Friday, December 28, 2012

Cream Cheese Sausage Balls

I wonder how long these little appetizers have been around.  I think everyone can remember eating them at some point or another in their lives.  Some may say they are old-fashioned but if you ever go to a party where these are served, they are always eaten up because they are familiar to people. And folks love 'em! They haven't stood the test of time for nothing. The sausage ball has evolved some over the years but the basic recipe is almost always the same.  Sausage. Bisquick. Cheese. This particular recipe adds cream cheese to the mix to amp up the creaminess and flavor of the original Bisquick sausage ball recipe.
But I will tell (and show you) that not everything I make turns out exactly like I planned.  Like these sausage balls.  The cream cheese adds great flavor, but it also causes these balls to spread a bit when cooking.  The original recipe I had didn't say whether to chill them first or to use a greased or ungreased baking sheet.  So I took a shot in the dark and put some parchment paper on my baking sheet.
And they sort of spread out on me. So they weren't so much balls as they were blobs.  Which honestly, doesn't really matter a hoot to me.  The taste was so yummy. But I figured folks might want a more put-together circular form.  So I tried it again on an ungreased sheet, thinking that maybe the parchment paper was the problem.  Well, they not only spread out some and stuck to the pan...
...but they also got a bit burned on the bottoms.  Now, I don't think anything was necessarily wrong with that original recipe. The oven temperature seemed a bit too hot and maybe my baking sheet needed to be on a higher rack.
Like I said, the taste was still delicious. So I'm not really sure what I was messing up on.  Maybe the original recipe was cooked on stoneware instead of metal?  Maybe the mixture was chilled first?  Who knows. But I really loved the taste of these so I went back to the drawing board to see if I couldn't find a way to help them keep more of a circular shape. So what I decided to do was add a bit more Bisquick to the recipe to make it a bit more firmer. And I also decided to chill the formed sausage balls before baking. I also decided to stick with the parchment paper on the metal baking sheets because it not only helps with sticking but with clean up as well. It was worth it to make these a second time. These would certainly be a hit at any party!
Ingredients:
1 lb. hot sausage, uncooked
1 (8 oz.) block cream cheese, softened
2 cups Bisquick baking mix
1 cup shredded cheddar cheese
Directions:
Preheat oven to 350F degrees. Line baking sheets with parchment paper. In the bowl of a stand mixer, mix together sausage and cream cheese. Note: This is easiest combined with an electric mixer. If you don't have one, you can always get in there with your hands because you want this combined well. Your hands may get messy but they will do a good job.
Add in baking mix and stir until combined.
Then add in cheese. Feel free to be generous with your cheese measurements if you love cheese like I do. Stir until combined.
Scoop up meat mixture and form into 1-inch balls. I like to use my small spring-release cookie scooper. But you can eyeball these as you make them. The cookie scooper just helps keep them a more uniform size.  But use whatever works for you here.
Once you have them all on the baking sheet, just go back and roll them around in your hands to make them a bit more smooth on the outside.
Then pop your baking sheet in the fridge for 10 minutes.
Once they are chilled, bake for about 25 minutes. They should be firm to the touch and golden brown on the outside. Success! A bit more circular, don't you think?
 I thought they were delicious with some Honey Mustard Dressing.
Cook's Notes: I was able to get about 64 sausage balls from this recipe. Also, the hot sausage was not really all that hot. I wouldn't consider it spicy.

Enjoy!
Printable Recipe Here




Recipe Inspiration: Plain Chicken

50 comments :

  1. This sounds too good to not put on the "to-cook" list :)
    Can't wait to try it!

    ReplyDelete
  2. YUM. We used to make these in college. Never tried them with cream cheese, but it sounds great. I think fresh from the oven they are the best - I made them in advance last Christmas and they were hard to heat up without drying them out. can't wait to try your version!

    ReplyDelete
  3. How interesting.. Sausage and cream cheese! I don't think I have tasted something like that before.

    ReplyDelete
  4. These look delicious....never had them before. They would make a great appetizer!

    ReplyDelete
  5. My son made these for Christmas eve and baked them in muffin tins. Turned out great and really cute. This is the way to go!

    ReplyDelete
  6. These sound so good! =)
    I love easy recipes like this. =)

    Pinning to save!

    ReplyDelete
  7. Glad you liked them - I have a batch in the freezer right now. We love them!

    ReplyDelete
  8. I've never actually had sausage balls but it looks so good that I think I'll have to give them a try!

    ReplyDelete
  9. We use the Italian Sweet Sausage and Pepper Jack cheese when we make them and they're always a hit! Just a pain to take the casings off but as long as the sausage is chilled when you start comes off pretty easily.

    ReplyDelete
  10. So thrilled to have found & made this recipe! Our family just loved this. Super delicious!

