Original Sausage Balls Recipe

I revisited the Original Sausage Balls recipe using Bisquick, cheddar, and sausage and stumbled on a tiny tweak that makes the classic unexpectedly clever.

I still get excited when a tray of Original Sausage Balls comes out of the oven. Theyre simple but punchy, something between snack and breakfast.

Using Bisquick baking mix and ground breakfast sausage gives them that chewy, salty bite everyone argues over at family gatherings. If you grew up on Sausage Balls Made With Bisquick you know what I mean, and if you didnt, try one and watch people start telling stories.

They travel great, they stand up at a buffet, they vanish fast. I promise this version has little surprises that make you want more, even if you try to act casual.

Ingredients

• Quick baking mix gives carbs and structure, mostly refined flour, low fiber, some sodium.
• Ground breakfast sausage is rich in protein and fat, adds savory spice, plus sodium.
• Sharp cheddar brings protein, calcium, bold tang and salt, it’s also very melty.
• Milk adds moisture and creaminess, supplies calcium and whey protein, thins dough slightly.
• Garlic powder lends savory depth without heat, low calorie, use sparingly for balance.
• Black pepper gives mild heat and aromatic lift, no sugar, minimal calories.
• Optional spices let you tweak flavor easily, none add calories, adjust to taste.

Ingredient Quantities

• 2 cups Bisquick baking mix
• 1 lb ground breakfast sausage mild or hot
• 2 cups shredded sharp cheddar cheese packed
• 1/4 cup milk
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon black pepper (optional)

How to Make this

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or spray it lightly with cooking spray.

2. In a large bowl stir together 2 cups Bisquick, 2 cups packed shredded sharp cheddar, 1/2 teaspoon garlic powder (optional) and 1/4 teaspoon black pepper (optional).

3. Add 1 pound ground breakfast sausage (mild or hot) and 1/4 cup milk to the dry mix. Mix with your hands or a sturdy spoon until everything is just combined, don’t overmix or they get tough.

4. If the mixture seems too wet add a tablespoon of Bisquick at a time until you can shape it; if too dry add a splash more milk.

5. Scoop or roll roughly 1 inch balls (a small cookie scoop makes this fast) and place them about 1 to 2 inches apart on the prepared sheet.

6. For neater shaping and less mess you can chill the formed balls 10 minutes before baking, it helps them hold together.

7. Bake 18 to 22 minutes until they’re golden brown and cooked through. Check one in the center if you can; internal temperature should reach about 160°F.

8. Remove from oven and let cool 5 minutes on the pan, then transfer to a plate lined with paper towel to blot excess grease if needed.

9. Tips and hacks: use a cookie scoop for even sizes, freeze raw balls on a tray then bag for easy future baking, and if baking from frozen add about 5 to 10 minutes to the bake time. Serve warm.

Equipment Needed

1. Oven (preheat to 350°F)
2. Rimmed baking sheet, lined with parchment paper or sprayed with cooking spray
3. Large mixing bowl, for combining the Bisquick cheese and sausage
4. Measuring cups (including a 1/4 cup) and measuring spoons
5. Sturdy spoon or your hands for mixing, dont overmix or they get tough
6. Small cookie scoop or tablespoon for even 1 in balls, makes it way faster
7. Instant read thermometer to check they hit about 160°F inside
8. Cooling rack or a plate lined with paper towels to blot excess grease
9. Small tray or extra sheet for freezing raw balls before bagging, if you wanna meal prep

FAQ

Original Sausage Balls Recipe Substitutions and Variations

• Bisquick: 1) Self-rising flour (swap cup for cup); 2) Make quick mix – all-purpose flour + baking powder + salt (use equal volume, add ~1.5 tsp baking powder and 1/4 tsp salt per cup); 3) Gluten-free baking mix (cup for cup) if you need GF, texture may be slightly different
• Ground breakfast sausage: 1) Ground pork (same fat, same amount); 2) Ground turkey or chicken sausage (leaner, add a pinch more salt and maybe some sage); 3) Plant-based sausage crumbles (vegan option, check seasoning and binder)
• Shredded sharp cheddar: 1) Colby or Colby-Jack (milder, melts great); 2) Monterey Jack or mozzarella (creamier, less sharp); 3) Pepper Jack (if you want a spicy kick)
• Milk: 1) Buttermilk (adds tang, makes them a bit more tender); 2) Half-and-half or heavy cream (richer, use a little less if too wet); 3) Unsweetened almond or oat milk (non-dairy swap, same amount)

Pro Tips

– Brown the sausage first and drain most of the fat before mixing it in. It cuts down on greasy bites and concentrates flavor, but you may need to add a splash more milk or a tablespoon more Bisquick so the dough still holds together.

– Chill the formed balls 10 to 15 minutes before baking. They hold their shape better and you get neater edges, plus it makes rolling less messy. A small cookie scoop makes them uniform and saves time.

– Grate your own sharp cheddar instead of using pre-shredded. Freshly grated cheese melts smoother and gives a better texture and flavor, pre-shredded has anti-caking stuff that can change how the bites bake.

– Bake on the middle rack and rotate the pan halfway through for even browning. Use an instant-read thermometer to ensure center reaches about 160°F, and if baking from frozen add about 5 to 10 minutes to the time.