Sausage Balls are a must-make during the holiday season! Whether you serve them as an appetizer or as a Christmas morning breakfast bite, you’ll love everything this easy recipe has to offer. It’s an easy to make classic recipe that always hits the spot – just ask the thousands of people who can’t celebrate Christmas without it!
If you’ve already had Sausage Balls before in your life, you already know what’s up! These incredibly addicting two-bite appetizers are worth all the hype they receive, especially around the holiday season when they’re made with the most love.
They’ve protein-packed, filled with lots of flavor, and perfect for dipping into garlic aioli for the best combination!
I’ve also known quite a few people who prefer to enjoy Sausage Balls as a breakfast item rather than an appetizer. If you go this route, be sure to try them out with some pure maple syrup instead of garlic aioli… Either way you choose to serve these Bisquick Sausage Balls, you’re sure to love them!
So, what exactly goes into classic Sausage Balls? First things first, you simply can’t make this holiday staple without Bisquick baking mix. It’s like the glue that deliciously holds everything together!
Besides that, you’ll also need some ground pork sausage, freshly shredded cheddar cheese, milk, green onions, and a medley of seasonings to make every single bite oh so flavorful.
How to Make Sausage Balls
I think a big reason so many people make Sausage Balls for breakfast is because they’re SO easy to make. After all, no one wants to fuss over a stressful recipe first thing in the morning!
- Combine the ingredients. Measure all of the ingredients and combine them in a mixing bowl.
- Form the balls. Use your hands to form the sausage mixture into walnut sized (about 1 inch) balls. Arrange them on a prepared baking sheet.
- Bake them. Bake the Sausage Balls for about 20-25 minutes. You’ll know they’re finished when they have that signature golden brown color!
- Enjoy! Once baked, remove the Sausage Balls from the oven and place them on a serving platter. Serve them nice and hot with some garlic aioli, and enjoy!
Want to make this easy recipe even easier?! Check out these tips for the BEST Sausage Balls!
- Do NOT use pre-shredded cheddar cheese! You need the moisture from cheese that’s been freshly shredded off the block, or your sausage balls will turn out dry and crumbly.
- Feel free to change up the flavors a little bit to best suit your tastes! For example, you can always make Sausage Balls spicier by substituting the regular pork sausage with a spicy sausage or sprinkling in some crushed red pepper flakes.
- If you find that your sausage mixture is too dry to roll into balls, add a small splash of milk and mix until you reach the desired consistency.
- Try to chop the green onions in evenly sized pieces. That way you don’t have a big chunk of green onion in a bite!
In an airtight container in the fridge, Sausage Balls will stay fresh for about 3-4 days. Make sure they’re totally cooled to room temperature before storing so no condensation forms in the container!
Feel free to reheat the Sausage Balls in the microwave. Zap them in 30 second increments until warmed through.
Hosting a holiday party? You’ll need to put out some good appetizers!
- The Best Crab Stuffed Mushrooms
- Bacon Wrapped Dates
- Crockpot Buffalo Chicken Dip
- Baked Brie with Fig Jam
Get the Recipe: Sausage Balls Recipe
- 1 pound shredded sharp cheddar cheese
- 1 pound ground pork sausage
- 1 3/4 cup bisquick baking mix
- 3 chopped green onions
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons milk
- Garlic Aioli, optional
- 1 baking sheet
- Preheat oven to 350˚F.
- In a large bowl, combine the cheese, sausage, baking mix, green onions, garlic powder, salt and pepper.
- If the mixture seems too dry, add the milk one tablespoon at a time.
- Using clean hands, form the sausage mixture into walnut size balls and arrange on a baking sheet.
- Bake in the oven for 20-25 minutes or until golden brown.
- Remove from the oven and transfer to a serving platter.
- Serve hot with garlic aioli for dipping.