Rating: 3.96 stars
293 Ratings
  • 5 star values: 136
  • 4 star values: 75
  • 3 star values: 33
  • 2 star values: 31
  • 1 star values: 18

These are great for appetizers or for breakfast! Sausage cheese balls may be frozen before or after baking.

Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • In a medium bowl, combine the sausage, cheese, and dry baking mix. Mix together, and shape mixture into walnut-sized balls. Place on a foil-lined cookie sheet.

  • Bake for 12 to 15 minutes. Serve hot.

Nutrition Facts

137 calories; protein 5.5g; carbohydrates 7.5g; fat 9.4g; cholesterol 21.8mg; sodium 354.5mg. Full Nutrition
Advertisement

Reviews (224)

Most helpful positive review

Rating: 5 stars
12/06/2003
You should absolutely pre-cook the sausage. That way, you can drain the sausage and get rid of a lot of the grease. The mix it in with the cheese and Bisquick, and bake until golden brown. This is an easy, tasty appetizer that freezes well, so all you have to do is thaw them and pop them in the oven (or microwave, but oven is better) to warm them up. I do suggest using hot sausage, or a mixture of hot and sweet, because mild sausage makes them a little bland. Read More
(428)

Most helpful critical review

Rating: 3 stars
01/25/2004
This recipe is good if you use 1lb. of Jimmy Dean sausage, 2 cups of Bisquick, and 2 cups of sharp cheddar. We have been making these for years and they are so good. We always have water on hand and add a little at a time just to make it easier to mix. Makes all the difference in the world. Read More
(783)
293 Ratings
  • 5 star values: 136
  • 4 star values: 75
  • 3 star values: 33
  • 2 star values: 31
  • 1 star values: 18
Rating: 3 stars
01/25/2004
This recipe is good if you use 1lb. of Jimmy Dean sausage, 2 cups of Bisquick, and 2 cups of sharp cheddar. We have been making these for years and they are so good. We always have water on hand and add a little at a time just to make it easier to mix. Makes all the difference in the world. Read More
(783)
Rating: 5 stars
12/06/2003
You should absolutely pre-cook the sausage. That way, you can drain the sausage and get rid of a lot of the grease. The mix it in with the cheese and Bisquick, and bake until golden brown. This is an easy, tasty appetizer that freezes well, so all you have to do is thaw them and pop them in the oven (or microwave, but oven is better) to warm them up. I do suggest using hot sausage, or a mixture of hot and sweet, because mild sausage makes them a little bland. Read More
(428)
Rating: 2 stars
01/25/2004
There is way too much baking mix in this recipe. After I used it my mom told me she only uses 3/4 cup per pound of sausage for hers. I couldn't even get most of mine to absorb. Read More
(321)
Advertisement
Rating: 5 stars
12/24/2005
This recipe turned out fantastic! I used others suggestions 2lbs sausage 1 1/2 cups bisquik 3 C cheese they turned out perfect! Will definately make these again! Read More
(183)
Rating: 5 stars
12/24/2006
We have used this recipe for years and just love it. We always use Jimmy Dean Sauage and Sharp Shredded Cheese and sometimes we will put in a bit of parmesan. If it is too dry we add a few drops of water. The JD Sausage has very little fat compared to most brands and we do not precook it. Its a Christmas Eve tradition in our house have probably been making it for 20 years. Highly recommend it:) Read More
(163)
Rating: 2 stars
02/16/2006
This recipe made as listed is a disaster only when you modify it does it become something good. 4 cups Sharp cheddar cheese 1 pound of sage saugage 1 pound of hot sausage and 2 cups of baking mix will give you the best sausage cheeseball you've ever tried. And don't forget to mix VERY well. Read More
(110)
Advertisement
Rating: 5 stars
12/17/2007
These are exactly what sausage balls should be. They should be on the dry side, with crispy oozing cheese. I made mine exactly per the recipe with sharp cheddar cheese. If you want your sausage balls to look like meat balls, this is not the recipe for you. These are true southern goodness. I had to pack my ingredients together and room temperature sausage is a must. Read More
(104)
Rating: 3 stars
06/13/2006
I don't know what this recipe is like as written because I followed the advice of the other reviewers. I used 1 lb sage sausage, 1 lb hot sausage, 3 c. sharp cheddar, and 1-1/2 c. baking mix, and they were very good. I used the dough hook on my stand mixer, sprayed my foil with non-stick spray, and drained them on a paper towel - all great suggestions. I don't cook/eat greasy meat like this, but I was having a brunch and needed something to go with the Baked Omelet Squares (another fabulous allrecipe recipe). I tried a sausage ball before the brunch and couldn't believe how good they were. I'm giving this recipe 3 stars, but what came out of my oven (with the changes) was much better than that. Read More
(73)
Rating: 3 stars
10/21/2003
After these were made my boyfriend and I did not really like them. They were very dry and I thought the recipe called for too much baking mix. One of the other reviews said they were much better the next day so I waited to post my review. They are a lot better! I microwaved them to heat them up and could actually taste sausage and cheese this time. I would suggest if you're going to make these to make them the day before serving and just reheat. Read More
(51)