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Friday, September 9, 2011

Cream Cheese Sausage Balls - Football Friday


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.


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130 comments:

  1. 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!

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  2. Can't wait to try these...perfect for the Super Bowl Party...:))

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  3. One of my absolute favs!! I could eat these for dinner!!! Thanks for the new recipe.

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  4. how many does the recipe make? I've never done sausage balls but I know the hubs and kiddos would love them.

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  5. Susie - It just depends on how big your roll the sausage balls. I usually get around 36.

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  6. 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".

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  7. These look so good! Love your football Fridays!

    Michelle
    http://michellesdinnerbell.blogspot.com

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  8. 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. :)

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  9. These look great will try them for Happy Hour next time I go camping.

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  10. 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!!

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  11. 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!

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  12. I made these this weekend and they were amazing!

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  13. I just love these things and can't quit eating them. I'm sure they were enjoyable for yesterday's exciting game.

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  14. Oh my gosh! have made millions of sausage balls through the years - can't wait to try with your secret ingredient!!! YUM!

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  15. 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.

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  16. 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.

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  17. Which brand of sausage did you use?

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  18. WOW...these sound wonderful.
    The photo is fantastic, gotta go wipe the drool off of the keyboard, see what you did?

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  19. I made these last week and they are AWESOME!! The cream cheese definitely adds to it, best sausage balls I have ever had! :)

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  20. 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)

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  21. cometcat1 - I cook the sausage balls on my stoneware bar pan. Try cooking them in a 9x13 glass pan - that might help.

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  22. Can you make this with a breakfast sausage or any kind of sausage???

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  23. 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.

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  24. How long will the dough keep in the fridge

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  25. Katescake's - I usually only keep it in the fridge for a day or so before I bake them or freeze the balls.

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  26. 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!

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  27. 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.

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  28. 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!

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  29. 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.

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  30. 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.

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  31. 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! :)

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  32. 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!

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  33. I have thought about replacing half of the Bisquick with cornmeal and add some finely minced onion.Any thoughts on how this mite be?

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  34. 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

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  35. 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.

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  36. 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

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  37. ^ @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.

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  38. 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!

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  39. 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! :)

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  40. 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?

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  41. 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

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  42. 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.

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  43. 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!

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  44. 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

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  45. Def cook on stoneware- it makes everything better and cooks so much more evenly:)

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  46. Def cook on stoneware- it makes everything better and cooks so much more evenly:)

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  47. Def cook on stoneware- it makes everything better and cooks so much more evenly:)

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  48. 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!

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  49. 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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  50. Has anyone tried making these with gluten free Bisquick?

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  51. @Amy

    I just made my own homemade "bisquick" using Arrowhead Mills' Gluten Free Pancake & Biscuit mix. They are delicious.

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  52. I was wondering if you cooked the sausage first or if you mixed the sausage in the balls and then just put in the oven to cook. Please let me know asap as I want to make these today!!!

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  53. Sarah - do not cook the sausage first. Mix everything together and then bake. Enjoy!

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  54. I'm making these tonight... Look good!

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  55. I'm making these tonight... Look good!

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  56. I'm making these tonight... Look good!

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  57. I'm making these tonight... Look good!

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  58. This comment has been removed by the author.

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  59. OMG! I am so glad to find out about the mixer trick. I don't have a Kitchen-Aid, but my late granny's old beat-up Sunbeam Mixmaster worked great. These are so much better with the cream cheese. They aren't dried out at all. Thanks for sharing!!

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  60. I wanted to let you know I found your blog around Christmas and I have been making these sausage balls every since then. I even asked for a Kitchen-Aid mixer for Christmas to help and it has been wonderful! Thanks for sharing your tips and your talent with the world!!! Love these sausage balls - have some in the oven right now!

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  61. I made these this morning as a test run for tailgating next month. They were great. I used the garlic cheese biscuit bisquick mix. I always use this mix when I make sausage balls. But I usually have to add milk because because the dough is so dry and crumbly. But the cream cheese solved that problem. I only made one batch and froze the rest of the dough. Since Auburn's first home game is so early, breakfast foods are on the tailgate menu. War Eagle!

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  62. I would like to Make these for dinner but unfortunately don't have any bisquick, I'm not in a position where I can run buy any either, could I substitute with anything such as flour or breadcrumbs?!?!

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  63. Above they have listed recipes for make your own bisquick.

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  64. Love this recipe, but had to turn my oven down to 325 for 25 - 30 minutes. . First batch I made at 400 came out dry, bottoms close to burned and almost caused a fire in my oven due to sausage grease. I made 3 addl. batches and they turned out picture perfect. . Thanks for this great addition to an all time favorite at my house.

