December 28, 2013

Original Sausage Balls

Well, I never thought I’d see the day I’d post a recipe as simple as this to the blog. Because, who don’t know how to make sausage balls? Right? Right?!

Err... um...

Me.

I don’t.

Or I didn't.

I mean, I knew what went into them but I didn't know how much because I’d never made them. Bisquick, cheddar cheese and sausage. Right. Got it. But how much of each?

So, when Husband told me he wanted sausage balls Christmas Eve, I thought, Roger that! That’s a big no-brainer, good buddy! 10-4, boss, I’m on it! And I picked up the ingredients at the store.

But when I went to put them together it occurred to me I didn't know how much cheese or Bisquick so I hopped online to find the recipe.

You know, The Recipe?

Because there’s only one.

Right?

Nope. There’s like 40-gozillion recipes out there for flippin sausage balls. Some with milk, some with cream cheese, some with parmesan, some with herbs and spices, some with eggs, some with caviar. Just kidding about that last one. Wanted to see if you were still paying attention.

It took me like twenty minutes to find what I thought was The Recipe. Or at least the one I’ve seen my people make.

So, I thought I’d post it here so I can find it again easily and in case you ever find yourself in the same boat and just want to make some dang sausage balls!


Original Sausage Balls
3 scant cups Bisquick baking mix
1 pound pork sausage at room temperature (I use ‘hot’)
16 ounces sharp cheddar cheese, shredded (4 cups)
1/4 cup chopped fresh chives or parsley (optional)

Combine all ingredients in a stand mixer and mix at low speed using the paddle attachment (or mix by hand) until all ingredients are evenly combined.

Roll dough into 1 1/2 inch balls and place on a baking sheet one inch apart. I used my handy-dandy cookie scoop to make quick work out of portioning these. Bake at 350 degrees for 20-25 minutes or until lightly browned on the bottom.

Notes:
  • I ALWAYS use Jimmy Dean sausage in these.
  • I used hot sausage with these and I thought they were perfect (and definitely not too hot for the little people). Cheddar cheese just goes so well with a touch of heat. If you use regular or mild sausage, consider adding a little cayenne pepper!


PRINTABLE RECIPE


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79 comments:

  1. I only use 2 cups of Bisquick....they have more cheese & sausage flavor...IMO
    Thanks

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    Replies
    1. Add 8oz. of cream cheese makes them moist and yummy.

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    2. Add 1/2 package of Phili Cream Cheese to each batch and they will be moist and delish !

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  2. I need the real secret to making these things because no matter how many times I have tried, they come out too hard. Help!! It really sucks because they are my favorite. Maybe it's a good thing I can't figure them out because I would eat them all the time if I knew. :) LOL

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    1. LOL, well, seeing how this was the first time I've ever made these I don't really know how to help you troubleshoot them! Maybe make sure you're not cooking them too long?

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    2. Shonda, try 2 cups bisquick, 1 16oz bag of extra sharp cheese-smaller shredded, 1 roll of hot jimmie deans sausage. If your balls are too hard they may be too small. Try making them round like a ping pong ball or golf ball. 15-20 minutes @ 425, center rack on a cookie sheet, maybe with Pam. Check them @ 10min in and see if they are sizzling..they should be. HEY MANDY! MISS YOU!!

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    3. If they're too dry when mixing, we always add a few TBSP of milk.

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    4. Your oven might be set too high..I would try closer to 400 degrees...and check them after 15 to 20 minutes.


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    5. I use 2 cups of bisquick,probably a 2 1/2 cups cheese, and I put a splash of milk. Cook at 350 for about 20 min.

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  3. Just so you know, I have never, ever made sausage balls.
    I've eaten them like there's no tomorrow, but never made them.
    Maybe I'm just too lazy, but my friends always make them and they all happily send me oodles and oodles of these little balls of yumminess. So I figure, why make them?! Right?!! Please agree with me! LOL!!
    Have a nice day Mandy!

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    1. Ha! That's why I'd never made them! Between my Aunt June and my neighbor, Rebecca, they've always got the sausage balls covered!

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  4. Yes - only use 2 cups Bisquick. They are too dry with 3 cups.

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    Replies
    1. I also use 2 cups of Bisquick and agree that 3 cups make them too dry.

