10 Easy Sausage Ball Creations You’ll Want to Make Every Weekend

I make sausage balls almost every weekend. What’s so good about sausage balls, you ask? What’s so good about sausage balls?

First of all, they’re easy. Everything gets mixed in one bowl—no pile of dirty dishes.
Second, you can tweak them however you like—to fit your diet, your mood, or just whatever’s left in the fridge.
And third… well, they’re just plain delicious.

In this post, I’ve gathered 10 recipes we actually make at home. Each one has passed the test of our kitchen, freezer, and guests.There are breakfast versions, party snacks, gluten-free options, and ones for people who never say no to an extra slice of bacon.

So preheat that oven—it’s going to be a good one.

1. Classic Bisquick Sausage Balls with a Crispy Finish

These little bites fall somewhere between a cheesy biscuit and a savory meatball, and they’re always the first thing gone from the table. Super easy to make. Crispy on the outside, soft and flavorful inside—that’s why we love them.

This is your go-to base recipe. It works every single time.

What you’ll need:

• 1 lb (450 g) ground pork sausage, casing removed — either mild or hot
  
• 2 cups (240 g) Bisquick mix — I use Bisquick Original Pancake and Baking Mix, 40 oz. It’s easy to get on Amazon and gives you that reliable texture and crispness every time.
  
• 1 ½ cups (170 g) shredded sharp cheddar cheese
  
• ¼ cup (60 ml) milk — optional, only if your dough feels too stiff
  
• ½ tsp garlic powder — optional, but it adds great flavor
  
• A pinch of black pepper, to taste
  

How to make them:

1. In a large bowl, combine the sausage, shredded cheddar, Bisquick mix, garlic powder, pepper, and a splash of milk if the dough feels too dry.
   
2. Mix everything by hand until the dough is well combined. It should be firm but pliable—not crumbly, but not overly sticky either.
   
3. Roll into small balls, roughly the size of a walnut, and place them evenly spaced on a parchment-lined baking sheet.
   
4. Bake at 375°F (190°C) for 20–25 minutes, until the sausage balls are golden brown and lightly crispy on the outside.
   
5. Let them cool for 5 minutes before serving. They’re best warm, when the cheese is still soft and melty inside.

Pro tip. If you want an extra-crispy outer layer, switch your oven to broil for the last 2–3 minutes, but don’t walk away—they can burn quickly.

These go great with mustard, honey mustard, or ketchup.
Want to level up? Try them with ranch or even maple mustard (just mix mustard with a touch of real maple syrup—surprisingly good!).

2. Cheddar-Stuffed Sausage Bites

Picture this: golden, slightly crispy on the outside — and inside, a hot, melty sharp cheddar center that oozes the second you bite into it. These are perfect for a dinner party, a work snack, or a Sunday movie night with homemade popcorn (and wine, if it’s a kid-free evening).

Ingredients:

• 1 lb (450 g) raw ground pork sausage, casings removed
  
• 2 cups (240 g) all-purpose baking mix like Bisquick
  
• 1 cup (115 g) shredded cheddar cheese — this goes into the dough
  
• 4 oz (115 g) cheddar cheese, cut into cubes — for stuffing
  
• ⅓ cup (80 ml) milk — as needed
  
• ½ tsp paprika or smoked paprika — optional, for extra flavor
  
• A bit of black pepper, to taste
  

How to make them:

1. Prepare the dough. In a large bowl, combine the pork sausage, shredded cheese, baking mix, spices, and a splash of milk if the dough feels dry. Use your hands to mix everything together until you get a thick, elastic dough that holds its shape but isn’t crumbly.
   
2. Prep the cheese cubes. Cut your sharp cheddar into small cubes, about ½ inch (1–1.3 cm). Avoid using soft or very moist cheese—it may melt out too quickly during baking.
   
