Home » Appetizer Recipes » Cream Cheese Sausage Balls (+Video)

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. Trust me, make a double batch because they will go fast!

closeup photo of stacked cream cheese sausage balls.

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.)

Could I use the Cheddar Bay Biscuit Mix?

Absolutely! You can make cream cheese sausage balls with the Red Lobster Cheddar Bay Biscuit Mix you can buy in stores. You would use the the entire box of the mix. Don’t forget to add the seasoning packet in too.

Can these be made in the air fryer?

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

a stack of fully cooked sausage balls on a silver serving platter.

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

  • ground pork sausage – we prefer a hot sausage. I’ll be honest, I don’t think it’s actually that hot and I am pretty sensitive to spice so if you want it to really have a kick of heat, add in about 1/2-1 teaspoon of red pepper flakes.
  • cream cheese – you need to make sure this is softened enough so that it will mix in properly with the other ingredients. See my post on How to Soften Cream Cheese Quickly.
  • Bisquick baking mix – if you prefer, you can even make Bisquick Mix from scratch.
  • shredded cheddar cheese – you can have a lot of fun with the cheese. Try switching it up with Colby Jack, Monterey Jack, or even Pepper Jack for some spice.
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. 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.

collage of three photos: cream cheese and sausage in the bottom of a stand mixer; Bisquick mix added to sausage mix; shredded cheese added to sausage mix.

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.

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

collage of two photos: spring loaded scoop with cream cheese sausage mixture; 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. Once they are chilled, bake for about 25 minutes. They should be firm to the touch and golden brown on the outside.

college of two photos: cream cheese sausage balls lined up on a baking sheet; fully cooked sausage balls on a baking sheet.

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

fully cooked cream cheese sausage balls sucked on top of each other.

CRAVING MORE RECIPES?

Originally published: March 2012
Updated & republished: Mar 2020

Cream Cheese Sausage Balls recipe.

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!)
4.89 from 229 votes
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8

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.)
    cream cheese and sausage int he bottom of a stand mixer.
  • Add in 2 cups Bisquick baking mix and stir until combined.
    Bisquick baking mix added to the bowl of a stand mixer.
  • 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.
    shredded cheddar cheese added to sausage and cream cheese mixture in a bowl.
  • 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. If they don't come out round enough, you can just roll them around in your hand a bit.
    spring loaded scoop with cream cheese sausage mixture.
  • Then pop the baking sheets in the refrigerator for 10 minutes to chill (this will help keep them from spreading out while baking.)
    cream cheese sausage balls lined up on a baking sheet.
  • Once they are chilled, bake for about 25 minutes. Then serve!
    closeup photo of stacked cream cheese sausage balls.

Video

YouTube video

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
  • 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 or other favorite flavors of cheese.
Course: Appetizer
Cuisine: American

Nutrition

Calories: 357kcal | Carbohydrates: 19g | Protein: 14g | Fat: 24g | Sodium: 832mg | Sugar: 3g

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 and other nutritional values can vary quite a bit depending on which brands were used.

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159 Comments

  1. 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

  2. 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.

  3. 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.

  4. 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.

  5. 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

  6. 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.

  7. 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.

    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.

  8. 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 🙂

  9. 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.

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  11. 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!

  12. 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

  13. 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. 🙂

  14. 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?

    1. Torri, roll the raw mixture into balls and put on parchment on cookie sheet and flash freeze. This way you can put them in a freezer bag after they are frozen and they will retain their shape and not mush up together. That way you can take out as many as you want to bake at any time.

  15. 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.

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

  17. 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!

  18. 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!

    1. Cream cheese makes all the difference! When you heat them up, they don't get hard and they taste like a homemade sausage biscuit!

    2. 5 stars
      I made these and when reheating them in the microwave they were still very moist! My coworkers absolutely loved them.

    1. 5 stars
      I made these cream cheese sausage balls and rather than plain cream cheese I used a container of the garden vegetable flavor. They were amazing.
      Had several requests for the recipe. Adding cream cheese is the secret to getting moist sausage balls.