Classic Sausage Balls with Cheddar
Three ingredients, one bowl, and the most-requested appetizer on the holiday table — golden, cheesy, and dangerously poppable.
In a nutshell: This authentic american classic sausage balls with cheddar comes together in just 30 mins using simple whole ingredients. The chef's secret: pre-shredded cheese is dusted with anti-caking agents that make the mixture dry and. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Classic sausage balls with cheddar: pork sausage, sharp cheddar and biscuit mix baked golden. The 3-ingredient holiday appetizer everyone asks for.
Key Equipment
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- Large mixing bowl
- Rimmed baking sheet
- Parchment paper
- Cookie scoop
Chef's Pro-Tips
- Shred your own cheddar: pre-shredded cheese is dusted with anti-caking agents that make the mixture dry and crumbly, while block cheddar melts into the dough.
- Do not overwork the dough: mix just until it comes together — overmixed sausage balls turn tough and dense instead of tender.
- Keep them small and even: 1-inch balls cook through evenly in 20 minutes, while oversized ones stay raw in the middle and dry at the edges.
Ingredients
12
servings
-
1 lb pork sausage, hot or mild, uncooked
-
2 cups biscuit baking mix, such as Bisquick
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2 cups sharp cheddar cheese, freshly shredded
-
2 tbsp milk, only if needed
-
½ tsp garlic powder, optional
-
¼ tsp cayenne pepper, optional, for heat
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Step-by-Step Instructions
Heat the Oven
Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
Mix the Dough
Combine the sausage, biscuit mix, cheddar, garlic powder and cayenne in a large bowl. Mix with your hands until just combined, adding a splash of milk only if the mixture will not hold together.
Shape the Balls
Roll into 1-inch balls — about 36 — and arrange on the baking sheet with a little space between them.
Bake Until Golden
Bake for 18-20 minutes until deeply golden and cooked through. Cool 5 minutes on the pan, then serve warm with mustard or ranch for dipping.
Chef Clara's Kitchen Picks
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Nordic Ware Naturals Half Sheet, 2-Pack
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Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — shape them up to a day ahead and refrigerate, or freeze raw balls for up to 3 months and bake straight from frozen, adding 3-4 minutes.
Usually the cheese was pre-shredded or the dough was overmixed. Use freshly shredded cheddar, do not skip the sausage fat, and add a splash of milk if the mix feels crumbly.
Yes — use a gluten-free biscuit baking mix. The texture is slightly more delicate, so chill the shaped balls for 15 minutes before baking.
Spicy brown mustard is the classic, but ranch, honey mustard and a cranberry-Dijon dip are all excellent, especially at Thanksgiving.
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