3. Form the balls. Grab a small portion of dough and flatten it into a disc. Place one cheese cube in the center, then wrap the dough around it, sealing all the edges well. Make sure no cheese is exposed—it needs to be fully enclosed.
   
4. Place on a baking sheet. Line a sheet pan with parchment paper or use a silicone mat. Arrange the stuffed balls with a little space between them—they’ll expand slightly while baking.
   
5. Bake. In a preheated oven at 375°F (190°C), bake the bites for 20–23 minutes, until golden brown and lightly crispy on the edges. If a little cheese leaks out, don’t worry—it only adds to the flavor.
   
6. Let them rest. Give them 5–7 minutes to cool after baking. This helps the filling settle a bit so it’s still juicy, but won’t burn your mouth.

Tip.  If you want to impress your guests, serve these bites with a quick sauce made of sour cream, a squeeze of lemon, and a pinch of garlic powder. It’s a light, tangy dip that cuts through the richness of the cheese and sausage beautifully.

You can also make a batch ahead of time and freeze the unbaked balls right on a tray—then just bake from frozen when needed. We always keep a container in the freezer at the ranch, just in case Lindy decides to invite friends over last minute.

3. Cream Cheese Sausage Balls for a Melt-in-Your-Mouth Texture

This recipe takes sausage balls to a whole new level—adding cream cheese completely transforms the texture. These bites are tender, flavorful, and soft inside—not sticky, not raw—just what perfect sausage balls should be: creamy, savory, with a slight tang and rich mouthfeel.

Ingredients:

• 1 lb (450 g) raw ground pork sausage (preferably lean)
  
• 1 cup (225 g) cream cheese — soft, room temperature
  
• 1 ½ cups (180 g) shredded sharp cheddar cheese
  
• 1 ½ cups (180 g) Bisquick or similar baking mix
  
• ½ tsp dried thyme or oregano — optional, but adds amazing aroma
  
• Black pepper — to taste
  

I’m once again using Bisquick Original Pancake and Baking Mix, 40 oz because it just works—especially when paired with a high-moisture ingredient like cream cheese.

How to make them:

1. Mix the cream cheese and sausage. This is the most important step. Both ingredients should be at room temperature so they blend easily. Use your hands or a dough hook attachment on a mixer to combine them into a soft, uniform mass. It should be pliable, but not wet or runny.
   
2. Add the cheddar. Be generous with the cheese. A sharp or aged cheddar gives these bites depth of flavor and a slightly stretchy texture when warm.
   
3. Incorporate Bisquick and spices. Switch to a spoon or continue mixing by hand. The mixture will begin to thicken and should resemble soft dough. It may be a little sticky—that’s okay. Avoid adding extra flour; it will ruin the texture.
   
4. Form the balls. Make balls about 1.5 inches (3.5–4 cm) in diameter. If the dough is too soft to shape, chill it in the fridge for 15–20 minutes. This helps them hold together during baking.
   
5. Bake. Preheat the oven to 375°F (190°C). Place the balls on a parchment-lined baking sheet and bake for 23–25 minutes, until lightly golden. Keep an eye on them—cream cheese makes them extra tender, and you don’t want to overbake.
   
6. Rest before serving. Let the sausage balls sit for 5 minutes on a rack after baking. They’ll set slightly but stay soft and luscious inside.

These pair surprisingly well with a spicy fruit-based dip—cranberry, blackcurrant, or even a bold BBQ sauce. The sweet-spicy contrast is seriously next level.

Storage tip.  You can keep them in the fridge for up to 3 days.
But let’s be real—they rarely last past the first night at our place. Especially when Lindy’s around—she loves them with her morning coffee.

Extra tip from me.  If you want to upgrade the flavor even more, swap plain cream cheese for a whipped garlic herb spread (look for “garlic herb cream cheese spread” at the store). It adds a subtle punch and makes the texture even more airy. I once brought a batch like that to a picnic—they disappeared faster than Lindy’s famous potato salad.

