Bisquick Sausage Balls
These Bisquick Sausage Balls are an easy appetizer for holiday parties or a quick make-ahead breakfast for busy mornings!
Equipment
- large bowl
- rubber spatula
- dough scoop
- baking sheets
- parchment paper
Ingredients
- 1 lb bulk pork sausage hot or mild, at room temperature
- 16 ounces sharp cheddar cheese grated, at room temperature
- 2 cups Bisquick baking mix
- up to ¼ cup milk as needed
Instructions
- Preheat oven to 350°F. In a large bowl, use your hands or a rubber spatula to combine all of the ingredients. Add milk, one or two tablespoons at a time, until the mixture holds together.
- Roll into golf ball-sized balls (I like to use a 1 ½ -inch dough scoop for this). Arrange on parchment-lined baking sheets.
- Bake for approximately 20-25 minutes, or until golden brown and cooked through. Serve warm or at room temperature.
Notes
Let sausage and cheese sit out for 20-30 minutes before mixing for easier blending. Use grated cheese from a block for best results. Choose breakfast sausage with at least 15-20% fat for better texture. Start with 1-2 tablespoons of milk and add more only if the mixture feels too dry. Check internal temperature: sausage balls should reach 160°F internally. Assemble raw balls and refrigerate up to 24 hours before baking, or freeze baked balls for up to 3 months. Reheat in a 300°F oven or air fryer at 350°F. These taste great warm or at room temperature, making them perfect for parties and buffets.
Nutrition
Serving: 1ballCalories: 165kcalCarbohydrates: 6gProtein: 7gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 30mgSodium: 344mgPotassium: 74mgFiber: 0.2gSugar: 1gVitamin A: 190IUVitamin C: 0.2mgCalcium: 144mgIron: 0.5mg
Tried this recipe?Let us know how it was!