    ReplyDelete
  11. I made these tonight and they were a big hit, thank you!!
    I used regular sausage, but next time I will use the hot sausage (I wanted the kids to try them and not be turned off by being too spicey) I made the mixture and refridgerated in overnight, when I baked them they remained in a ball shape and did not spread. Great for dipping and I used honey mustard like you said.

    If I make these ahead of time and freeze them how should I prepare them? Bake then freeze, or unbaked then freeze?

    ReplyDelete
  12. Hi Tori - so glad you liked them. These freeze beautifully. You do have to flash freeze them on a tray for a few minutes before packing them into a freezer safe bag so they don't stick together. But you can bake these right from frozen. Just add a few minutes onto the cooking time. :)

    ReplyDelete
  13. saw this on food network and followed their recipe. it didn' call for cream cheese plus 3 cups of Bisquick or to chill them. tasted good but dry so will follow these directions. would also be good with a biscuit and gravy mix for breakfast too

    ReplyDelete
  14. Great ideas throughout as you perfected your recipe. I was fishing around on your site for appetizer-type stuff for a business gathering that we are hosting at our Bed & Breakfast. This is perfect for that occasion and I believe it could become a regular thing on our breakfast menu. Great side to any breakfast entree!

    ReplyDelete
  15. It's awesome to pay a visit this web site and reading the views of all mates regarding this piece of writing, while I am also zealous of getting know-how.

    Also visit my web page; diets that work fast

    ReplyDelete
  16. I would love to make these and refrigerate over night then bake them in the oven the next morning for my husband before work. Do you think leaving them in the refrigerator over night would make them loose their shape? Any suggestions? He leaves very early.

    ReplyDelete
    Replies
    1. did you try leaving in fridge? would love to know how they turned out

      Delete
  17. This sounds so good, just found another recipe similiar to this one online too....so will compare this with yours and definitely will make one of these....usually anything made with Bisquick, I love it.....have the recipe for the biscuits made from bisquick that are similiar to the ones you get at O'CHARLEY'S & RED LOBSTER.....haven't made them yet.....it's on my list tho :)

    ReplyDelete
  18. Have been making these for years, but never with cream cheese. My recipe calls for 3cups of Bisquik, so you were probably right to add more. They can be a bit dry to mix. The cream cheese should eliminate that problem. Thanks for sharing. By the way, these are a family tradition.

    ReplyDelete
    Replies
    1. Add a small amount of water to the reciepe using the 3 cups of bisquick they mix together so much better and are not dry. I only use about 1/4 cup of water you do not want to add to much.

      Delete
  19. When I first read this recipe a few weeks back , I wondered why there wasn't more bisquick in it, and decided to make it with 3 cups bisquick just like always only add the cream cheese.

    ReplyDelete
  20. I don't take time to comment , but love your site, the layout, your suggestions. It really peaked my interest to cook again
    After recently becoming empty nesters. I appreciate your dedication and look forward to what is on the menu next.
    Barbara

    ReplyDelete
  21. I just baked these, but used Jimmy Dean pre-cooked sausage patties thawed. I placed all ingredients in my Ninja blender and mixed until it turned to dough and then scooped out. I made 12 large biscuits. They were awesome, will definitely make again. Thanks for the recipe.

    ReplyDelete
  22. WOW!!! I just discovered "The Country Cook" website, and it is amazing!! I attempted the cream cheese sausage balls from another site and it was a disaster. Then I found YOU. I do think my husband was cringing when I told him I was going to make those little sausage balls again, he fully remembered my first attempt. This time though using a different recipe, YOURS. He is extremely happy that I tried them again and so am I. I looked through your recipe list, now I can't wait to get started. Thank you for making me feel like I can handle so many delicious looking recipes because you have made them so easy.

    ReplyDelete
  23. I just finished making this recipe to be frozen and then baked Christmas Eve. I did throw 6 of them in the oven so we could taste test and they turned out great! I didn't have near the amount of Bisquick as I thought, but did have a pouch of mix for Cheddar Bay Biscuits - it worked just as well. Hubby said I should have baked more and we could call it dinner.

    ReplyDelete
  24. made again today, tried over weekend from a site but just plain dry. I tried your method with cream cheese and doing the refrigerator method and good. and I'm glad came back and read more replies so I now know I can freeze and keep till Christmas. Thanks

    ReplyDelete
  25. Can you make ahead and freeze then pull them out and cook them?

    ReplyDelete
  26. I always cooked the sausage and drained it before making my bisquick and cheese mixture. Maybe the grease is what's making them fall apart? Just a thought. These have always been one of my favorite appetizers. I'm definitely going to try your recipe out. Thanks.