4. Red Lobster Biscuit Mix Sausage Balls

I once bought a box of Red Lobster Cheddar Bay Biscuit Mix just to try it. And the second I smelled it baking in the oven, I knew—this mix needed sausage. And lots of cheese.
I wasn’t wrong.

Ingredients:

• 1 lb (450 g) raw pork sausage
  
• 1 box of  Red Lobster Cheddar Bay Biscuit Mix— it includes the dry mix and a seasoning packet
  
• 1 cup (115 g) shredded cheddar cheese — or more, if you’re serious about cheese
  
• ½ cup (120 ml) water or milk — depending on what the box recommends
  
• Optional: a bit of butter — to brush on top before or after baking
  

How to make them:

1. Combine the sausage and cheese. In a large bowl, mix the raw sausage and shredded cheese. Use your hands—it’s faster and easier to blend everything evenly. The sausage should be cold, not frozen. That way, the mixture holds together without getting greasy from the warmth of your hands.
   
2. Add the dry biscuit mix. Pour in the contents of the dry packet (not the seasoning pouch yet!). Stir with a spoon or mix by hand until the mixture begins to resemble thick dough. It might look a bit crumbly at first—don’t worry.
   
3. Slowly add the liquid. Pour in the water or milk a little at a time. As the dough starts to come together and becomes less crumbly, stop adding. You want a firm, slightly sticky dough—not dry, not runny. If it gets too wet, toss in a pinch more biscuit mix or cheese.
   
4. Form into balls. Roll the dough into small balls, about the size of a walnut. If the dough is too soft to handle, pop it in the fridge for 10 minutes to firm up. The balls should be well-shaped and firm, or they’ll flatten in the oven.
   
5. Make the buttery garlic glaze. Melt 2 tablespoons of butter and stir in the seasoning packet from the box. Brush a bit of this mix over the top of each ball with a pastry brush. This adds a flavorful garlicky crust, just like those classic Red Lobster biscuits.
   
6. Bake. Preheat the oven to 375°F (190°C). Bake for 22–25 minutes on parchment paper or a silicone mat. The balls should turn golden brown and slightly crisp at the edges.
   If you see some cheese bubbling out the sides? That’s a good thing—means the inside is perfectly melty.

Tip.  Add a couple pinches of cayenne pepper or red pepper flakes to the dough for a subtle kick. It balances out the cheesy richness and adds a little spark.

5. Pancake Mix Sausage Bites That Shock Everyone

This recipe is all about texture. The pancake mix makes the dough lighter, slightly sweet, and that sweetness contrasts perfectly with salty sausage and gooey cheese.
It’s like having a mini breakfast — in one bite.

What you’ll need:

• 1 lb (450 g) raw pork sausage
  
• 2 cups (240 g) pancake mix — like Krusteaz, Aunt Jemima, or Hungry Jack
  
• 1 cup (115 g) shredded cheddar cheese
  
• ¼ cup (60 ml) milk or water — optional, only if the dough feels too dry
  
• 1 tsp maple syrup — optional, but really works here
  
• A bit of black pepper, and optionally a pinch of nutmeg or cinnamon

I use Krusteaz Buttermilk Pancake Mix, 5 lbs — it’s a big bag that lasts forever, and the texture of the balls always turns out consistent.

How to make them:

1. Mix sausage, cheese, and dry mix. All in one large bowl. Use your hands—it’s the easiest way to feel the consistency. Pancake mix behaves differently from Bisquick: the dough comes out softer and puffier.
   
2. Add milk and syrup. Just a couple tablespoons of milk is enough to bring the mixture together. If you’re using maple syrup, it adds a subtle sweetness and an amazing aroma—especially if your sausage is spicy.
   
3. Check the texture. The dough should be firm, like soft biscuit dough. It shouldn’t crumble or run. Too wet? Add more mix. Too dry? Add a splash of milk.
   
4. Shape the balls. Make them slightly smaller than usual—pancake mix causes some rise during baking. I like to shape them into mini patties instead of perfect balls.
   
