These Sausage Balls without Bisquick are made with just 5 simple ingredients: pork sausage, sharp cheddar cheese, flour, baking powder, and salt. They're easy to make, deliciously cheesy, and perfect for breakfast, parties, holiday gatherings, or anytime you need an easy appetizer.
Ingredients & Substitutions
All-Purpose Flour- I recommend using regular all-purpose flour rather than substituting with self-rising flour, since this recipe already includes baking powder and salt. I don't recommend whole wheat flour since it absorbs more moisture and can make the balls denser and slightly drier.
Baking Powder- Baking powder is a main ingredient in Bisquick. It gives the sausage balls a little lift and helps keep them from being overly dense. It might seem strange in sausage balls, but don't skip it.
Salt- You just need a pinch of salt since the sausage and cheese already have some salt.
Pork Sausage- Use 1 pound of your favorite pork sausage. I love using Jimmy Dean's original or sage sausage for extra flavor. You can use mild, hot, or seasoned pork sausage depending on how much flavor and heat you want. For the best texture, use regular ground pork sausage rather than a lean sausage, since the fat helps keep the sausage balls moist.
Sharp Cheddar Cheese- Sharp cheese gives you a strong cheese flavor. You can substitute mild cheddar if that's what you have, but the cheese flavor will be less noticeable.
Full ingredient list with quantities in the recipe card below
How to Make Sausage Balls Without Bisquick
Step 1 | Mixing Sausage Balls
Combine the flour, baking powder, salt, sausage, and cheddar cheese in a large bowl. Mix with your hands until everything is evenly combined and the dough comes together. The mixture will feel a little dry when it's ready to roll, but it shouldn't feel tough. If the flour becomes difficult to incorporate, let it rest for 5 minutes and mix again.
Step 2 | Form Balls & Bake
Shape the mixture into 30-36 (1-inch) balls and place them on a parchment-lined or nonstick baking sheet. Bake at 375°F for 13-16 minutes, or until golden brown and the internal temperature reaches 160°F.Don't overbake the sausage balls, as the bottoms can burn and the sausage balls can become a little dry.
Tips
- Let the dough rest: If the flour isn't mixing into the sausage, let the mixture rest for 5 minutes, then mix again. This gives the sausage time to rest and the flour time to absorb some of the moisture from the sausage, making it easier to incorporate.
- Don't worry about a little leftover flour: If there is ¼ cup or less left in the bowl after mixing, don't force it into the dough. The mixture will feel a little dry, but it shouldn't be tough. If the flour becomes harder to incorporate, stop mixing and move on to the next step.
- Use a cookie scoop: A medium cookie scoop makes it easy to portion the mixture into uniform sausage balls that bake evenly.
- Don't overbake: Keep an eye on the bottoms as they bake. If they stay in the oven too long, the bottoms can burn, and the sausage balls can become a little dry.
Variations
Sage Sausage Balls- I love using sage sausage in this recipe, but if you can't find it, use regular pork sausage and add 1 teaspoon dried sage. Add a little more if you prefer a stronger sage flavor.
Spicy Sausage Balls- Use hot or spicy pork sausage and add ½ teaspoon red pepper flakes for extra heat.
Pepper Jack Sausage Balls- Replace some or all of the sharp cheddar with shredded Pepper Jack cheese for a little extra spice and a creamy, cheesy flavor.
How to Make Sausage Balls Ahead of Time!
These sausage and cheese balls are perfect for busy holidays because you can prep them ahead and bake them when you're ready. I make these every year around Christmas and freeze them so I can bake them throughout December.
Prepare
Mix the ingredients and shape the sausage mixture into balls. You can prepare the sausage balls up to 1 day ahead or freeze them for longer storage.
Refrigerate
Place the uncooked sausage balls in an airtight container or cover them tightly with plastic wrap and refrigerate for up to 1 day. When ready to bake, place them on a baking sheet and bake at 375°F for 13-16 minutes, or until they reach an internal temperature of 160°F.
Freeze
Place the uncooked sausage balls on a lined baking sheet and freeze for 1-2 hours, or until firm. Transfer them to a resealable freezer bag or airtight container, label with the date, and freeze.
Place the frozen sausage balls on a baking sheet and bake at 375°F for 18-20 minutes, or until golden brown and the internal temperature reaches 160°F.
Common Questions
Why is my sausage ball mixture so dry?
The mixture will feel a little dry when it's ready to shape, but it shouldn't be tough. If the flour isn't incorporating, let the mixture rest for 5 minutes and mix again. This gives the flour time to absorb moisture from the sausage.
What dipping sauces can I serve with these?
Sausage balls are great with ranch dressing, mustard, or BBQ sauce. For a little extra heat, try serving them with spicy mustard.
What's the best way to store leftovers?
Store leftover sausage balls in an airtight container in the refrigerator for 3-4 days. I usually reheat them in the microwave for about 30 seconds, or until warmed through.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Sausage Balls without Bisquick (5 Ingredients)
Ingredients
- 1 ¼ cups all-purpose flour
- ½ tablespoon baking powder
- ¼ teaspoon salt
- 1 Pound pork sausage
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat oven to 375°F.
- Mix flour, baking powder, and salt together in a large bowl.
- Add sausage and cheese. Using your hands, mix the ingredients until the sausage and cheese are evenly distributed and the dough comes together. If the dough seems too dry and the flour isn't mixing in well, let it rest for 5 minutes and try mixing again.*
- Mix all ingredients with your hands until just blended. If the dough seems too dry and the flour isn't mixing in well, let it rest for 5 minutes and try mixing again.*
- Shape into 30-36 (1-inch) balls, rolling each portion between your hands until smooth.
- Place the sausage balls on a large nonstick or parchment-lined baking sheet, leaving a little space between each one.
- Bake for 13-16 minutes, or until the sausage balls are golden brown and the internal temperature reaches 160°F.
- Let them rest for a few minutes before serving.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Anonymous says
Yvonne Carrillo says
Can I make these ahead of time and freeze them
Megan says
Yes! Shape and freeze uncooked sausage balls on a lined baking sheet for about 1 hour. Transfer to a labeled resealable bag or container. Bake from frozen at 375°F for 18-20 minutes, make sure they reach an internal temperature of 160°F.
Debbie says
can I make these with self- rising - flour
Megan says
Yes, use 1 ½ cups of all-purpose flour and don't mix in the baking powder and salt.