Sausage Balls

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Sausage Balls are easy, cheesy and oh so delicious! With only 3 ingredients (sausage, biscuit mix and cheese), they’re a great addition to any party menu! 

Like Brown Sugar Bacon Wrapped Smokies, these can be made ahead of time, require very little prep and are always one of the first things to go!

Dipping a sausage bowl in dip with cocktail fork

Ingredients for Sausage Balls

I love easy appetizers like Buffalo Chicken Dip and Rotel Dip.  These easy sausage balls are the perfect tasty little morsels to add to your snack table.

You need just 3 ingredients:

Sausage I use regular sausage but you can use any kind in this recipe. A hot spicy Italian sausage is great too!

Cheese Sharp cheddar (like I use in pimento cheese) adds the best flavor. Shred your own cheese from a block instead of buying pre-shredded.

Biscuit Mix Biscuit mix is a mixture used to make homemade biscuits. If you don’t have biscuit mix, combine 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/3 cup shortening. Pulse mixture in a food processor until shortening is incorporated.

Bisquick sausage balls will definitely hit the mark! They’re crisp on the outside and tender on the inside with a cheesy goodness throughout.

Taking a scoop of Sausage Ball mixture out of a bowl

How to Make Sausage Balls

Having only 3 ingredients, these sausage balls insanely easy to prepare!

  1. Combine biscuit mix, sausage and shredded cheddar cheese.
  2. Mix thoroughly (it can take a while for the mixture to seem moist and uniform).
  3. Roll into balls on a parchment lined baking sheet. Bake and enjoy!

To Make Ahead of Time

Sausage balls can be prepared ahead of time. Simply mix and roll into balls, cover and refrigerate. Proceed with the baking as directed.

How Long To Cook Sausage Balls

  • Fresh If you are baking the sausage balls when they are freshly made, they will take about 20 minutes in a 350˚F oven.
  • Frozen When baking from frozen, add an additional 8-10 minutes to the cook time (30 minutes total).

If you are unsure, use a meat thermometer and bake until the internal temperature reads 165˚

Uncooked Sausage Balls on a baking sheet


  • Use any kind of sausage, spicy Italian sausage will add a nice kick
  • Use a scoop to make preparation easy
  • Don’t use pre-shredded cheese, shred your own for best results
  • If your mixture seems dry, add a bit of milk to moisten


Plate of Sausage Balls with dressing cup


My absolute favorite dip for these Sausage Balls is found in the recipe below. The grainy dijon mustard provides just the right amount of zing to complement these tasty little appetizer balls! You can use any sauce you love!

Can you Freeze Sausage Balls?

Yes, these sausage cheese balls can definitely be frozen. Place them on a baking sheet and freeze.  Once frozen, transfer them into a freezer bag. They will stay fresh in your freezer for up to 6 months – if your family doesn’t sneak them up before then!

More Make Ahead Appetizer Recipes

Sausage ball on a plastic cocktail fork
4.69 from 16 votes
Review Recipe

Sausage Balls

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 48 balls
Author Holly Nilsson
Course Appetizer
Cuisine American
Crisp on the outside and tender in middle, these sausage balls need only 3 ingredients!


  • 2 cups biscuit mix
  • 6 cups sharp cheddar cheese shredded
  • 1 pound ground pork sausage
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 1 tablespoon grainy dijon mustard or regular dijon
  • teaspoon garlic powder

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  • Combine all dip ingredients in a small bowl. Refrigerate.
  • Preheat oven to 350˚F
  • Combine biscuit mix, cheese and ground sausage in a bowl. Mix thoroughly until mixture is moist and holds together.
  • Using a 1 tablespoon scoop, form into balls. 
  • Place onto baking sheet and bake for 20-25 minutes until golden brown.

Recipe Notes

If you don't have a biscuit mix, combine 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and ⅓ cup shortening. Pulse mixture in a food processor until shortening is incorporated.

Nutrition Information

Calories: 113, Carbohydrates: 3g, Protein: 5g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 22mg, Sodium: 220mg, Potassium: 45mg, Vitamin A: 150IU, Vitamin C: 0.1mg, Calcium: 112mg, Iron: 0.3mg

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

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Sausage balls with dip and a title
Raw sausage meatballs in a bowl and cooked sausage meatballs with dip and a title

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Everyone seems to rave about them. I found them to be gross. They are way to dry for us. Even with the dipping sauce it was dry. I can see this due to the bisquick. Oh well2 stars

  2. Man, these are GOOD! I don’t know if I used too much Bisquick, but I had trouble mixing everything together. A couple of tablespoons of water solved that problem. The taste almost reminds me of biscuits and gravy.

  3. Hi Holly can I make these a day ahead and store them before cooking or do I need to freeze them? Thank you I enjoy your website and wonderful recipes! Happy holidays!

  4. I’m checking to see if there’s an error in amount of bisquick and cheese. I have made these since the 70’s and use 2 cup bisquick and 12oz cheese to one pound sausage.

    1. The ratios in the recipe are the ratios I use. There are many variations of this recipe and it can certainly work well with different amounts.

  5. I just made these sausage balls and they are indeed very tasty and look exactly like the photos.  The only thing I have to say is that there was nothing to bind the three ingredients together!  There was no way I could have formed balls out of just the cheese, bisquick and sausage, so I added about 2/3 cup of milk.  Was the sausage supposed to be cooked before it was mixed with the other two ingredients? 3 stars

    1. The sausage should be raw. When you first start mixing the ingredients it’ll be a bit crumbly but once you work it a bit, it all comes together. I’ve added a video for your reference.

    2. Best trick I’ve ever found for these is to use the dough hook on my mixer. Gets them right past the crumbly stage5 stars

  6. Are you using a breakfast sausage like Bob Evans or Jimmy Dean, or Italian sausage? Just wondering because of the type of cheese you’re using. Cheddar/breakfast sausage or you could possibly do mozzarella/Italian sausage. Maybe a marinara sauce with the Italian version. Either way, I think it would be fantastic. Versatile for a brunch or a cocktail party. I’m always looking for new recipes like this one. Thank you!5 stars

      1. I use Jimmy Dean Sausage, Country mild or hot, 1lb. , 1 lb. or 8 cups Colby/jack cheese, and 3 cup’s bisque looks, we love them, turns out perfect every time

  7. I first had these about 40 years ago. They were delicious then and delicious now. As an alternative to the ranch dip, try with a sweet chili sauce.5 stars

  8. These look AMAZING, and I’ve brought a pound of sausage out of the freezer to try them.
    Have you tried browning them after baking either in a skillet or deep frying, for extra crispy goodness?

    1. The texture is more biscuit-like inside as the biscuit mix absorbs the juices from the sausage. I haven’t tried browning them, but do find the come out pretty crispy. Let us know how it goes if you try it!!

      1. They came out a little “squishy” when I made them; hard to pick up with the fingers…even after an extra 10 minutes in the oven. So I did deep fry them. Which made them extra crisp and certainly solved the problem of them being too soft to handle.

        And they are super-tasty!5 stars