Sausage Balls

Sausage Balls

Stephanie 0

"These are so yummy! My family makes every Christmas morning. Enjoy!"

Ingredients 35 m {{adjustedServings}} servings 264 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 660 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.
  3. Bake in preheated oven for 20 to 25 minutes, until golden brown and sausage is cooked through.
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  • Cook's note: Pre-cooked sausage balls may be frozen and then reheated at 350 degrees for 10 minutes.
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Reviews 675

  1. 887 Ratings


These are really good. I have a few pointers. Too make ingred. mix better together-- mix sausage with Biscuit THEN add cheese. The ball don't have the powdery white appearance and they mix easier. Also I like to cook these on parchment paper and they slide right off the paper. Enjoy.


I learned how to make sausage cheese balls in high school and have used the same recipe for over 10 years. My family has requested these at every baby and bridal shower until I have gotten sick of making them and even eating them. The only difference in the way I make them and this is that I cook them longer. They really need to cook for up to 25 minutes. Otherwise you end up with raw sausage in the middle. I have tried different brands of sausage and it makes a difference. Some are greasier than others and some are drier. And I have found that Aberdeen sausage (spelling?) (it may be Aberdeen Farms) works the best. You can find it at walmart and it usually is the cheapest. If the ones on the edge of your pan end up dry just put all the sausage balls in a covered container and let them sit covered until they cool. The steam will help the dry ones become moist. I always cover mine to cool to hold in the flavor even if they don't dry out because it seems to make them taste even better if the flavors mingle.


These sausage balls were so good. With 6 children, I don't cook spicy for them, but I did add a bit of black pepper and some dried chives to add some flavor. However, I had to change the baking a bit. The first batch I made came out SOO greasy (of course using uncooked sausage), even after laying them on a paper towel to drain and cool. I took my cooling rack and placed it on a cookie sheet, then put the unbaked sausage balls on that. When they cooked, the grease dripped down through the cooling rack into the pan below. Because of the drippings, you will need to get a spatula to get them off the rack, but cooking them this way they have yet to burn!! I cooked them for 25 minutes or so instead of 10 minutes like the recipe says. After cooking them like this, my husband tasted them and said they were the best tasting sausage balls he had ever had. My children ate them as fast as I was making them!! I will be cooking them this way from now on. We had these for Thanksgiving appetizers this morning!! :)