5. Bake. Preheat the oven to 375°F (190°C) and bake for 18–20 minutes, until the edges are golden. Pancake mix browns fast, so don’t overdo it. For a crispy top, switch to broil for 1 minute at the end.
   
6. Cool briefly. These bites are great hot or at room temp—perfect for grab-and-go breakfasts or road trip snacks.

Tip.  If you’ve got a shredded cheese blend (like cheddar + mozzarella or cheddar + pepper jack) — go for it. Pancake mix pairs well with all kinds of flavors, and each bite can be a little different.

6. Spicy Jalapeño Cream Cheese Sausage Balls

This one hits all the right notes: the softness of cream cheese, the gooey pull of sharp cheddar, and a spicy kick in the finish.
And if you dip them in ranch or sour cream with lime—good luck stopping at just one.

What you’ll need:

• 1 lb (450 g) raw pork sausage — go for spicy if you want full effect
  
• 1 cup (225 g) cream cheese — softened to room temperature
  
• 1 ½ cups (180 g) shredded sharp cheddar cheese
  
• 2–3 tbsp finely chopped jalapeños — fresh or pickled
  
• 1 ½ cups (180 g) Bisquick or pancake mix — whatever you have
  
• A pinch of garlic powder and smoked paprika
  
• A bit of black pepper, to taste
  

If you’re using pickled jalapeños, they work great—but make sure to drain and pat them dry first, or your dough might get too wet.

How to make them:

1. Mix cream cheese and sausage. Both should be at room temp so they combine easily. Use your hands or a dough hook on a mixer. The mixture will be soft, but fairly thick.
   
2. Add cheddar and jalapeños. The cheese gives that stretchy, melty texture, and the jalapeños bring the heat. Like it spicier? Use more—and don’t chop them too fine. You want those spicy little bites to be noticeable.
   
3. Add the dry mix. Stir in the baking mix gradually. The dough should be firm and a bit sticky. If it’s too dry, add just a splash of milk. You want it to hold together, not fall apart.
   
4. Shape into balls. Make them slightly smaller than usual—the cream cheese makes them puff up more. I like to press them a little flat so they bake evenly and faster.
   
5. Bake. Preheat your oven to 375°F (190°C) and bake for 20–23 minutes. They should be golden and slightly firm to the touch. For extra deliciousness, sprinkle a bit more cheddar on top during the last 5 minutes to create a crispy cheesy crust.
   
6. Cool before serving. Let them rest for about 5 minutes. Serve with ranch, lime-spiked sour cream, or just eat them as-is—they’re going to be amazing either way.

Tip.  If spicy isn’t your thing, swap the jalapeños for diced bell peppers or canned corn. The texture stays great, but without the heat.

7. Gluten-Free Sausage Balls Recipe That Actually Works

Gluten-free baking? For me, it’s always been a bit of a gamble. Too dry. Too crumbly. Or just… not really food.

But I finally cracked the formula for sausage balls that are gluten-free, soft, and still hold their shape—with that perfect contrast: slightly crispy outside, tender and cheesy inside.

I tested this version for friends with celiac, and it passed all the checks—not just flavor, but texture, too.

What you’ll need:

• 1 lb (450 g) raw pork sausage
  
• 1 cup (225 g) cream cheese — room temperature
  
• 1 ½ cups (180 g) shredded sharp cheddar cheese
  
• 1 ¼ cups (150 g) gluten-free all-purpose flour — like King Arthur Gluten-Free Measure for Measure Flour
  
• 1 tsp baking powder (only if it’s not already in your mix)
  
• ½ tsp salt, black pepper to taste
  
• Optional: a pinch of garlic powder or dried onion flakes
  

How to make them:

1. Start with the cream cheese and sausage. Combine them in a large bowl. It’s easiest with a stand mixer fitted with paddle attachments. You want a soft, uniform mixture with no big clumps.
   
