Sausage Balls

The scent of savory sausage and melting cheese drifting from the oven—that’s the unofficial signal in my house that something delicious is about to happen. Whether it’s a bustling holiday gathering, a cozy game night with friends, or just a special weekend treat, these little golden-brown orbs of goodness never fail to bring smiles. They’re the kind_of comfort food that feels both wonderfully nostalgic and endlessly versatile.

These Sausage Balls are more than just a simple mixture; they’re a testament to how a few well-chosen ingredients can create something truly irresistible. Loved for their savory, cheesy flavor and delightful, slightly crisp exterior giving way to a tender, flavorful inside, they are perfect for any occasion demanding a hearty, easy-to-eat appetizer. They are a staple for potlucks and a beloved snack for Sunday football afternoons, bridging the gap between simple home cooking and party-worthy fare.

Why You’ll Love This Recipe

You’re going to adore making these Sausage Balls, and here’s why:

• Incredibly Flavorful: The combination of savory pork sausage, sharp cheddar cheese, and aromatic Italian seasoning creates a bite packed with taste. Each morsel is a little flavor bomb!
• Super Easy to Make: With straightforward ingredients and simple steps, this recipe is perfect for both seasoned cooks and kitchen novices. No complicated techniques here!
• Perfectly Portable: Sausage Balls are fantastic for parties, potlucks, or tailgating because they travel well and are delicious served warm or at room temperature.
• Versatile for Any Occasion: Serve them as an appetizer, a game-day snack, a breakfast side, or even pack them in lunchboxes. They fit in everywhere!
• Crowd-Pleaser Guaranteed: Honestly, who doesn’t love cheesy, sausagey goodness? These are always one of the first things to disappear from any spread. They’re a hit with kids and adults alike.

This recipe is especially great for busy parents looking for a quick snack solution, party hosts needing a reliable appetizer, or anyone who simply loves a comforting, savory treat.

Ingredients for Sausage Balls

Here’s what you’ll need to gather to create these delightful Sausage Balls.

Core Ingredients

• 1 lb ground pork sausage (or chicken sausage): The star of the show! Choose a good quality sausage with a flavor profile you enjoy – mild, spicy, or sage-flavored all work wonderfully.
• 1 3/4 cups all-purpose flour: This provides the structure for our Sausage Balls, binding everything together.
• 2 teaspoons baking powder: This gives the Sausage Balls a little lift, making them tender rather than dense.
• 1/2 teaspoon salt: Enhances all the other flavors. Adjust based on the saltiness of your sausage and cheese.
• 1 teaspoon Italian seasoning: Adds a lovely herbaceous aroma and taste. You can also use a mix of dried oregano, basil, and thyme.
• 1/2 teaspoon garlic powder: For that savory, aromatic kick we all love.
• 1/2 teaspoon dried onion flakes: Provides a subtle, sweet onion flavor that complements the sausage.
• 2 cups freshly grated cheddar cheese: Sharp cheddar is classic, but Colby Jack, Monterey Jack, or even a spicy pepper jack would be delicious. Always grate your own cheese! Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting as smoothly and can make the mixture drier.
• 1/2 cup milk: Adds necessary moisture to bring the dough together. Whole milk is preferred for richness, but 2% will also work.

Substitutions and Tips

• Sausage Swap: Don’t have pork sausage? Ground chicken sausage or turkey sausage are excellent, leaner alternatives. You can even use a spicy Italian sausage (casings removed) for an extra kick. If using a leaner sausage, you might find you need a touch more milk or even a tablespoon of melted butter to keep the Sausage Balls moist.
• Flour Power: While all-purpose flour is standard, you can experiment with a gluten-free all-purpose blend if needed. Be sure it contains xanthan gum or add according to the blend’s instructions. Results may vary slightly in texture.
• Cheese Choices: Feel free to get creative with the cheese! A mix of cheddar and Parmesan adds a nice salty bite. For a creamier texture, try adding a couple of ounces of softened cream cheese to the mixture, though you might need to slightly adjust the flour.
• Spice it Up (or Down): Adjust the seasonings to your liking. Add a pinch of cayenne pepper or red pepper flakes for heat, or a dash of smoked paprika for a smoky flavor. If your sausage is already heavily seasoned, you might want to reduce the added Italian seasoning or salt.
• Milk Alternatives: If you’re out of milk, buttermilk can be used for a tangier flavor and even more tender result. In a pinch, a non-dairy milk like unsweetened almond milk could work, but the flavor profile might change slightly.

