Simple Sausage Balls

Three ingredients. That’s the magic of sausage balls, the appetizer that shows up at every Southern tailgate, holiday party, and potluck. Raw sausage, grated cheddar cheese, and Bisquick baking mix get mixed together, rolled into one-inch balls, and baked until golden. They come out savory, cheesy, and slightly crisp on the outside with a tender, meaty center.

The cheese does double duty here. As it melts during baking, it adds flavor and also binds the mixture together so the balls hold their shape. Grate the cheddar yourself from a block rather than using pre-shredded. Pre-shredded cheese is coated in anti-caking starch that prevents it from melting smoothly and can make the sausage balls dry.

Mix the three ingredients together with your hands. A spoon won’t cut it because you need to work the sausage, cheese, and baking mix into a uniform dough. If the mixture feels too dry to roll, add a tablespoon of milk. If it’s too sticky, add a bit more Bisquick.

Pro Tips

• Use a pan with sides. These render a lot of grease as they bake and a flat cookie sheet will send it dripping into your oven.
• Roll all the balls the same size for even cooking. A small cookie scoop makes this fast and consistent.
• Both cooked and raw sausage balls freeze well. Freeze on a sheet pan first, then transfer to a bag. Reheat from frozen in a 350°F (175°C) oven.

Variations

• Use hot sausage and pepper jack cheese for a spicy version.
• Add a teaspoon of garlic powder and a pinch of cayenne to the mix for extra kick.
• Serve with a honey mustard dipping sauce or ranch dressing on the side.