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    2. I used 2 heaping cups of Bisquick and decided to add 8oz of warm cream cheese. Yum!

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  5. Well, the sausage ball experts in my life make these with 3 cups. And I made this batch with 3 cups. So... at least I know it works with 3 cups... but sounds like you can make them with 2 cups too. Whatever floats your boats :o)

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    Replies
    1. Maybe it has to do with the sausage. I used Bob Evan's 1lb sausage and cooked them twice over the holiday - once with 3 cups and then with 2 cups of Bisquick. The ones with just 2 cups were much more moist and not hard like the ones with 3 cups.

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    2. I've used the cheaper brands of sausage and used 3 cups of Bisquick( I think the cheaper brands have more fat). When I've used Jimmy Deans or Neeses I've cut it back to 2 cups.

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  6. What do you serve them with? A sauce or just plain? (I'm from the North, haven't ever had them!) They look delish!

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    Replies
    1. I've seen people serve them with BBQ sauce though I like mine with a little sweet mustard. I'd think any sort of mustard would be great!

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    2. Frank's Sweet Chili Sauce is good with them too!

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  7. This is too funny because I HAD to make these today! :D I have a problem getting proper sausage like I'd get it in the US so my batch was really dry too. I had not seen the reviews yet so I improvised and added about an egg & a half, beaten, until I could mold the balls properly. Worked like a charm to bind them together and we've scarfed them up. Thanks!

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    Replies
    1. Sometimes, you just HAVE to have them! Glad you figured out a way to make it work!

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    2. I put 1 egg in mine. 3 cups bisquick , 2 cups sharp cheddar cheese, 1-lb Hot Sausage (Jimmy Dean). 400 degrees for 15-18 min. I have been making these for 40 yrs. Everyone loves them.

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  8. Love these! I've always used 3 c. of Bisquick. It's been awhile since I've had these, so I might have to make them for New Year's.

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  9. They are delicious with queso (velveeta and rotel). I know, more cheese, but it's the holidays! Right?

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    Replies
    1. How much Velveeta do u use?

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    2. I think Janna means to make a Queso dip to serve with the balls. And she is right, that old standby, Velveeta and Rotel cheese dip, is wonderful with sausage balls! I mean, you just can't have too much cheese, now can you? Take 1 pound of Velveeta, cube it up, throw it in a pot. Add 1 can Rotel chiles and tomatoes. Cook over low heat, stirring, until cheese melts. I sometimes add a teaspoon of cumin and/or a can of Hormel chili without beans. Great for dipping anything, especially sausage balls.

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    3. Cream cheese is a great add in makes it creamier

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  10. I have always used 2 cusp Bisquick and always ONLY Jimmy Dean sausage. I will have to try using a mixer. I always just squish it up with my hands. They get tired and I always have a couple of Tablespoons of Bisquick and cheese in the bottom of the bowl that I just cannot get to mix in well. I don't think I could do it with 3 cups, perhaps the mixer helps.

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  11. We've always called these 3-2-1 Sausage Balls because of the ingredients. I actually did a blog post about the recipe about a year ago - one of my first posts!! http://screwedonstraight.net/3-2-1-sausage-balls/

    Long time lurker and I just wanted to pop in and say that, and also comment that I enjoy reading your blog - especially since I'm also a Southern girl married to a Canuck!

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  12. to mx ingredients evenly - place all ingredients in a gallon sized resealable plastic bag and squish together. roll with hands or use cookie scoop to form balls.

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    Replies
    1. I always use my Kitchen-Aid stand mixer with the dough hook.

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  13. I like to use half lb hot sausage and half lb mild sausage, so they have a little kick.

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  14. My mom made sausage cheese balls for holiday gatherings my entire childhood...they were definitely a family favorite, but our recipe differs from "the norm" in that she/we only use 1.5 cups Bisquick. We use the same type and amounts of sausage and cheese. We never put any herbs in them, but as I've grown into an adult, I started adding ground sage...because who doesn't love a good sage sausage, right?

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  15. my favorite condiment with these is pepper jelly - sweet and spicy just melt it in the microwave and pour over the balls or set on the side with other condiments

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  16. I'm assuming these are best served warm, but would they also be yummy room temp? I'm thinking of making these for a party that I am invited to, but I'd have to make them at home and take them there. Whatcha think?