Best Type of Sausage to Use

The “best” type of sausage for Sausage Balls largely depends on your personal preference, but a good quality ground pork breakfast sausage is the traditional and most popular choice. Look for one that isn’t overly fatty, as too much grease can make the balls oily. A sausage with a balanced flavor profile – perhaps with notes of sage, black pepper, and a hint of sweetness – works exceptionally well as it complements the cheese and other seasonings.

Here are some excellent alternatives and what they bring to the table:

• Spicy Pork Sausage: If you like a bit of heat, using a spicy ground pork sausage will infuse your Sausage Balls with an extra kick. No need to add extra cayenne unless you really love fire!
• Italian Sausage: Both mild and hot Italian sausage (with casings removed) are fantastic options. They typically bring flavors like fennel and garlic, which pair beautifully with the cheese and Italian seasoning in the recipe. This is a great way to get really robust flavor into your Sausage Balls.
• Chicken or Turkey Sausage: For a leaner option, ground chicken or turkey sausage works well. Keep in mind that these are lower in fat, so your Sausage Balls might be slightly drier. You can combat this by adding a tablespoon of olive oil or melted butter to the mixture, or ensure you’re using freshly grated, full-fat cheese.
• Sage Sausage: This variety emphasizes the classic sage flavor often found in breakfast sausage, which gives the Sausage Balls a very traditional, comforting taste.

When choosing, opt for raw, ground sausage meat rather than pre-cooked links, unless you plan to remove the casings and ensure it’s finely crumbled. The key is a sausage that will incorporate well into the mixture and release just enough fat during baking to add flavor and help with browning, without making the final Sausage Balls greasy.

Kitchen Tools You’ll Need

You don’t need a lot of fancy equipment to whip up a batch of these tasty Sausage Balls. Here are the essentials and a few extras that can make the process even smoother:

Must-Have Tools

• Large Mixing Bowl: You’ll need a spacious bowl to comfortably combine all the ingredients without making a mess.
• Measuring Cups and Spoons: Accurate measurements are key for the right consistency, especially for the flour, baking powder, and milk.
• Cheese Grater: As mentioned, freshly grated cheese is best. A box grater or a rotary grater will do the trick.
• Baking Sheets: One or two large baking sheets will be needed to bake the Sausage Balls. Choose ones with a rim if possible, just in case any grease escapes.
• Parchment Paper or Silicone Baking Mat (Optional but Recommended): Lining your baking sheets makes for easy cleanup and prevents the Sausage Balls from sticking.
• Your Hands! (or a Sturdy Spoon/Stand Mixer): While you can start mixing with a spoon, getting your hands in there (clean ones, of course!) is often the most effective way to thoroughly combine the sausage mixture. Alternatively, a stand mixer with a paddle attachment can do the heavy lifting.

Nice-to-Have Extras

• Cookie Scoop (Small or Medium): This is a fantastic tool for making uniformly sized Sausage Balls. This ensures they all bake evenly and look professional. A 1-tablespoon or 1.5-tablespoon scoop is ideal.
• Food Processor (for grating cheese): If you’re grating a lot of cheese, a food processor with a shredding disc can save you a lot of time and effort.
• Disposable Gloves: If you prefer not to handle raw sausage directly, disposable food-grade gloves can be very handy.
• Cooling Rack: Allowing the Sausage Balls to cool slightly on a wire rack helps air circulate, preventing the bottoms from becoming soggy.

With these basic tools, you’re all set to create perfectly delicious Sausage Balls every time!

How to Make Sausage Balls

Let’s get to the fun part – making these irresistible Sausage Balls! Follow these simple steps for a perfect batch.

