Name: Bisquick Sausage Balls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound ground sausage (mild, hot, or pork); 2 cups Bisquick baking mix (for a gluten-free swap, use a certified gluten-free baking mix); 1 cup shredded cheddar cheese (sharp or mild); 1/2 cup milk (can use buttermilk or a milk alternative); 1 teaspoon garlic powder; 1 teaspoon black pepper; 1/2 teaspoon cayenne pepper (optional, for heat)

I’ve been making Bisquick sausage balls for years — they disappear at every potluck, holiday brunch, and game-day spread. Crunchy on the outside, tender inside, and packed with cheesy, savory flavor, these little bites are a no-fuss crowd-pleaser you can whip up in under 30 minutes.

Why you’ll love this dish

These sausage balls are the definition of comfort food that’s also convenient. They’re quick to assemble, use pantry-friendly ingredients, and travel well for parties. Whether you’re prepping appetizers for a last-minute gathering or making finger food for kids, this recipe hits the sweet spot between savory and simple.

“Made these for a Christmas brunch — gone in 10 minutes. So easy, and the flavor is perfect.” — a regular at my holiday table

Reasons they stand out:

Fast assembly: no chilling time required, so you can mix and bake in one go.
Budget-friendly: pantry staples and a pound of sausage make dozens of bites.
Versatile: adjust spice, cheese, or size to suit crowds, kids, or cocktail hour.
If you like buttery, quick baked goods alongside savory bites, these pair nicely with warm biscuits like my go-to fluffy Bisquick biscuits.

Step-by-step overview

Before you dive in, here’s the process at a glance so you know what to expect:

Preheat oven and prep a baking sheet.
Mix ground sausage with Bisquick, cheddar, milk, and seasonings until cohesive.
Shape into roughly 1-inch balls.
Bake 15–20 minutes until golden and cooked through.
Serve warm or cool and store.

This recipe is forgiving — if the mixture feels too wet, add a little more Bisquick; if too dry, splash in a tablespoon of milk.

What you’ll need

Key ingredients

1 pound ground sausage (mild, hot, or pork — see notes below)
2 cups Bisquick baking mix
1 cup shredded cheddar cheese (sharp or mild)
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for heat)

Notes and substitutions:

Sausage: bulk pork sausage is classic. Use spicy sausage for heat or turkey sausage for a leaner option (texture will be slightly different).
Cheese: sharp cheddar gives a tangy bite; mix in Parmesan for an umami lift.
Bisquick: binds and adds rise. For a gluten-free swap, use a certified gluten-free baking mix designed to substitute 1:1.
Milk: you can use buttermilk or a milk alternative for subtle flavor changes.

Step-by-step instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the ground sausage, Bisquick, shredded cheddar, milk, garlic powder, black pepper, and cayenne (if using). Use your hands or a wooden spoon to mix until everything is evenly incorporated.
Scoop and roll the mixture into small balls about 1 inch in diameter. A small cookie scoop keeps sizes consistent and speeds up the process.
Arrange the balls on the prepared baking sheet, spacing them about 1 inch apart so air circulates.
Bake for 15–20 minutes, until the exterior is golden brown and the internal temperature reaches 160°F (71°C) if using pork sausage.
Remove from oven and let rest for a few minutes. Serve warm.

Pro tip: If you prefer crispier exteriors, bake on a wire rack set over the sheet pan so heat circulates all around the balls.

Best ways to enjoy it

Serving suggestions

Appetizer tray: serve with toothpicks and a trio of dips — honey mustard, ranch, and spicy marinara.
Brunch spread: pair with scrambled eggs, mini quiches, or biscuits for a hearty brunch.
Game-day snack: keep a slow warmer with cocktail sauce or BBQ for guests to help themselves.
Slider idea: split dinner rolls and add a sausage ball, a pickle slice, and a smear of mustard for an easy slider.

For more party-ready meatball ideas and slow-cooker inspiration, check out this slow-cooker meatball recipe for additional serving and flavor-pairing ideas.

Storage and reheating tips

Keeping leftovers fresh

Refrigerate: Store cooled sausage balls in an airtight container for up to 4 days.
Freeze: Lay baked sausage balls on a sheet pan and freeze until firm (about 1 hour). Transfer to a freezer bag or container for up to 3 months.
Reheat from fridge: Warm in a 350°F oven for 8–10 minutes or microwave in 20–30 second bursts until heated through.
Reheat from frozen: Bake at 350°F for 15–20 minutes, or until warmed through. You can also reheat directly in an air fryer at 350°F for 6–8 minutes.

Food safety: always reheat until steaming hot and ensure pork sausage reaches 160°F when cooked.

Helpful cooking tips

Uniform size = even baking. Use a 1-tablespoon scoop for consistent results.
Don’t overwork the mixture. Mix until combined — overmixing can make the texture tough.
If the mix feels too sticky to shape, chill for 10–15 minutes or add 1–2 tablespoons more Bisquick.
For crispier edges, roll the balls in a light dusting of Bisquick before baking.
To reduce splatter and fat, use a leaner sausage or blot tops with a paper towel after baking.

Want more make-ahead and party-friendly meatball strategies? See tips from this slow-cooker chicken parm meatballs post for reheating and transport ideas.

Creative twists

Cheese swaps: try pepper jack for spice or smoked gouda for depth.
Herb & onion: fold in 2 tablespoons finely chopped green onion or 1 tablespoon chopped parsley.
BBQ glaze: brush with sweet BBQ sauce during the last 5 minutes of baking.
Breakfast sausage balls: add 1/4 cup cooked, crumbled bacon and swap cayenne for a pinch of maple sugar.
Air-fryer version: cook at 350°F for 8–10 minutes, shaking halfway through for small batches.

Common questions

Q: Can I make these ahead of time and bake later?
A: Yes. You can form the balls and refrigerate them up to 24 hours before baking. For longer storage, freeze shaped balls on a sheet pan, then transfer to a bag. Bake from frozen, adding a few minutes to the cook time.

Q: Can I use flavored or pre-seasoned sausage?
A: Absolutely. Mild or spicy Italian sausage works fine, but tastes will change. If the sausage is heavily seasoned, omit added garlic or pepper to avoid overpowering flavors.

Q: How do I know when they’re done?
A: Visual cues: golden brown on the outside. Safety cue: internal temperature of 160°F (71°C) for ground pork or pork/pork blends. Using an instant-read thermometer is the safest method.

Q: Can I make these gluten-free?
A: Substitute a gluten-free baking mix that’s formulated to replace all-purpose flour 1:1. Texture will be slightly different but still tasty.

Q: Are there vegetarian versions?
A: Yes — use a plant-based ground sausage substitute and an egg or flax “slurry” with gluten-free binder in place of Bisquick or use a GF binder as needed.

Conclusion

Bisquick sausage balls are a dependable, fast, and crowd-pleasing recipe that scales easily for snack plates, potlucks, or bite-sized appetizers. For classic variations and a Southern take on this appetizer, see this Classic Bisquick Sausage Balls-A Southern Favorite. If you want to compare minimalist versions and three-ingredient approaches, check out this simple Bisquick Sausage Balls (3 Ingredients!) post for more ideas and inspiration.