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  65. Does anyone know if I could substitute Velveeta for the cheddar? These sound delicious... can't wait to make them. :)

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  66. Making these tonight. Hope they're as good as they sound!

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  67. Hello from iowa! have you used jimmy dean hot sausage? we don't get t.pride .. thanxs. marilyn!

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  68. I've got some in the oven now, I used Bob Evans sausage.

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  69. Hello! I am making these for a football/Halloween party tomorrow. Would it be alright to make the sausage balls and refrigerate them overnight tonight to bake tomorrow morning?

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  70. Mrs. Inman - absolutely. I usually form them into balls and freeze them. I bake them frozen and just add a couple of minutes to the baking time

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  71. Thanks so much Stephanie! Trying to get ahead of the chaos that will be tomorrow! :)

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  72. I want to make there for our teacher breakfast on Friday morning but am also baking an egg casserole @ 325 degrees. Do you think I could bake these at 325 for a longer time?

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  73. YUM YUM YUM!!! I can taste them now. Thank you for sharing. My entire family are sausage ball fans. I have never heard of this and can't wait to try them!

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  74. Do you prepare the bisquick with milk or just use the powder?

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  75. Ooh, another use for my stand mixer! I can't wait to try these - I'll be making them Thanksgiving morning while we watch the Macy's Thanksgiving Day parade!

    When you say cook on stoneware, do you mean like a pizza stone?

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  76. Jessica - yes, I use a pizza stone or a stone pan with an edge. They cook great on that.

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  77. I used Jimmy Dean sausage and actually cooked it first and drained off the grease before mixing it in w/ the other ingredients and they still turned out awesome! What's the benefit of mixing it in raw?

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  78. Melissa - sausage balls are in the same category as meat balls - all the flavors cook together to make a meat/sausage ball. The dominant flavor/ingredient is the cooked meat.

    I have recipes where I cook the sausage before baking, but those are more like biscuit bites not sausage balls.

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  79. Just fulfilled a pregnancy craving tonight. THANK YOU!!!!

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  80. I feel like I should know this, but does this use Italian sausage or breakfast sausage? They look delish!

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  81. These sound so good. I want to take these to a work potluck and wondered if anyone makes a dipping sauce to go with them.

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  82. I have made these a couple times already and they are a HIT! The cream cheese keeps them moist. I do double the cheese because I am a cheese addict haha!

    I use my 9x13 glass baking dish and they come out perfect.

    I refrigerated them in the baking dish overnight after mixing and forming them then baked them the next morning. Perfect! I have also baked them then refrigerated them, and they taste fresh even microwaved!

    This is the best recipe EVER and I will never go back!

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  83. I would like to add these to my cookery book journal. I plan to add some spinach for it as I like adding my little twist to them.

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  84. If you don't mind, I'd like to suggest this to the caterer sydney we got for Christmas. This would make for a nice alternative to the usual finger food.

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  85. I need to give you a hug now. I used my Kitchen Aid to combine the ingredients, which would have NEVER occurred to me. They went together so easily I could cry!!!

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  86. "Nature's Besuty N Health" wants to know: What is the calorie, carb, & nutrition content of each cheese ball? Would like to share with my Health Group. Thank you! Creator/Admin~ Marvie Riordan

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  87. "Nature's Besuty N Health" wants to know: What is the calorie, carb, & nutrition content of each cheese ball? Would like to share with my Health Group. Thank you! Creator/Admin~ Marvie Riordan

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  88. I know this is a really dumb question but do I follow the directions on the bisquick box and make the dough then add all the ingredients or do I just add the powder bisquick mix to the ingredients??

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  89. Jamie - just add the bisquick to the sausage and cheeses.

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  90. These are so, so good! I use Isernio's brand spicy chicken sausage and gluten free bisquick and they were perfect. My sister, who has Celiac disease, was thrilled that she could enjoy them too and no one else could tell that it was gluten free. Yay! I've made these using my Kitchen Aid with the dough hook and mixing by hand. I prefer the mixing-by-hand method over the mixer but that's just personal preferance.

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  91. These are absolutely delicious! My family keeps asking for me to make them! The cream cheese is the best for keeping it moist!

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  92. Received this recipe via pinterest and sounds so easy and delicious - does anyone have any idea for a substitute for Bisquick as it is not available in Australia. Thanks so much

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  93. Can you substitute Heart Healthy Bisquick for regular Bisquick?

