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READY IN 25 mins

Donna's 123 Sausage Balls

Read Reviews (12)

"Easy, breezy, and delicious!" — millerdion

Ingredients Edit and Save

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Original recipe makes 30 sausage balls Change Servings

1 pound bulk pork sausage
2 cups shredded sharp Cheddar cheese

3 cups all-purpose biscuit baking mix

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Directions

Preheat an oven to 350 degrees F (175 degrees C).
Stir the sausage, Cheddar cheese, and baking mix together in a mixing bowl until evenly combined; roll into 1 inch balls and place onto an ungreased baking sheet.
Bake in the preheated oven until the pork is no longer pink in the center and the balls are golden brown, 15 to 20 minutes.

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PREP 10 mins
COOK 15 mins
READY IN 25 mins

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This is how I've always made my sausage balls and they are never dry. The key is to make sure sausage and cheese at at room temp when you start mixing and that everything is mixed well. There should be no traces of the biscuit mix left when you start to form the balls. The only way to get it mixed correctly is to use your hands. I always have a couple dozen of these in my freezer ready to go.

—ralloyd

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Most Helpful Critical Review

Oct 05, 2009

WAY too biscuit-y. These are super-dry. You have all the right ingredients, but your proportions are off. Maybe something like 122 sausage balls would be perfect.

—Ashley S.

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14 Ratings

Nov 24, 2010

the dry issue can be solved by adding cream cheese, I use about 4 to 6 ounces. i also added garlic salt and tabasco sauce ;-)

—OBRIGHTONE

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Dec 28, 2010

This Recipe is very easy and very good! No changes necessary.

—Tiki's Kitchen

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Dec 29, 2009

I think it would be just perfect with only two cups of bisquick. The mixture wouldn't mix well so I HAD to add 1/2 cup of milk. Next time I will try 2 cups of bisquick.

—rhondakw519

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Dec 24, 2011

This the same recipe my Aunt uses when she makes them. You can add more cheese too, if you like. She did once and they turned out fine. As the other person said let the sausage and cheese set for awhile out of the refrigerator and they won't be dry. My Aunt always said that when your kneading the ingredients, you know your done when it looks like a "brain" sitting in your bowl!

—nasgator

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Mar 20, 2012

I love it, this is MY recipe also, learned in junior high home ec, but if you add 1/3- 1/4 cup water, they turn out PERFECT. Ive taken them to work countless times over 12 years, and they ALL want to know the secret to keeping them moist....

—Lilmonkey20

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Oct 25, 2012

Loved this recipe. I like proportion of more biscuit and cheese, less sausage. Some say it is dry, but I think it is perfect. My mom adds a sprinkle of milk to make dough moist. No real difference. A great starter, breakfast, or snack.

—jmcdlf1

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Nutrition

Calories
353 kcal
18%

Carbohydrates
22.8 g
7%

Cholesterol
50 mg
17%

Fat
22.7 g
35%

Fiber
0.7 g
3%

Protein
14.3 g
29%

Sodium
999 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Donna's 123 Sausage Balls

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 353
Calories from Fat: 204

% Daily Value *
Total Fat 22.7g 35 %
Saturated Fat 9.6g 48 %
Cholesterol 50mg 17 %
Sodium 999mg 40 %
Potassium 181mg 5 %
Total Carbohydrates 22.8g 7 %
Dietary Fiber 0.7g 3 %
Protein 14.3g 29 %
** Sugars 0.8g
Vitamin A 5 %
Vitamin C 1 %
Calcium 28 %
Iron 18 %
** Thiamin 24 %
Niacin 38 %
** Vitamin B6 8 %
** Magnesium 4 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.