Easy, breezy, and delicious!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Stir the sausage, Cheddar cheese, and baking mix together in a mixing bowl until evenly combined; roll into 1 inch balls and place onto an ungreased baking sheet.

  • Bake in the preheated oven until the pork is no longer pink in the center and the balls are golden brown, 15 to 20 minutes.

Nutrition Facts

353.5 calories; 14.3 g protein; 22.8 g carbohydrates; 49.7 mg cholesterol; 998.8 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/29/2010
This is how I've always made my sausage balls and they are never dry. The key is to make sure sausage and cheese at at room temp when you start mixing and that everything is mixed well. There should be no traces of the biscuit mix left when you start to form the balls. The only way to get it mixed correctly is to use your hands. I always have a couple dozen of these in my freezer ready to go. Read More
(60)

Most helpful critical review

Rating: 2 stars
10/05/2009
WAY too biscuit-y. These are super-dry. You have all the right ingredients but your proportions are off. Maybe something like 122 sausage balls would be perfect. Read More
(21)
20 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
11/29/2010
This is how I've always made my sausage balls and they are never dry. The key is to make sure sausage and cheese at at room temp when you start mixing and that everything is mixed well. There should be no traces of the biscuit mix left when you start to form the balls. The only way to get it mixed correctly is to use your hands. I always have a couple dozen of these in my freezer ready to go. Read More
(60)
Rating: 5 stars
11/29/2010
This is how I've always made my sausage balls and they are never dry. The key is to make sure sausage and cheese at at room temp when you start mixing and that everything is mixed well. There should be no traces of the biscuit mix left when you start to form the balls. The only way to get it mixed correctly is to use your hands. I always have a couple dozen of these in my freezer ready to go. Read More
(60)
Rating: 5 stars
11/24/2010
the dry issue can be solved by adding cream cheese, I use about 4 to 6 ounces. i also added garlic salt and tabasco sauce ;-) Read More
(33)
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Rating: 5 stars
12/28/2010
This Recipe is very easy and very good! No changes necessary. Read More
(25)
Rating: 2 stars
10/05/2009
WAY too biscuit-y. These are super-dry. You have all the right ingredients but your proportions are off. Maybe something like 122 sausage balls would be perfect. Read More
(21)
Rating: 4 stars
12/29/2009
I think it would be just perfect with only two cups of bisquick. The mixture wouldn't mix well so I HAD to add 1/2 cup of milk. Next time I will try 2 cups of bisquick. Read More
(16)
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Rating: 5 stars
03/20/2012
I love it this is MY recipe also learned in junior high home ec but if you add 1/3- 1/4 cup water they turn out PERFECT. Ive taken them to work countless times over 12 years and they ALL want to know the secret to keeping them moist.... Read More
(7)
Rating: 5 stars
12/24/2011
This the same recipe my Aunt uses when she makes them. You can add more cheese too if you like. She did once and they turned out fine. As the other person said let the sausage and cheese set for awhile out of the refrigerator and they won't be dry. My Aunt always said that when your kneading the ingredients you know your done when it looks like a "brain" sitting in your bowl! Read More
(5)
Rating: 5 stars
10/25/2012
Loved this recipe. I like proportion of more biscuit and cheese less sausage. Some say it is dry but I think it is perfect. My mom adds a sprinkle of milk to make dough moist. No real difference. A great starter breakfast or snack. Read More
(4)
Rating: 3 stars
12/21/2011
A little dry. I used jimmy dean sausage in one batch and vegetarian in the other. These are best served up with some apple butter. YUMMMY. Read More
(2)