    ReplyDelete
  27. I'm going to be trying out this recipe tomorrow. Just to clarify, do I use 2 or 3 cups of Bisquick for this recipe? Also, has anyone tried to season them (garlic powder, chili powder, etc...) prior to baking? Just wondering if it would need that. I will not be using the hot sausage.

    ReplyDelete
  28. Sounds so nice but as an Australian what is Bisquick

    ReplyDelete
  29. Just a couple of tips: My daughter got a version of this recipe from a friend, very close to the same with minor differences. It said to cook them for 18-22 minutes at 400 degrees instead of 350. The balls kept their shape nicely when cooked faster! I lined the cookie sheet with aluminum foil, which seemed to keep them from getting too done on the bottom. I googled and found this recipe because the one we got had no mixing instructions. I was very pleased to find that mixing it with the mixer worked wonderfully and I didn't have to get into it with my hands! Also, the one I got called for one teaspoon of Tony Chachere's Creole Seasoning and 1/2 teaspoon of garlic salt. They turned out delicious!

    ReplyDelete
  30. Would these get soggy if I kept them on Keep Warm in a slow cooker?

    ReplyDelete
  31. I made these tonight, but used a mini muffin pan to bake them in. They came out perfect! I have a picture, but did see how to post it.
    Thanks!

    ReplyDelete
  32. I found the best way to reheat sausage balls is to put a few in a Tupperware bowl. Add only 2 or 3 Drops of water in bowl with balls then snap on lid. Microwave on High ten seconds or so. The water creates steam that makes them moist again. Hope you find this helpful.

    ReplyDelete
  33. I love this recipe! I have made sausage balls from the same recipe for years but these are SO much better! I have made them several times for tailgate parties and they are a hit! Everyone should try this recipe! You can also try keeping them warm in a crock pot. The sausage balls are still moist and have good texture compared to warming them in a microwave.

    ReplyDelete
  34. Will definitely try these.

    ReplyDelete
  35. Sherry Moxley MyersDecember 14, 2014 at 9:16 AM

    I just made this. I just used 1/2 of the cream cheese for fear that they would spread. They stayed together perfectly. Thanks for sharing!

    ReplyDelete
  36. I always cook my sausage and drain the grease and then mix with other ingredients. They won't be so greasy, and the warm sausage helps the cheese and Bisquik mix easier.

    ReplyDelete
  37. Just finished making the sausage balls. In fridge now chilling. Cant wait to taste them. Now they are in the oven. So easy to make especially with my Kitchen Aide mixer.

    ReplyDelete
  38. Baked them this morning, cream cheese definitely helped the texture, softer and creamier. I like mine crunchy so for myself, will add more bisquick or leave out the cream cheese. Guests will love them!

    ReplyDelete
  39. These are my husband and daughter's favorite! I've made them many times over the last few months. But do NOT put on parchment paper, as they may stick and you'll be peeling it off for 30 minutes like me. May just be my cheap parchment paper... Now I just put the sausage balls directly on a lightly oiled pan. They get a little crispy on the bottom and have a soft center. Yum! Thank you for yet another go-to recipe!

    ReplyDelete
  40. I made these, and loved them! However, I'm not a huge fan of the taste of Bisquick. Too "Baking Powder"y for me. Why couldn't these be made like beef meatballs with bread crumbs and egg for the binders? I think I'm got an experiment in my immediate future. Oh!! I made a dipping sauce with some yellow mustard, coleman's mustard, mayo and some apple vinegar, with a dash of powdered garlic. Worked pretty well on them!!

    ReplyDelete
  41. I made these about to weeks ago. I used bacon instead of sausage because that's what I had on hand and I mixed it up the night before after kids were asleep so I didn't have to refrigerate before putting in the oven. FAMILY LOVED THEM! BIG HIT! Making them again this weekend with the sausage.

    ReplyDelete
  42. I made these for New Years Day. The lady giving the party is a fabulous cook so I was a little nervous. Everyone loved them. I left the few leftovers with her and she said she had them for breakfast and they were delicious. Thanks for your wonderful receipts. Barbara Joy

    ReplyDelete
  43. I was just wondering if turkey sausage would work as well

    ReplyDelete
  44. I've loved these all my life and will definitely try your recipe and add the cream cheese. When I make a batch, I freeze them in a baggie after they're cooked (maybe you could freeze them before cooking). For a quick but delish breakfast, I thaw a few and heat them and just scramble an egg. Yummy and quick.

    ReplyDelete
  45. Another great addition is to serve these n a crock pot. It helps keep them moist. They can go from fridge or room temp to crock pot. Heats them up nicely, and keeps moist.

    ReplyDelete
  46. Can the mixture be made the night before and refrigerated until ready to bake the next day ?

    ReplyDelete

This is a family website so all comments will be moderated before being published. Thank you!

Related Posts Plugin for WordPress, Blogger...