Easy Bisquick Sausage Balls Recipe

Sausage balls are one of those perfect finger foods that just about everyone loves. They’re savory, cheesy, and perfectly poppable, making them a great option for parties, game days, or even a simple snack. But what really sets this recipe apart is how easy it is. With only a handful of ingredients, you can whip up a batch of these Bisquick sausage balls in no time. Whether you’re hosting a family gathering or just craving something warm and satisfying, these sausage balls are a no-fuss solution.

I first stumbled on this recipe during a holiday party, and it quickly became my go-to for casual get-togethers. I mean, who doesn’t love sausage and cheese baked into perfect little bites? Plus, they’re incredibly versatile. Serve them up with a variety of dipping sauces, and you’ve got a platter that’ll disappear before you know it. Trust me, you’ll want to make a double batch!

this RECIPE

A little background on sausage balls

While sausage balls might feel like an all-American comfort food, they actually have roots in traditional Southern cooking. Originally, these tasty bites were made with breakfast sausage and a bit of flour to bind everything together. Over time, home cooks began experimenting with different versions, leading to variations like using spicy sausage and incorporating flavorful cheeses. The addition of Bisquick simplifies things, acting as both a flour and leavening agent. The result? A deliciously fluffy, tender, and flavorful sausage ball every single time.

Let’s talk ingredients: flavor-packed and easy to find

This recipe keeps things simple but flavorful. Here’s what you’ll need:

• Bisquick: The heart of the recipe, Bisquick makes these sausage balls quick to prepare by combining flour, baking powder, and fat all in one mix. You could try a homemade pancake mix if you’re out of Bisquick, but I’ve found that the classic gives the best texture.
• Ground beef sausage: I’ve found that a mild sausage works well to balance out the spices and cheese.
• Spicy ground beef sausage: This adds a kick that brings these sausage balls to the next level. If you prefer less heat, you can use all mild sausage instead, or if you’re feeling adventurous, throw in extra spicy varieties.
• Sharp cheddar cheese: Go for freshly grated cheese if possible; pre-shredded often has anti-caking agents that prevent it from melting as smoothly. The sharpness of the cheddar gives these sausage balls their signature tang.
• Milk: The milk helps bind everything together while adding a little moisture. If you don’t have milk on hand, you can substitute with cream for a richer taste or even water in a pinch.
• Worcestershire sauce: This gives the sausage balls a subtle umami depth that’s hard to put your finger on but absolutely essential.
• Italian seasoning: A mix of herbs like oregano and basil adds a little extra flavor. You can always customize this by using your favorite herbs or seasoning blends.

Kitchen gear: keeping it simple

Thankfully, you don’t need much to make these sausage balls—just a few basics:

• Mixing bowl: A large mixing bowl is perfect for combining all the ingredients. If you have a stand mixer, great! It makes mixing easier, but you can absolutely do it by hand or with a hand mixer.
• Baking sheet: Make sure you line your baking sheet with parchment paper to avoid sticking and make cleanup easier.
• Spoon or cookie scoop: While you can always roll the sausage mixture into balls with your hands, a cookie scoop helps keep them uniform in size. Plus, it speeds things up.

Step-by-step: making sausage balls (without the fuss)

Let’s break down the process, step by step, because these are honestly so easy, you’ll have them ready in no time:

1. Preheat the oven to 350°F. Lining your baking sheet with parchment paper will save you from a messy cleanup later.
2. Mix the ingredients: In a large bowl, combine the Bisquick, both sausages, cheddar cheese, milk, Worcestershire sauce, and Italian seasoning. I recommend using a hand mixer or stand mixer with the paddle attachment. It makes quick work of incorporating everything. If you mix by hand, just make sure everything is evenly distributed.Tip: Don’t overmix, or your sausage balls could turn out tough. You want the ingredients combined but not overly worked.
3. Roll the sausage balls: Once your mixture is ready, scoop out enough to form golf ball-sized balls. Try to keep them all the same size so they bake evenly. Place them on the baking sheet about an inch apart.Lesson learned: One time, I made my sausage balls too big, and they didn’t cook through in the middle. Stick with smaller balls to ensure they bake all the way through!
4. Bake to golden perfection: Pop them in the oven for 20-25 minutes, or until the sausage is cooked through and they’re nice and golden brown. You might want to check one halfway through baking just to make sure it’s cooking evenly.

