Sausage Balls

I learned how to make sausage cheese balls in high school and have used the same recipe for over 10 years. My family has requested these at every baby and bridal shower until I have gotten sick of making them and even eating them. The only difference in the way I make them and this is that I cook them longer. They really need to cook for up to 25 minutes. Otherwise you end up with raw sausage in the middle. I have tried different brands of sausage and it makes a difference. Some are greasier than others and some are drier. And I have found that Aberdeen sausage (spelling?) (it may be Aberdeen Farms) works the best. You can find it at walmart and it usually is the cheapest. If the ones on the edge of your pan end up dry just put all the sausage balls in a covered container and let them sit covered until they cool. The steam will help the dry ones become moist. I always cover mine to cool to hold in the flavor even if they don't dry out because it seems to make them taste even better if the flavors mingle.

I see so many reviews that say "this was dry.. not enough liquid", but if anyone actually read the instructions, they would see that nowhere it says to pre-cook the sausage. Its supposed to be raw. I guess the person who added it should have clarified that.

outstanding! i've made sausage balls before but these were especially delicious & got many rave reviews. i used hot sausage, extra-extra sharp cracker barrel cheese and grated it myself (i think this was the key), and the 2c bisquick. i made about 60 good size balls. i took the idea of some others and baked them on a wire rack over a cookie sheet to drain grease but also it kept them soooo moist! i baked at 375 for about 18 minutes. perfect! thanks!!

I tried this recipe but with one change..use stove top stuffing instead of baking mix..it adds so much flavor!!!!

I FOUND A GREAT EASY WAY TO MIX IS TO PUT EVERYTHING INTO A GALLON SIZE (OR LARGER) ZIP LOCK A KNEAD AWAY:) NO MESS AND NO DISHES TO WASH:)

This is the recipe I've used for 20+ years, adding another good handful more of cheddar. I can't believe some recommend to cook the sausage before mixing. No, you do NOT cook the sausage first! Your sausage balls will be dry and lacking the flavor the grease gives them during baking. Just toss them in a paper-towel lined bowl to absorb any excess grease afterward. If you use nice sausage (it really is worth a buck or two more), you won't have the super greasy problem to begin with. If you live in the southeast, look for Neese's Hot Sausage (the BEST!). Failing that, Jimmy Dean is fine (don't go lower in quality than that, tho). Set the ingredients out an hour ahead of time. You have to use some muscle to get it totally blended. You'll know it's ready when you can smoosh it into one big old smooth mass that isn't crumbly or dry. DON'T add liquid if it seems dry - that isn't the problem! The warmth of your hands and the kneading will do the trick. Just keep at it; it'll end up just right. I make mine large-marble size (ends up walnut size after baking) and cook about 15 mins. This is THE recipe to try. Don't use tons of baking mix or add liquids like some recipes call for. Use parchment/silpat; the bottoms won't over-brown or stick. For heaven's sake - whatever you do - DO NOT precook the sausage! :)

Delicious and easy! I even prepared everything the night before, let it set in the fridge and popped them in the oven the next morning...YUMMY!

I keep these in my freezer, thaw a few minutes and reheat at 350 for around 6-8 minutes. THEY ARE WONDERFUL. Tips: I use extra sharp cheddar hand grated, mix WELL with the bisquick in my Kitchenaid mixer, then add the cheese and mix it in. cook on a Pam-sprayed cake rack on a cookie sheet at 350 for 18 minutes. George Jones Hot Sausage is my favorite!

does anyone know how long they stay good and do they need to be fridgerated? thanks

62 y/o Male in the kitchen and my wife considers me a work in progress. I made this recipe with no changes. I did use my Kitchenaid and a dough-hook which completely solved the mixing issue. I dropped in the pound of Jimmie Dean hot, used my scale to measure out 8oz by weight (4oz per cup) and just dumped it on top of the sausage, set the speed to 2, and walked off while I found a large jellyroll pan, parchment, pre-heated the oven, etc. I walked back to the mixer and dropped the one pound bag of shredded sharp cheddar cheese into the mixing bowl which now contained the fully incorporated bisquick and sausage. I let the mixer run for another 5 minutes fully incorporating the cheese into the mix and grabbed a cookie scoop. Onto the parchment, into the oven, and out to the cooling racks. No Drama, Great Outcome, and a new favorite. I just finished 6 sausage balls microwaved for breakfast, and you just gotta LOVE this recipe.

