Breakfast Sausage Balls Recipe (Easy & Cheesy)

Breakfast sausage balls are a classic Southern appetizer and brunch staple made from ground sausage, biscuit mix, and shredded cheddar cheese. They bake up golden, cheesy, and tender, making them perfect for parties, game days, or a hearty breakfast on the go. This recipe is genuinely foolproof: the sausage keeps the balls moist, the biscuit mix gives them structure, and the cheese adds a savory, gooey center.

Ingredients

• 1 lb (450 g) ground breakfast sausage (mild or hot)
• 2 cups (240 g) Bisquick or other baking mix
• 2 cups (200 g) shredded sharp cheddar cheese
• 1/2 cup (120 ml) whole milk
• 1/4 tsp (1 g) garlic powder (optional)
• 1/4 tsp (1 g) onion powder (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the ground sausage, baking mix, shredded cheddar, milk, and garlic/onion powders if using. Use your hands or a sturdy spoon to mix until everything is evenly combined. The mixture will be stiff and slightly crumbly, but should hold together when pressed.
3. Using a cookie scoop or your hands, form the mixture into 1-inch (2.5 cm) balls. You should get about 24 balls. Place them on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
4. Bake for 18–20 minutes, until the tops are golden brown and the internal temperature of the sausage reaches 160°F (71°C), the USDA FSIS safe minimum for ground meat. Check with an instant-read thermometer inserted into the center of a ball.
5. Remove from the oven and let rest for 5 minutes before serving. They will firm up as they cool slightly.

Tips

• Don’t overmix: Overworking the dough can make the balls tough. Mix just until the ingredients are combined.
• Use cold sausage: Cold sausage straight from the fridge is easier to handle and helps the balls hold their shape.
• Make ahead: You can assemble the balls, place them on a baking sheet, and refrigerate for up to 24 hours before baking. Add 2–3 minutes to the baking time if baking straight from the fridge.
• Substitution: If you don’t have baking mix, you can use 2 cups (250 g) all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 2 tbsp cold butter cut in. The texture will be slightly less tender.

Serving Suggestions

Serve sausage balls warm as a party appetizer with a side of honey mustard, ranch dressing, or spicy sriracha mayo for dipping. For breakfast, pair them with scrambled eggs and fresh fruit, or serve them alongside pancakes and maple syrup for a sweet-savory combo. They also make a great grab-and-go snack for busy mornings.

Variations

• Spicy: Use hot breakfast sausage and add 1/2 tsp red pepper flakes or a minced jalapeño.
• Cheese swap: Substitute pepper jack, Colby, or a Mexican cheese blend for the cheddar.
• Add herbs: Stir in 2 tbsp chopped fresh chives or parsley for a fresh note.
• Gluten-free: Use a gluten-free baking mix (such as Bob’s Red Mill) and ensure your sausage is gluten-free. The texture may be slightly crumblier.
• Mini size: Make smaller 1/2-inch balls and bake for 12–15 minutes for bite-sized appetizers.

Storage and Reheating

Store leftover sausage balls in an airtight container in the refrigerator for up to 4 days. To freeze, place the baked and cooled balls in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They will keep for up to 3 months. Reheat refrigerated balls in a 350°F (175°C) oven for 8–10 minutes, or in the microwave for 30–60 seconds. For frozen balls, reheat in the oven at 350°F (175°C) for 15–18 minutes, or until heated through to 165°F (74°C) for leftovers.

Frequently Asked Questions

Can I use turkey sausage instead of pork? Yes, turkey sausage works well, but it is leaner, so the balls may be slightly drier. Add an extra tablespoon of milk or a tablespoon of olive oil to compensate.

Why did my sausage balls come out greasy? High-fat sausage can render excess grease. Use a baking sheet with a wire rack to allow fat to drip away, or blot the baked balls with paper towels. You can also use a slightly leaner sausage (like 80/20).

Can I make these without baking mix? Yes, see the substitution in Tips. You can also use a gluten-free baking mix for a GF version.

How do I know they are cooked through? The safest way is to use an instant-read thermometer. Insert it into the center of a ball; it should read 160°F (71°C) for ground pork. The outside should be golden brown and firm to the touch.

Can I prepare the dough ahead of time? Absolutely. Mix the dough, cover, and refrigerate for up to 24 hours. Roll and bake when ready, adding a few minutes to the cooking time.

What can I serve with them for a full breakfast? They pair perfectly with scrambled eggs, hash browns, and a fruit salad. For brunch, serve alongside a quiche or fresh pastries.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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