Sausage Balls

| October 1, 2017 | 34 Comments

Sausage Balls, recipe as seen on Taste of Southern.
Follow our complete, step-by-step, photo illustrated recipe to make these super easy Sausage Ball Appetizers. You only need three ingredients, sausage, cheese and Bisquick. A real crowd pleaser for your next party or family get together. Printable recipe included.


Sausage Balls, slider.
Sausage Balls Recipe

If you’re looking for a quick and easy appetizer recipe for your next party, game day, or any type of family get together, I think you’ve found it. With just three ingredients, it probably doesn’t get much simpler to make.

This recipe is pulled from a collection of recipes compiled by members of my family and published back in 1999. The “Stewart Family Favorites” is a small cookbook, shared with the family, at what use to be our annual family reunions. These were relatives from my mothers side of the family, but sadly we no longer have the reunions any more.

My cousin Aleane submitted this recipe for the cookbook as one of her favorites.

Aleane was the daughter of my Aunt Lucille, one of my moms sisters. She was older than me, and in the age group of my older brother and sister. I think I look at my cousins as the ones I played with (my age group), and the ones that were older than we were.

Thank you Aleane, for sharing this as a family favorite. We miss you.

You can make these with Mild Sausage, or you could use your favorite Hot Sausage. The choice is yours, or maybe make a batch of each.

Ready to make some Sausage Balls? Then let’s get in the kitchen, and… Let’s Get Cooking.


Sausage Balls, you'll need these ingredients.
Sausage Balls Recipe: You’ll need these three ingredients.


Sausage Balls, grate the cheese.
Grate your block of cheese.

Please avoid buying pre-shredded cheese for this recipe. You’ve probably noticed that white powder stuff on the pre-shredded cheeses. It’s some kind of potato starch that keeps the grated or shredded cheese from sticking together. I think you’ll find that buying a block of cheese and grating it yourself will give much better results and a much better taste.

Keep your cheese cold until you’re ready to grate it, and it will be much easier to handle. Grating the cheese yourself will only take an extra minute or two, but will be well worth the effort.


Sausage Balls, add sausage to a large mixing bowl.
Place your sausage in a large mixing bowl.


Sausage Balls, crumble up the sausage.
Use your hands to crumble up the sausage.


Sausage Balls, add the grated cheese.
Add the grated cheese to the crumbled up sausage.


Sausage Balls, add the Bisquick.
Add the Bisquick.


Sausage Balls, mix well.
Mix well.

Take your time with this step. Just slowly work all the ingredients around in the bowl, scooping up from the bottom as you go. After a minute or two of mixing, everything will seem to suddenly come together as pictured above.


Sausage Balls, small scoops.
You can use a spoon, but I have a small scoop so I used that. I think this one measures out about a Tablespoon or so.


Sausage Balls, place in palm of your hand.
Place it in your hand.

No, I don’t always wear gloves while cooking at home. Just sometimes.


Sausage Balls, roll into a ball.
Roll the mixture around in your hands.


Sausage Balls, shape into balls.
Shape the mixture into balls. You’ll want to pack it together firmly.


Sausage Balls, place on a foil lined baking sheet.
Place the sausage balls on a foil lined baking sheet, leaving a small amount of space between each one.

You will also want to lightly spray the foil with cooking spray or rub it lightly with oil before you add the rolled sausage balls.

I ended up with a total of 36 sausage balls.


Sausage Balls, baking time and temp.
Place the sausage balls in your oven, pre-heated to 325F degrees.

Let them bake for about 15 to 20 minutes, or until done. After about 10 minutes, rotate the pan in your oven so they can bake more evenly. You might have to sacrifice one by breaking it open to be sure it’s done. Baking them too long could cause them to dry out and be hard, so try not to overcook them.


Sausage Balls, remove when done.
Remove the pan when the sausage balls are done.

I tried two ways to see which would be the best way to get them out of the pan. Using two spoons, one to hold down the foil and one to move the sausage ball, I managed to get them off the foil without a lot of sticking or breaking.

I think it will be best to let them cool before trying to remove them though. The few I left on the foil until they cooled were much easier to remove. Just do what seems to work best for you.


Sausage Balls, drain on paper towels.
I did place them on some paper towels to let them drain a bit once I removed them.


Sausage Balls, enjoy.

I was very pleased with how easy these were to make, and how well they turned out.

I watched them closely during the last few minutes of baking and thankfully, they were moist and not all hard and dried out.

