Sausage Balls

Sausage Balls made from pork sausage, cheese, and biscuit mix are savory, cheesy, and ready in under 30 minutes! The perfect party appetizer!

Appetizers are almost as important to the holidays as the main dish. You’ll love serving this recipe to your party guests along with Ultimate Spinach Artichoke Dip, Buffalo Chicken Dip, and Bacon Brown Sugar Smokies!

Sausage Balls on serving plate with drink.


Sausage balls are the PERFECT appetizer to serve at a party because they’re quick and easy to put together, and bake for a total time of 20 minutes. They’re a lot like meatballs by comparison. You can use sweet sausage or hot sausage for this, depending on what you like. You might find the classic breakfast pork sausage and maple pork sausage to be more kid-friendly, because kids are not fans of spicy food.

This recipe is great if you use homemade biscuit mix from Buttermilk Biscuits, but in a pinch you can use Bisquick. Sticking with pork sausage is recommended, because turkey and beef come out more like meatballs than sausage balls. The pork sausage also adds more of a traditional sausage flavor than other meat.

If you have leftover sausage, you can use it to make Biscuits and Gravy the next morning! Or try Sausage and Peppers Sloppy Joes.

Sausage Balls Collage of prep steps


Can Sausage Balls be made ahead of time?

You can make this sausage balls recipe ahead of time by mixing all of the ingredients together and forming the balls, then placing them on the baking sheet, covering in plastic wrap, and refrigerating uncooked. Bake within one day for food safety.
You can also bake the balls and freeze them in ziplock bags, then just pull them out when you need to serve a quick appetizer. Be careful not to leave them at room temperature for too long.

What do you dip Sausage Balls in?

Sausage balls are savory and a little bit sweet or spicy (depending on your sausage), so they pair well with creamy dipping sauces like ranch dressing, queso, or honey mustard.
You can also pair them with sweet dips like maple syrup or honey, or savory sauce like marinara. Basically, using anything that goes well with regular Italian sausage.

Can Sausage Balls be reheated?

Sausage balls are the perfect appetizers to freeze and reheat when ready. Just put some parchment paper down on a baking sheet, then bake the balls at 350 degrees F for about 20-30 minutes, or until warmed through.

How many Sausage Balls should you make per person?

Plan on making 2-3 sausage balls per person. This is a bite-sized appetizer, so you don’t need to have enough servings for a whole meal. That being said, these are definitely a popular item, so you can always make some extra.


Sausage Balls on toothpick dipped in Ranch dressing


Bisquick is a blend of all purpose flour, salt, baking powder, and shortening.  Whisk together 2 cups flour, 1 tablespoon baking powder, ⅓ cup shortening, and 1 teaspoon of salt. You can do this in the food processor to break the shortening up into the flour easier. Use Bisquick cup-for-cup for the biscuit mix in this recipe.


  • Use an ice cream scoop to help make all of the balls the same size, about 1-2 inch balls, so they cook more evenly in the oven.
  • You can use a mix of cream cheese and cheddar cheese if that’s what you have available, or add some grated parmesan cheese for flavor. Cream cheese will add a nice soft texture to the sausage, while cheddar adds that bite of flavor.
  • Line your baking sheet with parchment paper to make cleanup easier!
  • Bisquick is an easy alternative to the biscuit baking mix in this sausage balls recipe. If you don’t have enough to make Bisquick sausage balls, you can make biscuit baking mix easily with common pantry ingredients.
  • Mix your ingredients together using a stand mixer to save time.
  • Use any leftover sausage cheese balls to make a sausage and pasta dish for dinner the next day!


  • Serve: Do not leave cooked meat at room temperature longer than 2 hours before refrigerating.
  • Store: Cooked Sausage Balls will keep 3-4 days in the refrigerator, about the same as cooked sausage itself. Any more than that, and you’ll want to freeze them.
  • Freeze: Cooked Sausage Balls will keep in the freezer for up to three months. Freeze in a single layer on a baking sheet for one hour, then seal in a Ziploc freezer bag, making sure to squeeze all the air out.
Sausage Balls on serving plate with drink.

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Sausage Balls

Sausage Balls made from pork sausage, cheese, and biscuit mix are savory, cheesy, and ready in under 30 minutes! The perfect party appetizer!
Yield 10 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder


  • 1 pound ground pork sausage
  • 2 cups biscuit baking mix
  • 1 pound sharp cheddar cheese , shredded


  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • In a large bowl mix the sausage with the baking mix well then add in the cheddar and mix well.
  • Roll into 2 tablespoon sized balls and place on baking sheet and cook for 20-22 minutes.



Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 423kcal | Carbohydrates: 15g | Protein: 20g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 80mg | Sodium: 876mg | Potassium: 196mg | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 0.3mg | Calcium: 374mg | Iron: 1.5mg
Keyword: sausage balls
Sausage Balls Collage

Photos used in a previous version of this post.

Sausage Balls
Easy Sausage Balls

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Came out really tasty. I think next time I’ll reduce the cheese a bit because the balls spread into each other. And divide baking into two batches to spread the balls apart

  2. Some recipes say to shred your own cheese rather than using the packaged shredded cheese. What do you think?

  3. Just want to say that I am the “Southern Bell”, who does not use a recipe! My seasonings are and always will be by eyeball. Had that said… I used exact easy measurements, and I am in love with the recipe. I like to add different seasonings to taste. This recipe for a perfect sausage ball is on point! My pride has been lifted. I do things the way my grandma and generarions have done. This was super simple and gave the same results! Love it!! Thank you!!!

  4. We’re wanting to possibly make these for a freezer meal prep party but wanting to stay within a certain budget. Would other types of pancake mix work or does it have to be Bisquick?

  5. Very stupid question…if I choose to use your buttermilk mix instead of Bisquick, do I use tall the ingredients in the recipe? Including the butter and buttermilk?

    1. To make your own Baking mix, whisk together 2 cups flour, 1 tablespoon baking powder, 1/3 cup shortening and 1 teaspoon salt. You can always mix it up in a food processor to for an easier way to get it all combined. Hope this helps! Enjoy!

  6. I made these this morning with Bob Evans maple sausage. Really, really good. Might add a dash of cayenne pepper next time to spice things up a bit. Another excellent recipe.