Ingredients
Scale
- 1 lb ground pork sausage (mild or hot), room temperature
- 2 cups biscuit/baking mix (e.g., Bisquick)
- 12–16 oz sharp cheddar cheese, shredded
- Optional moisture boosters: 2–4 tbsp whole milk OR 4–6 oz softened cream cheese
- Optional seasonings: 1/2 tsp garlic powder, 1 tsp smoked paprika, black pepper
- Optional add-ins: 2 tbsp chopped parsley or scallions
Instructions
- Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment.
- Mix sausage and baking mix until mostly combined.
- Add cheddar and optional milk/cream cheese; knead until the mixture holds together.
- Scoop walnut-sized portions (about 1 tbsp) and roll into balls; place 1 inch apart.
- Bake 20–25 minutes until golden and the centers reach 160°F (71°C).
- Serve warm with dipping sauce.
Notes
- For moister sausage balls, use higher‑fat sausage and room-temperature meat.
- Shred cheese from a block for better melt; pre-shredded can be drier.
- Make-ahead: Form and chill up to 24 hours.
- Freeze unbaked: Freeze on a tray, bag, and bake from frozen 23–28 minutes.
- Freeze baked: Reheat at 350°F for 10–12 minutes.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Appetizer / Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 sausage ball
- Calories: 160 Kcal
- Sugar: 0.5 g
- Sodium: 260 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 30 mg