Cream Cheese Sausage Balls

4.89 from 27 votes

Savory sausage balls made with pork sausage, Bisquick, and sharp cheddar, with a block of cream cheese mixed in to keep them soft. They come together in one bowl and bake in 25 minutes, which makes them a go to for parties and holiday spreads.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: American

Servings: servings

Author: Kristin Maxwell

Ingredients

16 ounce package ground pork country sausage
8 ounces cream cheese
2 cups shredded cheddar cheese
2 1/4 cups Bisquick
1 teaspoon garlic powder
½ teaspoon onion powder
1/4 teaspoon dried sage
2 teaspoons dried parsley
3 tablespoons milk
Fresh chopped parsley for garnish if desired
Optional: barbecue sauce, ranch, or honey mustard for dipping

Instructions

Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper, a silicone mat, or non stick foil and set aside.
Combine the sausage, cream cheese, cheddar, Bisquick, garlic powder, onion powder, sage, parsley, and milk in a large mixing bowl. Use a stand mixer or hand mixer on low, or mix with your hands. The sausage goes in raw. Mix until no streaks of cream cheese remain.
Shape the mixture into one inch balls and arrange them on the prepared baking sheet, close together but not touching.
Bake 20 to 25 minutes, until golden brown and cooked through. Check at 18 minutes if using a dark metal pan.
Serve warm, garnished with fresh minced parsley if desired, with your favorite dipping sauce alongside.

Notes

Cream cheese: Full fat and softened, straight from the block. Whipped or low fat versions add water and loosen the mixture.
Mixing: The mixture is thick and sticky. A stand mixer, hand mixer, or your hands all work better than a spoon.
Sausage: Country or breakfast sausage only. Plain ground pork does not have enough fat and the balls come out dry.
Cheese: Shred it off the block for the best melt. Colby jack, pepper jack, and mozzarella all work in place of cheddar.
Dark pans: Dark metal scorches the bottoms. Drop the oven to 350 degrees F and start checking at 18 minutes.
Sizing: Keep them all about an inch across so they finish at the same time.
Short on cream cheese: An extra tablespoon of milk makes up the difference.
Bisquick substitute: Combine 6 cups flour, 3 tablespoons baking powder, 1 teaspoon salt, and 1 cup butter or shortening in a food processor until it resembles coarse cornmeal. Use 2 1/4 cups here and refrigerate the rest up to 3 months. Gluten free Bisquick swaps one to one.
Make ahead: Scoop onto the pan, cover, and refrigerate up to 8 hours before baking.
Storage and reheating: Refrigerate leftovers in an airtight container up to 4 days. To freeze, flash freeze baked sausage balls on a sheet pan for an hour, then bag for up to 6 months (raw, 1 month). Thaw fully, then reheat at 375 degrees F for 8 to 10 minutes or microwave wrapped in a damp paper towel for 30 to 60 seconds.

Nutrition

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