There is a reason Bisquick sausage balls are popular during the holidays – these munchies are pure ecstasy.
And not only is this American classic always a hit, but it’s also easy to make!
Bisquick Sausage Balls
Bisquick sausage balls are a certified crowd-pleaser. They’re one of those treats that disappear in a matter of minutes.
Whether I make them for the holidays, bring them to tailgates, or just serve them on a random Wednesday, they’re always a hit.
The best part is that these ridiculously flavorful balls come together in just a few minutes!
You can whip up a huge batch in no time, making it the perfect party food.
And if you want more easy dishes that don’t take a ton of time, you’ll love these simple Bisquick recipes.
What are Bisquick Sausage Balls?
Not to be confused with Jimmy Dean sausage balls, Bisquick sausage balls are a snack made with sausage and Bisquick baking mix.
There’s also some cheese in there and chives for flavor.
But where Jimmy Dean’s recipe is super meaty, and includes onion, celery, and garlic, this version has more Bisquick in the mix.
If you can’t picture it, imagine what it would be like if meatballs and muffins were to have a baby.
They’ve got that nice biscuit-like consistency thanks to the baking mix.
As for the taste, it’s a glorious combination of sausage and cheese – rich, meaty, cheesy, and downright delicious.
They’re as big as golf balls, so most of them take at least two bites to devour.
They make a great breakfast component, tailgate snack, and holiday appetizer.
What Kind of Pork Sausage Should I Use?
While the original recipe calls for ground pork sausage, you’re free to choose whatever sausage you want!
These options are at the top of my list:
- Maple syrup breakfast sausage
- Sage sausage
- Italian sausage
- Spiced sausage
- Chorizo
I also find that cheap and fatty sausage makes the best sausage balls. They’re super greasy, which makes the balls incredibly moist and addictive.
The Best Cheese for Bisquick Sausage Balls
When it comes to cheese, the sky’s the limit, too! I love the sharpness of Cheddar cheese, but you can substitute or add more cheeses as you please.
Try any or a mix of these cheeses:
- Cream Cheese
- Pimento Cheese
- Mozzarella
- Pepper Jack
- Colby Jack
- Monterey Jack
- Parmesan
- Cheese Whiz
Cheese tastes good with meat no matter what, so don’t be afraid to get creative. Have fun customizing those balls!
Whatever cheese you use, be sure to shred it yourself. Don’t use pre-shredded cheese because it doesn’t melt as well.
Why Are My Bisquick Sausage Balls Dry?
This occurs when the ratio of Bisquick to sausage is off. To keep this from happening, don’t put too much baking mix.
Just stick to the measurement specified in the recipe and you’ll be fine!
But, just in case your batter turns out dry, simply add milk to thin it out. Start with 1/4 cup of milk and add more if necessary.
Another thing that can lead to dry sausage balls is using pre-shredded cheese.
Pre-shredded cheese doesn’t melt as well and doesn’t have the moisture that freshly-grated cheese has.
Moisture is essential in this recipe! You’ll only end up with dry sausage balls if you don’t!
The last culprit is low-fat sausage. These balls get a lot of juiciness from the fat of the sausage. That said, you’ll want sausage that’s high in fat.
Tips and Tricks for the Bet Bisquick Sausage Balls
The recipe is pretty simple to follow, but these tips make it even easier:
- Use room-temperature ingredients. Let the sausage and cheese warm to room temperature before you use them. This will make it a lot easier to combine the ingredients.
- Line your baking sheets with parchment paper. Doing so will make cleanup a lot easier.
- No Bisquick on hand? No problem! Bisquick mix is easy to replicate. Make your own with this simple homemade Bisquick substitute recipe.
Recipe Variations
Try some of these flavor variations, too:
- Add herbs and spices. Spice things up with your favorite herbs, spices, and seasonings. I highly recommend cayenne, chives, red pepper flakes, curry powder, basil, or parsley. Celery seeds, minced green onions, and dry ranch are excellent choices, too.
- Make them gluten-free. You can substitute gluten-free Bisquick for the baking mix and just use gluten-free sausage and cheese instead.
- Cut back on fat and calories. Simply use turkey sausage. Now, turkey sausage has less fat, so the sausage balls will have a little less moisture. But, all things considered, they still make a delicious snack.
- Counting carbs? Use CarbQuik low carb flour or Heartsmart Bisquick. If you need to add liquid to the batter, use almond milk.
What to Serve with Bisquick Sausage Balls
Bisquick sausage balls are already tasty on their own, but with the right dip, they’ll taste even more phenomenal.
You can’t go wrong with a simple gravy or a mayo-mustard dip. Some people even enjoy Heinz 57 sauce or Heinz chili dip on their sausage balls.
But, you can also kick things up a notch with a creamy sweet chili dip.
