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Need a Last Minute Appie? This 3 Ingredient Appetizer is Always a Hit

5 months ago 105

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Sausage balls are an easy-to-make, poppable, snackable, loveable recipe. Just mix, roll, and bake these easy sausage balls for the best savory bite.

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Flavor: Sharp cheddar melts right into the sausage, creating rich, savory bites that stay soft and satisfying.
Swaps: Works with mild, spicy, breakfast sausage, or even Italian sausage.
Time Saving Tip: No pre-cooking needed here. Just mix, roll, and chill until you are ready to pop them in the oven.
Serving: These are perfect for parties, potlucks, game days, and brunch boards with a side of for dipping.
Freezing: These can be frozen either before or after baking and reheat perfectly without drying out. I like keeping a batch in the freezer so I always have an easy appetizer ready when company pops by.

pork , cheese , milk and biscuit mix with labels to make Sausage Balls

Ingredient Notes

Biscuit Mix: If you don’t have boxed Bisquick, a homemade biscuit mix works just as well.
Sharp Cheddar: Shred it yourself so it melts smoothly. Swap the cheddar for Monterey Jack, pepper jack, or a Mexican blend.
Ground Pork Sausage: To keep the mixture moist, use regular-fat sausage and avoid lean blends.
Milk: Add just a little milk if the mixture seems dry, it helps everything come together. A small splash is plenty, don’t use too much!

Sausage Balls on a sheet pan before cooking

How to Make Sausage Balls

Mix biscuit mix, cheese, and sausage until combined.
Add a splash of milk if needed.
Roll into balls and bake until golden (full recipe below).

Prep Ahead & Storage

Place uncooked sausage balls on a baking tray and cover with plastic wrap for up to 2 days or store in the freezer for up to 2 months.
If baking from frozen, add an additional 8 minutes to the cooking time.
Refrigerate in an airtight container lined with a paper towel for up to 4 days.

Holly’s Best Tips

Shred the cheese fresh so the mixture binds easier.
If the mixture is dry and crumbly, add milk 1 tablespoon at a time.
Use parchment paper for easier cleanup.
To prep ahead, just mix and roll for up to 24 hours before baking.

Perfect Party Bites

Did you make these sausage balls? Leave a rating and comment below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

▢ 2 cups biscuit mix such as Bisquick
▢ 1 pound shredded sharp cheddar cheese
▢ 1 pound ground pork sausage or Italian sausage
▢ up to ¼ cup milk as needed

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
In a medium bowl, combine biscuit mix, cheese, and ground sausage. Mix thoroughly until the mixture holds together, adding up to ¼ cup of milk as needed.
Using a small cookie scoop or spoon, scoop 1 tablespoon of sausage and roll it into a ball. Place on the prepared baking sheet. Repeat with remaining sausage mixture.
Bake the sausage balls for 20-25 minutes until golden brown.

If you don’t have biscuit mix, combine 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and ⅓ cup shortening. Pulse the mixture in a food processor until shortening is incorporated.
Do not use lean sausage for this recipe.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Breakfast, Party Food, Pork, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Sausage Balls with one on a fork with dip and a title

plated Sausage Balls with dip and writing

Sausage Balls cooked on a sheet pan and plated with dip with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly