You know that dish that disappears the second you set it down at a party? Yeah, these crack sausage balls are it! They’re the perfect mix of savory, cheesy, and just a little indulgent.
I mean, sausage, bacon, cheddar, and ranch all rolled into one? It’s like they were made to be the MVP of your appetizer spread.
Whether it’s game day, holiday get-together, or just a random Tuesday, these little bites deliver every single time.
Why You’ll Love These Crack Sausage Balls
Party-Perfect: They’re the ultimate crowd-pleasing finger food that guests can easily grab while mingling.
Make Ahead: The recipe allows for preparation up to 24 hours in advance, and the balls can be frozen for up to a month.
Savory Flavor: The combination of crispy bacon, seasoned sausage, melted cheese, and ranch seasoning creates an irresistible, savory taste.
Quick and Easy: With simple instructions and minimal prep time, this recipe is perfect for last-minute hosting.
Ingredients
- Pork Sausage: It provides the main protein and savory base for these appetizer balls.
- Bacon: It adds a smoky, salty crunch and intensifies the meaty flavor profile.
- Cheddar Cheese: It melts beautifully, creating a gooey interior and rich, tangy taste.
- Cream Cheese: It acts as a binding agent while adding creamy richness and moisture to the mixture.
- Ranch Dressing Mix: It provides classic ranch flavor throughout the balls.
- Bisquick Baking Mix: It creates structure and helps the balls hold their shape.
- Green Onions: They provide a mild onion flavor and bright color.
How to Make Crack Sausage Balls
These sausage balls are one of the easiest apps you’ll ever make!
1. Prepare the oven. Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
2. Mix the ingredients. In a large mixing bowl, combine the sausage, crumbled bacon, cheddar cheese, cream cheese, ranch dressing mix, Bisquick, and chopped green onions. Use a stand mixer with a dough hook attachment or your hands to blend everything until evenly combined.
3. Shape the balls. Scoop and roll the mixture into 1-inch balls, arranging them evenly spaced on the prepared baking sheet.
4. Bake. Place the sausage balls in the oven and bake for 15 to 18 minutes or until golden brown and cooked through.
5. Serve. Allow the sausage balls to cool slightly before serving. For extra flavor, pair them with dipping sauces such as ranch dressing, spicy aioli, honey mustard, or a creamy sriracha sauce.
Tips for the Best Crack Sausage Balls
Here are some of my best tips for sensational sausage balls.
- Select the best sausage. Use raw ground pork sausage for best results. For variety, try spicy sausage for heat, maple sausage for sweetness, or sage-flavored sausage for an herby twist. Jimmy Dean or Odom’s Tennessee Pride are excellent choices.
- Skip the bagged stuff. Use freshly shredded cheddar for better melting and flavor compared to pre-shredded cheese.
- Take a shortcut. Mixing the thick dough with a stand mixer and dough hook ensures even distribution and saves time.
- Let it chill. Refrigerating the mixture before rolling makes it easier to handle and shape.
- Get scooping. Use a cookie scoop for uniform 1-inch balls, ensuring consistent cooking.
- Don’t overbake! Bake until golden brown to keep the sausage balls moist and tender.
- Amp up the flavor. Add spices like cayenne, garlic powder, or smoked paprika for extra flavor.
- Try fun variations. Swap Cheddar for Pepper Jack or Gouda, use flavored cream cheese, or add herbs like rosemary or thyme for unique flavors.
- Dip to your heart’s content. Pair with ranch dressing, spicy aioli, honey mustard, creamy sriracha sauce, or sweet chili sauce for added flavor.
How to Store
Keep your sausage balls party-ready with these easy tips.
To Store: Store cooked sausage balls in an air-tight container in the refrigerator for up to 4 days. For best results, let them cool completely before storing.
To Freeze: Place uncooked sausage balls on a parchment-lined baking sheet, freeze until solid (about 1-2 hours), then transfer to a freezer bag for up to one month. When ready to cook frozen sausage balls, add 5-10 minutes to the original baking time, with no need to thaw first.
To Reheat: Place sausage balls in an air fryer at 375°F for 4 minutes, then flip and heat for an additional 2 minutes. Or, reheat in a 400°F oven for 8-10 minutes until heated through.
Crack Sausage Balls
40
servings15
minutes15
minutes120
kcalServe these crack sausage balls at a party, and watch them disappear! With cream cheese, cheddar, bacon, and onions, no one can resist them.
Ingredients
1 lb pork sausage
1 lb cooked bacon, crumbled
2 cups shredded cheddar cheese
8 oz cream cheese, softened
1 packet ranch dressing mix
1 ½ cups Bisquick baking mix
3 green onions, finely chopped (white and green parts)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine the sausage, crumbled bacon, cheddar cheese, cream cheese, ranch dressing mix, Bisquick, and chopped green onions. Use a stand mixer with a dough hook attachment or your hands to blend everything until evenly combined.
- Scoop and roll the mixture into 1-inch balls, arranging them evenly spaced on the prepared baking sheet.
- Place the sausage balls in the oven and bake for 15 to 18 minutes or until golden brown and cooked through.
- Allow the sausage balls to cool slightly before serving. For extra flavor, pair them with dipping sauces such as ranch dressing, spicy aioli, honey mustard, or a creamy sriracha sauce.
4 Responses
How much Garlic powder would you add to the crack sausage balls?
Hi, Lisa!
I’m kind of like that funny Facebook reel. I just add it until my ancestors tell me to stop. :-p But I LOVE garlic and can never get too much. In reality, I’d say between 1/4 and 1/2 teaspoon, depending on how pronounced you want it to be.
How much Garlic powder would you add to the crack sausage balls?
Hi, Lisa!
I’m kind of like that funny Facebook reel. I just add it until my ancestors tell me to stop. :-p But I LOVE garlic and can never get too much. In reality, I’d say between 1/4 and 1/2 teaspoon, depending on how pronounced you want it to be.