Sausage Cheese Balls

Sausage Cheese Balls

This recipe for sausage cheese balls is super easy with only 3 ingredients, and they bake in 20 minutes.   After baking, you can freeze them and pop them in the microwave later for a quick breakfast or after school snack.  Take them camping and everyone starts the day in a great mood. They are the perfect party food – easy to make, easy to take and easy to serve!

How to Make Sausage Cheese Balls

The secret to making the recipe everybody loves is to let the ingredients come to room temperature before you mix it up.  I place 3 cups of Bisquick in a large bowl.  Next I open the package of  finely shredded cheddar cheese (the 2 cup size makes this super easy) and sprinkle it on top of the dry Bisquick.  Last I slice the 1 pound tube package of breakfast sausage open and squeeze it out on top of the cheese.  I break up any large pieces so that is will come to room temperature quickly.

After about 15 minutes the cheese and sausage are softer and so easy to use.  Mix the 3 ingredients with your hands.  I like to get it almost mixed and divide it into 3 sections.  It is easier to work with 3 sections and mix those well.  Pinch off dough and roll into 1 inch balls.  Place sausage cheese balls on an ungreased cookie sheet and bake at 400° for 15 to 20 minutes.  Remove cookie sheets from oven and use a spatula to place the sausage balls on wire racks to cool.

Serving Suggestions

You can serve them immediately or place them in a gallon size Ziploc bag to store for a week in the refrigerator or for a couple of months in the freezer.  To reheat from the refrigerator just take a few baked sausage balls, wrap them loosely in paper towels and heat for about 30 seconds or so in your microwave.  If reheating from the freezer it will take about a minute in the microwave.  Enjoy!

Sausage Cheese Balls

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Serves: Makes about 40
Cooking Time: 20 minutes


  • 3 cups Bisquick
  • 2 cups finely shredded cheese (I like Sharp Cheddar)
  • 1 lb. sausage (room temperature)



Mix ingredients together thoroughly (using your hands) in a large bowl until it resembles a large piece of cookie dough.


Divide dough into 3 sections to make it easier to work with.


Pinch off dough and roll in the palm of your hands into 1 inch balls and place on an ungreased cookie sheet.


Bake in 400° oven for 15 to 20 minutes. They will be golden brown.


Test for doneness by cutting one in half with a knife to be sure inside is cooked.


Remove cooked sausage balls from pan and place on a wire rack to cool.


Serve immediately or store in the refrigerator or freezer to be served later.


You can use mild or spicy sausage and mild or sharp cheddar cheese. It is important to let ingredients come to room temperature before mixing or it will be too hard and dry to work with. Cooked sausage balls can be placed in a Ziploc bag and refrigerated for a week or frozen for several months. To reheat wrap a few sausage cheese balls loosely in a paper towel and heat for about 30 seconds if refrigerated or about one minute if frozen - adjusting time for your microwave's power level.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

You Might Also Like


  • Reply
    06/25/2020 at 11:04 pm

    We love these. How do you reheat when camping? Do you freeze or refrigerate then first? Thanks!

    • Reply
      Food and Life Path
      06/26/2020 at 8:25 am

      I am glad you like them, too! They are delicious! We reheat in a microwave if we are in the camper or in heavy aluminum foil or a covered aluminum pan over hot coals if using the fire pit or a grill. Just turn them with metal tongs or a metal spatula and grab with a potholder or mitt – the foil is hot. You could even put them in a slow cooker on low if you have electricity. Might want to add a little water to the pot and set them on a rack to keep from drying out in the slow cooker. I think they are even good at room temperature!

      If we are using within a week, I usually refrigerate them. If it’s going to be longer I freeze then thaw. Thanks for commenting!

    Leave a Reply

    Key Lime Cake – Green Cake for St. Patrick’s Day Party Air Fryer French Toast Corn Casserole With Jiffy Cornbread Mix Pasta Salad Apple Oven Pancake