Sausage Balls are generally served at room temperature. Keep them covered and refrigerated until you’re ready to set them out on your party table. Frilly toothpicks will make them easy to pick up and use as finger food. As you can see, I didn’t have those, so use whatever you might have on hand.

This is one of those recipes that can be made a day or two ahead of time. You could cook them, and then cover and refrigerate them for several days before you needed them. Or, shape them and bake them shortly before you plan to serve them.

I’ve had some in the refrigerator for a week now and they are still moist and tasty after just a few seconds in the microwave. I didn’t try to freeze any, but I understand they do freeze well also.


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Sausage Ball Appetizers, as seen on Taste of

Sausage Balls

  • Author: Steve Gordon
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: Approximately 36 sausage balls. 1x
  • Category: Appetizers
  • Method: Bake
  • Cuisine: American


Follow our complete, step-by-step, photo illustrated recipe to make this super easy Sausage Ball Appetizers. You only need three ingredients, sausage, cheese and Bisquick. A real crowd pleaser for your next party or family get together.



  • 1 (10oz) pkg. Cheddar Cheese, grated
  • 1 lb. Sausage
  • 1 cup Bisquick Mix


  1. Add sausage to a large mixing bowl.
  2. Break up sausage into small pieces.
  3. Grate the cheese.
  4. Add cheese to sausage.
  5. Add Bisquick biscuit mix.
  6. Mix all ingredients together well.
  7. Roll into small bite size balls, about 1 inch in size.
  8. Line a baking sheet with foil. Rub or spray with cooking oil.
  9. Place sausage balls on baking sheet, leaving space between each one.
  10. Bake in 325F degree oven for 15-20 minutes until done.
  11. For best results, rotate pan after about 10 minutes so they cook more evenly.
  12. Remove from oven when done. Let Cool. Carefully loosen from pan with a spoon or fork.
  13. Drain on paper towels if desired.
  14. Enjoy!


Make these ahead of time. Either shape, cover and refrigerate to bake just before serving. Or, bake them, cover and refrigerate, then remove an hour or so before serving. Sausage Balls are usually served at room temperature. Can easily be frozen also.

Keywords: Sausage Balls Recipe, bisquick, sausage and cheese balls, sausage, holiday recipes, southern, easy


Your Comments:  What’s your go to appetizer? Ever made Sausage Balls? Do you like them?

I’d love to hear your thoughts on our recipe. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!


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Category: Appetizers

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

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  1. Kay Abernethy says:

    I just made some tonight as I was too sick at Christmas with a cold. I am an NC Native and I made them the same way as you do except I add paprika to mine. It was fun reading this. And they do freeze very well! Thanks.

    • Steve Gordon says:

      Hi Kay, I’m sorry you were sick at Christmas. But, I’m glad you’re doing better and had the chance to enjoy some Sausage Balls. They’re good any time of the year anyway. Smile. Thank you for your visit today. I hope you’ll stop by and visit with us again… real soon. Be Blessed!!! -Steve

      • Olive says:

        After mixing and form into balls how long can they be kept in the refreg befor cooking?

        • Steve Gordon says:

          Hi Olive, I’m sure you could make these a day or two ahead of time and then cook them. Let me know if you try them. I appreciate your visit and do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  2. Dana Kirkwood says:

    I loved Mama’s sausage balls when I was growing up. I always make a double batch every Christmas Eve. On Christmas morning, we warm them in the microwave and eat them while we open our gifts. They go great with the morning coffee. I grate the extra sharp cheddar cheese. When the kids were very young, I made a batch with regular sausage, a batch with hot sausage and/or a batch with regular sausage mixed with hot sausage. I just make the hot ones now since the kids are older and that’s what we all have decided we like best. Thanks for sharing this recipe. I am so happy and blessed I found you on the internet because I am from Kinston, NC and you’re bringing home to me in Harrisonburg, Va where they don’t cook our Lenoir County southern food like I was raised with. I miss those one-of-a-kind Doughburgers from Lovick’s Cafe the most. I wish I could learn how to make collards. Boy, do I miss them!

    • Steve Gordon says:

      Hi Dana, Thank you for sharing your memories of the Sausage Balls with us. I enjoyed reading them. I do have a recipe for collards here on Taste of Southern. I hope you might take a look if you’re really interested in cooking some. Not sure why you miss them though. Smile. (You do know that I’m not a fan of collards… right?) Thank you for your visit today and do be sure to stop by again… real soon. Be Blessed!!! -Steve

  3. Janet says:

    Have you ever tried pimento cheese instead of the block cheese? Yum also if you are like me and like sweetness do pancake mix. That happen by accident but turned out fantastic.

