It wouldn’t be the holidays around here without some Bisquick Sausage Balls. These are a great appetizer or side dish during parties, football games or as a potluck dish.
Bisquick Sausage Balls are easy to make since there are only three ingredients, but you will want to make them with Bisquick and make sure to follow the recipe the first time before you start experimenting.
- Measure the Bisquick into a large bowl.
- If you're using pre-shredded cheese, pour that in with the Bisquick and stir. Shredded cheese is not as moist, so it stirs in easily and evenly.
- If you buy block cheddar cheese, you will want to grate around 10 oz. Since block cheese is moister, grate a little and fluff that to cover the cheese with Bisquick. Repeat. and keep the grated cheese from becoming a big clump in the middle of the mixture.
- An example of cheese grated and then tossed to coat the little pieces of cheese.
- After the Bisquick and cheese are mixed, it's time to add the sausage. Use a good grade of sausage for tastier sausage cheese balls. Cheap sausage is fattier, and the sausage balls they make will be greasy. Find a local premium brand if possible. Look for sausage wrapped in paper as in the photo above or buy bulk sausage in the fresh meat section. I prefer hot sausage, but buying according to your tastes is fine--even using mild.
- Mixing the sausage requires you to use your hands, and it can be a little icky to squash flour, cheese and sausage, but you get the best results that way.
- It takes a while to get the mixture nice and smooth. This is a great job for kids to participate in cooking activities.
- When the mixture is done, it should be like this next photo (left). It will be one big ball and with all the ingredients spread evenly throughout the ball.
- Cover a cookie sheet with sides or a baking dish with tin foil. Sausage balls can be baked right on the pan, but that's pretty messy. Cover the pans.
- Roll the mixture into small balls about the size of little golf balls or walnuts and place them on the pan with space in between because they will expand when cooking.
- This recipe makes more sausage balls than might be expected. I use two small cookie sheets to make a batch of sausage balls.
- Bake the sausage balls at 350 degrees F for 20 minutes. The sausage balls should be lightly browned. It's perfectly fine if some spots are a little darker than other spots.
- Remove the pans from the oven and let them sit and cool. This is a good time to sample the sausage balls--when they are wonderful hot!
- Put the cooled-off sausage balls in airtight containers and store them in the refrigerator. Be sure to keep the sausage balls well chilled since they contain meat. The sausage balls you see in this container are about 1/3 of the sausage cheese balls from this recipe. We ate about 1/3 hot out of the oven, gave 1/3 to a friend and kept the ones you see to reheat and eat later.
- Sausage balls can be served cold, but we prefer them warm.. Sausage balls heat well in a microwave or can be returned to a warming oven. If I have time, I like to heat them in the oven right before serving. The sausage balls are a little crispier on the outside when oven heated while wrapped in tin foil versus instead of zapped in the microwave.