My only advice is to grate your own cheese. Companies add starch to pre-grated cheese so it stays separated and looks pretty. That added starch will hinder juicy & moist sausage balls.

I followed this recipe EXCEPT I did NOT cook the sausage in advance. If you do that, the sausage balls do not have a grease to help the bisquit mix cook while baking. I just mixed everything together in a bowl and then baked. Turned out wonderful. Also - use a flavorful sausage for better tasting rolls.

I have been making a variation of this recipe for about 15 years. I have found two things that might be quite helpful while making this appetizer. First, I like to use a basic sausage (the cheapest sausage from Wal-Mart (Jamestown Brand) is quite good, but you still can't go wrong with Jimmy Dean, etc (I have used various kinds but both are still good). Next, I mix the sausage and baking mix (Bisquick). I wet my hands with a little water, and it helps mix every thing together. Another trick I use sometimes is using a splash of worcestershire sause). I then add in the cheese (I use the generic finely grated sharp cheese in a bag) and mix every thing together. I like to cook the sausage at a higher temperature 425 degrees for about 10-15 minutes, because I like everything to be crispy. However, if you want your sausage balls cooked at a lower temperature, I would have to agree with some of the other reviewers that I would cook the balls longer than 350 for 10 minutes. The top and bottom of the sausage ball should be browned. Also, if you cut into the ball the inside should look fully cooked.

I am a vegetarian, but wanted to make some sausage balls for an office party. This is good for veggies or anybody who wants to avoid the greasy-ness you might get from the sausage. I substituted Morningstar Farms non-meat sausage patties for the sausage. I just microwaved the patties for about 20 seconds to thaw them out a bit and then tore them into little pieces and put them in the mix. I used 8 patties torn up - using 6 from just one box wasn’t quite enough. I added about a teaspoon or so of rubbed sage and paprika to make it taste a little more sausage-y. I also used two kinds of cheese. Half sharp cheddar and half some fancy spicy cheese I found at the market. The folks at the office had no idea that it was vegetarian! Delicious!

I was pretty impressed with these - so simple but yummy! Whomever suggested using the dough attachment on their KitchenAid was really onto something as well - I would strongly suggest letting your sausage sit out for 10-15 mins then use the KitchenAid to mix the sausage and biscuit mix together before throwing in the cheese. I also used a wire rack over a cookie sheet so the grease could drip down - only thing I will do different next time is spray the rack with a little non-stick spray.

Note: the cooking time in the directions of this recipe has been changed from 10 minutes to 20-25 minutes to ensure thorough cooking of the sausage.

A wonderful, easy, classic recipe! There are a few variations. Try adding finely chopped onions and bell pepper if you want a bit of a change occasionally. I keep zip lock bags full of these, uncooked, in the freezer all the time. Great for unexpected company! Freeze balls (not touching each other) on cookie sheets, and then transfer to bags. I write the cook time and temp on the outside of the bag so I don't have to hunt down the recipe when I'm in a hurry.

yes i agree- mix the sausage and bisquick first...i put all together- I baked for 18 minutes....awesome! trying to figure out a dipping sauce for them:)

Use Jimmy Dean HOT sausage and fresh grated sharp cheddar. Make sure all ingredients are at room temp as it makes it easier to mix. Use your hands - it's the only way to get the ingredients fully incorporated. Mix until biscuit mix is fully incorporated. No white left! Freeze unbaked balls on a parchment lined baking sheet until firm and then store in freezer bags. Remove, thaw and bake.