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  17. I've made these for many years and just made some today. They are not and never will be meatballs; if you want sausage meatballs go look up another recipe. These are classic, a sausage cheese biscuit in a ball shape. They are supposed to be bready. Helpful hints: type or brand of sausage matters! I used Publix (grocery store) generic brand, spicy/hot - no flavor at all. It's what I had on hand but won't do it again. Use good sausage, preferably a little greasy or add a little bacon fat or melted butter.. Sharp cheddar is a must - and do NOT use the bagged grated stuff that contains potato starch & cellulose which affects how it melts and tastes. Cheese you grate yourself from a chunk o cheese will make a big difference in texture and taste. Mine are always smaller than ping pong size. The bigger they are, the more dense they are and just not as good in my opinion. Smaller = cook faster. I cook at 375 for about 13-14 minutes, but it depends on your oven. We like them more orange colored than golden - more flavor. Hope this helps.

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    1. Forgot to add that sausage should be at room temp, not cold from the fridge. Easy to mix by hand if you don't have a stand mixer with paddle.

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    2. Forgot to add that sausage should be at room temp = easy mixing. I do it by hand, no mixer on stand.

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  18. It has to be cheddar cheese??

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  19. Southern belle florida styleNovember 17, 2014 at 3:31 PM

    Pepper jack cheese is the bomb if you like spicy!

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    Replies
    1. This must be pure EVIL ! ..cause I would not be able to resist it..AT ALL! YUM! ;-)

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  20. 2 heaping cups Bisquick the MAGIC happens when I add about 1/2 cup of Mt Olive diced Jalapeños, they are not too hot and the flavor is awesome!

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  21. My lil family ❤️ these, great make ahead for early morning hunting. Use ground wild hog sausage...let's just say that is as good as it gets(jimmy dean works fine also). Lots of great input about spicing it up a bit I never even thought to try that, didn't think they could get any better. The pepper jack cheese sounds like it's the bomb. I will definitely try that soon. Thanks for the upgrading!!

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  22. I have been making these for years! A couple of changes I have made along the way...First, I add softened cream cheese to the mix. Second, I melt the shredded cheese in the microwave and then pour it in a large bowl with the Biscuit and room temperature sausage (and cream cheese). Then get your hands dirty and mix it all together; form the balls. The reason I like these so much is because I make these in advance and freeze them. When someone drops by take some out of the freezer and bake for 30 mins. at 350 degrees. Everyone's favorite!

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  23. Thinking about making this for a work function :)

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    Replies
    1. About how many sausage balls does this recipe yield?

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    2. It depends on the size you roll them but when I make them I get about 55-60 balls.

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  24. Help! I used 2 and 1/4 cups of Bisquick (after reading all of these comments), 1 pound of Jimmy Dean sausage and 16 ounces of cheese that I shredded myself. I rolled them in to 1 - 1 and 1/2 inch balls and put them in to bake. The balls ended up looking like cookies when they were finished. What can I do to have them keep their shape? Did I miss something? Thank you!

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    Replies
    1. I really don't know. I've never had that happen. I'd say maybe not enough Bisquick but everyone else seems to have success using less than 3 cups. Was it some gluten or low carb free variety?

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  25. I make these ever year, they have all came out the first time. I cook my sausage first, then add all the other ingredients . Bake on 350 degrees for just until they turn out brown! Perfect!!! Made them for Christmas but they were eaten before the party!!! Lol there is nothing you can do wrong! Just practice!!! Thanks for all the recipes I know I am going to have fun cooking them!!! Thanks Mandy!!!

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  26. I just made a batch this morning. I did the 2 cup (slightly heaping) Bisquick, 1 lb. sausage (hot), but, I used a 2-cup (8 oz.) bag of sharp shredded cheese. Baked @ 350 for right at 25 min. Turned out just fine.

    I did the same thing just before Christmas and got some flat & soft "cookie-like" sausage balls. I think it was the cheap brand of sausage I used (too much fat to meat ratio?) Just thought I'd share that with your viewers. Use the best quality ingredients and all should be OK. ..that and don't over cook!

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  27. Lori....possibly too much cheese? Next time try cutting back to 8 - 10 oz. of cheese. ( with the same amount of sausage & Bisquick that you had used previously.

