4-ingredient sausage ball recipe — the quick & easy version for moist, almost crispy-textured balls of the golden variety. perfect for any occasion. Dip in some sausage balls, one of everyone’s favorite party snacks. They are good to serve with family brunch or ready to get together. This is a quick and lazy, 4-ingredients-no-prep-minimum-time-needed recipe.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 35 minutes
- Servings: 24 sausage balls
Homemade sausage balls are something you will love.
Sausage balls are convenient to eat and quick to prepare. Ggold standard: The cheddar cheese is just crispy enough on the outside, and in concert with that Bisquick crust, it emerges warm and goooey cheesy inside. Great for a casual party or even the holidays.
Ingredients you’ll need
- 1 lb. Hot (or mild) Breakfast Sausage
- 2 cups of Bisquick
- Grate 4 cups of cheddar.
- 1/4 cup milk
There are even more varieties with crisps, crackers or bread bases— a perfect mix of four standard flavors we always associate them with in the recipe that will make everyone want to eat this again. B) on a juice cleanse, this is the best recipe you can have to warm your body temperature at night or snack on some item from the list ( 2). Thin-sliced sausage is the generously salty base, and cheddar cheese becomes a creamy-melty blanket for it. Sausages: This is the glue that keeps your sausage balls in a sphere shape.
Step-by-Step Instructions
1. Preheat your oven.
Step #2: Preheat the oven to 350°F (175°C) and make sure you use a parchment-lined or super-greased baking sheet so your sausage balls cook all the way through AND so that golden crust forms on top!
2. Mix the ingredients.
Place sausage, biscuit mix, cheddar and milk in a large mixing bowl. Stir until blended using a spoon or dough whisk. It should be soft and a little wet, but not sticky.
3. Shape the sausage balls
Mix the mixture and make one in each case. Drop balls 2 inches apart on baking sheet. This allows for even baking of the sausage balls and prevents them from crowding.
4. Bake to perfection.
Bake at 400◦ for about 20–25 minutes. When the egg rolls are golden brown and cooked through, remove to a paper-towel-lined plate. This will give you crispy-crunchy edges and a delightfully soft, cheesy interior.
5. Cool and Serve
Take the sausage balls out of the oven and allow them to sit for a few minutes before serving. Serve warm as an appetizer or cold in a lovely spread on brunch day. You can use this dish to dip in your favorite sauce, or you may also serve it as a side salad.
Secrets to the Best Sausage Balls
• Enjoy the sausage: Ormond recommends hot Italian wild sausages for a bolder taste but you’ll likely opt for mild sausages if you have low-tolerance. I actually did it with both of those, and it was amazing.
• Cheddar is actually legal to use. Thankfully, there are plenty of other tasty cheeses that work just as well! If you choose to use cheese, Monterey Jack or Pepper jack can offer a great new flavor profile in your sausage balls, as well as any of the cheeses specially blended for Sausage Balls.
Sausage Balls • Make Ahead Directions: Sausage balls can be made in advance and frozen for a later time. Make the balls first, put them on a sheet of parchment or wax paper until they freeze through (about an hour in some locations) and then you can take 5–6 at a time (or more if your blender is stronger) and place in zip-top freezer bags. Freeze, and when ready to bake (this will take an additional 3 minutes), you do not have to defrost them right from the freezer.
Nutritional Information
Each one of those little sausage balls is a compact bite filled with cheesy, protein-y goodness, so you might as well double down on all that greatness. I mean, there is no such thing as a Christmas calorie. You can have these as a snack during the day, or they would be great alongside dinner too. For the best nutritional results, use this nutrition calculator from VeryWell.
Why This Recipe Works
Thats exactly what this recipe is good at. It also takes just 4 ingredients and is easy to make, even though it looks like you worked for hours on a tough recipe. My sausage balls have stamina: hot or cold, these are something any cook—even a fancy cook otherwise turning out haute—would do in his sleep.
Frequently Asked Questions
1. Sausage What Else Can I Use?
Absolutely! Switch it up. Try hamburger meat (or sausage) for breakfast and it goes back to the classic burger or just do something totally new like this. Go for an easy-to-do and plain solution.
2. Well, these sausage balls are great and all but how might I take them to the next level with an added twist?!
If you can handle a lot of heat, cut this recipe in half or add another 1/2 teaspoon cayenne.
3. And gosh, did they turn out delicious gluten-free sausage balls?
Would it work to sub a little bit of the other flour with bisquick to make them gluten-free? They are easily converted to gluten-free sausage balls by using a GF baking mix in place of the Bisquik, if that is your preference. Be sure to use other GF ingredients!
4. How to store the leftovers:
Keep any leftovers in an airtight container on the refrigerator up to 4 days. Sausage balls can be refrigerated, tightly sealed for up to one week or frozen in a resealable plastic storage bag for 3 months. To reheat, you can microwave or place in the oven to warm up.
Serving Suggestions
The sausage balls are so versatile; they work great with any pasta dish! Here are a few ideas:
Entree: Dipped in our honey mustard or BBQ… with a side of cool, creamy ranch?
Full Breakfast: Scrambled eggs with fresh fruit salad Terms of privacy apply.
• Appetizers: Throw them on a platter and serve with toothpicks for the hand-held goodness of Balsamic Chicken (like adapted here).