This is not your typical sausage ball. In fact, I was concerned I had the recipe wrong because 't look like enough Bisquik. I double-checked to be sure. My grocery store was sold out of the regular Bisquik, so I used the Heart Healthy. I always use Jimmy Dean sausage because there is very little fat. And, I grated my own cheddar cheese to save a little money. Tips for success, besides using a quality sausage, would be to THOROUGHLY hand-mix the Bisquik into the raw sausage, getting it as crumbly as possible. I never looked well-blended, no matter how long I worked it... but, in the end, it really didn't make any difference. I added the cheese to the meat mixture and did my best to mix well. I did nothing to alter the original recipe, but found that my sausage balls (just slightly bigger than bite-sized) required 12 minutes cooking time to get them golden brown. I cooked on parchment paper, and cooled on racks. Expecting some grease to drip off, I placed a paper towel under the cooling racks, but this was never a problem. What little bit of greased existed came from the cheese and stayed on the parchment paper. My hubby rates these as the best sausage balls he's ever tasted, and he's eaten these his entire life. Cold or hot, these are tasty, meaty, and not doughy like the other versions. A definite keeper!!!

My family asks me to make these EVERY year for the holidays..Remember NOT to cook the sausage first! I generally use 3 cups of Bisquick so they'll be less greasy, and finely chopped onions make it a bit more flavorful...Like someone else suggested, I also use 1/2 regular and 1/2 hot saugage...YUM!

As a long standing holiday tradition in our family, these delightful morsels appear every year on Christmas Eve. The KEY to keeping them moist is to MELT the cheese before mixing it with the bisquick and ground sausage. Believe me, the dough will stick together. No other ingredients are necessary, that is what makes these Sausage Balls so fantastic...EASY!

Thanks to all the reviewers for their suggestions to make this come out delicious. I made a few additional changes. I used Habernero Sausage for heat, added sauted minced garlic, and minced celery. I also added 1 egg to help bind the dough. It came out moist and "cake" like. I served it with a sour cream, chive and cilantro dip, and they were gone in less than 30 minuites.

Me and my family have been making these for a very several years. One tip on making them is that when mixing the sausage and biscuit mix together, leave sausage out for about 15 minutes. It mixes alot easier closer to room temperature.

There are so many recipes for Sausage Balls out there and I think this one was the best! I used 1 pound mild sausage, 2 cups homemade bisquick mix, and I didn't have any sharp cheese so I used a frozen bag of shredded "Mexican style" cheese (a Kroger mixture of mild cheddar, monterey jack and asadero cheese). Baked mine for 24 minutes on 350 in a toaster oven. Perfect! But I must have been doing the balls small because the recipe yielded 70 sausage balls! So great for the football game tonight!

These are very good. I cooked (a mild version)for my daycare children and...brace yourself... I added 1/2 cup pureed spaghetti squash. DELICIOUS! You can't taste the squash at all, and they turned out very moist. This is great for serving children who do not like their veggies! They will never know.

I have made the sausage balls for years. I use Owens Hot sausage. I let my sausage sit out of refrigerator for about an hour before mixing with the biscuit baking mix. I grate my cheese fine before adding to sausage mix. Add 3 to 4 Tabl. of warm water to mix. Make balls about the size of a walnut or smaller. Spray cookie sheet with Pam & bake 15-20 minutes @ 350 degrees. I take these to Sunday School in a crock pot to keep them warm. There is never one left.

Spicy sausage, sharp cheddar, garlic pepper and onion salt! So simple! I made 30 one inch Sausage Balls, and baked them for 36 minutes. U checked for doneness at 18, 25, 30 and then 36 minutes Nno pink in the middle at 36, nice browned appearance. YUMMY!

Add one egg. This binds everything beautifully and makes them fluffy and moist. We've done this for years, and I will never make them without it. The taste doesn't change, but it guarantees they won't be dry.

These are great. You just can't beat the 3 ingredient combination. It makes so many too, which is good because they go fast. I got about 94 sausage balls just following the directions exactly. I did get quite a workout mixing the ingredients together. I also make sure to grate my own cheese because it's moister. I think the texture and taste of these sausage balls is just perfect. This recipe has been permanently added to my recipe box at home. It's a keeper.

Simple and delicious! My family loves this recipe... we learned it in Home Ec. in high school. Make a double batch, throw them in th freezer and bake when some friends drop in! But definitely bake a bit longer...