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  28. Ok ... stupid question time. Do you or do you NOT cook the sausage before mixing this altogether?

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    1. They're best if you don't cook the sausage first

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    2. I had the same "stupid" question. Nearly all recipes with ground meats call for cooking and crumbling it in, so I'm glad you asked. Not a stupid question to me...

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  29. One cup of Bisquick can be substituted by a mixture of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 2 1/2 tablespoons of oil or melted butter (or by cutting in 2 1/2 tbsp Crisco or lard).

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  30. Use your stand mixer if you have one. I finally started doing that and boy does it make mixing these easier! Much less stuff on the bottom of the bowl. I also use 2 cups Bisquick and only Jimmy Dean sausage. They always come out delicious!

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  31. Reading all of these comments and I want to chime in on the "3 cups of Bisquick" vs "2 cups of Bisquick." My recipe is so old and it calls for 3 cups, so that is what I've always done and I'm happy with the result. BUT I am one of those cooks who stirs the Bisquick (or flour for other recipes), spoons it lightly into the cup, then levels with with the back of a knife. I'm thinking if you scoop the Bisquick and then shake it off to level it, then your measure and mine are significantly different. One day I'm going to weigh the two measures and see. What do you think?

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    1. DING! DING! DING! I think you are exactly right!! My scant 3 cups is probably the same as someone else's packed 2 cups. Excellent point!

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  32. Michigan here❄will be making these for the 1st time tomorrow for Christmas eve...
    after I bake them, should I transport them to my in-laws in a crock pot to keep them warm or will they get soggy?

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    Replies
    1. I think they would get soggy, yes. I line a basket with a clean kitchen towel and wrap them up in that. You can also fill a clean sock with uncooked rice, heat it in the microwave for 3-4 minutes and tuck it in with them. The rice will keep warm for hours.

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  33. Should these be stored in the fridge after baking/cooling?

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  34. Was wanting to make these for my nephew. He has food allergies and can't have dairy among other things. He can have sausage and biscuick though. Any thoughts of making them with just sausage and biscuick? I was just gonna leave out the cheese but was afraid they would be dry without it.

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    Replies
    1. Add a couple tblspoons of milk. The grease in the sausage also helps them not be dry.

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  35. Just made these for the first time and after reading all the comments, I only used 2 cups Bisquick and they are still pretty dry. Next time I’m going to try 1 1/2 cups...

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  36. Try adding a cup of cooked rice to the original recipe. I've been doing that for years and they come out nice and moist, instead of hard and dry.

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  37. Just like making meatloaf, meatballs, and hamburgers, don't combine in a mixer. It makes it too dense. Get in there and use your hands with room temp. ingredients.

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  38. Hey guys, I have been eating these as long as I can remember....but have never made them. I am about to try for the first time but I live at elevation (all the people that made these when I was growing up live back in NC...I'm in Denver now, a bit higher in altitude). Any advice on ingredients and/or cooking time? I'm kind of a baking noob so any advice is welcome!

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  39. I just stumbled across your blog while looking for some different recipes and have to say...you have made me smile more than once tonight. Love your sense of humor. I read most of the responses here and didn't see one that mentioned these freeze really well. A month or so ahead of the holidays, I like to make a double or triple batch and place them in gallon size zip-loc bags after they cool. So handy to have on hand during the holidays. Just pull out a bag or two to thaw on the counter for a couple of house and pop in the microwave to heat.

    I have also added a little bit of finely diced onion and bell pepper and that takes them up a notch.

    Keep the good recipes and sense of humor coming! :)

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  40. I have made these for about 40 years now, and I have always used Owens hot sausage, and 1lb of grated sharp cheddar cheese- not the prepared grated cheese. I've tried 3 cups of Bisquick, but that made them too dry, I use between 1 1/2 to 2 cups of Bisquick. I often add about a tablespoon of garlic powder to mine. Mine never last long enough to freeze. I had a dear friend who is deceased now who made the best ones I've ever eaten, I used the same recipe, but mine never tasted as good as hers,don't know what her trick was, but the were to die for. I'm making these and my delicious cranberry salad for our quilting Christmas party brunch next month. These are good cold,warm or room temp. I live in W.Tex and everyone here seems to love these munchies.

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  41. Do you cook the sausage before mixing with other ingredients?

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Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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