Sausage Balls

By Julia Reed

Sausage Balls
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Rating
4(628)
Comments
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These classic Southern hors d’oeuvres, made with only three ingredients, taste just as good with beer as they do with bourbon. And they come together in about 20 minutes from start to finish.

Featured in: FOOD; Country Comfort

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Ingredients

Yield:About 6 dozen
  • 1pound hot country-style sausage or any other spicy bulk pork sausage, uncooked
  • 3½cups sharp Cheddar cheese, grated
  • 2cups Bisquick
Ingredient Substitution Guide
Nutritional analysis per serving (72 servings)

57 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 144 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Combine ingredients in a bowl and mix with your hands until there are no dry crumbs. Form into balls about one inch in diameter and place on a baking sheet. If you have the time, the sausage balls hold their shape better if refrigerated overnight before baking. (They also freeze extremely well. Bake them straight out of the freezer, adding a few more minutes to the baking time.)

  2. Step 2

    Bake until the balls are golden brown, about 8 to 10 minutes. Serve immediately.

Ratings

4 out of 5
628 user ratings
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Comments

fschwic

One cup of Bisquick can be substituted by a mixture of one cup of flour, ​1 1⁄2 teaspoons of baking powder, ​1⁄2 teaspoon of salt, and ​2 1⁄2 tablespoons of oil or melted butter (or by cutting in ​2 1⁄2 tbsp Crisco or lard). (Wikipedia, 24.12.2019)

Colbey

This is a classic recipe that I’ve loved since I was a kid. Tried something new this year and mixed the one pound sausage with 12 ounces of prepared pimiento cheese plus two cups bisquick. I hate to be that guy who leaves a substantially different recipe in the comments, but I highly recommend the pimiento cheese version to any sausage ball fan.

Meredith

These freeze extremely well. Form into balls and set on sheets and then shove them in the freezer. As soon as they're frozen, pull them off the sheets into an airtight container to cook on another occasion. Do. Not. attempt to use fancy, high-grade sausage. Without the correct percentage of fat, these come out very crumbly and a bit sad. They truly are best with that pound of cheap sausage in a tube.

Alex

Was not a fan of this recipe. Had to bake for double the listed time to get browning somewhat similar to the photos. Final product was also very bland and a bit dry.

Cathy J

Added the ingredients, but it already looked dry, so I did add a couple of tablespoons of heavy cream. They were still rather dry. I will definitely reduce the biscuit mix next time.

Ellie Aviana

Made these today and added a green olive stuffed with Jalapeño to the middle of each ball-- Delish!!!

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