For those people that were expecting more out of just 3 ingredients, I am not really sure what they are looking for. This is a simple southern recipe, usually served as hors de ouevres. It's not meant to be a meal, and it's not like a meatball at all. It's just something to snack on at a party, that's easy to make with things that a lot of people (at least us southerners) have laying around the house. I hadn't made these in a while, and needed to refresh my memory on the proportions of the ingredients, but this recipe came out perfect. It does take some work to get all the cheese worked in. I usually have to knead it for quite a while to get it mixed right, but it's worth it. Making them "walnut sized" balls though, I usually end up with about 45 or so balls, not 30. Maybe the recipe contributor is used to bigger walnuts than I am lol.

This has been a family favorite for years. Mix ingredients in a food processor. Really makes this an easy recipe. Also, do not cook sausage before mixing. Sausauge will cook when baking. I did not know this the first time I made them.

Add 1/4 to 1/2 cup of water after mixing the three ingredients and it will come together with perfection! Moist and yummy every time. Simple is better with this recipe.

As suggested I mixed the sausage and bisquick first and there was no powder issues with the finished balls. I bought mild instead of sharp on accident but it turned out fine but next time I'll double check on the type of cheese. I baked at 350 for 20-25 minutes. Everyone raved about these and talked about how they were an 'old school' party food and how much they'd always liked them but no one made them anymore. These were also a huge hit with all the kiddos.

Made this recipe 5 times over the holidays for various gatherings and there was never a morsel left at any of them! SIMPLE, easy recipe. I did let the sausage sit out for about 20 minutes as suggested by others and the trick to a perfect sausage ball every time is taking the time to knead until all ingredients are WELL combined.

Wow. I just tried these this morning for breakfast, and they are out of this world. They taste just like McDonald's sausage biscuits! I used shredded colby/monterey jack cheese, and had to add a little milk (probably 1/4-1/2 cup) like other reviewers suggested to hold the mixture together, and formed the balls using my large cookie scoop. I also baked for 12 minutes. This will become a keeper for sure!!

This is the same recipe I've used for years with great success. I let my cheese (extra sharp cheddar) sit out in the bowl with the sausage a few minutes before mixing together, then I add the Biscuit mix. I've also found adding a couple tablespoons of milk, some garlic powder & a little parmesan (fresh grated) if I have it on hand - all add a little something extra. I also like to make the balls a little smaller & don't compress hard to keep them light when I make the rolls.

I mixed these (using Hot Bob Evans) in my KitchenAid Pro 600 with the dough hook so it would mix with ease. I did as suggested by other bakers: Baked for 20 minutes and on cooling racks. The rest of the hors d'oeuvres weren't ready and the guest of honor still wasn't there so I turned off the oven and kept the sausage balls in the oven for about another 15 minutes while keeping the oven door open a tiny bit. When I pulled them out, there was only a drop of grease, about the size of a dime, on the baking sheet, beneath the cooling rack. They were thoroughly baked, brown on top, and sticking to the cooling rack. Next time, I'll use a nonstick cooking spray on the rack. These are absolutely mouthwatering served with Hickory Farms Sweet Hot Mustard or Grey Poupon Dijon Mustard. I stored the few I hid in a Ziploc bag and they reheat well in a paper towel in the microwave for 30 seconds. Tomorrow, I'm making more for us to enjoy during the Fiesta Bowl party. I like these so much better than the ones that take Cheese Whiz. Keep this recipe handy, it's a winner!

USE A FOOD PROCESSOR AND YOU WILL HAVE NO MIXING PROBLEMS!! (P.S. DON'T FORGET TO ONLY PUT HALF THE RECIPE IN THE FOOD PROCESSOR AT A TIME. TOO MUCH STUFF WILL GUM IT UP!)

