How to Make Perfect Sausage Balls: Simple Recipe & Tips

The simplest way to make perfect sausage balls is by combining 1 pound of pork sausage, 2 cups of biscuit mix, and 1 cup of shredded cheddar cheese. Mix ingredients thoroughly, roll into 1-inch balls, and bake at 350°F for 20-25 minutes until golden brown. This classic recipe yields approximately 24 sausage balls that are crispy on the outside and tender inside.

The Ultimate Guide to Making Perfect Sausage Balls

Sausage balls have become a staple at gatherings across America, especially in the South where they originated as a convenient snack for busy households. These bite-sized delights combine savory sausage with cheesy biscuit dough for a crowd-pleasing appetizer that's surprisingly simple to prepare. Whether you're hosting a game day party, potluck, or just craving a satisfying snack, mastering this recipe will become one of your most valuable kitchen skills.

Essential Ingredients for Classic Sausage Balls

The beauty of sausage balls lies in their simplicity. You only need a handful of pantry staples to create this beloved snack. Here's what you'll need for the traditional recipe:

Ingredient	Measurement	Notes
Raw pork sausage	1 pound	Mild or spicy, depending on preference
Buttermilk biscuit mix	2 cups	Jiffy or similar brand
Shredded cheddar cheese	1 cup	Sharp cheddar recommended
Garlic powder	1 teaspoon	Optional but recommended
Cayenne pepper	¼ teaspoon	Adjust to taste

Equipment You'll Need

Mixing bowl (medium to large)
Cookie scoop or tablespoon
Baking sheet
Parchment paper or silicone baking mat
Wire cooling rack

Step-by-Step Instructions for Perfect Sausage Balls

Preparation

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper
Break up the raw sausage in a large mixing bowl and remove any casings if using link sausage
Using clean hands, thoroughly combine all ingredients until evenly distributed

Shaping and Baking

Roll the mixture into 1-inch balls (a #60 cookie scoop works perfectly for consistent sizing)
Place balls on the prepared baking sheet, spacing them about 1 inch apart
Bake for 20-25 minutes until golden brown and cooked through
Transfer to a wire rack and cool for 5 minutes before serving

Pro Tips for the Best Sausage Balls

While the basic recipe is straightforward, these professional tips will elevate your sausage balls from good to exceptional:

Cold hands work best: Chill your hands in cold water before rolling to prevent the sausage mixture from becoming too warm
Don't overmix: Mix just until ingredients are combined to avoid tough sausage balls
Uniform sizing: Use a cookie scoop for consistent size, which ensures even cooking
Test one first: Bake a single test ball to check seasoning before making the entire batch
Resting time: Let the mixture rest for 10-15 minutes before shaping for easier handling

Delicious Variations to Try

Once you've mastered the classic recipe, experiment with these popular variations:

Gluten-Free Sausage Balls

Replace the biscuit mix with 1½ cups almond flour, ½ cup tapioca starch, 1 teaspoon baking powder, and ½ teaspoon xanthan gum. This creates a delicious gluten-free option that maintains the traditional texture.

Breakfast Sausage Balls

Add 2 tablespoons of maple syrup and substitute sage sausage for regular pork sausage. These sweet and savory balls make an excellent brunch option.

Spicy Jalapeño Cheddar

Mix in 2-3 finely diced jalapeños (seeds removed for milder heat) and increase the cheddar to 1½ cups for a kick of flavor that's perfect for game day.

Storage and Reheating Instructions

Sausage balls maintain their quality remarkably well when stored properly:

Room temperature: Keep in an airtight container for up to 2 days
Refrigerator: Store in sealed container for 5-7 days
Freezer: Freeze uncooked balls on a baking sheet, then transfer to freezer bags for up to 3 months

For reheating, place sausage balls on a baking sheet and warm in a 325°F oven for 8-10 minutes until heated through. Avoid microwaving as it makes them soggy.

Troubleshooting Common Sausage Ball Problems

Sausage Balls Falling Apart

If your sausage balls aren't holding together, the mixture likely needs more binder. Add 1-2 tablespoons of additional biscuit mix or a beaten egg to help bind the ingredients.

Dry or Crumbly Texture

This typically happens when there's too much biscuit mix. Next time, reduce the biscuit mix by ¼ cup or add 1-2 tablespoons of milk to the mixture before shaping.

Uneven Cooking

Ensure all balls are the same size and rotate the baking sheet halfway through cooking. If your oven has hot spots, consider rotating the sheet 180 degrees during baking.

Make-Ahead Tips for Busy Hosts

Sausage balls are the perfect make-ahead appetizer. Prepare the mixture up to 24 hours in advance and store covered in the refrigerator. You can also freeze uncooked balls on a baking sheet, then transfer to freezer bags. When ready to bake, add 5-7 minutes to the cooking time without thawing.

Frequently Asked Questions

Can I make sausage balls without cheese?

Yes, you can make sausage balls without cheese by increasing the biscuit mix to 2½ cups and adding 1-2 tablespoons of milk to maintain moisture. The cheese adds flavor and helps with binding, so you'll need to adjust the liquid content slightly to compensate.

How long do sausage balls stay fresh?

Properly stored in an airtight container, sausage balls stay fresh for 2 days at room temperature, 5-7 days in the refrigerator, or up to 3 months in the freezer. For best quality, reheat in the oven rather than microwaving.

Can I cook sausage balls in an air fryer?

Absolutely! Air fryer sausage balls cook faster and develop an extra crispy exterior. Preheat your air fryer to 340°F, place balls in a single layer with space between them, and cook for 10-12 minutes, shaking the basket halfway through. The cooking time will vary based on your air fryer model and ball size.

Why are my sausage balls greasy?

Excess grease usually comes from using sausage with high fat content. Try blotting the cooked sausage with paper towels before mixing, or choose a leaner sausage variety (70/30 instead of 80/20). Placing cooked balls on a wire rack immediately after baking also helps excess grease drain away.

Can I use turkey sausage instead of pork?

Yes, turkey sausage works well as a leaner alternative. However, because it's lower in fat, you may need to add 1-2 tablespoons of olive oil to the mixture to maintain moisture. The cooking time might be slightly shorter, so check for doneness a few minutes early.