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    Replies
    1. I did and they were delicious! Don't use a low fat sausage like I did on the second go round. Sticky and hard to work with!!

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  94. Melissa - yes, I use the heart healthy bisquick all the time

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  95. Well I'm going to make these tonight for a Pot Luck tomorrow. However, I'm worried how they will taste if they are not eaten right out of the oven and stored overnight. Hmmm.

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  96. Do you know about how many these make?

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  97. Emily - it just depends on how big you make them. I usually get around 60, but there is no exact number since everyone makes them different sizes.

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  98. Love how easy this recipe is. I thought I had shredded cheese in the fridge, but I didn't. I had sliced Provolone Cheese, so I finely sliced it up and up it in as a substitute. Since I haven't tried the recipes way I can't compare. However, my 7.5 picky eater(won't eat ground beef or chicken)asked for me to make them again.
    Found the recipe on Pinterest and will "pin" again. Also make again :)

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  99. mom2my2girls - SO glad it was a success!

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  100. Any ideas what sides or dish could be served with these to make it a meal?

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  101. They turned out amazing. We used red lobster biscuit mix instead of bisquick. Talk about amazing!!!!!

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  102. Thanks for the kitchenaid dough hook tip. Saved my arm for drinking wine!

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  103. Love this recipe! I made these Thanksgiving morning for my Husband and I to snack on while dinner was cooking...they didnt last long, lol...this was the 1st time I have ever used the hot sausage and added the cream cheese...I wont be going back to the old way ;) Thanks for a great recipe!!

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    Replies
    1. So glad they were a hit! I am making a batch for us this week. YUM!

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  104. These sound YUM! Thinking of making them for our family's Christmas Eve get together. Wondering...only eat them as they are or can they be dipped in a sauce? Any suggestions?

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    Replies
    1. We never dip them in anything, but I think some people like to dip them in honey mustard or BBQ.

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    2. thanks! I haven't ever had these and they just LOOK like they need dipping LOL. I will try them without any but I was kinda thinking the sauce you mention for the buffalo chicken empanadas sounded like it might be good with these :) (which I am also excited to try - maybe this weekend for the OSU/Michigan State game!)

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  105. So I've been making your recipe for months now and they are delicious!!! I've read some of the above comments and questions on what to cook them on. I only use Pampered Chef Stoneware! I'm not a consultant, but a huge fan! I have them in the pizza stone and baking dishes. Everything I make comes out perfectly cooked and nothing ever EVER burns on the bottom. That's what I bake my sausage balls on. Highly recommend getting Stoneware if you don't have it. My pizza stone has been used for muffins, cookies, cinnamon rolls, sausage balls.... : )

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    Replies
    1. That is what I cook mine on too. Never have anything burn on the bottom.

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  106. Do you use hot Italian sausage? If so, have you tried making them with mild or sweet?

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  107. Just made these for teacher gifts and THEY ARE DELICIOUS!!! I just used cookie sheets line with foil for easy clean-up. I remove them to a paper towel as soon as they come out of the oven which I think helps the bottom not to get too crispy.

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  108. I made these when I had the women from my office over for a Christmas get together the other night. We couldn't stop eating them and that's the dish that everyone talked about the next day! Don't do what I did on the second go round and use low fat sausage. A sticky mess and very hard to work with!!!

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  109. Eating now, hot out of the oven, AMAZING! Did have to cook for 30 mins.

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  110. I made a double batch this afternoon. Flavor is great - even my picky husband likes them! However they ceased to be 'balls' so next time I will add a bit more Bisquick. I used the dough hooks on my hand mixer - so much easier than a fork!

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  111. Do you remove the sausage from the casing first before you add it?

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  112. It was a very good recipe but it was also very greasy. So next time I think I will use lean ground turkey instead of ground sausage since the grease is all absorbed into the mixture when cooked in the oven.

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  113. I will be mixing by hand so is it okay to soften the cream cheese?

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    Replies
    1. Yes - the cream cheese should be softened before mixing in the mixer or by hand.

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  114. These were SO great! Thank you for the amazing recipe. We'll make these again for sure :)

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  115. Haven't made these yet, but I do love sausage balls. I've always mixed them with my hands. Never thought about using my Kitchen Aid. Thanks for sharing. : )

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  116. I make these all the time. I haven't tried it with the cream cheese. Can't wait to try it. When I make the original recipe I always add enough water to make it like a dough. I mix with a spoon. It makes them really moist. Sometimes I add a little melted butter and sometimes garlic powder. Yummy!! Think I'm gonna go fix these now.

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  117. I also use pioneer biscuit mix. I like it better than bisquick.

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