I've made these for 30+ years and have made some minor changes. 1. Hot sausage 2. Bring sausage to room temp. 3. I break the sausage into smallish pieces and put them on a baking sheet which I place in the middle of a cold oven. 4. Turn the oven on to 225 degrees. 5. Let it heat until the fat in the sausage begins to render; remove the tray and drain the grease. The sausage won't be cooked but will be very warm and kinda' gooey-ish. You can press a paper towel on it to soak up more grease. I replace some of the "lost" grease with a spoon or 2 of low fat cream cheese. Otherwise I follow the directions. For us this makes them a bit less greasy or heavy. In our 4 generation household they're a hit! One additional note. Sub in hot or mild Italian sausage. Sub in mozz, provolone and shredded Parmesan cheese. Add a little extra biscuit mix and a Tbl of milk, plus a bit of garlic powder and Italian seasoning. Prepare as above. Serve with marinara or pizza sauce. My grand kids love this at snack time.

Nothing but raves!!! I agree with other reviews that Jimmy Dean spicy sausage works best and isn't too spicy. Also, the tip to work the sausage and Bisquick together first and then the cheese was an excellent tip. Will be making these for many years to come!

I was not all that impressed. I thought they were SO dry. I felt I needed to cook them longer becasue the sausage inside really was raw. I thought with the reviews that this would be awesome and I was so dissapointed! Giving 1 star is even just 1 too many

I have been making these for many years. I always let the sausage sit out for awhile. It seems to mix easier. These can be frozen uncooked. I put them on a cookie sheet, stick them in the freezer and then put them in freezer bags when frozen. Add a few minutes to the cooking time.

4 and half stars These were great! Everyone loved them. Hint: When making the balls if you will have a cup warm water and wet your fingers when forming the balls they will come out moister and less dry!

I really like this recipe, but I did tweak it some to suit my taste buds. I agree with previous reviews that say to lower the baking temp to 325 degrees. Baking it at that temp for exactly 25 minutes in my oven was perfect. Also, I put the sausage in the microwave on 30% power for one minute to soften it up. Adding the Bisquick (I sift it) BEFORE the cheese definitely helps. I also added 4 oz of cream cheese. It just gives it a little zip and needed creaminess. Enjoy! :-)

My mom made these every christmas morning and I do as well. The only thing different I do is add 2 tblspoons grated onion and 1 tsp poultry seasoning mix. I also use sharp cheddar and hot sausage.

If you put a rack on your baking sheet and bake these on it solves the grease problem. These are yummy and a super easy appy!

Delicious with mustard, sour cream or BBQ sauce.

Love these! I use hot sausage. It makes them just a bit spicy, but my kids still like them. When mixing, I use my food processor and put in baking mix, then sausage which I have divided into 5 or 6 large chunks. Process until mixed, then add cheese. To make the balls quickly, I just a melon baller, dip in water, then scoop out sausage ball, place on pan, dip in water before proceeding. From start to finish, it takes less than 35 minutes, including washing processor and pans.

I have been making sausage balls for many years and I have always added an envelope of dry onion soup mix with the bisquick. This is a good basic recipe. Thanks for sharing!

I have made these for years, but, looking at the reviews this morning, I decided to add black pepper and Italian seasoning. They are delicious. Just that little seasoning made them better...for me!

What a timeless classic. I remember my mother making these appetizers several decades ago. (I don't want to scare anyone with the exact year -- 19XX! Ha!) They freeze well too, so when you have company, just take out of the freezer and reheat on a baking sheet. Recipes don't come much easier than this one.

Mine took about 15-20 minutes to cook. I used Jimmy Dean "HOT" sausage for more flavor. They weren't really "HOT", but gave the sausage balls a lot more flavor.

Our daughter made these for our Sunday School class on Mother's Day. Everyone enjoyed them and requested the recipe! Staci is a novice cook and she did an outstanding job. I had her crush a box of stove top dressing instead of adding the biscuit mix and added finely grated cheese. The dressing gave it more flavor and the finely grated cheese incorporated into the mixture easier. We had a few left over and they heated up well in the micro-wave.

