These are simple and so yummy ... there are never any left to bring home from holiday parties!

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Recipe Summary

Servings:
12
Yield:
2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Combine sausage, cheese and about 2 cups of the baking mix; use hands to mix well. Gradually add in as much of the additional baking mix as possible.

  • Roll into 1 to 1 1/2 inch balls. Roll balls in any excess baking mix to coat.

  • Place on non-stick baking sheet and bake at 400 degrees F (200 degrees C) for 20 minutes or until golden brown.

Nutrition Facts

332 calories; protein 12g 24% DV; carbohydrates 21.9g 7% DV; fat 21.5g 33% DV; cholesterol 46.8mg 16% DV; sodium 903.6mg 36% DV. Full Nutrition
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Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/01/2006
For the dry/bland comments... are y'all using RAW bulk breakfast sausage? The sausage should NOT be cooked before mixing into the other ingredients. The oil that cooks out of the sausage should keep the bread part of the mixture soft and moist and make it flavorful. You can always use 'hot' or 'sage' sausage to add more spice if the 'mild' is too blah... or add a dash of cayenne pepper to the mix. Cooking time may need to be reduced... just watch for golden brown cheese balls. Read More
(50)

Most helpful critical review

Rating: 3 stars
11/25/2002
I made these for Thanksgiving but was a little disappointed. The flavor was only okay nothing to write home about. Also they were so heavy and rich as an appetizer that it either just spoiled or increased everyone's appetite. Read More
(5)
49 Ratings
  • 5 star values: 22
  • 4 star values: 15
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/01/2006
For the dry/bland comments... are y'all using RAW bulk breakfast sausage? The sausage should NOT be cooked before mixing into the other ingredients. The oil that cooks out of the sausage should keep the bread part of the mixture soft and moist and make it flavorful. You can always use 'hot' or 'sage' sausage to add more spice if the 'mild' is too blah... or add a dash of cayenne pepper to the mix. Cooking time may need to be reduced... just watch for golden brown cheese balls. Read More
(50)
Rating: 4 stars
12/17/2007
I made a version of this yesterday, but my version called for 2/3 c. milk, 2 c. biscuit mix, 1 lb. uncooked bulk pork sausage, and 10 oz. shredded cheddar. I think the addition of the milk (and maybe less biscuit mix) really helps. They disappeared fast and I had to give out the recipe right away. Read More
(27)
Rating: 5 stars
11/28/2005
I have been making this recipe for years for any party that we have. It is always a big hit and never lasts long. I use the sage sausage or special seasoning sausage to give it more flavor. My suggestion for those saying that they are dry is that you must be overcooking them. No one has ever complained about them being dry before. If you really want to kick the recipe up a notch make a batch of "hot" ones using the hot sausage and then a batch of mild using the sage. I like that this recipe can be made in advance and then cooked at the last minute. It makes planning a party much easier. Read More
(19)
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Rating: 5 stars
10/03/2003
awesome and easy. i used a vegetarian sausage and found that if i added a little olive oil no one could tell the difference. a lifesaver recipe during the holidays!! Read More
(11)
Rating: 4 stars
12/03/2006
I cut the biscuit mix to 2.5 cups and they turned out perfect. I think 3 cups might be just a bit too much. I absolutely couldn't get any more biscuit mix worked in (I was doing it by hand though so maybe with a stand mixer it's possible.) I added a little powdered garlic and paprika just to see how it would be -- SO GOOD! I think next time I'll use sage sausage. Anyway thanks for the recipe! Read More
(9)
Rating: 5 stars
10/30/2004
MMMMM GOOD! My husbsand saw this recipe about a year ago and it's the only one we will use now! Instead of making one batch we always have to make several b/c they are the first things to be devoured at every party! We use the sage sausage... it adds a little kick to them! Read More
(8)
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Rating: 5 stars
11/20/2005
These are SOOOO easy! And they reheat with ease making them easy to prepare in advance and reheat for a party. Not the prettiest appetizer but a very popular one! Read More
(5)
Rating: 3 stars
11/25/2002
I made these for Thanksgiving but was a little disappointed. The flavor was only okay nothing to write home about. Also they were so heavy and rich as an appetizer that it either just spoiled or increased everyone's appetite. Read More
(5)
Rating: 5 stars
10/03/2003
My mom used to make these for us as kids at Christmas time. It's been a long time since I've had them. Since I've moved out of state and can't have Mama's sausage balls I found this recipe and tried it. I just made a batch for Christmas but now have to go back to the store to get more ingredients. I've eaten almost all of what I just made. These are so easy to make and such little prep time is spent. Try these you will love them. Read More
(5)
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