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READY IN 25 mins

Sausage Balls II

Read Reviews (62)

"These are easy, delicious, and great for any party! I make them every year as appetizers for Christmas. These can be refrigerated for a few days if any are left over." — kwala78

Ingredients Edit and Save

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Original recipe makes 12 servings Change Servings

1 1/2 cups biscuit mix
1 cup shredded Cheddar cheese

1 pound fresh, ground pork sausage

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together biscuit mix, Cheddar cheese, and sausage. Roll mixture into walnut-size balls and arrange on an ungreased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 5 to 15 minutes, or until completely cooked and browned. Place on paper towels to drain and cool.

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PREP 10 mins
COOK 15 mins
READY IN 25 mins

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Great recipe! I can't keep my husband away from them. Couple of tips I found useful...mix the ingredients in a food processor! I have never had a problem with dryness and I think it is because the processor does a much better job mixing the ingredients and getting moisture into the bisquick that I could. Also, they normally take 20 - 25 minutes to cook. Thanks for the great recipe!

—REBECCA10

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Most Helpful Critical Review

Dec 18, 2003

This is the recipe I have used for years to make sausage balls. I have always thought they were too dry though. My mother also made them this year only using a recipe that called for only 3/4 cup of baking mix. Hers were much better. You could actually taste something besides the mix. I would say make them with only half the mix and they turn out moister and with more flavor.

—Navy_Mommy

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80 Ratings

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Nov 22, 2006

I've been using this recpie for years except I add about 1/4-1/2 cup of milk (I'm never very exact when baking hehe) After I take them out of the oven I put them in a covered container with a towel in the bottom. It absorbs the extra grease from the meat and cheese and they stay warm if you're taking them to a gathering. They also stay moist like that. Mine are always a big hit and my Mother makes them the same way and hers always go fast too!

—Brandi-Sue

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Jul 16, 2006

VERY IMPORTANT: COOK/BROWN THE SAUSAGE FIRST IN THE SKILLET!! Then, while the sausage is still warm (and drained if desired), mix with Bisquick and cheese in bowl. Balls form easily and cook in oven for 15 minutes.

—LadyJustice

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Feb 11, 2007

I like this recipe the best of all I have tried. These are just right,not too dry. I sometimes use hot sausage and sharp cheese for a stronger flavor. One hint...I "warm" my sausage just a bit, 30 seconds, in the microwave. This makes it a bit easier to start mixing.

—wtxmom

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Dec 21, 2003

These were delicious. I took them to a Christmas party and everyone loved them. I doubled he cheese and added 1 tsp garlic powder. They turned out very moist and tasted good even the next day.

—MANDI-O

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Jun 21, 2003

This was simple to make, however the ingredients are all fairly dry so be prepared to mush them together with your hands. Also, to give it a bit more flavor, I use Sharp cheddar cheese.

—JTANT

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Dec 31, 2003

These are great. I've been cooking these for several years. I use an 8oz. jar of Cheese Whiz instead of shredded cheese.

—JEANA SCOTT

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Nutrition

Calories
260 kcal
13%

Carbohydrates
10 g
3%

Cholesterol
36 mg
12%

Fat
20.7 g
32%

Fiber
0.3 g
1%

Protein
8 g
16%

Sodium
502 mg
20%

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

Nutritional Information

Sausage Balls II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 260
Calories from Fat: 186

% Daily Value *
Total Fat 20.7g 32 %
Saturated Fat 8.1g 40 %
Cholesterol 36mg 12 %
Sodium 502mg 20 %
Potassium 111mg 3 %
Total Carbohydrates 10g 3 %
Dietary Fiber 0.3g 1 %
Protein 8g 16 %
** Sugars 1.8g
Vitamin A 2 %
Vitamin C 1 %
Calcium 13 %
Iron 8 %
Thiamin 29 %
Niacin 19 %
Vitamin B6 7 %
Magnesium 4 %
Folate 12 %

* 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.