I have been making sausage balls for years now. I do a few things different, though. First, I add a whole package of sausage (raw and torn in pieces), 2 and a half cups Bisquick, 2 or 3 cups shredded cheese (depending on how much we want) and 3/4 cups milk. I've found that it blends much better if you use your hands (even though it's gross!). After everything is mixed together, I bake at 375 for 18-20 minutes (depending on how large they are.) My family eats ours with jelly (I know it might not sound very good but I promise it's great!). Whatever we don't eat, I put in a ziploc and put in the fridge. They will stay good for at least 3-4 days after and still taste just as good when you warm them up!! Hope this helps!

Delicious, but could really use a name change since I find Sausage Balls to sound quite unappealing. I've started calling them sausage delights, and they somehow sound a little healthier too;) I followed the suggestions of other reviews and baked the "delights" for about 20 minutes and they came out perfect. Less greasy than I imagined.

I used 1 lb. pork sausage, 3/4 cups baking mix, 2 cups shredded cheddar cheese, 1/2 tsp. garlic powder & 1 tbs. milk. Very good, & moist. Make sure you use parchment paper over the baking sheet so it doesn't stick.

THE BEST! Easy and great tasting. Thanks to the other reviewers with the suggestion to mix the Bisquik and sausage together first....it really makes a difference.

YEAH! I have made sausage balls before but these are the best I have tried. I added a little sage and dried onion to the mix, it takes a lot of muscle to get the mixture well blended - but then they are perfect!

Holiday classic!

Just made sausage balls for the first time ever, after reading many reviews and tips. I followed the recipe, using mild sausage and sharp cheddar, and tripled the recipe. The first batch, after baking for 25 minutes at 350* did not keep the ball shape, were more like biscuits and raw inside. The taste was also bland. Here is how I modified the recipe: • Rolled the balls no larger than a walnut, and put in a metal bowl. • Put the bowl in the fridge for 30 minutes and between batches. • Used parchment paper. ( Great stuff!) • Baked at 400* for 18 minutes • Cooled on a metal rack. • Allowed the baking pans to cool completely in-between batches Also, the next time I will use a spicier sausage or add some Texas Pete and ground red pepper

These turned out great. My only suggestion is to add just a little water to help in binding the ingredients together. I think I used around 1/4 cup water...maybe less.

We make these every year for the Christmas season, double it, and freeze them all. Then when we want them for breakfast or a party, we just take a few out and microwave them. They freeze really well! We use spicy sausage and make our own biscuit mix so they are soft and fluffy. Also we cover them as soon as they come out of the oven so they soak up the moisture.

My family and I have been making sausage balls my entire life. They are always a hit and we make them every year for Christmas morning. One thing I do differently is I cook and crumble the sausage before adding to the dough. It really helps cut down on the grease but still leaves the flavor. Then just add about 1/4th cup water to the dough to help with moisture. I think they turn out much better pre-cooking the sausage.

I really like sausage balls, but with this recipe, found that it was hard to get the mixture to stay together and form balls. I just slightly beat one egg, and added a tiny bit of milk, and they were great.

I used my kitchen aid mixer with the dough hook to mix the ingredients... and this was SUPER EASY. I used the sage jimmie dean sausage, sharp cheddar, and bisquick. Rave reviews and SOOO good. A keeper for sure

I am cooking these sausage balls at the moment and these are WONDERFUL! Here is what I did - - I doubled the recipe - Took other reviewer's advice and used Jimmy Dean HOT sausage. It gave it extra zip and was not overpowering!- - You have to mix it real good with your hands. - You may have some unmixed cheese, sausage and biscuit dough at the bottom, but don't get discouraged, just keep mixing! - I also, mixed it real good in clumps about the size of a small fist, then took the walnut sized pieces off of the clump. It worked well! - Cooked for 20 to 22 minutes. - Used a broiler pan (improvised) - sprayed with Pam for easier removal. - Turned them once or they will get too brown on the bottom. - Put them on a paper towel on plate to cool and soak up excess grease. (There was hardly any.) - Plan to serve at tailgating and these will be perfect!! - The taste is absolutely awesome because they are SO moist. I have tasted dried up sausage balls that were aweful, but I couldn't believe how moist these were. - I used finely shredded cheddar cheese and they turned out great. - Plan to take other reviewer's advice and serve some with Maple Syrup! Yum Yum!