Mix it up: variations for everyone

These sausage balls are fantastic as-is, but once you’ve mastered the base recipe, the sky’s the limit with customizations. Here are a few ideas I’ve tried that turned out delicious:

• Gluten-free: Swap out the Bisquick with a gluten-free pancake or baking mix. The texture might be slightly different, but they’re just as tasty.
• Vegetarian version: If you’re catering to vegetarians, you can replace the sausage with a plant-based ground meat alternative. Add extra seasonings to make sure they’re flavorful!
• Cheese variations: While sharp cheddar is classic, try mixing it up with pepper jack for a little heat, or a smoky gouda for a rich twist. I’ve even made these with a blend of mozzarella and Parmesan for a more Italian vibe.
• Seasonal touches: Add finely chopped fresh herbs like parsley or rosemary for a pop of freshness. Around the holidays, I love adding a bit of cranberry relish on the side for a festive touch.

Serve these sausage balls in style

These sausage balls are perfect for serving at any gathering, and they look great stacked up on a platter with a few dipping sauces in the middle. I usually opt for honey mustard, creamy sweet chili sauce, and ranch dressing as my go-to options. For a nice touch, sprinkle a little fresh parsley over the top before serving. It’s not just about taste; presentation matters too!

For an extra pop, arrange them on a wooden board alongside other appetizers like cheese cubes and crackers. They’re bite-sized and easy to grab, which makes them a party favorite.

Best beverages to serve with your meal

If you’re looking for a refreshing drink to enjoy alongside these sausage balls, here are a few of my favorite options:

• Iced tea: A lightly sweetened iced tea or a citrusy Arnold Palmer (half tea, half lemonade) pairs wonderfully with the richness of the sausage and cheese.
• Sparkling water: If you prefer something with a bit of fizz, try a fruit-flavored sparkling water or club soda with a slice of lemon or lime.
• Lemonade: Homemade lemonade with a hint of mint is another refreshing choice. Its bright, tangy flavor contrasts nicely with the savory sausage balls.
• Ginger ale: The slight spiciness of ginger ale complements the sausage balls perfectly, especially if you’ve gone for the spicy sausage option.

Leftovers and reheating tips

If you somehow end up with leftovers (which is rare in my experience), don’t worry—they reheat beautifully! Store any leftover sausage balls in an airtight container in the fridge for up to 3 days.

To reheat, simply pop them in the oven at 350°F for about 10 minutes, or until warmed through. If you’re in a hurry, a quick zap in the microwave will do, but they might lose some of their crispness. For longer storage, you can freeze the sausage balls in a single layer on a baking sheet, then transfer them to a freezer-safe bag. Reheat from frozen in the oven for about 15 minutes.

Adjusting for different servings

The beauty of this recipe is how easily it scales. Need more for a big crowd? Just double the recipe. If you’re only making it for a small group, you can halve it without any issues. I’ve found that when scaling up, it’s helpful to make the sausage balls slightly smaller to ensure even cooking.

Let’s avoid these common hiccups!

The most common issue with sausage balls is overbaking, which can lead to a dry, crumbly texture. To avoid this, keep an eye on them and take them out as soon as they’re golden brown. Also, if the mixture feels too dry when you’re forming the balls, add an extra splash of milk. This will help keep them moist and tender.

Give these sausage balls a try!

I promise, once you make these sausage balls, they’ll become a staple in your recipe rotation. Whether you’re hosting a gathering or just looking for a simple snack, they hit the spot every time. And don’t be afraid to tweak the recipe to suit your tastes. That’s the best part of cooking—it’s all about experimenting and making it your own!

Frequently Asked Questions

1. Can I use a different type of cheese?
Absolutely! While sharp cheddar is traditional, you can use any cheese that melts well. Try gouda, Monterey Jack, or even a spicy pepper jack.

2. Can I freeze the sausage balls before baking?
Yes! You can roll the sausage balls and freeze them raw. When you’re ready to bake, just add a few extra minutes to the baking time.

3. How do I know when the sausage balls are done?
They’ll be golden brown on the outside, and you can cut one open to check that the sausage is cooked through. There should be no pink remaining in the center.

4. Can I make these ahead of time?
Yes, you can mix up the sausage ball mixture and refrigerate it for up to 24 hours before baking. Just roll and bake when you’re ready.

5. What’s a good gluten-free alternative to Bisquick?
You can use a gluten-free pancake or baking mix as a direct swap. Make sure it has similar ingredients to Bisquick for the best texture.

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