Sausage balls are the ultimate party appetizer and holiday favorite, but many recipes rely on Bisquick for convenience. This easy sausage balls recipe proves you don’t need that boxed mix to create perfectly golden, crispy-on-the-outside and tender-on-the-inside bites that disappear in seconds. The secret? A simple combination of ground sausage, sharp cheddar cheese, and all-purpose flour that creates an incredible texture without any commercial mixes.
I’ve been making sausage balls for over a decade, and I can tell you that homemade versions are so much better than their Bisquick counterparts. Not only do you have complete control over the ingredients, but you also avoid any weird additives or preservatives. Plus, when you make them from scratch, you can customize them to your liking—add more spice, use different cheeses, or even throw in some fresh herbs.
What makes this recipe so foolproof is the ratio of ingredients. The combination of sausage fat, cheese, and flour creates a dough that’s easy to work with and produces consistently delicious results every single time. Whether you’re making these for a holiday party, a game day gathering, or just because, you’ll have everyone asking for the recipe.
These sausage balls are best served warm from the oven, but they’re also fantastic at room temperature, making them perfect for preparing ahead. You can even freeze the unbaked balls and bake them straight from the freezer—just add a few extra minutes to the baking time. For more appetizer inspiration, check out this collection of easy appetizers and this guide to cheese appetizers.
If you’re looking for more detailed information on sausage selection and preparation, Serious Eats has excellent guides on meat selection. For variations on this recipe, Bon Appétit offers creative appetizer ideas, and The New York Times Cooking section has wonderful holiday entertaining tips.
The beauty of this recipe is its versatility and simplicity. Once you master the basic formula, you can experiment with different sausage types, cheese blends, and seasonings. Some people add a touch of Worcestershire sauce or hot sauce for extra flavor, while others prefer to keep things classic and simple. The choice is entirely yours, and that’s what makes homemade sausage balls so special.
Ingredients
- 1 pound ground sausage (bulk breakfast sausage works best)
- 2 cups all-purpose flour
- 2 cups sharp cheddar cheese, finely shredded
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper (optional, for a little heat)
- 2 tablespoons fresh parsley, finely chopped (optional but recommended)
- Cooking spray or parchment paper for the baking sheet
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or lightly spray it with cooking spray to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, shredded cheddar cheese, salt, black pepper, garlic powder, onion powder, cayenne pepper (if using), and fresh parsley. Stir everything together until well combined and evenly distributed.
- Add the ground sausage to the flour mixture. Using your hands (this works best!), mix everything together until the sausage is evenly distributed throughout the flour and cheese mixture. The mixture should hold together when squeezed.
- Begin rolling the mixture into balls approximately 1 to 1.5 inches in diameter. You should get about 24-30 balls depending on size. Place each ball on the prepared baking sheet, leaving about 1 inch of space between each ball.
- Place the baking sheet in the preheated 350°F oven and bake for 20-25 minutes, or until the sausage balls are golden brown on the outside and cooked through. The edges should be slightly darker than the center.
- Remove the sausage balls from the oven and let them cool on the baking sheet for 3-5 minutes before serving. This allows them to firm up slightly and become easier to handle.
- Transfer the warm sausage balls to a serving platter. Serve immediately with your favorite dipping sauce such as marinara, ranch, or a spicy mustard.
Pro Tips
- **Make-Ahead Tip:** You can prepare the unbaked sausage balls up to 24 hours in advance. Arrange them on a baking sheet, cover with plastic wrap, and refrigerate. Bake directly from the refrigerator, adding just 2-3 extra minutes to the baking time.
- **Freezer Friendly:** For longer storage, freeze the unbaked balls on a baking sheet for 2 hours, then transfer them to a freezer-safe bag and store for up to 3 months. Bake directly from frozen, adding 5-7 minutes to the baking time.
- **Sausage Selection:** Use high-quality bulk breakfast sausage for the best flavor. Avoid pre-formed patties or links, as you need the loose, crumbly texture. You can use mild, medium, or hot sausage depending on your preference and spice tolerance.
- **Cheese Variations:** While sharp cheddar is classic, you can experiment with different cheeses. Try a combination of cheddar and pepper jack for extra kick, or use smoked gouda for a sophisticated flavor. Just make sure to use cheese that’s finely shredded for the best texture.
- **Flour Alternatives:** If you need a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious.
- **Seasoning Adjustments:** Taste a small piece of raw dough before baking to check the seasoning level. Add more salt or pepper if needed. Some people love adding a pinch of smoked paprika or a dash of Worcestershire sauce for extra depth.
- **Baking Temperature:** Baking at 350°F ensures the inside cooks through without the outside becoming too dark. If your oven runs hot, you may need to reduce the temperature slightly or check earlier.
- **Dipping Sauce Ideas:** Serve with marinara sauce, ranch dip, hot sauce, mustard, or even a simple cheese sauce. For a Southern twist, try them with pepper jelly.
- **Storage:** Leftover cooked sausage balls keep in an airtight container in the refrigerator for up to 4 days. Reheat in a 300°F oven for about 10 minutes before serving.
- **Crowd-Pleaser:** These are always the first thing to disappear at parties. If you’re serving a large crowd, consider making a double batch. They’re that good!