I thought these were good the first couple times I made them but didn't realize how good until I started serving them for brunch. (my favorite meal for entertaining) These are always the first thing to go and everyone asks for the recipe. Very very easy!

Super yummy! The cheese did not all mix in. Maybe you have to grate your own cheese and not use the pre-grated stuff because freshly grated cheese is stickier.

This is always a crowd pleaser. My family loves a little spice, so I use hot sausage,or use half regular and half hot for the 'not so bold' guests. It is easy to make these ahead and pop in the microwave to serve warm.

Excellent! I haven't made these in years. Took the advice of one of the reviewers to mix the sausage and flour first. I used an 8oz. package of shredded colby/cheddar and grated the other 8 oz. These are the best I have eaten. Very soft, not dry and flaky. I also used Jimmy Dean sage sausage. Use a good quality sausage- that makes a huge difference in taste! Also, use a large bowl or pot. I started in my large bowl and had to put in a pot, so I could mix everything thoroughly and evenly. These are perfect to make for breakfast on the weekends and keep some to heat up on school mornings!

This is great, I add 8oz of softened cream cheese to make it moist and stay together!

These are sooo good, my aunt absolutely loves these sausage balls. I agree that using sharp cheddar gives them the best flavor. These were a little oily after baking...but certainly won't deter us from making them again. Thanks for sharing.

I added about 1/2 c. milk to make them not so dry. This recipe also appears in a Bisquick "cookbook" I had from my not so good of a cook days. I checked it and saw that's where I had the idea they needed milk. I think they would be entirely too dry without that. I also add a little parmesan cheese, about 1/4 cup. I have also made these with several other types of shredded cheeses. They all turn out pretty good. Another suggestion, I saw a reviewer who noted they sausage needed to be browned prior to mixing! DO NOT BROWN MEAT! The internal temperature after cooking is about 210 degrees F. Which is well over the recommended cooking temp for sausage. Hope this helps!

Even though I make these every year, I can never remember the proportions. Used this recipe today. Only change was I used 3/4 lb cheese. Jimmy Dean hot sausage...2% sharp cheddar...Heart Smart Bisquick. Walnut size balls. Cooked for 13-14 mins. They were perfect!

I LOVE sausage balls, but had never made them until I made these. I've now made them twice and both times people declared they were the best sausage balls they had ever had! I did follow the hints to buy the extra sharp cheddar and to put a little bit extra cheese in them. I also mixed the sausage & biscuit mix together before adding the cheese and used block cheese that I grated myself. AMAZING!

My mother-in-law used to make these every year. She passed away last year and now everyone asks me to make these. Her recipe called for three cups of baking mix and only 8 oz of cheese. They were always dry to me. I was glad to find this recipe. I use hot sausage, as well. I also add a sprinkle or two of chili powder. I don't like them real hot, but this spices them up nicely.

I have to add milk to get them to stick but great otherwise.

These were a hit at our game night. There were none left. I did serve red pepper jelly on the side and it went really well with the sausage balls. Added great flavor.

Great! Didn't have bisquick so used pancake mix instead. Also, used hot sausage. Turned out great! Also, make good leftover snacks.

I have been making this recipe for 30 years! I use Jimmy Dean sausage. I often roll out the balls & put them on cookie sheet, then put in the freezer. I leave them there till just frozen, then put in a gallon size bag and freeze. That way they don't stick together and you can cook as many as you like.

I made these for our Christmas Party and they were a huge hit!! Half of them were gone before I had a chance to take them off the cooling rack! I used a mild sausage and added about a teaspoon of garlic salt...they were wonderful. I cooked them on parchment paper and then removed them from their grease by placing on wire rack with aluminum foil below to catch any grease that may drip. A huge success!!

I should preface this by saying, I really love sausage, but I really like these. They made about 40 balls of about 1 heaping tablespoon each. I used regular sausage and a medium cheddar. I can see how spicy or italian sausage and sharp cheese would be even better. I added just a tiny bit of cayanne pepper and garlic powder and I baked at 325 for 25 minutes. They were actually kind of crispy on the outside and yummy all the way through.

