Description
These classic sausage balls are a perfect savory snack or appetizer made with bulk pork sausage, cheddar cheese, and Bisquick baking mix. They are easy to prepare and bake into golden brown, bite-sized treats that are perfect for parties or family gatherings.
Ingredients
Scale
Main Ingredients
- 1 pound bulk pork sausage, room temperature
- 2 cups Bisquick baking mix
- 1 pound shredded cheddar cheese, cold
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a large, rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large bowl, combine the room-temperature bulk pork sausage and Bisquick baking mix. Use your hands to mix until mostly combined.
- Add Cheese: Add half of the shredded cheddar cheese to the bowl and knead it into the sausage mixture. Then add the remaining cheese and knead again until a cohesive dough-like mixture forms.
- Form Sausage Balls: Take small portions of the mixture and roll them into walnut-sized balls. Arrange them about an inch apart on the prepared baking sheet.
- Bake: Place the baking sheet in the oven and bake for 25 minutes or until the sausage balls are browned on the bottom and cooked through.
- Serve and Enjoy: Remove from oven and let cool slightly before serving your delicious sausage balls warm as a snack or appetizer.
Notes
- Make sure the sausage is at room temperature to help with easier mixing.
- Feel free to substitute sharp cheddar with other flavorful cheeses like pepper jack for a spicy kick.
- To make smaller or larger sausage balls, adjust the baking time slightly and monitor for doneness.
- You can freeze uncooked sausage balls on a baking sheet, then transfer to a freezer bag; bake them directly from frozen, adding a few extra minutes to the baking time.
Nutrition
- Serving Size: 2 sausage balls
- Calories: 180 kcal
- Sugar: 0 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 45 mg