    • Steve Gordon says:

      Hi Janet, I’ve never tried these with pimento cheese but it sounds interesting. So does the pancake mix. Thank you for the suggestions. I appreciate your visit and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  4. Mark Reed says:

    I’m from South Carolina and Mama always made these during the holidays. She would either use spicy pork sausage or add cayenne pepper along with salt and pepper to the mix. This brings back such good memories.

    As far as the Duke’s (gotta be Duke’s) mayonnaise and Heinz Chili Sauce dip it is called “Comeback Sauce” and there are many recipes on the internet for it (also has other ingredients). It is especially popular in Mississippi. It is also a great dip for fried shrimp and fried oysters.

    • Steve Gordon says:

      Hi Mark, I’m glad we could bring back some good memories for you with the Sausage Balls recipe. I bet your Mom made some great ones. I do appreciate your comments and glad you shared those memories with us. Please be sure to visit with us often. Be Blessed!!! -Steve

  5. Wayne Bell says:

    Thanks Steve! Another great recipe. I wanted to make some finger-food for dinner tonight, so decided on these. I also made some bacon wrapped water chestnuts, and stuffed potato skins and a few other munchies… 🙂

  6. Tammy says:

    I made Sausage balls Saturday a week ago and they have been in the frig for a week today . Are they still ok to eat and how long can you keep them ? . They have been cooked .

    • Steve Gordon says:

      Hi Tammy, They should be good for about 7 days in the fridge. I wouldn’t try to keep them much longer than that unless you freeze them. That works too. I’m glad you tried our recipe and hope you’ll visit with us often. Be Blessed!!! -Steve

  7. Debra says:

    Hello Steve! I like to add chopped dates to my sausage balls! It is so good! I use one box of the dates to the recipe!

  8. Gina says:

    Yum and Yum !! Thanks Steve !

  9. RobbieAnn Montgomery says:

    Hey Steve,
    I’ve been making these sausage balls for years! I make them with Cracker Barrel White Vermont Cheddar cheese in the black wrapper (or the green wrapper if I can’t find the black wrapper) and I melt the cheese in a double boiler over water. I mix the Bisquick and sausage together first and then pour the melted cheese over that mixture. Carefully mix with a spoon for the first few minutes then use your “clean” hands to finish mixing. I really like the taste of the white cheddar over yellow cheddar.

  10. Kathleen says:

    Thanks so much for this recipe. I haven’t seen sausage balls in a long time and definitely need to make some soon. I remember having them at a church event and they were wonderful.
    My grandparents were cousins on the Stewart side. One great grandfather had married again after his first wife died and eventually the descendants of both wives married each other.It was a family tree that didn’t branch much.

  11. I make these using pepper jack cheese and add a touch of garlic powder, delish!

  12. Dorothy Berry says:

    Hello Steve, We don’t have Bisquix here in South Africa, wondering if I can use Scone Mix? It contains all purpose flour, sugar, raising agents, whey powder and salt. (By the way, scones here are what you call biscuits, while our biscuits are your cookies!). If not what would I use to put it together?
    Also we don’t get pre-packed sausage meat. I would usually remove the casings from boerewors which is a spicy beef sausage – many different recipes. Do you think it would be better to use regular sausages? And if so, beef or pork?
    I love your recipes, they remind me so much of growing up in Norfolk (England)during and after the Second World War, Mum made such tasty dishes despite rationing. Our younger people in the towns have so often lost the art of cooking tasty dishes and their kids grow up on pizza, hamburgers and other takeaways! Sad.
    Keep up the good work, Steve, it’s much appreciated. God bless you and all your readers.

    • Steve Gordon says:

      Hi Dorothy, Greetings all the way to South Africa from the heart of North Carolina. It’s great to hear from you. I would try the scone mix, or you could probably just use a plain flour if the scone mix has a sweet taste to it. As for the boerewors, is that a dried sausage? I don’t think a dried type of sausage would work well, but never actually tried it. We use pork sausage, which is readily available at any grocery store around this part of the country. Please let me know if you try the recipe, what you use, and how it turns out. It might help someone else to know how to adapt the recipe. I do appreciate your comments and your visits. Be sure to stop by again… real soon. Be Blessed!!! -Steve

      • Dorothy Berry says:

        Hi Steve, Boerewors is fresh, although we do have a dry sausage called Droewors (literally “Dry Sausage”) So anyway, as Boerewors is basically beef, I’ll try it with Pork Sausage. I’ll let you know how it goes – probably make them for the Christmas/New Year season as that is the height of our summer, so things like this are ideal for informal al fresco brunches and afternoon cocktails. Many thanks, Dorothy

  13. Bill B says:

    I like these as well and make them several times a year, usually around the holidays.
    I’ve never served these with a dipping sauce and I’m curious what type you show in the picture above. You didn’t mention it in your recipe.

