Sausage Balls
Sausage balls are bite-sized savory rounds of raw breakfast sausage, sharp cheddar, and baking mix that bake up golden and craggy outside while staying tender and juicy inside. A little cream cheese and milk keep them from turning dry and dense, which is the classic complaint with this three-ingredient party snack. They come together in one bowl, freeze beautifully, and disappear fast at brunch and game-day spreads.
Heat the oven to 375°F (190°C) and line two baking sheets with parchment. In a large bowl, mash together 1 lb (450 g) raw pork breakfast sausage, 4 oz (113 g) softened cream cheese, 8 oz (226 g) freshly shredded sharp cheddar, 1/2 tsp each garlic and onion powder, and 1/4 cup (60 ml) milk until evenly blended, then work in 2 cups (240 g) baking mix just until no dry streaks remain. Scoop and roll into 1-inch balls (about 42), space them an inch apart, and bake 20-25 minutes until deep golden and cooked through (165°F/74°C internal). Rest 5 minutes and serve warm with honey mustard.
- Grate cheese from a block and let it and the cream cheese come to room temperature so the dough binds instead of crumbling.
- Mix in the baking mix last and only until just combined; overworking packs them tight and bakes them dry.
- Check the center of one ball for 165°F (74°C) rather than trusting color alone, since raw sausage varies in fat and moisture.
Equipment
- Large mixing bowl
- Box grater
- Two rimmed baking sheets
- Parchment paper
- 1-inch cookie scoop
- Instant-read thermometer
מצרכים
For the sausage balls
- 450 g raw ground pork breakfast sausage (mild or hot), not pre-cooked; casings removed if using links
- 226 g sharp cheddar cheese, freshly shredded, grate from a block for the best melt
- 113 g cream cheese, softened, full-fat, room temperature
- 240 g all-purpose baking mix (such as Bisquick)
- 60 ml whole milk, add a splash more if dough looks dry
- 1.5 g garlic powder
- 1.5 g onion powder
- 0.5 g cayenne pepper, optional, for a little heat
For the honey mustard dip (optional)
- 30 g Dijon mustard
- 42 g honey
- 55 g mayonnaise
אופן ההכנה
- שלב01
Position racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Line two rimmed baking sheets with parchment paper. Set out the cream cheese and shredded cheddar so they lose their chill while you gather everything else.
- שלב02
In a large bowl, combine the raw sausage, softened cream cheese, garlic powder, onion powder, and cayenne. Use your hands or a sturdy spoon to mash and fold until the cream cheese is streaked evenly through the sausage with no white lumps.
- שלב03
Add the shredded cheddar and the milk. Mix until the cheese is distributed throughout. The mixture should look moist and a little tacky, which keeps the finished sausage balls tender.
- שלב04
Sprinkle the baking mix over the top and fold it in just until no dry pockets remain, about 1 minute. Stop as soon as it comes together; overmixing makes dense, dry sausage balls. If the dough won't hold a ball, add milk 1 tablespoon at a time.
- שלב05
Using a 1-inch cookie scoop, portion the dough and roll each between your palms into a smooth ball, about 42 total. Arrange them an inch apart on the prepared sheets so they brown on all sides.
- שלב06
Bake 20-25 minutes, rotating and swapping the pans halfway through, until the sausage balls are deep golden and cooked through. An instant-read thermometer pushed into the center of one should read 165°F (74°C).
- שלב07
Let the sausage balls sit on the pan for 5 minutes to firm up and reabsorb juices, then transfer to a platter. Serve warm with the honey mustard dip, whisked together from the Dijon, honey, and mayonnaise.
Make ahead
Mix and roll the sausage balls up to a day ahead and keep them covered in the fridge, then bake fresh (add 2-3 minutes since they start cold). For longer storage, freeze the raw balls on a tray until solid, transfer to a zip-top bag, and bake straight from frozen at 375°F (190°C) for 28-32 minutes.
Storage
Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven for 8-10 minutes to re-crisp the outside, or microwave in 20-second bursts. Baked sausage balls also freeze well for up to 2 months; thaw overnight in the fridge before reheating.
Variations
Gluten-free sausage balls
Swap the standard baking mix for a cup-for-cup gluten-free baking mix. The dough may feel slightly softer, so chill it 15 minutes before rolling and bake as directed.
Spicy pepper jack
Use hot Italian or hot breakfast sausage, replace the cheddar with shredded pepper jack, and fold in 2 tablespoons of finely minced pickled jalapeño for a sharper, spicier bite.
Maple breakfast bites
Stir 1 tablespoon of pure maple syrup and 1/4 teaspoon of ground sage into the sausage mixture for a sweet-savory version that shines on a brunch board next to eggs.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
שאלות נפוצות
Do I need to cook the sausage before making sausage balls?
No. Sausage balls are made with raw ground breakfast sausage that cooks fully inside the dough as they bake. Pre-cooking dries out the meat and makes the mixture hard to bind, so mix it in raw and bake until the centers reach 165°F (74°C).
Why are my sausage balls dry and crumbly?
The usual culprits are too much baking mix, lean sausage, or overmixing. This recipe adds cream cheese and milk specifically to keep sausage balls moist, so measure the baking mix by weight if you can, use a sausage with some fat, and stop mixing the moment the dough comes together.
Can I use pre-shredded cheese?
You can in a pinch, but bagged cheese is coated with anti-caking starch that keeps it from melting smoothly into the dough. Shredding a block of sharp cheddar yourself gives sausage balls a richer, more cohesive texture.
Can I make sausage balls ahead of time or freeze them?
Yes, and they are ideal for it. Roll the raw balls and freeze them on a tray, then bag them for up to 2 months and bake straight from frozen with a few extra minutes. Baked sausage balls also reheat well in a 350°F (175°C) oven.
What sausage is best for sausage balls?
A standard American pork breakfast sausage (mild or hot, in a tube or bulk) is the classic choice because its fat and seasoning carry the whole recipe. Avoid very lean or fully cooked sausages, which leave the balls dry.
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