2. Add the shredded cheese. This gives the structure and that signature flavor. Sharp cheddar works best, but you can use a cheese blend. A little Parmesan adds a nice punch, just don’t overdo it.
   
3. Mix the dry ingredients. In a separate bowl, stir together the gluten-free flour, baking powder, and spices. Add this to the cheese-meat mixture in batches, mixing until you get a firm, slightly sticky dough.
   
4. Shape the balls. Roll into small balls, slightly larger than a walnut. If the dough sticks to your hands, wet them lightly with water.
   You can also chill the dough for 15 minutes to make shaping easier.
   
5. Bake. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and bake for 20–25 minutes, until they’re golden and springy.
   Don’t be surprised if they look a little lighter than usual—gluten-free dough takes a bit longer to set and brown.
   
6. Let them rest. This step is key. Gluten-free baking needs to cool slightly to stabilize. Let the balls sit for 5 minutes on a wire rack before serving.

Tip.  Store leftovers in the fridge for up to 3 days. Want to prep ahead? Freeze the raw balls, then bake straight from frozen—just add 5 extra minutes to your bake time. Super convenient.

8. Keto-Friendly Sausage Balls You’ll Be Obsessed With

When I first switched to keto a few years ago (it was a rough week, I won’t lie), the hardest part was giving up all those doughy snack foods. Everything I tried either crumbled apart or tasted like an omelet shaped into a ball.
But these sausage balls? They totally saved me.

They’re 100% flourless, yet they hold their shape, have an amazing aroma, a cheesy crust, and a dense, satisfying center. Perfect for lunchboxes or road snacks.

What you’ll need:

• 1 lb (450 g) pork sausage — choose one with no sugar added
  
• 4 oz (115 g) cream cheese — softened
  
• 1 cup (115 g) shredded cheddar cheese
  
• 1 cup (100 g) almond flour
  
• 1 tsp baking powder
  
• ½ tsp Italian seasoning or oregano
  
• Optional: a pinch of chili flakes or garlic powder
  

How to make them:

1. Mix cream cheese and sausage. Both should be at room temperature, or you’ll struggle to combine them. I use a hand mixer for this step—it makes the texture smoother and the job faster. The mixture should be creamy and well blended.
   
2. Add the cheddar. This brings richness and that melty center. Feel free to mix in other cheeses too—a combo of cheddar and Parmesan works beautifully for deeper flavor.
   
3. Combine the dry ingredients. In a separate bowl, mix almond flour, baking powder, and spices. Add them gradually into the wet mixture. You’re aiming for a dense, thick dough that sticks together well.
   
4. Chill the dough. Keto dough tends to be sticky. Pop it in the fridge for 20–30 minutes to firm it up—this makes shaping much easier.
   
5. Form into balls. Roll them about 1.5 inches (3–4 cm) wide. Don’t worry if they look a little rough—they’ll smooth out as they bake. Place on parchment or a silicone mat.
   
6. Bake. Preheat the oven to 375°F (190°C). Bake for 20–22 minutes, until golden and slightly springy. For a cheesy crust, sprinkle a bit of cheddar on top during the last 5 minutes.

Tip.  Add 1–2 tablespoons of grated Parmesan and a pinch of smoked paprika to the dough—it gives a flavor reminiscent of grilled pizza, with zero carbs.

9. Bacon-Wrapped Sausage Balls for Game Day

These bacon-wrapped sausage balls are a mix between mini meatballs, hot dogs, and BBQ party bites. Everything we love—sausage, cheese, and bacon—in one perfect snack.
At our farm, these never last long on the table. Even our vegetarian friends “accidentally” grab one.

