Bisquick Sausage Balls are favorites for holidays, special events like Super Bowl Parties and yummy any day of the year. Easy to make, sausage balls rock.
I was always thrilled when Mom made Bisquick Sausage Balls. She'd buy a box of Bisquick, and the recipe was right there on the side of the box.
Today, I make sauage balls for various special events and parties or just for snacks here at home. It doesn't take long to make sausage balls, and almost everyone loves them.
The basic recipe for Bisquick Sausage Balls is:
2 cups Bisquick
1 pound sausage
10 oz. pack of shredded cheese (or just shred your own from a block of cheddar)
Directions:
Put everything in the bowl and mix. This is easiest to do with your hands though it feels pretty gross at this stage.
Roll the mixture into balls, a little smaller than golf balls.
Place the sausage balls on a cookie sheet.
Bake at 350 degress F for about 20 minutes. The Bisquick balls should be lightly browned wtih the meat cooked through.
If you have any left over (which is rare), then store them in an air tight container in the refrigerator. They can be reheated in the oven or the microwave. Some people eat them cold, but I generally heat them.
Tips:
You can partially cook the sausage if you like. The first time I made these, I was not sure so did cook the sausage. That is not the correct plan, but it works. Don't cook the sausage completely. Cook it about half done and drain off the extra fat. This makes the sausage balls healthier I would assume. Mix up the same as above but with semi-hot sausage. The results are a tad different. If you cook the meat a bit, the balls are lighter in color and drier tasting but still yummy.
I also find that a good quality sausage makes a better sausage ball. I use a local fresh brand - Frank Corriher Sausage. Most areas have fresh sausage. It's packed generally in some type of waxy paper and shaped in a square rather than in a tube.
We prefer the hot sausage rather than the regular. It gives the sausage balls a little more zip. With the other ingredients, it's not overly hot. Just right I'd say.
Medium on the cheddar works best from my experience. Though I love sharp or even extra sharp, the sharper versions are a bit dryer. Medium seems just right.
The copyright of the article Bisquick Sausage Ball Recipe in Southern Cuisine is owned by Cyndi Allison. Permission to republish Bisquick Sausage Ball Recipe in print or online must be granted by the author in writing.
i have tried these once they are so good there actuly fantastic imm glad
that this is even a real kind of
food!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Sep 27, 2008 1:45 PM
Guest :
my name is abbie i had these before they are fantastic im glad that they
even made this up to be real food!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Oct 31, 2008 5:25 AM
Guest :
This is sarah! My Hubbie loves them. This is a great halloween treat! with
dip!
Nov 4, 2008 1:06 PM
Guest :
My family loves these! I always make a double batch and put them in freezer
bags of 10 or 12 each. You can take them straight from the freezer to the
oven, increase your bake time 5 to 10 minutes. It is a great quick snack
when you have unexpected guests!
Nov 29, 2008 12:27 PM
Guest :
I love these. They are incrediable. I took them to my grandmothers for
Thanksgiving. Much Love, Karleigh(:
Dec 10, 2008 10:28 AM
Guest :
haha; heyyyyy!!
Dec 11, 2008 6:36 AM
Guest :
They are even better if you use hot sausage,,
Dec 15, 2008 5:32 PM
Cyndi Allison :
Yes. I agree. I like the hot sausage better in Bisquick Sausage Balls. Some
folks can't handle the extra spice though, so I do some of both. Sausage
balls are good either way, but I do lean to the spicy.
Dec 21, 2008 11:25 AM
Guest :
I made some and they came out really dry can anyone help me?????
Dec 21, 2008 11:29 AM
Cyndi Allison :
If you partially cook the sausage first, then the sausage balls are much
drier. That's because they don't have near as much fat. For the soft
sausage balls, don't cook the sausage beforehand.
Dec 22, 2008 6:08 AM
Guest :
your tips were very helpful!!!
Dec 23, 2008 3:17 PM
Guest :
Here is my variation on the recipe that i use... 1 cup bisquick, 1 pound
sausage, 16oz cheddar cheese. These won't dry out and are very yummie.
Dec 24, 2008 7:33 AM
Cyndi Allison :
On the question - Can you use grape jam in place of grape jelly? Yes. The
difference would be that the sauce is a bit chunkier when using jam instead
of jelly which is strained well for a very clear product.
Dec 29, 2008 3:14 PM
Guest :
mmmmmmmmmmm deli!!! love emm
Jan 28, 2009 7:57 AM
Guest :
These were verrrrrrrry good!!!Your recipe is on point!!!!! I made half a
batch cause it was my first time and I still got about 2 dozen. I was
excited that it made so much for so little! I saw a lot of other similar
recipes online that called for twice as much Bisquick and people complained
it was to doughy I can see why!!! Yours was prefect. I did not have hot
sausage so I split the cheese half cheddar and half hot pepper cheese and
it gave it a serious kick!! Next time I will cut back a little on the
pepper cheese. I also made these for breakfast and drizzled a little syrup
on top yummmmmmmm!!! Definitely a keeper!!!!!!!!!!!!Thanks a bunch!
Jan 30, 2009 8:06 AM
Guest :
Thank you for posting this! Believe it or not, I had lots of people ask me
if I was going to have these at my wedding reception....they're so easy to
make, I was more than happy to oblige! Since then I had lost the recipe and
couldn't remember how much Bisquick to use, and I couldn't find this recipe
on the Bisquick site. I was very pleased to find your site. Thanks again!
Jan 31, 2009 12:30 PM
Guest :
This is one of our family's favorites. We add a spoonful of cheese wiz
from the jar, it makes them very nice and moist. We also roll them out,
put them in the freezer to set, then put in a plastic baggie. (then they
won't stick together) That way if you only want two, you can just pop them
in the oven. they don't take but a minute or two longer to cook when they
are frozen
Feb 12, 2009 9:23 AM
Guest :
I also use a couple of spoonfuls of Cheese Whiz (warmed in the microwave)
and about 1/2 cup or more of shredded mozzarella cheese. This makes them
very moist but not greasy. (I always cook the sausage first to keep them
from being greasy)
Mar 25, 2009 9:00 PM
Guest :
I have made this popular recipe for many years...also, keep a container of
already cooked and/or uncooked in the freezer for last minute guests. I
ALWAYS use SAGE sausage...i.e. James Dean Sage Sausage.
Apr 7, 2009 3:58 PM
Guest :
I have made these for years, however, since the first of this year I have
made a "batch" about every 10-days because my husband is
"addicted" and enjoys having a few each morning with his first
cup of coffee.
May 17, 2009 8:25 AM
Guest :
Hi, I am going to make these sausage balls for the first time. I am
taking them to a pitch in at work. Can the sausage balls be made ahead and
then warmed in a crock pot? Thank you!
May 17, 2009 8:31 AM
Guest :
Hi, I am going to make these sausage balls for the first time. I am
taking them to a pitch in at work. Can the sausage balls be made ahead and
then warmed in a crock pot? Thank you!
Aug 25, 2009 12:33 PM
Guest :
These were great! The girls at work know that I am not a good cook and
they were amazed that I made these. I will be making these for many events
in the future. Thanks for the recipe.
Sep 12, 2009 2:18 PM
Guest :
My sister-in-law makes these,and I love them.Instead of using shredded
cheese however,she uses an 8oz jar of Cheez Whiz at room temperature.Very
nice.