Very dry and crumbly. Flavor was ok but definetely too dry so I made a white gravy to put on top of the meatballs.

Best sausage balls ever! These were not dry like others I've tried. No changes necessary.

What a great recipe. I was a bit unsure of the ratio of cheese to sausage but I followed the recipe to the letter and it's a huge hit! I'll make these again.

This was easy and awesome for our office Christmas party. I made it the night before and baked them in the morning!

This is such an easy recipe. The first time I made them was for a potluck, I made them the night before and popped them into the oven in the morning to warm them up. They were a big hit. The secod time I made them I added half chorizo, it gave them a nice flavor. Awesome recipe!

I love these so much. We eat them at Christmas time at my fiance's mother's house, and there are never enough to go around. In fact, they never even make it to the table, since everyone hovers around the oven and picks them out just before they're done. We like to make them at home with no one else around just so we can eat as many as we'd like. If you like onion, you can chop up a bit, and add a bit of sage, too. It's easy to play with this recipe.

Awesome finger food! Great for office parties, a good break from all the holiday sweets.

This recipe is perfect...as written...no need to change a thing! Any changes/additions would strictly be reviewers personal taste and presentation preferences and should not change your review! I chose to add the cheese after the baking mix and sausage were combined, (be careful not to mix too much or balls get dry) and I added 2tsp dried chives. Sage breakfast sausage, a better quality cheddar (freshly shredded) and some minced onions (didn't have any this time) are my choice here. There were 30, inch and a half diameter, balls that I baked for 21 minutes at 350 degrees on a cooling rack over top a foil lined jelly roll pan. They will stick if you don't wipe the wire slats with oil first! Learned that the hard way :( I turned the tray at 10 mins. The balls were crisp outside and incredibly flavorful! Thank you Stephanie for sharing! :)

The flavor was good on these but don't know that I would make them again. Very greasy.

These are not elegant, but they are irresistible. (It's hard to go wrong with pork sausage.) Although none of the sausage ball recipes explicitly state it, the sausage meat should be removed from the casings, and should not be precooked. I followed the advice of many and brought the sausage to room temperature and grated my own cheddar. I also mixed the sausage and Bisquik in the food processor and added the cheese by hand afterward. I baked them on a parchment lined pan for 20 minutes. They emitted a lot of grease, which I counteracted with paper towels when done. But next time, I would use a broiler pan or Alton Brown's technique of perching them in the cups of a mini muffin pan. The grease drips out into the cups.

I ALWAYS partially cook the sausage first. Don't over cook your sausage, but cook just til done (no more pink spots) but not browned, and allow to cool for a few minutes before mixing with biscuit mix/cheddar cheese. They will not be dry when you bake them. I make huge batches of these at the holidays and freeze them (unbaked). Then I just bake as I need them and they come out great every time. Also, I bake them for longer than 10 minutes, about 15, but watch your baking time carefully, as they will "overbake" quickly.

This is pretty much my favorite thing to snack on and make for a group of friends. Most of the time I like to use Maple Pork Sausage. If you haven't tried it with this recipe, I highly recommend it! I don't see anywhere on the recipe that it calls for pre-cooking the sausage first? I read the footnote as sausage balls that you have already cooked and want to freeze them for later to eat. Well overall, this is fairly quick to make, very yummy, and a crowd pleaser!

Delicious comfort food! They taste just like the ones my MawMaw makes. Instead of the boxed biscuit mix, I used the biscuit mix from the Never Fail Biscuits recipe from this site (minus the butter and milk, of course :). I also had to add two eggs to get the balls to hold together (and yes, I used raw sausage that had set out for a bit and I mixed it with the other ingredients very well). There was NO way that I could form them otherwise!! I baked the sausage balls on a cooling rack that was set up on a baking sheet; I can’t imagine doing it another way as there was quite a bit of grease that had dripped down from the sausage onto the baking sheet. Definitely grease the cooling rack well or the sausage balls will stick. I will definitely make this again!!

This recipe was great! It didn't make it to our Christmas Eve Brunch, we ate them the night before... they were very good!

Great as a falafel, between two pieces of bread and tzaziki sauce!