Bisquick sausage balls are perfect for an indulgent breakfast or handheld appetizer. Plus, this easy recipe starts with a basic baking mix!
How to Make Bisquick Sausage Balls
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Bisquick Sausage Ball Ingredients
You’ll need just a few ingredients to make this homemade Bisquick sausage ball recipe:
- Baking mix: Use store-bought Bisquick or make your own at home with ingredients you likely already have on hand.
- Cheddar: Extra-sharp Cheddar cheese lends flavor and texture.
- Sausage: You’ll need a pound of sage-flavored pork sausage and a pound of hot pork sausage.
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How to Make Sausage Balls With Bisquick
Mix the ingredients, roll the mixture into balls, and bake until the sausage balls are brown on the outside and no longer pink on the inside. That’s it! Find the full, step-by-step recipe for Bisquick sausage balls below.
What to Serve With Bisquick Sausage Balls
Serve these Bisquick sausage balls with a homemade remoulade or mustard sauce for dipping. They pair well with all kinds of breakfast favorites — explore our entire collection of Breakfast and Brunch Recipes for delicious inspiration.
Can You Make Bisquick Sausage Balls Ahead of Time?
Yes! These Bisquick sausage balls are a great make-ahead breakfast or appetizer. Make them a day or two in advance, transfer them to an airtight container, and store them in the refrigerator for three to four days.
Allrecipes Community Tips and Praise
“I always make it on holiday mornings while waiting on food for dinner,” says one Allrecipes community member. “They are amazing and perfect just just grab one here and there while waiting on the big meal!”
“These are my go-to for having quick, easy, filling snacks on hand,” according to Aspen Sagan. “The KitchenAid stand mixer helps tremendously for making them.”
“Great and easy recipe,” raves SarahBeth. I threw the ingredients in my mixer and then used a heaping tablespoon to keep the balls consistent. Then halfway through the cook time, I flipped the balls so they didn’t get crispy on the bottom.”
Editorial contributions by Corey Williams
