• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Butter & Baggage logo
  • Home
  • Recipe Search
    • Recipe Index
    • Appetizers
    • Breads & Biscuits
    • Breakfast
      • Muffins
    • Desserts
      • Bars
      • Brownies
      • Cakes & Cupcakes
      • Cookies
      • Fruit Desserts
      • Pies, Cobblers & Crisps
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Pasta
    • Salads
    • Sauces & Dips
    • Side Dishes
    • Snacks
    • Soups & Chilis
  • Portfolio
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Search
  • Recipe Index
  • Portfolio
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Appetizers » Sausage Balls Recipe

    Sausage Balls Recipe

    Published: Nov 10, 2018 · Modified: Oct 12, 2021 by Barbara Curry · This post may contain affiliate links.

    • Share
    • Tweet
    Jump To Recipe Jump To Video Print Recipe
    A platter of cheesy sausage balls

    This Sausage ball recipe is made with flour and no Bisquick. They’re a classic favorite at our house. Less greasy than the traditional recipe making them perfect for game days, brunch, and holiday get togethers.

    A platter of sausage balls with some holiday napkins in the background.

    Sausage balls have always been a treat in our house around the holidays. Everyone loves them for breakfast but they are just as delicious as appetizers for parties or get togethers.

    The Bisquick recipe for sausage balls was on the back of the box of Bisquick when I was growing up. My mom used Bisquick for everything. I don’t really like the idea of using processed foods so I recreated a sausage ball recipe without Bisquick.

    If you read the ingredients on the box, it’s flour and shortening and some chemicals.  I decided that I should be able to use flour with a little butter and baking powder to get the same results.

    Three sausage balls on a grey napkin with a coffee cup next to it.


    We were all thrilled with the results. Using flour with a little butter instead of shortening made the same delicious sausage balls but they were less greasy. I first tried baking them on a wire rack on a cookie sheet but you don’t need it;  there was hardly any grease that dripped through. Not only were they not as greasy but the texture was so much better than the Bisquick version. They were almost biscuit like.

    If you’re going to serve this at a party, get some helpful tips along with 25 delicious game day appetizer recipes to choose from.

    Why you’ll love sausage balls

    • They’re a tasty finger food appetizer that can be eaten hot or room temperature!
    • The sausage adds a lot of flavor to the melty cheese
    • They aren’t greasy
    • Great for breakfast, brunch or apps!
    A sausage ball torn in half.

    What you’ll need

    The ingredients for Sausage Balls
    • Sausage – this needs to be uncooked so it mixes into the flour and cheese to form balls, any breakfast sausage will work. I love Neeses.
    • Cheddar cheese – take the extra minutes and grate the cheese yourself so it melts better. If you’re using a food processor, grate the cheese first.
    • Flour – this helps bind the ingredients – almond flour is a healthy substitution
    • Butter, salt, baking powder

    Extend the Life of your Berries by 2 weeks!

    Plus 4 mind-blowing food hacks to save Time & Money.

      We respect your privacy. Unsubscribe at any time.

      How to make sausage balls from scratch

      Step 1

      Place the flour, baking powder and salt in a food processor or large bowl, or in the bowl of a stand mixer, add butter and process until combined or use a pastry cutter.

      Dry ingredients for sausage balls in a food processor.
      Dry ingredients for sausage balls in a stand mixer bowl.

      Step 2

      Add uncooked sausage and process until well combined. If you don’t have a food processor, use your hands or a stand mixer to combine. I used my hands for years and they turned out beautifully.

      Sausage ball mixture in a food processor.
      All the ingredients for sausage balls in a stand mixer.

      Step 3

      Use a small ice cream scoop to form into balls and place on a baking sheet covered with parchment paper. Once the ingredients are combined, you can roll them into balls, but it’s quicker and you will get prettier shaped sausage balls if you use a small ice cream scoop.

      Step 4

      Sausage balls on a baking sheet.

      Bake for 15 minutes until browned.

      Baked sausage balls on a cookie sheet.

      Pro tip: You can mix the ingredients with your hands, but if you have a food processor, I highly recommend letting it do the work! It binds all the ingredients and then you just scoop out perfectly shaped balls.

      If eating them for breakfast or brunch, try serving them with a crustless quiche or with a slice of honey oat bread or add some pimento cheese for a truly Southern addition.

      The worst thing about making sausage balls has always been getting all the ingredients combined. The only way I knew to do this was to use my hands. But this time, I was making the flour butter mixture in the food processor and just dumped the cheese and sausage in and OMG, it was perfectly blended and I didn’t even have to get my hands dirty.

      A sausage ball being removed from a platter.

