Classic Sausage Balls

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/15/21
Southern Sausage Balls
Southern Sausage Balls

The Spruce / Diana Rattray
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 36 servings
Yield: 36 sausage balls
Nutrition Facts (per serving)
108 Calories
8g Fat
5g Carbs
5g Protein
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Nutrition Facts
Servings: 36
Amount per serving
Calories 108
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 16%
Cholesterol 20mg 7%
Sodium 249mg 11%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 5g
Vitamin C 0mg 0%
Calcium 80mg 6%
Iron 0mg 2%
Potassium 61mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These Southern sausage balls are always the hit of the party, so when you take them, make sure you bring a copy of the recipe. Sausage balls are super easy to prepare and bake, and the only utensils you need to make them are a measuring cup, a bowl, a spoon or cookie scoop, and a baking sheet. Cleanup is especially easy because the baking sheet is lined with foil.

To make the sausage balls, uncooked hot or mild sausage is combined with some biscuit baking mix and grated sharp cheddar cheese. The fat from the sausage provides the moisture in the tasty bites, and the cheese helps hold them together. Feel free to add a few tablespoons of grated or finely chopped onion or scallions or add a bit of poultry seasoning. 

The sausage balls take about 10 minutes to prepare and they bake in just 20 minutes. Shape the sausage mixture into balls about 1 to 1 1/2 inches in diameter. Use a rounded tablespoon or cookie scoop to make them uniform in size.

Take sausage balls along to a party, tailgating event, or potluck. These appetizers are usually served at room temperature. If making sausage balls in advance, place them in a covered container, and refrigerate them for up to 3 days. Take them out about 30 to 60 minutes before serving.

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Ingredients

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

  2. Line a rimmed baking sheet with foil or parchment paper.

  3. In a mixing bowl, combine the raw ground sausage and shredded cheese with the baking mix; blend with your hands until well mixed. If desired, add the grated onion and poultry seasoning. Alternatively, use a stand mixer with the paddle attachment.

  4. Shape the mixture into 1 inch balls and arrange them on the prepared baking sheet.

  5. Bake in the preheated oven for about 12 to 15 minutes, or until golden brown.

  6. The sausage will be fully cooked, but if you are doubtful, you can check a few with an instant-read thermometer. They should register at least 160 F, the minimum safe temperature for ground pork.

  7. Remove the sausage balls to a paper towel-lined plate to drain. 

  8. Serve with toothpicks and a mustard mayonnaise dip, aioli, or ranch-style dressing.

  9. Enjoy!

How to Store

To freeze homemade cooked or uncooked sausage balls, spread them out on a rimmed baking sheet and freeze them until solid. Remove the sausage balls to a food storage bag or container and return to the freezer.

  • To bake uncooked frozen sausage balls, arrange them on a baking sheet and cook at 350 F for about 30 minutes, or until thoroughly cooked. When done, they will register 160 F on an instant-read thermometer.
  • To reheat cooked frozen sausage balls, arrange them on a baking sheet and heat at 350 F oven for about 10 to 15 minutes.

Tip

  • Commercially shredded cheese contains cellulose, which can keep the sausage balls from sticking together properly. For best results, shred your cheese with a box grater or food processor with the grating disk.

Recipe Variations

  • For extra-spicy sausage balls, use hot sausage and replace half of the cheddar cheese with pepper jack cheese.