    • Steve Gordon says:

      Hi Bill, I knew someone would ask me about that. Smile. I used some barbecue sauce in the photo. It’s also been suggested that a sweet and sour sauce would go well with these. Haven’t tried it, but sounds good. As for me, I just like them plain. Thank you for the question and thank you for your visits. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  14. Jack Pugmire says:

    I am definitely going to grate the cheese myself from now on…always wondered why the packaged variety didn’t turn out like I expected…thanks. I’ll let you know how mine turn out.
    It’s always a toss up for me choosing my very favorite appetizer, it’s between sausage balls and cheese straws… isn’t it strange how cheese and flour seem to be the ingredients that are common to both?
    By-the-way, your comment about the leaves of fall, from your newsletter… that splendor of color, is one of the visions of nature that few artists can properly duplicate…a true gift of GOD!

  15. Anne Smith says:

    Steve, what is your favorite sauce to have with these wonderful meatballs? I’m thinking either sweet and sour or bbq, but I thought I’d ask the expert!
    Thanks and bless you for these great recipes and stories, Anne

    • Steve Gordon says:

      Hi Anne, I don’t know about that “expert” part, but thank you for the smile today. The sweet and sour sounds good, but I’ve never tried it. I do have barbecue sauce in the photo, but for me, I’d just prefer to eat them as they are and without any sauce. I do appreciate the question, and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  16. Marilyn says:

    Good Afternoon,

    My family looks forward to the holiday seasons, because I do make this recipe. Mainly on Christmas Eve, as my sons and their spouse come and spend the night with us, no grandchildren yet. They snack on them all afternoon and early on Christmas morning while opening gifts and before having breakfast. They are great to have around. And I have frozen the uncooked sausage balls before too, and that works great to have around when people just drop by. I am looking forward to your other recipes this month. Hmmm, I think I should practice on some today! My husband agrees.
    Have a great week, love your newsletters and recipes.

    • Steve Gordon says:

      Hi Marilyn, Thank you for sharing your comment and your memories about the Sausage Balls. Sounds like you and the family really enjoy them. I doubt that you need any “practice” on them though. Smile. I appreciate you sharing your thoughts with us and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  17. Gina says:

    My grandma used to make these for us and they are so delicious and easy to make. She would serve hers up with some kind of sauce that she used to make with Duke’s mayonnaise and Heinz chili sauce and it was pretty good too, I liked it with her fried green tomatoes. Yummy! Her holiday meals always started with appetizers and soup and salad. She used to make cocktail sausage’s with brown sugar and bacon that were baked in the oven and I also loved her stuffed mushrooms. I have nothing but happy and comforting memories of my childhood spent in her kitchen. 🙂 Your blog takes me back to those days. The world is changing so quickly now I pity the kids of today who don’t have a grandma’s kitchen to grow up in. I think I’ll whip up a batch of these to snack on later this evening.

    I’m looking forward to your appetizer recipes and cake recipes next month. Have a good week and God bless you.

    • Steve Gordon says:

      Hi Gina, Thank you for your visit today, and thank you for sharing your story about your Grandma. I bet hers were awesome. I like the mayo and chili sauce idea. Wish I had known about that before I used up all the chili sauce. Smile. Maybe next time. I’ve got a recipe for the cocktail sausages coming soon, be sure to watch for it. They’re just old family favorites. I hope you enjoy some real soon, and that you’ll visit with us often. Be Blessed!!! -Steve

  18. Annalee Buschbacher says:

    I love these! Great simple appetizer!
    Steve, my cooking dream is that I only make appetizers and serve appetizers. I could live on good appetizers! (Smile)
    I can’t wait to see what other recipes you have in mind for the month being that its Football season and all.
    Take care and thanks for your lovely newsletter. I look forward to your travels, recipe shares & stories.
    Gods richest Blessings

    • Steve Gordon says:

      Hi Annalee, Thank you for your comments. I like appetizers as well, I just tend to eat too many when they are available. Smile. Thank you for being a subscriber to our Newsletter and for your visits to Taste of Southern. I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

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