Johnsonville Sausage Balls Recipe -
Johnsonville Sausage Balls Recipe
  • READY IN 45 mins

Johnsonville Sausage Balls

Recipe by  

"A party pleaser any time of year!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    45 mins


  1. In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain. In a large bowl, combine sausage, cheese, baking mix, onion, mushrooms and milk; mix well. Shape mixture into 36 walnut-size balls and place on a greased, shallow baking dish.
  2. Bake at 350 degrees F for 15 to 20 minutes or until lightly browned. Remove from oven and let rest for 5 minutes before serving.
  3. Serve with barbeque or chutney sauce.
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Reviews More Reviews

Oct 02, 2014

Definitely set the sausage out for 20 to 30 mins before mixing. I grated my own cheese and used the dough hook on my KA to mix the ingredients. I used a cookie scoop for the sausage balls and placed them on a parchment paper lined cookie sheet. The All Natural Hot Ground Italian Sausage puts these over the top. Make ahead and freeze for later.

Oct 15, 2014

We really like this convenient breakfast in a Ball. Hubs thinks they'd be great to take out on the hunting trail. I'm going to pack some to eat while traveling by plane next week. Next time I make I'll use Parmesan Cheese. Or maybe Swiss. This recipe is a keeper.


13 Ratings

Oct 12, 2014

I had to make a couple of small changes to this recipe, but it's so versatile that you can adapt it to suit your family's tastes. I knew my kids wouldn't like hot sausage and mushrooms, so I used mild Italian sausage and diced apples instead of mushrooms. Ahhh-mazing! I know I would love this recipe with the hot sausage and mushrooms, and I'll make that in the future. I can imagine many possibilities--sneak chopped spinach or kale into these for added nutrients. The shape is perfect for little hands. Thanks Johnsonville!

Oct 08, 2014

Great recipe, but I will use half of the onion next time-a little too much for breakfast for me. I may even use just a dash of onion powder instead the next time. Other than that, the mushrooms were good-I chopped them fine since I'm not a true mushroom-lover. Great recipe-thanks, Johnsonville!

Oct 04, 2014

These were really yummy. I could not find the hot sausage in my store so used the Johnsonville sweet Italian sausage instead, then I substituted pepperjack cheese for the cheddar so I think that this was comparable to the original recipe. We loved these will definitely make them again.

Oct 15, 2014

This is a very easy and versatile recipe. My kid's are weird about onions and mushrooms so I used chiffoned spinach instead. I also use GF bisquick with no problems. These turned out great and disappeared fast!

Oct 15, 2014

This is such a great recipe that seems to be loved by all! I made a couple of changes- I just mixed the recipe ingredients with the raw sausage and baked a few minutes longer until cooked through. Also, I omitted the mushrooms for picky eaters. These have a perfect balance of spices and create such a tender on the inside, crispy on the outside appetizer! Prepare ahead and make a double won't regret it!

Oct 03, 2014

I ended up making a double batch of these tasty sausage cheese balls. They are PERFECT to serve while watching football, or any time really. I made these in my KA like the last reviewer, using my dough hook and they came out just perfect! I chose the Hickory Farms Honey Pineapple Mustard to serve them with. Outstanding!


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  • Calories
  • 246 kcal
  • 12%
  • Carbohydrates
  • 9.2 g
  • 3%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 12.6 g
  • 25%
  • Sodium
  • 547 mg
  • 22%

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

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