Bisquick sausage cheese balls are the ultimate party food. During the holiday season, serve these small bites as a party snack or side dish. During the rest of the year enjoy it as a Game Day appetizer. They’re so delicious!
From start to finish, this easy appetizer comes together in just 30 minutes. The sausage cheese balls are succulent and super tasty. They’re filled with hot gooey cheese that’s rich and flavorful.
This is an ideal make-ahead recipe. Assemble the mixture. Form the balls. Freeze them on a tray until firm. Transfer the cold balls into zip-top freezer bags. Freeze up to 1 month. Bake when needed, no defrosting required.
- Jimmy Dean hot pork sausage, or bulk Italian pork sausage (uncooked)
- Medium cheddar cheese, shredded
- Bisquick baking mix
GARNISH & DIP
- GARNISH: Fresh rosemary
- DIPPING SAUCE: Ketchup
EASY INGREDIENT SUBSTITUTIONS
Missing an ingredient for Bisquick sausage cheese balls? Don’t put on your shoes and head to the market. Instead, head to your fridge or pantry. Check for these easy ingredient swaps.
It’s convenient and money-saving to use ingredients you already have on hand! Especially during stay-at-home times.
- JIMMY DEAN PORK SAUSAGE: If you can’t find Jimmy Dean sausage, use any type of (uncooked) bulk pork sausage.
- MEDIUM CHEDDAR CHEESE: Good substitutes are mild cheddar, sharp cheddar, gouda, cantal, edam, gruyere, and Colby Jack.
- BISQUICK BAKING MIX: Make your own homemade Bisquick. It’s easy to do. In a food processor, pulse 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt for 15 to 18 seconds. Add in 1/3 cup Crisco shortening (that’s been cut into cubes). Pulse until mixture resembles coarse meal. Use what’s needed for this recipe. Refrigerate remainder in an airtight container. Use within 2 months.
- STEP 1: In a large mixing bowl, gently combine raw sausage, shredded cheddar cheese, and Bisquick baking mix. Take care not to compact the ingredients too tightly while mixing. If the mixture is dry, add up to 1/4 cup milk or water, or enough so the mixture is moist enough to hold together.
- STEP 2: With a small metal scoop, create balls (about 1 tablespoon each). Lightly roll each piece between the palms of your hands to make them as round as possible. Place sausage cheese balls on the lined baking tray spacing the pieces 2 inches apart.
- STEP 3: Bake 12 to 15 minutes, or until sausage cheese balls are golden on the outside and the internal temperature registers 145°F on an instant-read thermometer. Remove from oven.
- STEP 4: Transfer the Bisquick sausage cheese balls onto a paper towel-lined plate to briefly drain off any excess grease. Immediately arrange the appetizers on a tray along with a condiment-sized bowl of dipping sauce. Garnish as desired. Serve and enjoy while hot or at room temperature.
KITCHEN TIP: Before shaping the balls, lightly wet your hands to prevent the mixture from sticking.
These are the most commonly asked questions when making Bisquick sausage cheese balls, and the most helpful answers for recipe success.
I prefer Jimmy Dean hot sausage (breakfast sausage), but any uncooked bulk sausage will work: hot Italian, sweet Italian, or any flavor of breakfast sausage. It’s best if the meat is seasoned. If you can’t find bulk sausage, buy breakfast sausage links. Slip the meat out of the casings.
This product is readily found at most larger grocery stores in the USA. Look for it in the refrigerated meat section near the bacon and breakfast sausage. It’s packaged in rolls. At Sam’s Club they sell a 2-pound roll for about the same price as the smaller roll sold in other stores.
Use 1 can refrigerated crescent rolls (8 count). Dice dough into 1/4-inch squares. Add dough pieces to the meat and cheese mixture. Mix until well incorporated. Form into balls. Bake 15 to 17 minutes at 375°F.
If using plain bulk sausage add fresh sage, maple syrup, plus a small Braeburn apple (peeled, cored and shredded). Or try 1/4 cup grated Parmesan cheese, sage, red pepper flakes, plus 1/4 cup milk or water for moisture. If desired, add a sprinkling of granulated sugar.
If the sausage is too lean, or you’ve added in Parmesan cheese, the mixture will need more moisture. Add milk or water, 1 tablespoon at a time up to 1/4 cup, or until the desired amount of moisture is reached.
Yes it is! Assemble the mixture. Form the balls. Place them on a lined baking tray and freeze just until hardened. Transfer the cold balls into zip-top freezer bags. Freeze up to 1 month. Bake from from frozen.
MORE CHEESY APPETIZERS
If you love Bisquick sausage cheese balls, you’ll also enjoy these cheesy appetizers. Each recipe is a time-tested favorite that’s ideal for the holiday season and Game Day eats. Print them to save, or pin them to Pinterest.
- CHEESY BREADSTICKS
- MAC AND CHEESE BITES
- JALAPENO PIMENTO CHEESE
- HONEY GOAT CHEESE BALLS
- CREAM CHEESE WONTONS
- LOADED CREAM CHEESE DIP
- SMOKED GOUDA CHEESE BALL
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Bisquick sausage cheese balls are a classic southern favorite! Ideal for holiday parties, they’re also tasty Game Day appetizers. Make them in advance and freeze until needed. So easy. So delicious!
SAUSAGE CHEESE BALLS
- 1 pound (uncooked) Jimmy Dean hot pork sausage*
- 1 pound (4 cups) cheddar cheese, shredded
- 1 1/2 cups Bisquick baking mix
GARNISH AND DIP
- GARNISH: Fresh rosemary or Italian parsley
- DIP: Ketchup, BBQ sauce, or boom boom sauce
OPTIONAL/AS NEEDED: If the mixture needs more moisture to hold the balls together, add up to 1/4 cup milk or water.
RECIPE PREP: Preheat oven to 375°F. Line a baking tray with a reusable silicone baking mat or a parchment paper.
- In a large bowl, gently combine sausage, cheese, and Bisquick. Take care not to compact ingredients too tightly while mixing. If mixture is dry (this depends on type of sausage used and how lean it is), add milk or water up to 1/4 cup, or until the mixture is moist enough to hold together well when formed into balls.
- With a small metal scoop, create balls (about 1 tablespoon each). Lightly roll each piece between the palms of your hands to make them as round as possible. Place sausage cheese balls on the lined baking tray spacing the pieces 2 inches apart.
- Bake 12 to 15 minutes, or until sausage cheese balls are golden on the outside and the internal temperature registers 145°F on an instant-read thermometer. Remove from oven.
- Transfer the Bisquick sausage cheese balls onto a paper towel-lined plate to briefly drain off any excess grease. Immediately arrange the appetizers on a tray along with a condiment-sized bowl of dipping sauce. Garnish as desired. Serve and enjoy while hot or at room temperature.
*I CAN’T FIND JIMMY DEAN SAUSAGE: No problem! Use any uncooked bulk sausage (preferably seasoned with herbs): hot Italian, sweet Italian, or any type of breakfast sausage. If there’s no bulk sausage at the store, buy breakfast sausage links instead. Slip the meat out of the casings. Discard the casings.
HOW TO STORE LEFTOVERS: Arrange sausage cheese balls in an air-tight container. Refrigerate up to 3 days. Rewarm the appetizers in the oven before serving.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Appetizers
- Method: Bake
- Cuisine: American
Keywords: Bisquick Sausage Cheese Balls, Sausage Cheese Balls, Sausage Cheese Balls Recipe
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