One Two Three Sausage Balls Recipe -
One Two Three Sausage Balls Recipe

One Two Three Sausage Balls

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"These are simple and so yummy ... there are never any left to bring home from holiday parties!"

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Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine sausage, cheese and about 2 cups of the baking mix; use hands to mix well. Gradually add in as much of the additional baking mix as possible.
  3. Roll into 1 to 1 1/2 inch balls. Roll balls in any excess baking mix to coat.
  4. Place on non-stick baking sheet and bake at 400 degrees F (200 degrees C) for 20 minutes or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2006

For the dry/bland comments ... are y'all using RAW bulk breakfast sausage? The sausage should NOT be cooked before mixing into the other ingredients. The oil that cooks out of the sausage should keep the bread part of the mixture soft and moist and make it flavorful. You can always use 'hot' or 'sage' sausage to add more spice if the 'mild' is too blah ... or add a dash of cayenne pepper to the mix. Cooking time may need to be reduced ... just watch for golden brown cheese balls.

Most Helpful Critical Review
Nov 24, 2002

I made these for Thanksgiving but was a little disappointed. The flavor was only okay, nothing to write home about. Also, they were so heavy and rich as an appetizer that it either just spoiled or increased everyone's appetite.

Dec 17, 2007

I made a version of this yesterday, but my version called for 2/3 c. milk, 2 c. biscuit mix, 1 lb. uncooked bulk pork sausage, and 10 oz. shredded cheddar. I think the addition of the milk (and maybe less biscuit mix) really helps. They disappeared fast and I had to give out the recipe right away.

Nov 28, 2005

I have been making this recipe for years for any party that we have. It is always a big hit and never lasts long. I use the sage sausage or special seasoning sausage to give it more flavor. My suggestion for those saying that they are dry is that you must be overcooking them. No one has ever complained about them being dry before. If you really want to kick the recipe up a notch make a batch of "hot" ones using the hot sausage and then a batch of mild using the sage. I like that this recipe can be made in advance and then cooked at the last minute. It makes planning a party much easier.

Oct 03, 2003

awesome and easy. i used a vegetarian sausage and found that if i added a little olive oil no one could tell the difference. a lifesaver recipe during the holidays!!

Dec 03, 2006

I cut the biscuit mix to 2.5 cups, and they turned out perfect. I think 3 cups might be just a bit too much. I absolutely couldn't get any more biscuit mix worked in (I was doing it by hand, though, so maybe with a stand mixer it's possible.) I added a little powdered garlic and paprika just to see how it would be -- SO GOOD! I think next time I'll use sage sausage. Anyway, thanks for the recipe!

Oct 30, 2004

MMMMM GOOD! My husbsand saw this recipe about a year ago and it's the only one we will use now! Instead of making one batch we always have to make several b/c they are the first things to be devoured at every party! We use the sage sausage... it adds a little kick to them!

Nov 20, 2005

These are SOOOO easy! And they reheat with ease making them easy to prepare in advance and reheat for a party. Not the prettiest appetizer but a very popular one!


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  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 21.9 g
  • 7%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 904 mg
  • 36%

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

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