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These Sausage Balls are one of my family’s favorite appetizers, and you only need 4 ingredients to make them: sausage, cheddar, Bisquick, and a little milk. The milk is the secret that keeps them moist instead of dry. They’re unbelievably easy and perfect for a party, right alongside my Rotel Dip with Sausage and Easy Buffalo Chicken Dip.
Why This Sausage Ball Recipe Works
- ✅ Four ingredients, one bowl. No chopping, no fancy anything. Mix, scoop, bake.
- ✅ Moist, not dry. A quarter cup of milk is the one thing most sausage ball recipes leave out, and it’s why these stay tender instead of turning into hockey pucks.
- ✅ Freezer-friendly. Make them ahead raw or baked, so party day is just turning on the oven.
This Southern favorite is a staple in my home, especially around the holidays. I make them as an easy appetizer, but also for a quick breakfast. You can mix, roll, and bake them in under 30 minutes, and every bite is packed with savory sausage, melty cheese, and a crispy golden crust. Make these for a party and they’re going to disappear fast.
A Note from Kasey
As far back as I can remember, this sausage balls recipe was part of our holidays. I can still picture my mom at Christmas pulling out the box of Bisquick, the sausage and the cheese and whipping up these little balls of goodness in the kitchen. We had them at Christmas, at Thanksgiving and on New Year’s, and they were always such a favorite. They’ve been a favorite in my own family ever since.
I’ve been sharing easy family recipes here on All Things Mamma since 2009, and this is one of the ones readers come back to every December. One put it perfectly: “Crunchy on the outside and soft on the inside. We used Jimmy Dean hot sausage and it was just enough spice.” That’s exactly how I make them, too.
Table of Contents
- Why This Sausage Ball Recipe Works
- A Note from Kasey
- Ingredients You’ll Need
- Variations
- How to Make Sausage Balls
- Why Are My Sausage Balls Dry?
- Make-Ahead, Freezing and Keeping Them Warm
- Serving Suggestions
- Storage and Reheating
- Kasey’s Tips
- Frequently Asked Questions
- 4-Ingredient Sausage Ball Recipe
- More Easy Sausage Recipes
Ingredients You’ll Need
See the recipe card below for exact amounts.
- Bisquick – Store-bought or my Homemade Bisquick Mix. Spoon it into the measuring cup rather than scooping; packed Bisquick is the number one cause of dry sausage balls.
- Sharp cheddar cheese – Shred it yourself if you can. Pre-shredded cheese is coated so it doesn’t melt as well. Readers have also used pepper jack and a mix of cheddars with great results.
- Breakfast sausage – I use spicy (hot) sausage. Mild works if you have little ones at the table. Readers have made these with chorizo and with a plant-based spicy sausage, too.
- Milk – Just a quarter cup, but don’t skip it. It’s what keeps the balls moist. Readers have swapped in buttermilk and heavy cream successfully.
Variations
- Spicier: hot sausage plus a pinch of cayenne or crushed red pepper.
- Cheddar Bay style: readers have swapped the Bisquick for Red Lobster Cheddar Bay biscuit mix, same amount.
- Gluten-free: gluten-free Bisquick works. Readers say the dough is a little drier, so add another tablespoon or two of milk.
- A little extra flavor: a dash of garlic powder or a teaspoon of Italian seasoning mixed in with the Bisquick.
- Skip the Rotel: a few readers have asked about adding a can of Rotel. I wouldn’t; the extra liquid makes them fall apart.
How to Make Sausage Balls
- Mix. Add the Bisquick, cheese, sausage, and milk to a large bowl and mix until combined. I use my hands. The dough is sticky and a little wet; that’s normal.
- Scoop. Roll into balls with a 2-inch cookie scoop or your hands. You’ll get about 32.
- Arrange. Place them 2 inches apart on a baking sheet lined with parchment paper.
- Bake. Bake at 350°F for 20 to 25 minutes, until lightly golden. Don’t wait for them to brown deeply; that’s when they dry out.
Why Are My Sausage Balls Dry?
This is the question I get most, and it almost always comes down to three things. Too much Bisquick: scooping straight from the box packs the cup, so spoon it in lightly. No milk: a lot of recipes leave it out, and the balls dry out fast without it. Overbaking: pull them when they’re lightly golden, not deep brown. If your dough feels too dry to hold together before baking, add milk a tablespoon at a time.
Make-Ahead, Freezing and Keeping Them Warm
- Scoop ahead: I’ve scooped these earlier in the day, kept them covered in the fridge, and baked them that evening. They bake up the same.
- Freeze raw: Roll the balls, freeze them on a cookie sheet, then move them to a zip-top bag. Bake straight from frozen and add a few extra minutes.
- Freeze baked: Cooled sausage balls freeze well for 3 to 4 months. Thaw in the fridge overnight, then warm in the microwave or a 350°F oven.
- Keep them warm: Several readers serve these from a slow cooker on the Warm setting for parties. They hold their shape and stay warm for hours.
Serving Suggestions
No matter how you serve them, these savory, cheesy sausage balls are sure to be a hit. Here are some ideas:
- Breakfast spread – Pair with Fluffy Scrambled Eggs and Buttermilk Biscuits for a hearty Southern breakfast.
- Party appetizer – Serve with a Charcuterie Board or alongside Crispy Baked Chicken Wings and Rotel Dip with Sausage for the ultimate game-day snack.