Step 1: Preheat and Prepare
First things first, preheat your oven to 375°F (190°C). Line one or two large baking sheets with parchment paper or silicone baking mats. This will make cleanup a breeze and prevent your Sausage Balls from sticking. Set them aside for now.

Step 2: Combine Dry Ingredients
In your large mixing bowl, whisk together the all-purpose flour, baking powder, salt, Italian seasoning, garlic powder, and dried onion flakes. Whisking helps to evenly distribute the baking powder and seasonings, ensuring every bite of your Sausage Balls is flavorful. You’ll notice the aroma of the seasonings starting to bloom – a little preview of what’s to come!

Step 3: Add Cheese
Add the freshly grated cheddar cheese to the dry ingredients. Toss it with your fingers or a spoon until the cheese is well coated with the flour mixture. This little step helps prevent the cheese from clumping together when the wet ingredients are added.

Step 4: Incorporate Sausage and Milk
Now, add the ground pork sausage (or your chosen alternative) to the bowl. Break it up into smaller pieces. Pour the milk over the mixture. This is where things get hands-on! Using clean hands, begin to mix all the ingredients together. Squeeze and knead the mixture until everything is just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour too much, leading to tougher Sausage Balls. You’re looking for a cohesive, slightly sticky dough where you can no longer see streaks of flour. If the mixture seems too dry and crumbly, add a tiny bit more milk, a teaspoon at a time, until it comes together. Conversely, if it’s overly sticky, a light dusting of flour can help.

Step 5: Form the Balls
Using your hands or a small cookie scoop (about 1 to 1.5 tablespoons in size is perfect), roll the mixture into uniform balls. This ensures they all bake evenly. Aim for balls about 1 inch in diameter. As you form them, place them about an inch apart on your prepared baking sheets. You should get around 36-48 Sausage Balls, depending on their size.

Step 6: Bake to Golden Perfection
Place the baking sheets into the preheated oven. Bake for 18-22 minutes, or until the Sausage Balls are beautifully golden brown and cooked through. The exact time will depend on the size of your Sausage Balls and your oven’s quirks. You’ll know they’re done when they look delightfully browned and you can see some of the cheese has melted and crisped up a bit on the edges. The internal temperature should reach 160-165°F (71-74°C) if you’re using a meat thermometer.

Step 7: Cool Slightly and Serve
Once baked, carefully remove the baking sheets from the oven. Let the Sausage Balls cool on the baking sheets for a few minutes before transferring them to a wire rack to cool a bit more, or directly to a serving platter. They are fantastic served warm, but also delicious at room temperature. Enjoy the savory aroma filling your kitchen – it’s hard to resist snatching one right away!

Tips for Success

Want to make sure your Sausage Balls are the best on the block? Here are a few key tips:

• Don’t Overmix the Dough: This is probably the most crucial tip. Mix the ingredients until they are just combined. Overmixing will develop the gluten in the flour, resulting in tough, dense Sausage Balls instead of tender, flavorful ones. Mix until you no longer see dry flour, and then stop.
• Freshly Grate Your Cheese: I can’t stress this enough! Pre-shredded cheese contains anti-caking agents that can make your Sausage Balls drier and prevent the cheese from melting as beautifully. Taking a few extra minutes to grate your own cheese makes a huge difference in texture and meltability.
• Use Room Temperature Sausage (Slightly): While you don’t want the sausage to be warm, letting it sit out for about 15-20 minutes before mixing can make it easier to combine with the other ingredients, especially if your kitchen is cool. Cold, hard sausage is much more difficult to incorporate evenly.
• Uniform Ball Size is Key: Use a small cookie scoop or be meticulous when rolling by hand to ensure all your Sausage Balls are roughly the same size. This guarantees they will bake evenly, so you won’t have some that are overcooked and dry while others are undercooked in the center. Consistency in size leads to consistency in deliciousness.
• Don’t Crowd the Pan: Give your Sausage Balls a little breathing room on the baking sheet, placing them about an inch apart. This allows the hot air to circulate around each one, helping them to brown evenly and cook through properly. Overcrowding can lead to them steaming rather than baking, resulting in softer, less browned exteriors.

