These cheesy sausage balls (without Bisquick mix) are the perfect party appetizer. Think of a the flavors of a Cheddar and breakfast sausage biscuit sandwich but in bite-size form great for serving as-is or with your favorite dipping sauce.
The best news is that these delicious sausage balls are a great make-ahead recipe. Freeze the uncooked sausage balls and then bake right before your get-together. Now that's an appetizer win in my book!
I grew up eating my mom's homemade sausage balls at my parents' epic Christmas parties they'd have each December. Mom would plan out her menu months in advance, often once she'd received her new Christmas with Southern Living cookbook.
There were heavy hors d'oeuvres galore, and my sister and I would be in charge of passing them around to party guests, always in our matching Laura Ashley Christmas dresses, of course. Every year we insisted that sausage balls be on the menu--they were always a hit.
Because they remind me of Christmas time, I usually make these sausage balls around the holidays, but they're really delicious anytime of year for game days and potlucks especially. Both kids and adults gobble them up. Give them a try--I bet they'll be a big hit for your family too!
If you've got a crowd coming over you'll need some more great appetizers to add to your spread. Serve this bite-size snack with ham and cheese empanadas, Southern pimento cheese with jalapeños, fried dill pickle dip, and Carolina (aka Cowboy) caviar and you'll be a very popular host.
If you need some drinks to add to the mix, I recommend my Maple Bourbon Rickey and Moscow Mule with Prickly Pear.
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- all-purpose flour
- garlic powder
- onion powder
- kosher salt
- black pepper
- cayenne pepper
- sharp Cheddar cheese
- ground pork breakfast sausage
- salted butter
- whole milk
- green onions
- sweet chili sauce (optional)
- ranch dressing (optional)
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, mix together the flour, seasonings, and baking powder in a large bowl.
- Next, add the shredded cheese to the flour mixture and mix until the shreds are coated.
- Then, add the sausage, milk, and melted butter and mix until thoroughly combined.
- Finally, scoop the sausage mixture into balls with a cookie scoop and place on a parchment paper lined baking sheet. Bake for 20 to 23 minutes or until golden brown and baked through. Garnish and serve hot with dipping sauces.
Hint: Don't be tempted to buy pre-shredded cheese. Shredding your own cheese really makes a big difference. It melts better and means you'll have deliciously moist and cheesy sausage balls instead of dry ones. The pre-shredded stuff has a non-caking agent sprayed on it that makes it not as melty.
Substitutions
Need to switch out some ingredients? Here are some substitution ideas for this recipe:
- Bisquick sausage balls - I like to have a non-Bisquick version of this recipe in case I don't have any on-hand but feel free to use the baking mix if you have it. Use 2 cups of Bisquick instead of the flour and baking powder and reduce the salt to ½ teaspoon.
- Cheddar cheese - Use a mild or extra-sharp Cheddar instead of sharp or use another cheese that you love. Monterey Jack, Swiss, or Gouda are all delicious options.
- Milk - Use 2% milk instead of whole milk if that's what you have on hand.
- Dipping sauces - There are so many delicious sauces you can serve with these. Try honey mustard or barbecue sauce if you'd like.
Variations
Here are some more ways to add a twist to this recipe:
- Spicy Sausage Balls - Add more cayenne pepper or use hot breakfast sausage instead
- Herby - Use sage sausage and add in some extra chopped herbs to the dough. Parsley, thyme, and rosemary are great options.
- Breakfast Sausage Balls - These are perfect for brunch on Christmas morning or honestly, anytime of year.
Equipment
Here's the equipment you'll need to make this recipe:
- dry measuring cups
- measuring spoons
- cheese grater
- liquid measuring cup
- chef's knife
- rimmed baking sheet
- small ice cream scoop
- large mixing bowl
Storage
Store leftover cooked sausage balls in an airtight container in the refrigerator for up to 3-4 days.
You can freeze sausage balls too. For the best results, freeze uncooked sausage balls in a freezer safe container or freezer bag for 3-4 months. You can also freeze cooked sausage balls but they may be a little dry after they're reheated.
