Cream Cheese Sausage Balls – this recipe will change the way you make sausage balls forever! Seriously THE BEST sausage balls EVER!
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Pin This RecipeThese are the BEST Sausage Balls!
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!
What is Bisquick?
Bisquick is a pre-made baking mix sold by Betty Crocker. It is made with flour, shortening, salt, sugar, and baking powder.
If you don’t have access to a box of Bisquick baking mix, you can make a quick homemade Bisquick mix.
In a food processor pulse 1 cup of all-purpose flour, 1 1⁄2 teaspoons of baking powder, 1⁄2 teaspoon of salt, and 2 1⁄2 tablespoons Crisco shortening. If you don’t have a food processor, you can use a pastry cutter to cut the shortening into the flour mixture.
How to Make Cream Cheese Sausage Balls
These sausage balls are super easy to make with only 4 simple ingredients. In the bowl of an electric stand mixer fitted with the dough hook, combine pork sausage, Bisquick, and shredded sharp cheddar cheese. Use a cookie scoop, scoop the sausage mixture into balls, and place on a parchment-lined baking sheet. Bake in a preheated oven until golden brown. Garnish with parsley and serve with your favorite dipping sauce.
Helpful Tips & Frequently Asked Questions
- If you don’t have a stand mixer, you can mix the sausage mixture in a large mixing bowl by hand.
- I use Jimmy Dean hot sausage. Can use turkey sausage for a lower-calorie option.
- The sausage mixture is sticky. Resist the urge to add more biscuit mix.
- Use a cookie scoop to scoop the sausage mixture into 1-inch balls.
- You can use any cheese that you prefer. Shredded sharp cheddar cheese or pepper jack cheese are both delicious.
- Use gluten-free Bisquick for a gluten-free snack.
- Can Sausage Balls be made in advance? Yes! You can form the sausage mixture into balls and place in the fridge until ready to bake.
- Can Sausage Balls be frozen? Yes. Form the sausage mixture into balls and place on a parchment paper-lined baking sheet. Place the baking sheet in the freezer and freeze. Transfer the frozen uncooked sausage balls to a freezer bag.
- When ready to bake the sausage balls, place the frozen balls on a baking sheet and bake as directed adding a few minutes to the cooking time.
- There is no need to thaw the balls before baking.
What to Serve with Bisquick Sausage Balls
These sausage balls have quickly become a favorite at our house. They taste great hot out of the oven or at room temperature. I love to whip up a batch for game day, holiday parties, and breakfast. These are great dipped into some jalapeno ranch dressing, honey mustard, or BBQ sauce. Whip up a batch ASAP!
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Cream Cheese Sausage Balls
Equipment:
Ingredients:
- 1 lb hot sausage, uncooked
- 1 (8-oz) package cream cheese, softened
- 1¼ cups Bisquick
- 1 cup shredded cheddar cheese
Instructions:
- Preheat oven to 400ºF.
- Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment)
- Roll into 1-inch balls and place on a rimmed baking sheet.
- Bake for 18 – 22 minutes, or until brown.
Notes:
Steph
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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!
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:)
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
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!
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.
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
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?
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! 🙂
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!
^ @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.
Just copied this recipe for homemade Bisquik. Thanks!
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
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.
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
I have thought about replacing half of the Bisquick with cornmeal and add some finely minced onion.Any thoughts on how this mite be?