Sausage cheese balls
Three cheers for sausage cheese balls–a southern staple with four ingredients, we make these for breakfast, baby showers, busy weekday breakfasts, you name it. 15 minutes and they’re perfectly crunchy on the outside and soft on the inside.
Right now I’m wondering if you are scratching your head–wondering what sausage cheese balls are. Are you? I hope not. Because if you are, that means you’ve never had one.
And that would be sad.
All of my growing up life, sausage cheese balls were reserved for Christmas parties and weddings. And if you got one you were lucky because they always got eaten up before you could stuff any more in a napkin, or your mouth. Or your pockets.
Worse things have happened.
My mom used to sneak six slices of pizza out of the Mr. Gatti’s buffet line in her purse when I was a kid. A snack for my brother (who had already had 15 slices in the restaurant) for the ride home. This is not a lie.
Today my family eats sausage cheese balls as a breakfast staple. I don’t know why you wouldn’t. And of course because they are so basic, you could add some jalapeno’s if you wanted some heat, pepper jack cheese (or another of your favorites), some sauteed onions and peppers…whatever floats your boat.
Or you could eat them like God intended. Straight up. You won’t be sorry either way. I make a big batch and stick them in the fridge for the week. A few seconds in the microwave and you’re good to go.
What do I serve sausage cheese balls with?
I consider sausage balls to be an appetizer. Sometimes I make them larger for breakfast and we just have them with juice but if you are serving yours for a wedding, baby shower or event where other food is going to be served, consider having loaded hash brown potato skins, fruit tea punch, or my favorite bacon and cheese quiche.
Can I freeze sausage balls?
Yes! You can bake them and let them come to room temperature then put them in an air tight container and freeze for up to a month. To thaw, do it in the fridge then wrap them in foil and place them in a 300 degree oven until they are warm throughout.
If you are going to serve them in a day or two, just put them in the fridge covered and rewarm them the same way before serving. They are also fabulous at room temperature too.
Sausage Cheese Balls
- 3 cups Bisquick or other baking mix
- 2 cups grated sharp cheddar cheese
- 1 pound ground pork breakfast sausage turkey would also work
- 1/4 cup milk or a few tablespoons more as needed to bring the mix together see instructions
- Preheat the oven to 350 and generously spray a cookie sheet with cooking spray or line with parchment paper.
- In a medium bowl, combine the baking mix and cheese and toss to coat.
- Add the sausage and mix to combine.
- Add 1/4 cup milk to help mix in any dry baking mix. If you still have some in the bottom, go ahead and add 1 tablespoon more at a time until it blends well and no baking mix is left in the bottom.
- Form balls of the mix a little smaller than a golf ball.
- Place on your baking sheet and bake for 20 minutes until they are evenly golden and sizzling. Makes about 3 dozen.
Trying to cut down on the time to make the balls. What do you think of laying it out flat and cutting it into squares after baking? Would it be firm enough to cut into squares at about 1 inch deep?
You know, I’ve never done it that way but I stood here and thought about it for a while and yes, I think it will work. Grease your pan really well or use some parchment so it doesn’t stick. 🙂 –Rachel
Do you precook the sausage before mixing ingrediants and baking? Thanks, Robin Set
Hi Robin, no it goes in uncooked and bakes in the oven. –Rachel
I mix all the ingredients together and place it in the microwave for one minute to get the cheese to melt then fold it together to make a dough. So much easier to make the little balls. I use this recipe minus the milk. You do not need it if you put this recipe in the microwave for one minute.
Too much biscuit mix. That’s all you could taste! I tried again with 2 cups of biscuit mix and that was so much better!!!
Made these today. Added 3/4 tsp dried basil, 3/4 tsp dried oregano, and 1/2 tsp onion powder to the mixture. Also used half & half instead of the milk. Delicious!
These are good but despite using quality sausage, I found them a little bland. Ideas??
I think when recipes have only a few ingredients, then every one counts. I use spicy sausage, and an extra sharp cheddar cheese in mine. You could also add garlic powder, or Old Bay seasoning if you wanted to as well. –Rachel
Can I make the recipe the night before and bake the next morning
Hey June, I’d recommend baking them then refrigerating and re warming in the oven wrapped in foil the next day.–Rachel
I forgot the baking mix but I have flour. Do I need to add baking soda?
You will most certainly need to make adjustments Kay. Unless you have self rising flour which also works. If you have all purpose flour, you’ll need to add baking powder and salt. For every one cup of all purpose flour add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. –Rachel