Tasty Tip
Your hands are the best tools for mixing the sausage ball dough and it's one less appliance to clean up after. Use gloves if you don't like getting messy. Or, use your stand mixer if you don't mind the dishes.
Frequently asked questions
Bisquick is an all-purpose mix of flour, salt, and baking powder.
If you don't have Bisquick, you can use all-purpose flour mixed with baking powder and salt, self-rising flour, or another all-purpose baking mix.
You may have added too much flour. How did you measure the flour? To properly measure the flour, fluff it up in the bag or canister and spoon it in the cup. Level off with a knife. Also, make sure the mixture is thoroughly combined.
You can, which makes these the ultimate party food. Freeze the uncooked sausage balls on a rimmed baking sheet until firm and then either store in an airtight container or zip-top plastic bag in the freezer.
You can! If you don't want to use your hands or a wooden spoon for mixing, use a stand mixer with the paddle attachment instead. I don't recommend using a hand mixer. The motor is not strong enough for the thickness of the dough.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these sausage balls:
🍽Get the recipe
Cheddar Cheese Sausage Balls (without Bisquick)
Equipment
- dry measuring cups
- measuring spoons
- cheese grater
- liquid measuring cup
- chef's knife
- rimmed baking sheet
- cookie scoop
- large bowl
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1 (8-ounce) block sharp Cheddar cheese, shredded
- 1 pound ground mild pork breakfast sausage
- ¼ cup whole milk
- 3 tablespoon salted butter, melted
- Sliced green onions for garnish
- Sweet chili sauce and/or Ranch dressing for dipping (optional)
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Mix together the flour, baking powder, garlic powder, salt, pepper, onion powder, and cayenne pepper in a large bowl until well combined.
- Stir in the cheese and toss until the shreds of cheese are coated.
- Mix in the sausage, milk, and melted butter, stirring until the mixture is uniform.
- Scoop the mixture into 1 ½- to 2-inch balls using a cookie scoop, and place on the prepared baking sheet. Bake for 20 to 23 minutes or until the sausage balls are golden brown and cooked all the through.
- Transfer the hot sausage balls to a platter and sprinkle with the green onions. Serve with desired sauces for dipping.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cup for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Do not use the same utensils on cooked food, that previously touched raw meat or eggs.
- Wash your hands after touching raw meat or eggs.
- Don't leave leftovers sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
personal recipe book says
This recipe for Cheddar Cheese Sausage Balls without Bisquick is a fantastic take on a classic appetizer! I love how simple and flavorful it is, with easy-to-follow instructions and helpful tips for perfect results. The make-ahead option is a great bonus for parties, and the dipping sauce ideas sound delicious. Definitely a must-try for holiday gatherings or game days.
AshleyFreeman says
Awesome! Thank you so much for your note. So glad you liked them!
JoEllen says
Can you keep these in crock pot?
AshleyFreeman says
Hi Jo Ellen! I haven't tried it, but I bet they would keep warm in the crockpot on the Low setting.
Nora says
These cheddar cheese sausage balls turned out perfectly! The whole family loved it!
AshleyFreeman says
Fantastic! Glad everyone enjoyed them!
Nicole Kendrick says
These are so good! They taste so much better completely made from scratch. Yum!
AshleyFreeman says
I agree! Thanks so much!
Claudia says
I just made these Cheddar Cheese Sausage Balls without Bisquick, and they turned out amazing! So easy to make, perfectly cheesy, and packed with flavor—definitely a crowd-pleaser!
AshleyFreeman says
Thanks so much Claudia! Glad they were a hit!
Nisha says
These cheddar cheese sausage balls are so good and my guests loved them a lot. They were easy to make the instructions were perfect.
AshleyFreeman says
Awesome! Thanks so much!
Liz says
I was so glad to find your recipe!!! I have always loved these sausage balls but I don't keep Bisquick on hand since my kids are grown. Yours were just as yummy as I remembered!
AshleyFreeman says
Yay! They're a favorite of mine too--a recipe my mom would make around the holidays.