Can I use breakfast sausage instead of hot sausage?

Absolutely! Breakfast sausage creates a milder flavor profile that's perfect for brunch gatherings. You can always add a pinch of red pepper flakes if you still want a hint of heat.

Why did my sausage balls flatten during baking?

This usually happens when the mixture is too warm or the fat content is very high. Make sure to chill the balls before baking, and if your sausage seems particularly fatty, you might need to add a bit more Bisquick to compensate.

Can I make these gluten-free?

Yes! Substitute the Bisquick with a gluten-free baking mix or gluten-free Bisquick. The texture might be slightly different, but they'll still be delicious.

How do I know when they're done baking?

They should be golden brown on the outside and firm to the touch. If you're unsure, break one open—the sausage inside should be fully cooked with no pink remaining, or use a meat thermometer to check that the internal temperature has reached 160°F.

Cream Cheese Sausage Balls Recipe

Description

These Cream Cheese Sausage Balls are a delicious, crowd-pleasing appetizer made with spicy pork sausage, creamy cheese, and a simple baking mix. They deliver a savory blend of flavors and textures, making them perfect for parties, potlucks, or as a satisfying snack. Quick to prepare, freezer-friendly, and endlessly customizable, these sausage balls are sure to be a hit!

Ingredients

Units Scale

Main Ingredients
1 pound hot pork sausage
8 ounce block cream cheese, softened
2 cups Bisquick baking mix
1 cup shredded cheddar cheese

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Instructions

Preheat the Oven – Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
Mix Sausage and Cream Cheese – In the bowl of a stand mixer, combine the hot pork sausage and softened cream cheese until thoroughly mixed. This can also be done with a hand mixer or by hand until the mixture is smooth and well combined.
Add Bisquick – Add the Bisquick baking mix to the bowl with the sausage mixture. Stir until everything is just combined. The dough will be thick and a bit sticky.
Incorporate Cheese – Add the shredded cheddar cheese to the mixture and stir until it’s evenly distributed. Add extra cheese for a richer, cheesier flavor if desired.
Shape the Balls – Scoop out the mixture and form into 1-inch balls. Placing them on the prepared baking sheets. A spring-loaded cookie scoop makes this easier, but you can also shape them by hand, rolling until smooth.
Chill the Balls – Place the baking sheets with the formed sausage balls in the refrigerator for 10 minutes to help them hold their shape while baking.
Bake – Once chilled, bake the sausage balls in the preheated oven for about 25 minutes, or until golden brown and firm to the touch.
Serve – Remove from oven and allow to cool slightly before serving warm. Enjoy as an appetizer or snack!

Notes

This recipe is easiest to make using an electric mixer, but mixing by hand works well too—just be sure everything is evenly combined.
The sausage balls are finished baking when they’re golden brown and feel firm to the touch.
This recipe yields about 64 sausage balls.
To freeze, arrange the raw sausage balls on a wax paper-lined tray, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a few more minutes to the cooking time.
Try switching up the flavors by using Red Lobster Cheddar Bay Biscuit mix instead of Bisquick or swapping shredded cheddar for pimento cheese spread or another cheese variety.

Nutrition

Serving Size: 1/8 of recipe (about 8 balls)
Calories: 357 kcal
Sugar: 3 g
Sodium: 832 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 0.5 g
Protein: 14 g
Cholesterol: 60 mg

Description

Ingredients

Main Ingredients

Instructions

Notes

Nutrition