Sausage Balls

Total Time:
35 min
15 min
20 min

5 dozen sausage balls, about 1 cup dip

  • 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

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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3.8 420
Yumm! These are really good and cheesy! Used hot sausage for a little kick. item not reviewed by moderator and published
Definitely Southern. I thought the baking mix and cheese were too high at first but after some "massaging", the mix was just fine. I do wish that I'd used a spicier sausage but all in all these are pretty good. item not reviewed by moderator and published
I have always followed this receipt and has turned out great! You will need to work the ingredients all together by hand until the balls are soft, takes a lot of work but worth it! item not reviewed by moderator and published
Tip: Cut the Bisquick portion in HALF!! too dry with 3 cups :) item not reviewed by moderator and published
DRY. item not reviewed by moderator and published
Using 2.5 cups of “Southeastern Mills Cheddar Garlic Biscuit Mix” as the baking mix makes this recipe outstanding. Delicious! item not reviewed by moderator and published
I am disappointed in Paula and Food Network for allowing a recipe that is so blatantly incorrect to be published on their website. The baking mix to sausage ratio is so skewed you end up with a glob the you can't mix and a dry sausage ball for those you were able to get to stick together. You would be better off seeking out a different recipe for this, ie, Jimmy Dean's Sausage Ball recipe, which has a good ratio for making perfect sausage balls. item not reviewed by moderator and published
Made these, my first time making sausage balls! They taste great! I went cautious and added about 1/4 cup milk to the mix, to make sure they didn't come out dry as a few others pointed out. They were perfect! I think next time though I will defiantly add a few spices. item not reviewed by moderator and published
I've used this recipe for almost 15 years... and my step-mom used it for 15 before that. These are AWESOME. Yes, the mix is dry- but you have to work it together. No, it's not super easy, but totally worth it. Also, in my opinion, you need to use full fat breakfast sausage & cheese. No reduced fat here... they absolutely need the fat. (It's not health food folks!). Not all sausages are the same, so that can definitely affect the consistency. Also, the time you spend working it together makes a difference. Either use a stand mixer, which has the muscle to force the ingredients together, or use your hands- the warmth helps soften up the sausage & cheese. I let mine come to room temp first to help it along. item not reviewed by moderator and published
I just finished making the sausage balls...I reduced the biscuit mix and cheese by a cup each and increased the sausage to 3 lbs...The mixture came out even..Way too much mix if you follow the recipe as it appears in print.....Next time I will add a little sage. Marsha 11-19-14 item not reviewed by moderator and published
Exactly! Ingrediants need to come to room temp, then prepare. This is suppose to be done by hand and is not easy to make ingrediants meld together. It is physical and hard to work together, a true labor of love. item not reviewed by moderator and published

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