      I can’t believe I hadn’t thought of the food processor before. If you don’t have one, then try putting it in a stand mixer and mix it together or you can use your hands to combine the ingredients. Put a food processor on your Christmas list if you don’t own one, this is my second one which I’ve had for at least 20 years. I had to replace one of the parts, that I broke, but it’s still going strong.

      More ways to use a food processor

      I couldn’t live without my food processor. I use it to make biscuits, pie crusts, date balls, cheese crackers, macaroni & cheese, and chocolate Oreo balls to list just a few. It’s great for slicing potatoes for baked au gratin potatoes, or making the topping for peach crumble.Of course it’s ideal for grating cheese or making pesto. I could go on and on.

      It’s one of just a couple of appliances I could not live without. It makes a great wedding or graduation gift and of course is perfect for Christmas.

      Can you microwave sausage balls

      NO!! Don’t microwave them, you’ll get rubbery sausage balls. That doesn’t mean I haven’t done it in a pinch, but they are so much better if you can warm them in the toaster oven. I use my toaster oven all the time, I don’t think they sell it anymore but it’s similar to this toaster oven.

      FAQs and tips

      Can you make sausage balls without a food processor?

      You can use a strong mixer or your hands to combine the ingredients. A hand held mixer will not be strong enough.

      What’s the best way to reheat sausage balls?

      Place them in an oven at 350º for about 5 minutes. Don’t microwave.

      How can you make these low carb or keto?

      Substitute almond flour and make keto sausage balls.

      Why are my sausage balls dry?

      If you are using very lean sausage, you may need to cut back on the flour.

      Can you prep sausage balls ahead of time?

      What’s nice about these is that you can make them in advance and freeze them before cooking.  You can also freeze them after they’ve cooked and warm them up. If re-warming, sprinkle with a little water and bake at 350º until warm.

      Need more GAME DAY recipes

      • Easy Buffalo Chicken Dip Recipe
      • Short Rib Chili
      • Easy Spinach Artichoke Dip Recipe
      • Pimento Cheese Dip

      More finger food appetizers

      • Try a French appetizer, croque monsieurs with puff pastry
      • Savory puff pastry pinwheels
      • Family favorite mushroom cream cheese balls
      • Addictive cheesy crackers
      A Call to Action block.
      A pile of sausage balls with a linen napkin in the background.

      Sausage Balls Recipe

      Author: Barbara Curry
      This Sausage ball recipe is made with flour and no Bisquick. They are a classic favorite at our house. Less greasy than the traditional recipe making them perfect for game days, brunch, and holiday get togethers.
      4.54 from 65 votes
      Print Pin
      PREP: 20 minutes
      COOK: 15 minutes
      Servings: 60

      Ingredients
       

      • 2 cups flour
      • 3 teaspoons baking powder
      • ½ teaspoon salt
      • 2 tablespoons butter cold
      • 1 lb. sausage uncooked
      • 8 ounces cheddar cheese grated

      Equipment

      • Food Processor
      • Toaster oven
      Prevent your screen from going dark

      Instructions
       

      • Preheat oven to 400º. Line a rimmed baking sheet with parchment paper.
      • Add flour, baking powder, salt and butter to a stand mixer or food processor and mix until butter is incorporated or pinch the butter together with your fingers until it is incorporated into the flour. Add grated cheese and mix. Add sausage a little at a time and mix until it comes together
      • Using a 1 tablespoon ice cream scoop, form into balls and place on prepared rack.
      • Bake for 15 minutes until slightly browned on the outside. Serve warm.

      Video

      Barbara’s Tips + Notes
      • If you want a low carb version, try Sausage Balls with Almond Flour
      • If making pimento cheese sausage balls, substitute cheddar cheese for 10 ounces of pimento cheese. 
      • You will get the best results if you grate the cheese instead of buying pre-shredded cheese.
      • Use a stand mixer or food processor to combine the ingredients.
      • For perfectly shaped balls, use a small ice-cream scoop.
      • You can refrigerate the balls prior to baking or freeze once they have been baked.
      • To reheat, sprinkle with water and bake at 350º for 5-10 minutes.

      Nutrition

      Calories: 57kcal | Carbohydrates: 3g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 95mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
      Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

      Explore Recipes

      AppetizersRecipesBakedGame Day
      « Green Beans with Bacon and Onions
      Bacon and Cheese Stuffed Potato Skins »

      Reader Interactions

      Comments

      1. Linda W Flood says

        December 31, 2018 at 3:07 pm

        I am wondering if you brown the sausage first or put it in raw?

        Reply
        • Barbara Curry says

          January 31, 2019 at 7:41 pm

          Linda,
          You put the sausage in raw and it cooks in the oven.