What you’ll need:

• 1 lb (450 g) raw pork sausage
  
• 1 cup (115 g) shredded cheddar cheese
  
• 1 cup (100 g) Bisquick or almond flour — adjust for keto if needed
  
• 12 slices of bacon — thin-cut works best
  
• ¼ cup (60 ml) BBQ sauce — optional, but amazing for glazing
  
• 1 tsp paprika or smoked paprika
  
• Optional: a pinch of chili flakes or cayenne pepper if you like heat
  

How to make them:

1. Make the base mix. In a large bowl, combine the sausage, cheese, Bisquick (or almond flour), and spices. Mix well with your hands until you get a firm, elastic dough. If it feels dry, add a splash of milk.
   
2. Shape into small balls. Roll each ball a bit smaller than a walnut—you’ll be wrapping them in bacon, so smaller is better. If they’re too big, the bacon won’t cook through and the inside may stay underdone.
   
3. Cut and wrap the bacon. Slice each bacon strip in half (crosswise). Wrap each sausage ball in a half strip of bacon, seam-side down. If you’re grilling or just want extra hold, secure with a toothpick.
   
4. Bake. Preheat oven to 400°F (200°C). Place balls on a wire rack set over a baking sheet so the fat can drain. Bake for 25–30 minutes. Midway through, brush with BBQ sauce if using—it caramelizes beautifully and creates a sticky, crispy crust.
   
5. Rest before serving. Let the balls rest for 5–10 minutes after baking. This step matters—the cheese inside will settle and the bacon will firm up nicely.

Tip.  If you’re making these on the grill, use a perforated grill tray and cook over indirect heat for 20–25 minutes with the lid on. You’ll get a smoky flavor that the oven just can’t replicate. It’s next-level.

10. Maple Sausage Breakfast Bites

These maple sausage bites are the perfect breakfast snack—they balance the sweetness of maple syrup, the savoriness of sausage, and the melty richness of cheese.
It’s not just food—it’s a whole mood.

What you’ll need:

• 1 lb (450 g) raw pork sausage
  
• 2 cups (240 g) pancake mix — like Krusteaz Buttermilk Pancake Mix
  
• 1 cup (115 g) shredded cheddar cheese
  
• ⅓ cup (80 ml) pure maple syrup — no “maple-flavored” syrups here
  
• 1 egg
  
• Optional: a pinch of cinnamon or nutmeg for that cozy morning warmth

How to make them:

1. Mix sausage and cheese. Use your hands to get an even texture. The cheese helps hold everything together and gives that gooey pull. A medium-sharp cheddar works best—it complements the maple without overpowering it.
   
2. Add the pancake mix. Slowly fold in the dry mix until you get a thick but pliable dough. Pancake mix gives it a fluffy feel, perfect for breakfast.
   
3. Stir in the egg and maple syrup. Mix gently. The dough should be slightly sticky and smell like fresh flapjacks in a cabin kitchen. If it’s too wet, add a pinch more pancake mix.
   
4. Shape into balls. Go a little bigger—about mandarin orange size. That way you’ll lock in the moisture and flavor. If the dough sticks to your hands, lightly wet or oil them.
   
5. Bake. Preheat oven to 375°F (190°C). Bake for 20–23 minutes until golden. For an extra touch, brush the tops with a bit more maple syrup in the last 3–4 minutes to create a glossy glaze.
   
6. Let them rest. These are best when slightly cooled—5 minutes helps the aroma and flavor settle perfectly.

Tip.  Pair them with cinnamon coffee or a warm latte. Or wrap a few in foil and take them on the road. We’ve even taken them to the Saturday market—kept warm in a lunchbox while watching folks load up crates of apples.

So, which sausage ball is your favorite?

Seriously—I want to know which one you’ll try first. The classic cheddar? The gluten-free version? Or maybe the sweet-salty maple ones that smell like Sunday morning?

If you do give one a go, drop a comment and tell me which one won your heart.

And hey—if you’ve got a family version of sausage balls, please share it!
Lindy and I are always up for trying a new twist, especially if it comes with a surprise ingredient.Until then… may your kitchen always have some cheese, that warm baked aroma,
and someone who shows up just for the smell.