These sausage balls made with Bisquick have the best flavor! The addition of a little rosemary makes all the difference. Plus, adding some milk means they’re never dry and they always stick together perfectly.
Bisquick Sausage Balls
These sausage balls are seriously one of the tastiest appetizers I’ve ever had! They are so full of flavor, and the rosemary is a beautiful addition that really brings it to the next level. Honestly, I think it’s the ingredient that completes this recipe.
If you’ve never had sausage balls, they kind of taste like sausage and biscuits combined to make the most wonderful creation. Then there are those melted cheese moments, and I don’t know about you, but I definitely think melted cheese makes just about everything better.
I normally think of this recipe as a Christmas appetizer, but since they’re so quick and easy, and everyone loves them, I find myself making them throughout the year. This recipe is definitely worth trying, and I’m sure everyone will love your new holiday appetizer!
What Are Sausage Balls Made Of?
Ground Pork Sausage: You can use any ground pork sausage that you like. Jimmy Dean is my favorite, but Italian, hot, and even maple all taste great.
Baking Mix: Bisquick is my favorite baking mix for this recipe, but I’ve heard of people using other biscuit mixes with great success. The ones I’d be most inclined to try are the Red Lobster Mix and the Jiffy Cornbread Mix.
You could also make a DIY Bisquick mix by combining together 2 cups flour, 1 Tablespoon baking powder, 1 teaspoon salt, and 1/3 cup vegetable shortening in a food processor.
Seasonings: Even though the sausage is already flavored, adding in some dried herbs really brings this recipe to the next level. Italian seasoning, paprika, and dried rosemary are the ones that I love adding. The dried rosemary is an especially delicious addition and it’s what makes these my favorite sausage ball recipe!
Cheese: Sharp cheddar cheese melts well and adds an incredible flavor. Because it pairs so well with my favorite herbs, it’s my favorite cheese for this recipe.
If you’re going to leave out the dried rosemary, and you want it to have less of a Christmas vibe and more of a party food vibe, pepper jack cheese is also a great option.
Using freshly shredded cheese is important because the anti-caking agents on pre-shredded cheese can stop the balls from holding together.
Milk: Adding some milk to the mixture helps to ensure that the balls don’t dry out while baking, and it helps them hold together well.
Baking Mix vs. Pancake Mix
These can be used relatively interchangeably. They both contain flour, salt, and a leavener. The main difference is that pancake mix can be a little sweeter tasting than baking mix or biscuit mix.
How To Make Sausage Balls
Start by adding the sausage, baking mix, Italian seasoning, paprika, and dried rosemary to a large mixing bowl. (See the recipe card below for the full printable instructions.)
Mix that together, then add in the milk and mix until it’s fully combined. The best way to mix these sausage balls together is using a stand mixer.
Add in half of the cheese and mix it in. Then add in the remaining half and mix until it’s fully incorporated.
Form the mixture into 1-inch balls, and place them on a parchment paper lined baking sheet.
Bake in a preheated oven until they are golden brown and the internal temperature reads 160 F on an instant read meat thermometer. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Why Won’t They Stick Together?
There’s a few reasons why sausage balls might not stick together.
- The ratio of baking mix to sausage – if you have too much baking mix, the balls will be crumbly.
- Not using milk – milk really holds the mixture together and makes it easy to form into balls that hold their shape.
- It can be because you used pre-shredded cheese, which is coated in an anti-caking agent that will stop the balls from binding correctly.
Can You Refrigerate Them Before Cooking?
You don’t need to refrigerate these sausage balls before baking them, but if you want to make them ahead you can. These can be made a day in advance and stored in an airtight container in the refrigerator until you’re ready to bake them.
Why Are They Dry?
If the ratio of baking mix to sausage has too much baking mix, your sausage balls will end up dry. That won’t happen with the ratios listed in this recipe, but if you accidentally added too much Bisquick, try adding in a little more milk to balance it out.
How Do You Keep Them Warm?
The easiest way to keep them warm is to keep in your crockpot on the “keep warm” setting. I wouldn’t recommend keeping them in the slow cooker on low or high, because the additional heat will dry them out.
Do They Need To Be Refrigerated When Storing?
Yes, cooked sausage balls need to stored in an airtight container in the refrigerator.
How Long Do They Last?
Assuming all of your ingredients were fresh, cooked sausage balls will last for 3 – 4 days in an airtight container in the refrigerator.
Can You Freeze Them?
Yes! You can freeze cooked or uncooked sausage balls for up to 3 months. If you’re going to freeze cooked ones, just be sure to let them cool before freezing them.
What Goes With Sausage Balls?
Sausage balls pair so well with lots of different dippings sauces. I always serve them with a few different sauces. My favorite ones are ranch dressing, this spicy ranch recipe, honey mustard, and this sriracha aioli recipe. You can even serve them with maple syrup if you’re having them for breakfast!
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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If you love cooking with Bisquick as much as I do, you’ve got to check out all of our Bisquick recipes! My favorite savory recipes are:
- Bisquick Breakfast Casserole
- Bisquick Chicken Fingers
- Bisquick Chicken Pot Pie
- Bisquick Impossible Quiche
If you like this recipe, be sure to check out our entire appetizer recipe section! Some reader favorites are:
- 1 pound ground pork sausage
- 2 cups Bisquick baking mix
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 3/4 pound sharp cheddar cheese (freshly shredded, about 4 cups or 340 grams)*
- 1/2 cup milk
- Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
- To a large mixing bowl, add the pork, Bisquick, and spices. Mix well.
- Add in the milk, and mix until fully combined. The best way to mix these sausage balls together is using a stand mixer.
- Add in half the cheese and mix. Then add in the remaining and mix until the mixture is pasty.
- Form into golf ball size balls and place on the prepared baking sheet.
- Bake in the preheated oven and cook for 18 - 20 minutes. When they’re finished baking, sausage balls should look golden brown and read an internal temperature of 160 F on an instant read meat thermometer.
- Carefully remove from the baking sheet from the oven, and let the balls cool for a few minutes before serving.
*Using freshly shredded cheese is important because the anti-caking agents on pre-shredded cheese can stop the balls from holding together.
Amount Per Serving: Calories: 125Total Fat: 8.8gCarbohydrates: 6.3gFiber: 0.2gSugar: 1.1gProtein: 5.4g
Nutrition information isn’t always accurate.
These easy Bisquick sausage balls are the best party food! Try making a batch the next time you’re looking for a delicious appetizer recipe.