Cream Cheese Sausage Balls are little savory bites of heaven that pack a real flavor punch. Made with pork sausage, Bisquick, cheese, and seasonings, these classic Bisquick Sausage Balls are a classic appetizer that everyone will love!
Sausage Balls with Cream Cheese are a delicious and easy appetizer to make for parties. They’re a perfect finger food for entertaining and fit in with other favorites like Greek Salad Pinwheels and Spinach Artichoke Dip!
Trisha Yearwood calls these “sausage hors d’oeuvres,” and we have known them as Bisquick Sausage Balls or Sausage Cheese Balls. I’ve been making them for at least 10 years and these savory little bites are always a crowd pleaser.
Not only are these Cream Cheese Sausage Balls super tasty, but they are incredibly easy to make. To help keep them moist and tender, I added cream cheese and for flavor, a few extra seasonings.
Ground pork country sausage – this is my favorite because it’s savory and not spicy. Feel free to use other flavors of ground sausage.
Cream cheese – Full fat, block-style cream cheese. This keeps the sausage balls from getting dry.
Cheddar cheese – Freshly shredded off the block melts the best so I recommend it every time a recipe calls for shredded cheese. You can experiment with other types of cheese, like colby jack or mozzarella.
Absolutely! I highly recommend flash freezing before storing. Once they are fully cooled, arrange them on a baking sheet and pop it into the freezer. Freeze for an hour, then transfer to a freezer bag. They will keep in the freezer for about 6 months. Make sure to fully thaw before reheating.
Can you make them ahead of time?
You can prep a few hours ahead of time and then bake just before serving. Make the sausage mixture and scoop the balls out onto the baking sheet. Cover with plastic wrap and keep refrigerated for up to 8 hours. Let the sheet tray sit out while you preheat the oven and then bake as directed.
Can I make this recipe without Bisquick?
If you don’t have any Bisquick on hand but are really craving these delicious sausage balls, you can mix up a few dry ingredients to substitute the package mix. For a batch of homemade Bisquick, you will need 6 cups of flour, 3 tablespoons of baking powder, 1 teaspoon of salt, and a cup of butter OR vegetable shortening. Mix the dry ingredients in a food processor until blended, then pulse in the fat (butter or shortening) until it resembles a cornmeal texture. Store mix in an airtight container in the refrigerator for up to 3 months.
We love to dip! I serve these Sausage Cheese Balls with barbecue sauce (Sweet Baby Ray’s Spicy BBQ Sauce is our favorite bottled). These would also be delicious with ranch dressing or a honey mustard dip. We usually serve them with fancy toothpicks, but these little bamboo picks are adorable too
Storage and Reheating
Storing leftovers: Allow to cool completely before storing in an airtight container or Ziploc freezer bag. They can be stored in the refrigerator for up to 4 days
Freezing: Cool completely and stash in a freezer bag for up to 6 months. Thaw fully before reheating.
Reheating: Bake at 375°F until heated all the way through; 8-10 minutes. Or, wrap in a damp towel and microwave for 30-60 seconds. The damp towel will keep them from drying out.
Spicy version – Use a hot sausage or add some red pepper flakes or cayenne pepper to the mixture for a punch of heat.
Line your pan – It’s important to remember to line your baking sheet with foil or parchment paper, or they will stick to the pan.
Use your hands or an electric mixer – The sausage mixture is thick and can be difficult to mix with a spoon. I recommend using an electric mixer, or just dig in and use your hands.
Optional: Barbecue sauce, Ranch or Honey Mustard sauce for dipping
Preheat oven to 375 degrees F. Line a rimmed baking sheet with non-stick foil, silicone mat or parchment paper and set aside.
Combine ingredients in a large mixing bowl. If you have a stand mixer, use it, or use your hands for mixing.
Shape pork mixture into one-inch balls and place onto the foil lined baking sheet.
Bake in the preheated 375 degree oven for about 20-25 minutes or until golden brown.
Serve warm, garnished with fresh minced parsley if desired and your favorite dipping sauce, like BBQ sauce, ranch or honey mustard.
This recipe make about 3 dozen sausage balls. As an appetizer, plan on 2-3 pieces per person.Storing leftovers: Allow to cool completely before storing in an airtight container or ziploc freezer bag. They can be stored in the refrigerator for up to 4 daysFreezing: Cool completely and stash in a freezer bag for up to 6 months. Thaw fully before reheating.Reheating: Bake at 375℉ until heated all the way through; 8-10 minutes. Or, wrap in a damp towel and microwave or 30-60 seconds. The damp towel will keep them from drying out.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.