Description
Delicious and easy Cream Cheese Sausage Balls made with hot pork sausage, cream cheese, Bisquick baking mix, and shredded cheddar cheese. Perfect for parties, snacks, or appetizers, these savory bites are baked to golden perfection and offer a cheesy, flavorful treat.
Ingredients
Scale
Main Ingredients
- 1 pound hot pork sausage
- 8 ounce block cream cheese, softened
- 2 cups Bisquick baking mix
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Mix Sausage and Cream Cheese: In a stand mixer bowl or a large mixing bowl, combine 1 pound of hot pork sausage and the softened 8-ounce block of cream cheese. Use a hand mixer, stand mixer, or your hands to mix thoroughly until smooth and evenly combined.
- Add Baking Mix: Carefully add 2 cups of Bisquick baking mix to the sausage mixture. Stir gently until all ingredients are well combined. Remember to spoon the Bisquick into your measuring cup without packing to avoid dryness.
- Incorporate Cheddar Cheese: Add in 1 cup of shredded cheddar cheese. Feel free to add more if you like it cheesier. Stir until the cheese is evenly distributed throughout the mixture.
- Form Sausage Balls: Using a spring-loaded cookie scoop or your hands, scoop and roll the mixture into 1-inch balls. Place them evenly spaced on the prepared baking sheets.
- Chill: Place the baking sheets with sausage balls in the refrigerator for 10 minutes to chill. This helps the balls maintain their shape and prevents spreading during baking.
- Bake: Bake the sausage balls in the preheated oven for about 25 minutes until they are cooked through and lightly golden brown.
- Serve: Remove from the oven and allow to cool slightly before serving. Enjoy these warm, cheesy sausage balls as a perfect snack or appetizer.
Notes
- Do not pack the Bisquick when measuring; spoon it into the measuring cup until full to avoid dry sausage balls.
- If you don’t have a mixer, mixing by hand works well—just be prepared for a bit of mess but thorough mixing.
- You can make about 64 sausage balls from this recipe.
- To freeze, arrange sausage balls about an inch apart on a wax paper-lined baking tray and flash-freeze for a couple of hours before transferring to a freezer-safe bag. Bake from frozen, adding a few extra minutes to baking time.
- For a fun variation, try substituting Bisquick with Red Lobster Cheddar Bay Biscuit mix and shredded cheddar cheese with pimento cheese spread or other cheese favorites.
Nutrition
- Serving Size: 8 pieces
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 8 g
- Cholesterol: 60 mg