- Dipping sauces – These go great with Homemade Ranch Dressing, Honey Mustard, or a spicy French Fry Dipping Sauce. Plain yellow mustard is a reader favorite, too.
Storage and Reheating
To store: Keep leftovers in an airtight container in the fridge for 3 to 4 days. To reheat: Microwave for 20 to 30 seconds, or warm in a 350°F oven until heated through. Readers also love them straight from the air fryer.
Kasey’s Tips
- Lightly spoon the Bisquick into the measuring cup. Packing it is the fastest way to dry sausage balls.
- Cold sausage is easier to mix and the balls hold their shape better going into the oven.
- Use a scoop. A 2-inch cookie scoop gives you even balls that bake at the same rate.
Frequently Asked Questions
Moisture. A little milk in the dough, lightly measured Bisquick, and pulling them out of the oven when they are lightly golden instead of deep brown. Hand-shredded sharp cheddar helps them melt together, too.
Homemade Bisquick mix, gluten-free Bisquick, or another baking mix like Krusteaz or Cheddar Bay biscuit mix, all in the same amount. For a low-carb version, readers use 1 cup almond flour plus 1 teaspoon baking powder in place of the 2 cups of Bisquick.
Some recipes add cream cheese for a softer texture. This one gets its moisture from milk instead, so the balls stay tender with a crisper outside and you save an ingredient.
Yes, raw or baked. Freeze raw balls on a sheet pan, bag them, and bake from frozen with a few extra minutes. Baked sausage balls keep 3 to 4 months in the freezer; thaw overnight and reheat at 350°F.
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4-Ingredient Sausage Ball Recipe
Equipment
- Mixing bowl
- Baking sheet
Ingredients
- 2 cups Bisquick spooned into the cup, not packed
- 4 cups sharp cheddar cheese freshly shredded
- 1 pound breakfast sausage hot or mild
- 1/4 cup milk don’t skip it
Instructions
- Preheat the oven to 350°F. Add the Bisquick, cheese, sausage, and milk to a large bowl and mix until combined. The dough will be sticky.2 cups Bisquick, 4 cups sharp cheddar cheese, 1 pound breakfast sausage, 1/4 cup milk
- Roll into balls with a 2-inch cookie scoop or your hands (about 32).
- Place 2 inches apart on a baking sheet lined with parchment paper.
- Bake for 20 to 25 minutes, until lightly golden. Don’t overbake.
Video
Notes
- Servings: About 3 sausage balls per serving.
- Spoon the Bisquick into the measuring cup rather than scooping. Packed Bisquick makes dry sausage balls.
- Freeze raw: Freeze rolled balls on a sheet pan, then bag them. Bake straight from frozen and add a few extra minutes.
- Freeze baked: Cooled sausage balls keep 3 to 4 months in the freezer. Thaw overnight and reheat in a 350°F oven or the microwave.
- Keep warm: Serve from a slow cooker on the Warm setting for parties.
- Gluten-free: Gluten-free Bisquick works; add a splash more milk if the dough is dry.
Nutrition
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Hi! How do you store these once cooked?
Nope, don’t need to cook the sausage before hand. You want to mix the sausage in raw, so it combines with the bisquick mix. I like to mix my bisquick and sausage together well first to ensure the sausage is broken up pretty good and fully coated, then add cheese, toss together before adding milk to bring it all together. They always seem to come out just right- I usually add a little extra milk.
So good and easy to make. I mistakenly used only 2 cups of cheese (mix of cheddar and pepper Jack) but they turned out fine. Added a dash of garlic powder and a bit more milk than called for. Used Jimmy Dean sage sausage. Scooped with my smallest ice cream scoop so 20 minutes was perfect bake time. A new favorite recipe for sure!
I have made these for many years as one of our Christmas Day treats. The milk is a new ingredient for me. It keeps the balls from drying out as fast and might also help homogenize the product, making it smoother and less chunky.
Can you freeze these? Raw or cooked?
I think you could do either way – if you do them raw, be sure to cook them all the way through before eating.
I have been looking everywhere for a good sausage ball recipe. These are perfect. I made them with swaggerys hot sausage. Soooooooo good!!!!
I LOVE this one!
I have made these for many years but with 3 tbs water. Never used milk. May try that next time.
We used Red Lobster cheddar biscuit mix instead of the bisquick and these turned out great!
Did you use the same amount of the cheddar bay biscuit mix as it calls for for the bisquick?
Love this recipe! The 2 cups of bisquick and adding the milk…. Well it was money! At my husband’s request, I used 1 cup of sharp cheddar and 3 cups of smoked sharp cheddar (both of which I hand shredded). And it definitely was a good call!! Can’t stop eating them!!
Thanks for sharing! We’re so happy to hear you both loved this recipe!
These were SOOOO good and big hit on New Year’s Eve. Crunchy on the outside and soft on the inside. We used jimmy dean hot sausage and it was just enough spice. I’ve used a different recipe in the past that was for 3 cups of bisquick and no milk and they were very dry…not nearly as good as this recipe. Two cups of bisquick is all you need.
Best meatballs I’ve ever made! Why did I wait so long to bake them? I was short on breadcrumbs so I put French Fried Onions in the food processor and added to the breadcrumbs! Turned out marvelous! Going to start another batch to freeze tomorrow and please visit us: https://www.beckandbulow.com