Sausage Balls: The Snack That Never Makes It to the Table

Okay, real talk—sausage balls don’t last more than 10 minutes in my house. I’m not even kidding. Every time I make a batch, someone (usually me) is already sneaking one off the baking tray before they’ve even cooled down. These little bites of cheesy, savory heaven are that good.

If you’ve never had sausage balls before, well, buckle up, friend. You’re about to meet your new favorite party snack, holiday must-have, and “oops-I-ate-the-whole-batch” kind of comfort food.

What Are Sausage Balls?

Sausage balls are these tiny, round baked goodies made from sausage, shredded cheese, and biscuit mix. That’s pretty much it. Three ingredients, one bowl, and no stress. They’re crispy on the outside, tender and juicy on the inside, and they go with just about anything—from a football party spread to a lazy Sunday brunch.

They’re Southern-born, but honestly? They belong everywhere. And yes, even Northerners are totally on board now. (You know who you are.)

My Sausage Ball Story (AKA How I Got Hooked)

Let me paint the scene for you. It was Christmas morning at my grandma’s house in Alabama. I was about 10, still in my cartoon pajamas, and the smell coming from the kitchen was straight-up magic. I followed my nose like a cartoon character and saw this big ol’ plate of what I thought were meatballs.

Grandma looked at me and said, “Honey, try one. They’re sausage balls.”

And that was it. Game over. I ate six before I even touched my present. I’ve been obsessed ever since.

Now, I make them for everything—tailgates, baby showers, New Year’s, you name it. I even keep a bag in the freezer for snack emergencies (don’t judge).

What You’ll Need

Alright, here’s the basic rundown. You don’t need anything fancy, but quality ingredients make a big difference.

1 lb of pork sausage – Go with spicy if you like a little kick. Breakfast sausage works, too.
2 cups of shredded sharp cheddar – Pre-shredded is fine, but freshly grated melts better.
1 ½ cups of baking mix (like Bisquick) – That’s your magic binding dust.
Optional: a splash of milk – If the mix feels too dry.

That’s it. No eggs, no weird spices, no stress. Just good ol’ comfort food.

How to Make ‘Em (Without Wrecking the Kitchen)

Honestly, these are so easy to whip up, you could do it with one eye open on a Saturday morning. (I may or may not have done that.)

Preheat your oven to 350°F. Get it hot and ready while you mix.
Mix it all up. Toss the sausage, cheese, and baking mix in a bowl and get in there with your hands. It’s messy, but worth it. If the dough’s too crumbly, add a tablespoon of milk at a time till it sticks.
Roll into balls. About 1 to 1.5 inches wide. You want them bite-sized.
Bake for 20–25 minutes. Or until they’re golden brown and smell like heaven.

That’s it. No flipping, no basting, no babysitting. Just scoop, bake, and eat.

Pro Tips From My Kitchen

Cold sausage works best. It helps everything hold together better.
Line your baking sheet. Use parchment paper or foil. It saves you from a cheesy mess.
Shred your own cheese. I know I already said it, but trust me—it melts smoother and tastes richer.
Want a flavor boost? Add a pinch of garlic powder or some chopped green onions. Totally optional, but super tasty.

Dips That Slap (Yes, I Said It)

Sausage balls are amazing on their own, but if you wanna kick things up, grab a dip.

Here are a few favorites:

Ranch dressing – You knew that was coming.
Honey mustard – Sweet and tangy? Yes, please.
Spicy aioli – For my heat-lovers.
Maple syrup – Don’t knock it till you try it. It’s wild.

Make-Ahead, Freeze, Reheat… Repeat

Let’s say you’re hosting brunch or you’ve got family rolling into town—these save your life. You can make sausage balls ahead of time, freeze them raw or baked, and pop ’em in the oven when you’re ready.

To freeze: Roll the balls and flash freeze on a baking sheet for 30 minutes. Then toss them in a freezer bag.

To reheat: Bake from frozen at 350°F for 10–15 minutes or until warmed through. You can also microwave ‘em if you’re in a rush, but the oven keeps ‘em crispy.

Perfect for All the Things

I’m telling you, sausage balls are the MVP of snacks. Here’s when to make them:

Game Day: Serve with cold beer and you’ve got a touchdown.
Holiday mornings: Pair with scrambled eggs and cinnamon rolls.
Potlucks: Bring a tray and watch them disappear.
Midnight snack? You know you want to.

One Last Note (And a Little Brag)

Look, I’m not saying I’ve become the “sausage ball person” in my family, but… okay, yeah, I totally have. People ask for them by name. If I show up without them, I get side-eye from Aunt Patty.

If you make these once, you’ll know why. They’re warm, filling, a little greasy in the best way, and they taste like something your grandma made with love.

So next time you’re craving comfort, skip the store-bought junk. Whip up a batch of these sausage balls, grab a cold drink, and enjoy the little things—like cheese pulling from a warm bite, or stealing the last one off the plate before anyone notices.