Sausage Balls Recipe Without Bisquick (Non Greasy Makes 60)
These sausage balls are made without Bisquick, using all-purpose flour, baking powder, cold butter, freshly grated sharp cheddar, and raw breakfast sausage. They bake up golden outside and tender inside, with no grease puddle on the pan. The sausage goes in raw, so there’s no browning first. You’ll have 60 sausage balls on the table in about 35 minutes.
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons unsalted butter (cold)
- 1 lb. breakfast sausage (uncooked)
- 8 ounces sharp cheddar cheese (grated)
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 In the alternative, use your hands to combine.
- Using a 1 tablespoon ice cream scoop, form into balls and place on prepared baking sheet.
- Bake for 15 minutes until slightly browned on the outside. Serve warm.
Video
Barbara's Notes + Tips
- Let the sausage come to room temperature and grate the cheese from a block, so everything mixes easily and the cheese melts well.
- If the mixture looks crumbly, add a few teaspoons of cold milk or water until it holds together.
- If you’re using self-rising flour, use 2 cups in place of the flour, baking powder, and salt.
- Refrigerate the unbaked balls overnight, or freeze them raw and thaw in the fridge overnight before baking. Reheat baked ones sprinkled with a little water at 350°F for 5 to 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
