Introduction
Cream Cheese Sausage Balls are a delicious twist on the classic Southern appetizer. Combining savory sausage, rich cream cheese, and sharp cheddar all rolled into golden, tender bites, they deliver a perfect balance of creamy, cheesy, and meaty flavors. Ideal for game days, brunch buffets, or holiday gatherings, these bite-sized treats are simple to prepare and always disappear fast!
Ingredients
(Makes about 24–30 sausage balls)
1 lb (450 g) breakfast sausage (mild, hot, or maple — your choice)
8 oz (225 g) cream cheese, softened
1 ½ cups shredded sharp cheddar cheese
1 ½ cups Bisquick (or any baking mix)
¼ tsp garlic powder (optional)
¼ tsp onion powder (optional)
Pinch of black pepper or crushed red pepper flakes (optional, for spice)
Optional for serving:
Ranch dressing, honey mustard, or marinara sauce for dipping
Instructions
Step 1 – Preheat Oven:
Preheat your oven to 375 °F (190 °C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Step 2 – Mix the Cream Cheese and Sausage:
In a large mixing bowl, combine the softened cream cheese and raw sausage. Using clean hands or a stand mixer with the paddle attachment, blend them together until smooth and evenly combined.
Step 3 – Add Cheese and Bisquick:
Add the cheddar cheese, Bisquick, and optional seasonings (garlic powder, onion powder, pepper). Mix until everything is fully incorporated. The dough will be thick — using your hands often works best.
Step 4 – Form the Balls:
Roll the mixture into 1-inch balls (about 1 tablespoon each) and place them on the prepared baking sheet, leaving a bit of space between each.
Step 5 – Bake:
Bake for 20–25 minutes, or until the sausage balls are golden brown and cooked through. (Internal temperature should reach 160 °F / 71 °C.)
Step 6 – Serve:
Cool slightly and serve warm with your favorite dipping sauce or alongside breakfast eggs and fruit.
Description
These sausage balls have a crisp, golden exterior with a soft, cheesy, and creamy interior. The cream cheese keeps them moist and rich, while the Bisquick gives them a light, fluffy texture. The sausage provides a savory backbone, complemented by the melty cheddar — resulting in a perfectly balanced bite that’s both comforting and indulgent.
Tips
Use room-temperature cream cheese so it blends more easily with the sausage.
Don’t overbake — pull them out when lightly golden to keep them soft and moist.
Mix by hand or with a stand mixer for best consistency.
If the dough feels too sticky, refrigerate it for 15–20 minutes before rolling.
Drain excess grease on paper towels after baking for a cleaner presentation.
Make ahead: roll the balls, freeze them on a tray, then transfer to a freezer bag. Bake straight from frozen — just add 5 extra minutes of baking time.
Variations
Spicy Version: Use hot sausage or add ½ tsp crushed red pepper or cayenne.
Herb & Garlic: Mix in dried parsley, chives, or Italian seasoning.
Bacon Cheddar: Replace half the sausage with crumbled cooked bacon for extra flavor.
Keto / Low-Carb: Substitute almond flour for Bisquick and use low-carb cream cheese.
Different Cheeses: Try pepper jack for spice, mozzarella for a milder flavor, or smoked gouda for a rich, smoky touch.
Breakfast Sandwich: Flatten a few balls into patties and serve on biscuits or mini sliders with scrambled eggs.
Correction (Common Mistakes & How to Fix)
Too dry: Usually from using too much Bisquick — measure accurately and don’t overbake.
Too greasy: Try leaner sausage or drain on paper towels after baking.
Dough won’t hold shape: Chill it briefly before rolling; or add a few extra tablespoons of Bisquick.
Uneven cooking: Make sure all balls are similar size and spaced evenly on the pan.
Cheese leaks out: Mix thoroughly so cheese is well distributed and avoid placing balls too close together.
Enjoy!
Serve your Cream Cheese Sausage Balls warm from the oven — soft, cheesy, and irresistibly savory. Perfect for breakfast, party platters, or snack time. Pair them with dipping sauces like ranch, spicy mayo, or honey mustard for the ultimate crowd-pleaser.