Sausage balls are the quintessential party food. A few simple ingredients come together to make delicious, flavorful and perfectly pop-able little snacks.

The simple sausage ball is a recipe that’s been around for ages. I grew up eating these and was sure to stuff as many in my mouth as I could get away with. Anytime there was a get together of any kind you could bet there would be a minimum of two platters present.

These little guys are perfect for so many occasions. Breakfast, brunch, showers and parties. Pretty much anytime a group of people getting together, you have an excuse to make these. And, if you’re counting on some for breakfast the next morning, I suggest making extras and leaving some at home because there will NOT be any leftovers!

Although it’s a classic, sausage balls recipes come in all shapes and sizes. I bet there are no two recipes alike. Every chef, home and professional, puts their own creative and unique spin on this recipe.

Honestly, I think the simplicity of this recipe is one of the things that is so appealing. They are delicious just using the basic biscuit mix, sausage and cheese, but can also be jazzed up with any number of options.

Personally, I love a little bit of spice, a touch of salt and a hint of sweet. So one of my favorite ways to personalize my sausage balls is with a few dashes of hot sauce and a bit of maple syrup.

While these are great on their own, dips are definitely a welcomed accompaniment. My brother requires plain yellow mustard. If sausage balls are on the table a bowl of yellow mustard must be close by. However, other options that would pair well are honey mustard, sweet-hot mustard or Dijon. There are truly so many sauces that would pair well with these.

A few tips I’ve learned along the way:

• Freshly shredded cheese is definitely preferred. Pre-shredded cheese has an anti-caking coating that prevents it from sticking together. This cheese is pretty dry and may dry out the sausage balls. Freshly shredded melts a lot better and yields a gooey, delicious and moist sausage ball.
• It takes a lot of elbow grease to work the ingredients together. Keep at it and work the ingredients until thoroughly incorporated. If you have a stand mixer, drop all the ingredients in the bowl, use a paddle attachment and mix until combined.

Can these be made ahead of time?

• YES!
• After mixing the mixture, form the sausage balls, place on baking sheet, cover with plastic wrap and place in the refrigerator. Bake within 24 hours. To bake, simply remove from refrigerator, allow to come to room temperature and bake.
• They may also be frozen. Form the sausage ball mixture, place on baking sheet, place in freezer for about 20 minutes, or until firm. Once firm, remove from freezer, place in a freezer bag or freezer storage container and freeze. To bake, remove desired amount from freezer, place on baking sheet and allow to thaw and bake according to directions.

Do you HAVE to use Bisquick?

• The short answer is no.
• However, Bisquick has everything you need in one box. The flour, leavening agents. It has it all, so a few scoops and you’re done.
• IF you don’t want to use Bisquick or simply are out, don’t worry! All you need is: 3 Cups of flour, 3 tsp of baking powder and 1/2 tsp of salt.

Full Disclosure: If a purchase is made using one of the affiliate links on this website we may ear a small commission at no extra cost to you. Thank you!

My Amazon Picks-

• Aluminum Baking Sheets
• Cookie/Ice Cream Scoop Set
• Mixing Bowl Set
• Serving Platter