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Cream Cheese Sausage Balls (+Video)

Cream Cheese Sausage Balls are not your ordinary sausage balls. Made with Bisquick, pork sausage, cheddar cheese and cream cheese. The perfect appetizer!

YOUR MOMMA’S SAUSAGE BALLS (BUT BETTER!)

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.

Cream Cheese Sausage Balls stacked on a plate with fresh parsley in the background.

FREQUENTLY ASKED QUESTIONS:

Why do I need to chill the sausage balls first?

When I first made this recipe, the sausage balls spread quite a bit and got a little too well-done on the bottoms. So, I decided to chill the formed sausage balls before baking. I also decided to use parchment paper on the metal baking sheets because it not only helps with sticking but with clean up as well. They turned out perfectly cooked after they had been chilled.

What flavor sausage is best for sausage balls?

This is totally a taste preference. I like hot sausage (especially since its not that hot) but you could use breakfast sausage, sage sausage and even Italian ground sausage.

Can you freeze sausage balls?

Yes, you sure can! Before you cook them, you’ll need to stick them on a baking tray and flash-freeze them before packing them up. That way they don’t stick together in the bag you pack them up. Place them an inch apart on a wax paper-lined baking tray and stick in the freezer for an hour or two. Then remove and place them in a freezer-safe ziploc bag. When ready to eat, follow baking directions below (adding on a few minutes since you are cooking from frozen.)

Can these be made in the air fryer?

Yes! Check out my Air Fryer Sausage Balls recipe on how to do that!

The Best Cream Cheese Sausage Ball s recipe from The Country Cook.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • ground pork sausage
  • cream cheese
  • Bisquick baking mix
  • shredded cheddar cheese
Bisquick, ground sausage, cream cheese, cheddar cheese.

HOW TO MAKE CREAM CHEESE SAUSAGE BALLS:

Preheat oven to 350F degrees. Line baking sheets with parchment paper. In the bowl of a stand mixer, mix together sausage and cream cheese.

cream cheese and sausage int he bottom of a stand mixer.

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.

fully combined ground sausage and cream cheese combined in a stand mixer.

Add in baking mix and stir until combined.

Bisquick baking mix added to the bowl of a stand mixer.

Then add in cheese. Feel free to be generous with your cheese measurements if you love cheese like I do. Stir until combined.

shredded cheddar cheese added to sausage and cream cheese mixture in a bowl.

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.

spring loaded scoop with cream cheese sausage mixture.

I like to roll them up with my hands to make sure they get more smooth and circular but it’s not absolutely necessary.

rolling cream cheese sausage ball mixture in a hand.

Line them up on the baking sheet. Then pop the baking sheet in the fridge for 10 minutes.

cream cheese sausage balls lined up on a baking sheet.

Once they are chilled, bake for about 25 minutes. They should be firm to the touch and golden brown on the outside.

fully baked creamy cheese sausage balls on a baking sheet.

I thought they were delicious with some Homemade Honey Mustard Dressing.

Bisquick Cream Cheese Sausage Balls stacked on a plate

CRAVING MORE RECIPES?

Originally published: March 2012
Updated & republished: Mar 2020

Cream Cheese Sausage Balls stacked on a plate with fresh parsley in the background

Cream Cheese Sausage Balls (+Video)

Cream Cheese Sausage Balls are not your ordinary sausage balls. The cream cheese keeps them creamy and crazy delicious! So yummy (and easy!)
4.84 from 154 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: Best Sausage Balls, Bisquick Sausage Balls, Cream Cheese Sausage Balls, Sausage Balls
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Calories: 357kcal

Ingredients

  • 1 pound hot pork sausage
  • 8 ounce block cream cheese, softened
  • 2 cups Bisquick baking mix
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat oven to 350F degrees. Line two large baking sheets with parchment paper.
  • In the bowl of a stand mixer, mix together 1 pound hot pork sausage and 8 ounce block cream cheese, softened (note this can be done in a bowl with a hand mixer or by hand as well.)
  • Add in 2 cups Bisquick baking mix and stir until combined.
  • Then add in 1 cup shredded cheddar cheese. Feel free to be generous with your cheese measurements. Add more if you like more. Stir until combined.
  • Scoop up meat mixture and form into 1-inch balls and place on baking sheet. I find this easiest with a spring loaded cookie scoop.
  • Then pop the baking sheets in the refrigerator for 10 minutes to chill (this will help keep them from spreading out while baking.)
  • Once they are chilled, bake for about 25 minutes. Then serve!

Video

Notes

  • 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.
  • Once cooked, they should be firm to the touch and golden brown on the outside.
  • I was able to get about 64 sausage balls from this recipe. 
  • To freeze: Stick them about an inch apart on a wax-paper lined baking tray and flash-freeze them for a couple of hours before packing them up. That way they don’t stick together in the bag. Then remove from tray and place them in a freezer-safe ziploc bag. Then, when ready to eat, follow baking directions above (adding on a few minutes since you are cooking from frozen.)
  • Want a fun switch up? Try using Red Lobster Cheddar Bay Biscuit mix instead of Bisquick. And instead of shredded cheddar cheese, try switching it out for pimento cheese spread!

Nutrition

Calories: 357kcal | Carbohydrates: 19g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 832mg | Potassium: 203mg | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 0.4mg | Calcium: 161mg | Iron: 1.5mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Recipe Rating




147 Comments

  1. 5 stars
    Love this. Be sure to use fresh shredded cheese instead of the pre-shreaded. It will be a much better texture. I use turkey sausage, Greek yogurt cream cheese and double the cheese of course. It cuts down on fats and cholesterol with those ingredients and tastes outstanding. If you do used packaged shredded cheese, try putting a little oil in it so it melts easier.. just a little.

    1. The nutrition information is strictly an estimate and for general informational purposes only. If you need the nutritional information for diet or health purposes, please use your own trusted nutrition apps. Just enter all the ingredient information to calculate.

  2. 5 stars
    If you haven’t tried, cook them in the air fryer! So good, great crisp, I froze them and take out the amount I want to cook.