How to Store Sausage Balls

These tasty morsels are great for making ahead, and leftovers (if you have any!) are easy to store.

• Room Temperature: Cooked Sausage Balls can be left at room temperature for up to 2 hours if you’re serving them at a party. Any longer than that, and it’s best to refrigerate them for food safety.
• In the Refrigerator:
  • Storage: Once completely cooled, store leftover Sausage Balls in an airtight container in the refrigerator for up to 3-4 days.
  • Reheating: To reheat, you can place them on a baking sheet in a preheated 300°F (150°C) oven for about 8-10 minutes, or until warmed through. This helps them crisp up again. Alternatively, you can microwave them for a shorter period, but they may lose some of their crispness. Covering them loosely with a damp paper towel in the microwave can help retain moisture.
• Freezing Tips:
  • Freezability: Sausage Balls freeze exceptionally well, making them a fantastic make-ahead appetizer.
  • Storage Suggestions (Cooked): After baking, let the Sausage Balls cool completely. Arrange them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or airtight container. They will keep well in the freezer for up to 2-3 months.
  • Storage Suggestions (Uncooked): You can also freeze unbaked Sausage Balls. Form the balls, place them on a parchment-lined baking sheet, and freeze until solid. Then transfer to a freezer bag. They can be baked directly from frozen; just add an extra 5-10 minutes to the baking time.
  • Reheating from Frozen (Cooked): Reheat cooked frozen Sausage Balls in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through and slightly crispy. There’s no need to thaw them first.

FAQs

Having questions about these Sausage Balls? I’ve got answers!

Can I make Sausage Balls ahead of time?

Absolutely! You can prepare the Sausage Balls mixture, cover it, and refrigerate it for up to 24 hours before baking. Alternatively, you can bake them completely and then reheat them before serving. They also freeze wonderfully, either cooked or uncooked (see storage tips above).

My Sausage Balls mixture is too crumbly, what did I do wrong?

If your mixture is too dry and crumbly, it likely needs a bit more moisture. This can happen if your sausage is very lean or if your flour measurement was a little generous. Try adding a tablespoon more milk at a time, mixing gently after each addition, until the dough just comes together. Be careful not to add too much, or it will become too sticky.

Can I use a different type of cheese for Sausage Balls?

Yes, feel free to experiment! While sharp cheddar is classic, Monterey Jack, Colby, Pepper Jack (for a spicy kick), or even a Gruyère could be delicious. For best results, always use freshly grated cheese as pre-shredded varieties have anti-caking agents that can affect the texture.

Are Sausage Balls gluten-free?

This particular recipe uses all-purpose wheat flour, so it is not gluten-free. However, you can try substituting a good quality gluten-free all-purpose baking blend. Ensure the blend contains xanthan gum, or add it according to the package directions. The texture might be slightly different, but they should still be tasty.

How do I prevent my Sausage Balls from being greasy?

Choose a good quality sausage that isn’t excessively fatty. Draining any visible excess fat from the sausage after browning (if you were to pre-cook it, though this recipe uses raw) can help, but with this recipe, ensure your sausage isn’t overly greasy to begin with. Using parchment paper on your baking sheet will also help absorb some grease, and allowing them to rest on a paper towel-lined plate after baking can wick away surface grease. If your sausage is very lean, however, they might turn out dry, so a little fat is good for flavor and texture.

What can I serve with Sausage Balls?

Sausage Balls are great on their own, but they also pair well with various dipping sauces. Consider honey mustard, BBQ sauce, ranch dressing, a spicy aioli, or even a simple marinara sauce. They are a versatile appetizer that complements many other party foods.

Conclusion

These Sausage Balls are truly a go-to dish for so many reasons. They’re remarkably easy to whip up, bursting with savory, cheesy flavor, and always a massive hit wherever they’re served. Whether you need a quick appetizer for unexpected guests, a reliable snack for game day, or a make-ahead treat for a holiday potluck, this Sausage Balls recipe delivers every single time. Give them a try, and watch them disappear!