Sausage balls are a classic tailgating treat. It doesn't matter what time the game is, sausage balls are always welcomed at the tailgate! We've tried lots of different recipes over the years and finally found our "go-to" recipe.
These are by far the best sausage balls we've ever made. What makes these sausage balls so good? Well, the secret ingredient is cream cheese. The cream cheese keeps the sausage balls very moist and tender. We used hot sausage to give the sausage balls a little kick, but regular sausage would work well too. Bring these to your next tailgate party - you won't be sorry!
Cream Cheese Sausage Balls
(Printable Recipe)
1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded
Preheat oven to 400F.
Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.
52 comments:
When my husband and I first got married, I think I made sausage balls at least once a month... no special occasion needed. He loves them!
Can't wait to try these...perfect for the Super Bowl Party...:))
One of my absolute favs!! I could eat these for dinner!!! Thanks for the new recipe.
how many does the recipe make? I've never done sausage balls but I know the hubs and kiddos would love them.
Susie - It just depends on how big your roll the sausage balls. I usually get around 36.
Yummy! Love the cc idea.
I always have these frozen for breakfast.
Although, due to my imagination when I was about 4 years old, my family and I call these "poo poos".
These look so good! Love your football Fridays!
Michelle
http://michellesdinnerbell.blogspot.com
I pinned these and am so going to make some. Sausage balls are a special treat for Christmas Breakfast around here....the guys just can't get enough of them. We are having a wedding party next weekend at my home with spend the night company and I will try these for a quick grab and run breakfast. I think I will be getting lots of thank you kisses. :)
These look great will try them for Happy Hour next time I go camping.
AWESOME!!! I doubled the recipe to take to a football party this afternoon. Looks like I'll be stopping for chips/dip because my husband and son have demolished most of them!!
Made these before the game today for a trial run - husband loved them! The cream cheese really helped keep them moist! Definitley making these for the next game. WAR EAGLE!
I made these this weekend and they were amazing!
I just love these things and can't quit eating them. I'm sure they were enjoyable for yesterday's exciting game.
Oh my gosh! have made millions of sausage balls through the years - can't wait to try with your secret ingredient!!! YUM!
How much of a kick do they have? We are not a big fan of really hot foods so wondering if I should go with the mild sausage.
Patty - they aren't really hot. They don't burn your mouth or make you sweat. I think it would depend on what brand of sausage you buy as to how hot it is.
Which brand of sausage did you use?
Patty - I used Tennessee Pride
WOW...these sound wonderful.
The photo is fantastic, gotta go wipe the drool off of the keyboard, see what you did?
I made these last week and they are AWESOME!! The cream cheese definitely adds to it, best sausage balls I have ever had! :)
I tried a few of these and they burned on the bottom...tried more with a lower temp. and with less cooking time...still burned. Any tips, anyone? (also tried turning them over halfway through...didn't help)
cometcat1 - I cook the sausage balls on my stoneware bar pan. Try cooking them in a 9x13 glass pan - that might help.
Can you make this with a breakfast sausage or any kind of sausage???
Teresa - I use Tennessee Pride sausage
I shop at Target or Walmart and usually get johnsonville sausage of some sort...never heard of Tennessee Pride sausage. I live in DFW area of Texas if that helps any since I have never heard of or seen that brand you mentioned.
How long will the dough keep in the fridge
Katescake's - I usually only keep it in the fridge for a day or so before I bake them or freeze the balls.
Never thought of using the dough hook to mix these. Up until now I have been doing them in two batches in my food processor. Just done a batch with the dough hook and it was SO much easier. Thank You!
I made these tonight, and they were yummy! I didn't have pork sausage, but I had ground pork, so I just added some seasoning to the mix. And, I made my own whole wheat bisquick with this recipe: http://www.food.com/recipe/homemade-bisquick-mix-69051?scaleto=1&mode=null&st=true
They came out SOOOO good! And soooo easy too.
