Easy Bisquick Sausage Balls

This homemade Bisquick sausage balls recipe has been my go-to party appetizer for years, combining savory sausage with sharp cheddar and Bisquick for an irresistible bite-sized treat that disappears within minutes at any gathering.

I first made these sausage balls for a Super Bowl party five years ago, and they've become the most requested appetizer among my friends. The combination of spicy sausage with melty cheese creates the perfect savory bite that keeps everyone coming back for more.

Ingredients

• 1 pound ground pork sausage: Preferably spicy for added flavor and depth. The fat content in sausage keeps these balls moist and juicy.
• 3 cups Bisquick baking mix: Creates the perfect binding structure while adding a subtle buttery flavor. Regular or gluten-free versions work equally well.
• 16 ounces shredded cheddar cheese: Freshly grated yields the best flavor and melting quality. Sharp cheddar provides the most distinctive flavor profile.
• 1/2 cup milk: Optional but highly recommended for a lighter, fluffier texture that prevents dryness.

How To Make Bisquick Sausage Balls

Prep Your Ingredients:

Begin by allowing the sausage to come to room temperature for about 15 minutes for easier mixing. Preheat your oven to 350°F and line a large baking sheet with parchment paper for easy cleanup. If grating your own cheese, do this now while the sausage warms slightly.

Mix The Ingredients:

Place all ingredients in a large mixing bowl. Using clean hands, thoroughly combine everything until the mixture is uniform in appearance. The warmth of your hands helps the ingredients blend more easily. Work the mixture for about 2 minutes until completely incorporated with no dry Bisquick visible.

Form And Bake:

Roll the mixture into uniform balls approximately 1.5 inches in diameter, using about 2-3 tablespoons of mixture per ball. Place them on the prepared baking sheet about an inch apart to allow for even cooking. Bake for 23-25 minutes until golden brown on the outside and fully cooked inside. The internal temperature should reach 160°F for food safety.

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The spicy sausage really makes these special in my opinion. I discovered this by accident when I grabbed the wrong package at the grocery store once, and now I never make them any other way. My husband actually refuses to eat them if I use regular sausage because the spicy version adds such amazing flavor depth.

Make Ahead Tips

These sausage balls work perfectly as a make-ahead option. You can prepare the mixture and form the balls up to 24 hours before baking. Simply cover tightly with plastic wrap and refrigerate until ready to bake. You may need to add 2-3 minutes to the baking time if cooking directly from the refrigerator. Alternatively, bake them completely, refrigerate, and reheat in a 300°F oven for 10 minutes before serving.

Variations To Try

The basic recipe is delightful on its own, but you can customize these sausage balls in several ways. For a breakfast version, add 1 teaspoon of maple syrup to the mixture and serve with maple syrup for dipping. For an Italian twist, use Italian sausage instead of breakfast sausage and substitute mozzarella for cheddar, then add 1 tablespoon of Italian seasoning to the mix. For extra heat lovers, add 1/4 teaspoon of cayenne pepper or 1 finely chopped jalapeño to the mixture.

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Serving Suggestions

While these sausage balls are delicious on their own, they pair wonderfully with various dipping sauces. My personal favorites include honey mustard, ranch dressing, or a simple warm marinara. For a complete appetizer spread, serve alongside vegetable crudités, pickles, and olives to balance the richness. When serving at a party, keep them warm in a slow cooker set to low with a splash of chicken broth in the bottom to maintain moisture.

Troubleshooting Tips

If your mixture seems too dry and crumbly, add an additional 1-2 tablespoons of milk gradually until it holds together properly. Conversely, if the mixture feels too wet, add Bisquick 1 tablespoon at a time until it reaches a consistency that holds its shape when rolled. For the best texture, avoid overmixing, which can make the sausage balls dense rather than tender. If your sausage balls are browning too quickly in the oven, cover loosely with foil for the remaining baking time.

Frequently Asked Questions

→ Can I make these gluten-free?

Yes, simply substitute the Bisquick with a gluten-free baking mix to make them gluten-free.

→ How can I make these fluffier?

To make the sausage balls fluffier, add 1/2 cup of milk to the mixture before forming the balls.

→ Can I use spicy sausage?

Absolutely! Spicy sausage adds a delightful kick to the flavor. Adjust based on your spice preference.

→ What type of cheese works best?

Shredded cheddar cheese is ideal for its flavor and consistency, but you can experiment with other cheeses if you'd like.

→ How do I prevent them from drying out?

Keep an eye on the baking time and avoid overcooking. Adding milk can also help to retain moisture.

→ Can I freeze them?

Yes, you can freeze the uncooked sausage balls. Simply thaw and bake when you're ready to enjoy.