Sausage Balls Recipe
A tasty and moist Sausage Ball Recipe made with minced onion, garlic, and sharp cheddar. Prepped and in the oven in less than fifteen minutes. These delicious appetizers are always a huge hit with family and friends and are perfect for game day and movie night.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: appetizer/snack
- Method: bake
- Cuisine: American
- 1 lb. ground pork sausage or turkey sausage
- 2 cups Bisquick mix
- 4 cups finely shredded sharp cheddar cheese
- ¼ to 1/3 cup milk (see notes)
- 2 teaspoons Worcestershire sauce
- ¼ cup finely minced onion
- 2 cloves garlic minced
- ½ teaspoon fresh ground black pepper
- Preheat oven to 350 degrees. Cover a large baking sheet with parchment paper.
- Add the pork sausage and Bisquick baking mix to a large bowl. Using your hands, combine the mixture together as much as possible.
- Add the shredded cheddar, milk, Worcestershire sauce, minced onion, minced garlic, and fresh ground black pepper. Using your hands again, mix it all together.
- Roll the mixture into golf ball-sized balls and place them on the prepared baking sheet with about 1-inch space between the balls. Bake for 20-25 minutes or until golden brown and cooked through. For best results, serve promptly.
- Add the milk 1-2 tablespoons at a time until the mixture comes together
- Finely mince the onion and garlic, so the sausage balls roll easily.
- Use any ground pork sausage or Italian sausage. I like to choose one that is not too lean and one that does not have too much fat. The fat in the sausage gives it flavor, but I don’t like them floating in grease.
- For a flavor variation, try adding a little Italian seasoning, Cajun seasoning, or crushed red pepper.
- The mixture for the balls can be prepped up to 2 days in advance and stored covered in the refrigerator. Or roll them and flash-freeze them. Then store them in heavy-duty freezer bags and freeze them for up to 2 months. Thaw on a baking sheet for 20 minutes and bake as directed.
- I like to use parchment paper for even browning, optimal baking, and easy clean-up.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave at reduced power.