Sausage Balls

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
5 dozen sausage balls, about 1 cup dip
Level:
Easy

Ingredients
  • 1 (1-pound) package ground sausage
  • 3 cups baking mix (recommended: Bisquick)
  • 4 cups grated sharp Cheddar
  • 1/8 tablespoon pepper
  • Dip:
  • 1 cup mayonnaise
  • 1 tablespoon mustard
Directions

Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable oil cooking spray.  Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.  Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking. To make the dip, combine the mayonnaise and mustard. Serve with sausage balls.


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    Worst. recipe. ever. They ought to be called ?Sausage Stones" 
    Dry as a bone - we each tried one and the rest went in the trash. Follwed the directions exactly. What a waste of money and time. I?ve never felt the need to review a recipe before, but I?m doing so for the first time since I?m ticked off about the money and time wasted. Also - nothing to bring to the cookout.
    The missing step in the directions: Open the trash can and dump them.
    it taste like a shriveled up turd!!
    I read many of the reviews prior to making this, but decided to use the ingredient amounts as listed in the recipe. I did let the sausage get to room temperature first. I mixed them together with my hands and was able to incorporate all of the bisquick. I baked them for 18 minutes and they came out perfect. I did not think they were dry. Yes, they were drier than a typical meatball, but that is to be expected given that they have bisquick in them! I brought them to a party and everyone liked them. I used sweet Italian sausage, but will try spicy sausage next time.
    I've tried this recipe a few times.. Haven't tried adding milk yet but I think that might just work. I've used the gluten-free bisquick when making them for a friend but because it was so dry mixing it together I added about a Tbsp of Bacon Grease that I had set aside from making Bacon for another dish.. Made it easier to make the balls and it brought out more of the taste of the sausage.
    I use 1 1/2 pounds maple sausage along with suggested amounts of Bisquick & cheddar cheese. I flip them over halfway thru baking time so they won't burn on the bottom. My family loves them & there are never any left over. I rolled them up & they are ready to be popped into the oven for Superbowl Sunday.
    Taste like Bisquick. Needs less, a lot less.
    This is my favorite sausage ball recipe. I have used hot sausage when making the recipe but this time, my daughter wants to try maple sausage to give it a sweet edge. I think this will be awesome too!
    very good! I suggest different dipping sauce, but the meatballs very enjoyable
    These are great! I generally over mix and what I do to help bind the ingredients is add 2 to 3 Tbsp (tablespoons) of ice water.
    nasty,all you can taste is Bisquick,threw them away!!!
    I really don't see the problem here. These were perfect! I followed the recipe exactly...I had to do a lot of working with the pork & bisquick to combine...but it worked well. Cheese and sausage aren't "dry" ingredients to my mind. I've never made them before, but they were great, and I see them as a Christmas staple. Tasted just like the ones my momma made.
    I've used this recipe for years. However, I have to add 1/2 cup of milk because I am in a dry climate and cannot get them to mix well without the milk. I haven't tried Paula's dip - they never last long enough!
    Very good, easy recipe. If you really break up the meat and mix the cheese and Bisquick well, the warmth of your hands will help the mixture stick together. I used "Heart Smart" Bisquick and sweet Italian sausage and they were very yummy! I found many of the previous criticisms to be false :)
    I think the recipe is written wrong.... Next time I would half the bisquick and cheese.... or double the sausage.... wasted too much cheese in the end.
    All of the reviews I read confused me more than just making the dish itself. I simply took one pound of sausage, about a cup and a half of bisquick(all that I had left in the pantry) and about two cups of cheese. SUPER easy for me to mix up the night before and pop in the oven In the morning.
    Great tasting ! I used turkey sausage and added red pepper flakes and sage to wake up the blandness of the turkey. I allowed the cheese and sausage to sit at room temperature. The ingredients mixed well. Did I say delicious?! Hubby loves them!
    I had more Bisquick and cheesee left over when I made them maybe less bisquick too much waste thew out the left over ingredients
    I thought these were really great. Perfect, traditional southern style sausage balls. They are supposed to have a biscuit-like quality, like a biscuit with the sausage and cheese already baked in, so of course they will have a more bread-like texture. I think it really is just a matter of taste. Also, as stated in the recipe, the mixture is going to be crumbly. As you make the balls, the warmth of your hands will make it less so. I know not everybody does, but if you have a KitchenAid mixer, it really does help to incorporate the mixture properly. I've tried mixing the mixture both by hand and with my mixer, and for some reason, there really is a difference in the outcome.
    Yuck! absolutely too bready- too salty- and you don't need to add pepper to most sausage. They were so dry. Paula's recipe calls for a whole cup more of most of what I found on line. Tried hers first because I figured she would have it down,... sad.
    Way too much bisquick and cheese in this recipe. It was so crumbly it was hard to put the balls together.
    I have been using this recipe for years and it beats out all the others. The secret is to set the cheese and sausage out for at least 30 minutes to take the chill off. When mixing (in a giant bowl you have to use your hands and it takes ten minutes to incorporate the ingredients. It becomes one giant ball when it's ready to be made into sausage balls. Give this a try and all your guest will be wanting the recipe, I promise.
    Paula Deen rocks as usual. her recipe's are spot on. Can't wait for her next book!!!!!
    Huge fail. Please do not attempt. Not sure if the recipe was way off but it sure seemed like it. Made a lot of pigeons happy.
    Her take on a great classic recipe = fail, use the 1, 1, 2 method, 1 pound sausage and  
    Cheese and 2 cups bisquick. No nasty mayo dip required.
    Terrible terrible terrible. Sausage balls are relatively easy to make: they always require sausage, cheese and biscuit mix. The proportions in this recipe are all wrong. There is far too much biscuit mix. I mean perhaps Paula has an endorsement from Bisquick but she should be embarrassed to put her name next to this recipe as it is. Cut the cheese down a bit, and definitely cut the biscuit mix in half.
    Too much baking mix & cheese for only 1 lb of sausage!
    I reduced to 1 cup of bisquick because it was too doughy
    I followed the recipe but I mixed the dip in with the sausage balls and them baked them for 19 minutes...THEY WERE AWSOME!!!
    Terrible! Mad I wasted the ingredients.
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    This recipe is featured in:

    Easy Holiday Appetizers