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 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 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.

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 26, 2014

For the life of me I couldn't find the Hot Italian, so I used the Sweet Italian. After mixing everything together I realized I had to cook the sausage first. If you can bake a meatball, you can bake breakfast sausage! Into the oven they went....raw. They still came out perfect, held together nicely and were a huge hit at brunch. The only change I made was the raw vs. cooked baking. Thanks for a great recipe!

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!

Dec 23, 2014

Baking mix = Bisquick, or use a recipe from here to make it from scratch.

Oct 27, 2014

These was amazing! We was really worried about the mushroom flavor so I cut the mushrooms back to 1/8c finely diced. We are making another version of these for breakfast in the morning with the maple sausage! Thanks Johnsonville for the great recipe!

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!


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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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