Sausage Balls with Bisquick and Cheddar

Name: Sausage Balls with Bisquick and Cheddar
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 servings
Cuisine: Southern
Ingredients: 1 lb (454 g) bulk pork sausage (regular or hot), raw, at cool room temperature (20-30 minutes out of the fridge); 3 cups (360 g) Original Bisquick baking mix, spooned into the cup and leveled; 4 cups (400 g) sharp cheddar cheese, freshly shredded from a block (about 14 oz / 400 g block), loosely packed; 2 tablespoons (30 ml) whole milk, cold; add only if the mixture is crumbly (optional); ½ teaspoon (1½ g) garlic powder (optional); ¼ teaspoon (½ g) cayenne pepper (optional)

From the MyKitchenBank Kitchen

Classic Southern party bites: savory pork sausage and sharp cheddar bound with Bisquick, baked until golden outside and tender within. Simple, make-ahead friendly and always the first thing to disappear.

Prep: 20 min
Cook: 20 min
Wait: 25 min
Total: 1 hr 5 min
Makes: About 40 sausage balls (10 servings of 4)

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Steps

Before you start

Let the sausage sit out 20-30 minutes so it is soft enough to mix, but keep it cool; it should not be greasy or warm.
Shred the cheddar yourself from a block. Pre-shredded cheese has anti-caking starch that makes the balls dry.
Heat the oven to 375°F (190°C) before shaping so the balls go straight in.
Use regular bulk pork sausage (not lean turkey sausage); the fat is what moistens the mix.

1
Heat oven, line panOven 375°F / 190°C
- Position a rack in the center of the oven and heat to 375°F (190°C).
- Line an 18×13-inch (46×33 cm) rimmed baking sheet with parchment paper or a silicone mat.
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Ready when: Oven reaches 375°F (190°C)
Tip: Rimmed pans catch rendered fat; a flat cookie sheet can drip.
2
Shred the cheese
- Using the large holes of a box grater, shred the cheddar into a large mixing bowl until you have 4 packed-loosely cups (400 g).
- Toss with your fingers to separate the shreds.
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Ready when: Cheese is fluffy, with no large clumps
Tip: Chill the block for 15 minutes first for easier, cleaner shredding.
3
Combine dry ingredients
- Add the Bisquick to the cheese.
- If using, add the garlic powder and cayenne.
- Toss with a fork until every shred of cheese is coated in baking mix.
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Ready when: Cheese looks evenly dusted, no dry pockets of Bisquick
4
Mix in sausage
- Crumble the sausage over the bowl.
- Mix with clean hands (or a sturdy spoon) for 2-3 minutes, squeezing and folding, until the mixture holds together when pressed.
- If it stays crumbly and will not stick, add the milk 1 tablespoon at a time.
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Ready when: A pinch of dough holds its shape when squeezed, with no loose dry flour
Tip: Stop mixing once it comes together; overworking makes tough, dense balls.
5
Shape the balls
- Scoop level 1½-tablespoon portions (about 1¼ inches/3 cm across, 25 g each) and roll between your palms into smooth balls.
- Place them 1 inch (2.5 cm) apart on the lined pan; you should get about 40.
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Ready when: Balls are smooth with no cracks
Tip: If dough sticks to your hands, dampen them slightly with cold water.
6
Bake until goldenOven 375°F / 190°C
- Bake at 375°F (190°C) for 18-22 minutes, rotating the pan front to back at the 10-minute mark.
- Bake until the balls are deep golden brown on top and bottom and an instant-read thermometer inserted into the center of one reads at least 165°F (74°C).
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Ready when: Deep golden brown, firm to the touch, center reads 165°F (74°C)
Tip: Pale balls are often undercooked inside; add 2-3 minutes if needed.
7
Drain and rest
- Transfer the balls with a spatula to a wire rack or paper-towel-lined plate.
- Let them rest 5-10 minutes to drain excess fat and firm up, then serve warm.
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Ready when: Balls feel set and no longer greasy to the touch

Good to know

Tips

Use block cheese shredded by hand for the most tender, moist result.
Keep all balls the same size so they cook evenly.
Hot sausage gives a gentle kick; for a crowd, mix half regular and half hot.
Serve with honey mustard, ranch, or a spicy mustard dip.

Make ahead

"Shape the balls up to 24 hours ahead, cover, and refrigerate; bake straight from the fridge, adding 2-3 minutes. Or freeze unbaked: freeze on a tray until solid (about 1 hour), bag them, and bake from frozen at 375°F (190°C) for 24-28 minutes until the center reads 165°F (74°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 in a freezer bag. Reheat from fridge or frozen on a baking sheet at 350°F (175°C) for 8-12 minutes (12-15 from frozen) until hot throughout, or microwave 20-30 seconds per few balls."

Substitutions

Original Bisquick baking mix → Homemade mix: 3 cups (375 g) all-purpose flour, 4½ teaspoons baking powder, 1½ teaspoons salt, and ¼ cup (50 g) cold shortening cut in. Works as a 1:1 swap by volume; it may need an extra tablespoon of milk.
sharp cheddar cheese → Pepper jack or a sharp cheddar and Monterey Jack blend. Pepper jack adds heat; use the same 4 cups shredded.
bulk pork sausage (regular or hot) → Breakfast-style turkey sausage plus 1 tablespoon oil. Lean sausage bakes drier, so add the milk and watch the bake time.
whole milk → Water or buttermilk. Use the same amount, added only if the mix is crumbly.