Should these be stored in the refrigerator after cooling since they have cream cheese in them - or would an air-tight container on the counter work?
Thanks!
love2cook6993 - I usually just cook what I plan on eating at the time and keep the rest in the freezer. If you cook them all and have leftovers, I would keep them in the fridge so the sausage doesn't go bad.
Hi, I was following recipes using Kitchenaid 600 and I came across this one. They look so yummy. I found them on another blog, too, so I both copied the URL with the picture. Cheers and Good luck.
I have been thinking about these sausage balls since I saw them on Pinterest. I thought today would be the greatest time to cook them for the greatest rivalry in college football, the Iron Bowl. It wasn't until I actually clicked to go to your blog that I realized you will probably watching (if not there) the same game as myself. Even though I will be rooting for the Tide, I am so excited to try these sausage balls! Happy Iron Bowl! :)
I just made these. Very Good!! Thank you!
Kelly on FB
I found this recipe and your blog via Pinterest and made them tonight! I put them in the fridge to bake for a party tomorrow. I have used this recipe in the past but never with cream cheese. I can't wait to see how they turn out!
I have thought about replacing half of the Bisquick with cornmeal and add some finely minced onion.Any thoughts on how this mite be?
Popadoc - sounds kind if like a hushpuppy sausage ball. Interesting! If you try it, use self-rising cornmeal so they puff up. Let me know how they turn out
Well, I made these this weekend and they where very good. I used the self-rising cornmeal and Bisquick 1/2 and 1/2. Also made a dip using mayo and brown spicy mustard.
i don't have bisquick. can pancake mix be a substitute? i've googled it and all comments are for making actual biscuits... not substituting for meatballs.
do you know?
thanks.
AW
^ @AW
Homemade Bisquick Mix
4 cups all-purpose flour
3 tablespoons baking powder
2 1/2 teaspoons salt
1 tablespoon sugar
1 cup all-vegetable shortening
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Using a pastry blender or food processor, cut in the shortening until the mixture consists of fine crumbs.
Store baking mix in an airtight container or Ziploc bag in a cool, dry place for up to one year. For maximum freshness, keep it in the freezer and thaw before using.
Brilliant! I've always added milk to mine to keep them moist but cream cheese sound even better! I'm planning on making these for our Christmas brunch. Thanks!
THANK YOU for responding mommytanya!
i have "pre-creamed shortening"... not vegetable. is there a difference? i cook/bake a lot but sometimes i'm just stumped on certain things. don't use shortening a lot! :)
Don't have a dough hook. I imagine you use that to grind up the sausage? How else can I prepare the sausage and don't they usually have casings?
If you don't have a mixer with a dough hook, just use your hands to mix everything together. It will be a little messy, but it is worth it. That is how I did it before I got my mixer
I made these yesterday to have for the Super Bowl today. They are delicious and not difficult to prepare. I went ahead and baked them all to reheat today. I may then freeze any that aren't eaten...we'll see how that goes.
I converted this to gluten free by using 3/4 cup of Bob's red mill all purpose baking flour instead of bisquick. It is really good! Thanks for sharing!
When I made these, they ended up being more like sausage patties. They flattened out..i'm guessing due to the cream cheese. any ideas what went wrong
Def cook on stoneware- it makes everything better and cooks so much more evenly:)
Def cook on stoneware- it makes everything better and cooks so much more evenly:)
Def cook on stoneware- it makes everything better and cooks so much more evenly:)
My mom used to make these when I was a kid. We called them corndodgers though I have no idea why. I make them for my husband constantly. He loves them and on days when he take his motorcycle to work he just puts a few in his pocket and can still eat on the way to work!
I made these for a social at my church and everyone loved them! To avoid the "melting" issue others mentioned above, I formed the balls and then put them in the fridge for about 10 minutes before I baked them. They turned out perfect! Thanks!
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