Bisquick Sausage Balls are a quick and tasty snack that everyone seems to love. They’re made with a simple mix of Bisquick baking mix, savory sausage, and plenty of shredded cheese, baked until golden and just a little crispy on the outside. The combination of cheesy, meaty, and tender bites makes them perfect for parties, game days, or just a comforting bite any time.
I’ve always found these sausage balls to be a total crowd-pleaser. I love making a big batch because they disappear fast — people just can’t get enough! One little tip I’ve picked up is to be gentle when mixing, so the dough stays tender instead of getting tough. I usually grab them right out of the oven while they’re still warm, but honestly, they taste great even later, too.
These sausage balls are so simple, yet they bring everyone together. I remember making them for family gatherings and having both kids and adults going back for seconds. Sometimes, I like to serve them with a little dipping sauce, like honey mustard or ranch, which adds just the right touch. They’re perfect finger food and always feel like a little celebration in every bite.
Key Ingredients & Substitutions
Bisquick mix: This is the base that gives the sausage balls their tender texture. If you don’t have Bisquick, you can make a simple baking mix with all-purpose flour, baking powder, and a little salt.
Sausage: I like using bulk pork sausage for the best flavor. Mild or spicy both work depending on your taste. For a leaner option, you can try turkey or chicken sausage, but the flavor will be milder.
Cheddar cheese: Sharp cheddar adds a nice tang and melts beautifully. You could swap with other cheeses like pepper jack for heat or mozzarella for a milder, gooey texture.
Milk (optional): Adding a bit of milk keeps the mixture moist and easier to handle, especially if your Bisquick feels dry.
How Do You Make Perfectly Tender Sausage Balls Without Them Getting Tough?
Over-mixing is the main reason sausage balls can turn out dense or tough. To avoid that:
- Mix the ingredients just until combined—no need to knead or overwork the dough.
- Use your hands gently to form balls instead of pressing too hard.
- Baking at 350°F lets the sausage cook through evenly without drying out too fast.
- If you add a little milk, it keeps the mixture softer and the final sausage balls tender.
After baking, let them rest briefly to firm up just enough while staying soft inside. This balance is key for the best texture.
Equipment You’ll Need
- Mixing bowl – I like using a large one to combine all the ingredients easily.
- Measuring cups and spoons – to get the right amounts without guessing.
- Slotted spoon or hands – for shaping the sausage balls nicely.
- Baking sheet – a standard sheet lined with parchment paper makes cleanup easy.
- Oven – the magic happens here, so just set the right temperature.
Flavor Variations & Add-Ins
- Swap the cheddar for pepper jack or Monterey Jack for a spicy kick or extra meltiness.
- Add cooked, crumbled bacon or chopped ham for more meaty flavor.
- Sauté some diced onions or peppers and mix them in for added crunch and flavor.
- Use herbs like parsley, thyme, or rosemary to add freshness and a pop of color.
Bisquick Sausage Balls
Ingredients You’ll Need:
- 2 cups Bisquick baking mix
- 1 pound bulk pork sausage (mild or spicy, as preferred)
- 1 to 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup milk (optional, for slightly moister balls)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- Fresh herbs for garnish (such as thyme or parsley), optional
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and then 20 to 25 minutes to bake. So in about 30 to 35 minutes, you’ll have warm, cheesy sausage balls ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheet:
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or grease it lightly to prevent sticking.
2. Mix the Ingredients:
In a large bowl, combine the Bisquick baking mix, bulk sausage, shredded cheddar cheese, garlic powder, and onion powder. If you want them a bit more moist and easier to shape, add the 1/4 cup of milk. Mix gently with a spoon or your hands until just combined—don’t overwork the mixture to keep the sausage balls tender.
3. Shape the Sausage Balls:
Roll the mixture into balls about 1 1/2 inches in diameter. Place them on the prepared baking sheet, leaving about 1 inch of space between each ball.
4. Bake to Perfection:
Bake in your preheated oven for 20 to 25 minutes, or until the sausage balls are golden brown and cooked through.
5. Serve and Enjoy:
Remove the sausage balls from the oven and let them cool for a few minutes. Garnish with fresh herbs if you like. Serve warm with your favorite dipping sauces like honey mustard or ranch dressing for an extra special touch.
Can I Use Frozen Sausage for This Recipe?
Yes, you can! Just make sure the sausage is fully thawed before mixing so it combines evenly. Thaw it in the refrigerator overnight for best results.
Can I Make Sausage Balls Ahead of Time?
Absolutely! You can prepare and shape the sausage balls, then refrigerate them for up to 24 hours before baking. This makes party prep a breeze.
How Should I Store Leftover Sausage Balls?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
What Can I Substitute for Bisquick?
If you don’t have Bisquick, you can use a homemade baking mix made from flour, baking powder, and salt in similar amounts. Just keep the ratios close to maintain the right texture.