Juicy, cheesy, golden sausage balls made extra tender with a block of cream cheese.
Just 4 ingredients, mixed in one bowl, rolled into bites and baked.
These cream cheese sausage balls are the appetizer that empties the plate first.
Let’s talk about what makes these better than the classic version.
Old-school sausage balls can bake up a bit dry and crumbly. Adding cream cheese changes everything.
It keeps the inside soft and moist, while the outside turns golden and slightly crisp. The hot sausage brings a little kick, and the cheddar makes them extra cheesy.
They’re also a total crowd pleaser. Make them for Christmas morning, New Year’s Eve, game day, baby showers or any party where you need something easy that everyone will eat.
Why You’ll Love These Sausage Balls
- Just 4 ingredients: sausage, cream cheese, Bisquick and cheddar.
- Extra moist: cream cheese keeps them tender inside.
- Big batch: about 64 bite-size balls.
- Freezer friendly: freeze them unbaked and bake straight from frozen.
- Easy to customise: swap the sausage, the cheese or the baking mix.
Ingredient Notes & Easy Substitutions
Hot pork sausage – Use it uncooked; it bakes inside the balls. Hot sausage adds a little heat. Breakfast, sage or Italian ground sausage all work if you’d like a different flavour.
Cream cheese – Use a softened block so it blends smoothly into the sausage. This is the secret to moist sausage balls.
Bisquick – The baking mix holds everything together and gives the balls a light, biscuity texture. Cheddar Bay biscuit mix is a fun swap.
Shredded cheddar – Adds cheesy flavour. Pimento cheese spread can be used instead for a Southern twist.
Step-by-Step Guide to Making Sausage Balls
1. Prep the trays
Heat the oven to 350°F and line two big baking sheets with parchment paper. The parchment stops them sticking and makes clean-up easy.
2. Mix the sausage and cream cheese
Blend the sausage and softened cream cheese until smooth and well combined. A stand mixer or hand mixer makes this quick, but clean hands work too.
3. Add the Bisquick and cheese
Mix in the Bisquick until there are no dry streaks, then add the cheddar. Throw in a little extra cheese if you like.
4. Roll and chill
Roll the mixture into 1-inch balls (a cookie scoop helps keep them even) and set them on the trays. Pop the trays in the fridge for 10 minutes. This short chill helps them keep their round shape in the oven.
5. Bake until golden
Bake for about 25 minutes, until they’re firm to the touch and golden brown on the outside.
Cream Cheese Sausage Balls
Equipment
- 2 large baking sheets
- Parchment paper
- Stand mixer or hand mixer (optional)
- Cookie scoop (optional)
Ingredients
- 1 lb hot pork sausage uncooked
- 8 oz block cream cheese softened
- 2 cups Bisquick baking mix
- 1 cup shredded cheddar cheese plus more if you like
Instructions
- Heat the oven to 350°F and line two large baking sheets with parchment paper.
- Mix the sausage and softened cream cheese until well blended, using a stand mixer, a hand mixer or clean hands.
- Add the Bisquick and mix until fully combined.
- Mix in the cheddar, adding a little extra if you like them extra cheesy.
- Scoop and roll the mixture into 1-inch balls and arrange them on the lined sheets.
- Chill the trays in the fridge for 10 minutes so the balls hold their shape and don't spread.
- Bake for about 25 minutes, until firm to the touch and golden brown.
Notes
- Freezing: Freeze the unbaked balls about an inch apart on a tray lined with wax paper for a couple of hours, then move them to a freezer bag. Bake from frozen as directed, adding a few extra minutes.
- Sausage swaps: Breakfast, sage or Italian ground sausage all work.
- Mix swap: Cheddar Bay biscuit mix can replace the Bisquick.
- Cheese swap: Pimento cheese spread can replace the shredded cheddar.
- Nutrition: Estimated per sausage ball from the ingredients.
Nutrition
Tips for the Best Sausage Balls
- Soften the cream cheese: it blends evenly into the sausage.
- Use a cookie scoop: same-sized balls bake evenly.
- Don’t skip the chill: 10 minutes stops them spreading.
- Line your trays: parchment keeps the bottoms from sticking.
- Check for golden and firm: that’s your cue that they’re done.
Common Mistakes to Avoid
- Using cold cream cheese: it leaves lumps. Let it soften first.
- Making the balls too big: stick to about 1 inch so they cook through in 25 minutes.
- Skipping the chill: the balls can flatten and spread as they bake.
- Underbaking: make sure they’re firm and golden all over.
Easy Ways to Change It Up
The recipe card is the classic version. These are optional ideas:
- Milder sausage balls: use breakfast or sage sausage instead of hot.
- Italian style: use Italian ground sausage.
- Cheddar Bay: swap the Bisquick for Cheddar Bay biscuit mix.
- Pimento cheese: use pimento cheese spread instead of shredded cheddar.
- Extra cheesy: add more shredded cheddar to the mix.
How to Serve Sausage Balls
Serve them warm on a platter with toothpicks and a few dipping sauces, such as honey mustard, ranch, barbecue sauce or a sweet chilli sauce. They’re also great for a holiday brunch alongside eggs and fruit.
Make-Ahead and Storage Tips
- Freeze before baking: freeze the unbaked balls on a wax-paper-lined tray for a couple of hours, then transfer them to a freezer bag.
- Bake from frozen: follow the baking directions and add a few extra minutes.
- Leftovers: refrigerate baked sausage balls in an airtight container and eat within a few days, reheating in the oven until hot.
Frequently Asked Questions
Do you cook the sausage before making sausage balls?
No. The sausage goes in uncooked and cooks through as the balls bake.
Can I freeze sausage balls?
Yes. Freeze them unbaked, then bake from frozen, adding a few extra minutes to the baking time.
Why are my sausage balls dry?
That’s where the cream cheese helps, as it keeps them moist. Also be careful not to overbake them beyond firm and golden.
Can I use a different sausage?
Yes. Breakfast, sage or Italian ground sausage all work.
Why should I chill the sausage balls before baking?
A 10-minute chill helps them keep their shape so they don’t spread out on the tray.
Cheesy, juicy and impossible to eat just one, these cream cheese sausage balls are an easy win for any party.
Make a batch for the freezer now and you’ll always have a hot appetizer ready in 25 minutes.