It adds a creamy and spicy layer to the snack that just elevates its flavor to a whole new level.
It’s easy, too. Just combine sour cream, mayo, and Thai sweet chili. For the measurements, just follow what your taste buds tell you!
Can You Freeze Bisquick Sausage Balls?
You can absolutely freeze sausage balls! That’s another thing I love about them.
I can make a huge batch ahead of time, freeze them, and just cook or reheat whenever I’m in the mood.
Sure, you won’t get the same freshly baked texture, but they’re still delicious, nonetheless. Whether you freeze them raw or baked, they’ll still taste fabulous.
To freeze raw sausage balls, just roll them up and freeze the balls on a cookie sheet for several hours. Then, transfer them into a Ziplock bag or airtight container and freeze for up to 3 to 4 months.
You can defrost them for 20 to 30 minutes before baking, or just bake them straight from frozen. Just double the baking time if that’s the case.
If you’re thawing baked sausage balls, just bake them at 300 degrees until heated all the way through. Or just give them a quick spin in the microwave to reheat.
Bisquick Sausage Balls Recipe
24
servings5
minutes20
minutes176
kcalIngredients
1 pound sharp Cheddar cheese (shredded)
1 pound ground pork sausage
2 cups Bisquick baking mix
1 tablespoon freezer-dried chives (optional)
1/4 cup milk (add if needed)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, combine the ground sausage, Bisquick mix, and shredded cheese.
- Shape the mixture into 24 golf ball-sized balls. Place the balls on baking sheets.
- Bake for 20 to 25 minutes, or until golden brown.
- Serve with your favorite dip on the side!
Thanks for leaving the mention of carb quick substituting for regular Bisquick. Doing Keto so this is perfect!
Hi Alice, using carb quick is such an easy keto fix!! I’m so glad you liked the sausage balls.
Do you cook the sausage first for the bisquick sausage balls before putting them in the oven?
Hi Nancy!
No need to cook the meat. It will bake with the rest in the oven π
No liquids (except for maybe 1/4 cup of milk)? I can’t understand how that would work? It doesn’t sound right. To make biscuits, you have to add some kind of liquid.
Hi Mark!
These aren’t really like biscuits.
Instead, they’re more like meatballs with a hint of biscuit taste and texture.
They have that biscuit flavor because you’ll add Bisquick.
But they’re not light and fluffy, like regular biscuits.
The raw meat should be moist enough to to bring all the ingredients together.
If you add too much liquid, the balls won’t hold their shape.
Hope that make sense π
No. Sausage and cheese are to be room temperature. It makes it easier to combine with the Bisquick. It takes a little bit of muscle but all ingredients will combine. I always add a little extra cheddar cheese because I like them cheesier. I also use hot Owens sausage so itβs spicy. And I use red pepper jelly!
My question also! Cook sausage first?
Hi, there!
Nope! As Claire mentioned, you don’t have to cook the sausage first. It’ll cook along with everything else in the oven. π
“And not only does this American classic never fail to disappoint, but itβs also oh so easy to make too!” I’m sure you didn’t mean they disappoint every time!
Hi Susan, thanks so much for catching that! It’s a typo for sure and is now fixed! π
Do you cook the sausage before making the sausage balls?
Hi BB, the sausage cooks in the oven when you bake the balls, so no need to cook it beforehand!
Can you add eggs to this?
Hi, Tony! Yes. You could add eggs to this recipe. Are you wanting to use them as a binding agent to hold things together? In that case, I’d say beat 1 to 2 eggs first, then mix them in immediately before forming the balls.
The other option I can see for adding eggs would be to brush an egg wash over the outside. It might give the balls a glossier, prettier appearance.
I make sausage balls all the time! Use a food processor to mix the ingredients. Works wonders. I use 1 lb cheese, 1 lb sausage and 3 cups bisquick.
Great tip, Joan! Thank you π
I add 8 ounces of cream cheese and a little Cheyanne pepper.
I don’t use chives. I add some garlic powder & I use grated cheese that has cheddar and mozzarella…and I use a bit more cheese than this recipe lists. π
Nothing wrong with adding a bit more cheese! <3
Though I can't do without my chives. They're too yummy to give up. Haha.
What kind of sauce do you recommend to pair well with these?
Hi, Lisa!
I enjoy these with any kind of cheese-based sauce, but then, I’m a sucker for cheese. Some people also enjoy honey mustard sauce, Sriracha mayo, or just plain old maple syrup.
Beer cheese sauce works well, too.
I use the 3 2 1 sequence, 3 cups Bisquick, 2 cups cheese, and 1lb sausage. I also use just a little water if needed. Another variation is to add rotel tomatoes.
We’re 3, 2, 1’ers in our house, too! π