          Reply
      2. Barbara Curry says

        December 31, 2018 at 8:15 pm

        You put it in raw, how easy is that!

        Reply
      3. Nancy Turner says

        April 04, 2019 at 5:10 pm

        Great…lighter than the old Bisquik version! If serving at breakfast or as a part of “breakfast for dinner,” set out a little pitcher of warm maple syrup to drizzle over the balls!! YUM!

        Reply
        • Barbara Curry says

          April 04, 2019 at 9:19 pm

          The syrup is a great idea, thanks Nancy.

          Reply
      4. Nancy Turner says

        October 07, 2019 at 9:13 pm

        I made sausage balls again for a fall party. I added chopped dates for a sweet note in the savory mix.

        Reply
        • Barbara Curry says

          October 13, 2019 at 7:45 am

          Sweet and savory sounds delicious!

          Reply
      5. Emily says

        December 21, 2019 at 5:05 am

        5 stars
        I will be making these for Xmas morning … But wonder … Can I make these without the sausage? Would I need to adjust some other ingredients?

        Reply
        • Barbara Curry says

          December 21, 2019 at 5:56 pm

          I don’t think they would stay together without the sausage. If you just want a cheese biscuit, then try these with or without the caramelized onions.

          Reply
      6. Vonda says

        December 28, 2019 at 11:28 pm

        Can you just use self rising flour instead of the flour, baking soda and salt

        Reply
        • Barbara Curry says

          December 30, 2019 at 4:51 am

          Yes, I just never have self-rising flour around.

          Reply
      7. Tony says

        August 14, 2020 at 1:00 am

        5 stars
        Best recipe

        Reply
        • Barbara Curry says

          August 16, 2020 at 10:07 am

          They’re my favorite for weekend or holiday mornings.

          Reply
      8. Heidi says

        November 26, 2020 at 12:22 pm

        5 stars
        Thank you so much for this recipe! I never seem to have bisquick on hand so I’ve looked many times for a recipe to make sausage balls without bisquick. Your recipe is prefect! I’ve tried quite a few over the years- some were way too greasy, some were dry, some were downright impossible with the amount of flour called for. I wasn’t sure why add the butter, but I trusted you and glad I did! I did add a little water to the final mix bc my mixer was struggling. We love sausage balls and this is by far the best recipe I’ve found. It beats any bisquick recipe. If you’re on the fence, just give them a try. Thanks again!

        Reply
        • Barbara Curry says

          November 26, 2020 at 12:32 pm

          The butter is needed to make them biscuit like. If the sausage you’re using is lean, then you might need to add a little liquid to help it come together. Glad this was a success for you. Can’t live without sausage balls!

          Reply
          • Chris B. says

            December 25, 2020 at 2:24 am

            5 stars
            Added a few tsp of cold milk to help it come together, and mixed half pork sausage and half venison sausage. They came out amazing. They have a good flavor, a nice crust, and Sooo soft inside. This will be my new go to dausage balls, AND patties recipe.

          • Barbara Curry says

            December 26, 2020 at 7:11 am

            Chris, I’m glad to hear the recipe works with venison sausage.

      9. D says

        January 19, 2021 at 5:40 pm

        5 stars
        They are great. I use Kroger Sausage (40-50% cheaper and just as good, very lean) I do add red pepper flakes for me and the boys but not for the kids. Saves going to grosery store, saves on calories. I don’t even use the butter, just a teaspoon of water. Great recipe!

        Reply
        • Barbara Curry says

          January 22, 2021 at 12:43 pm

          Any breakfast sausage will be great in these. We don’t have Kroger in NC but glad to know that their house brand is good.

          Reply
      10. Deb says

        January 23, 2021 at 9:09 am

        5 stars
        I added 3oz cream cheese to make them more moist. Great recipe!

        Reply
      Newer Comments »

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

      More about me →

      Subscribe

      Blueberry Recipes

      • Lemon Blueberry Pull Apart Bread
      • Glazed Bojangles Blueberry Biscuits
      • Peach Cake Recipe with Blueberries
      • Blueberry Salad with Tequila Dressing
      • Blueberry Cobbler Recipe
      • How Long do Blueberries Last – Tips & Tricks

      Popular

      • Breakfast Puff Pastry (VIDEO)
      • Steak Marsala
      • Queso Chicken
      • Sausage Balls Recipe
      • Chocolate Bark Recipe
      • Mini Croque Monsieur

      Footer

      Footer

      ↑ back to top

      COPYRIGHT © 2022 BUTTER & BAGGAGE | PRIVACY POLICY
      BRANDING & CUSTOMIZATION BY GRACE + VINE STUDIOS

      2658 shares
      2658 shares