rows.
- You should get about 40.
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Ready when: Balls are uniform in size (about 28 g each) and crack-free on the surface.
Tip: Slightly dampen your hands if the dough sticks. If the sheet looks crowded, use a second lined pan.
6
Bake until goldenOven 375°F / 190°C
- Bake in the 375°F (190°C) oven for 20–24 minutes, rotating the pan front to back after 10 minutes, until the balls are deep golden brown on top and bottom and a ball cut in half shows no pink pork.
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Ready when: Deep golden brown, firm to a light press, and 160°F (71°C) in the center.
Tip: Check the center of one ball with an instant-read thermometer, since browning alone can mislead.
7
Cool and serve
- Let the sausage balls rest on the pan for 5 minutes, then transfer to a wire rack or serving platter.
- Serve warm with toothpicks and honey mustard or ranch for dipping.
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Ready when: Balls feel firm and the melted cheese has set slightly.
Tip: They're best warm; the melted cheese stiffens as they cool completely.

Good to know

Tips

Freshly shredded cheese melts smoothly and keeps the balls tender.
Use your hands to mix. A spoon can't evenly work the sausage into this stiff dough.
Keep balls uniform in size so they bake evenly. A 2-tablespoon cookie scoop gives about 28 g each.
For crisper edges, bake on a wire rack set over the lined pan; the fat drains away.

Make ahead

Shape the balls up to 24 hours ahead, cover the tray tightly, and refrigerate; add 2–3 minutes to the baking time. Or freeze the unbaked balls on a tray until solid (about 1 hour), bag them, and bake from frozen at 375°F (190°C) for 26–30 minutes until they reach 160°F (71°C).

Storage & reheating

Room temperature: up to 2 hours for serving. Fridge: airtight container up to 4 days. Freezer: baked balls up to 3 months. Reheat on a baking sheet at 350°F (175°C) for 8–10 minutes (from frozen, 12–15 minutes) until hot throughout and crisp outside.

Substitutions

Bisquick original baking mix → Homemade mix: 3 cups (375 g) all-purpose flour, 4½ tsp baking powder, 1½ tsp salt, and 6 tbsp (85 g) melted butter or shortening. Whisk well; results are very close to Bisquick.
sharp cheddar cheese → Pepper Jack or Colby Jack, shredded. Pepper Jack adds mild heat; use the same weight.
bulk pork sausage (mild or hot) → Bulk turkey or chicken breakfast sausage. Leaner sausage can bake up drier, so add 1 extra tablespoon of milk if the dough seems crumbly.
whole milk → Buttermilk or water. Use the same amount; buttermilk adds slight tang.