Cream Cheese Sausage Balls
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!
Frequently Asked Questions:
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.
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.
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.)
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.
Yes! Check out my Air Fryer Sausage Balls recipe on how to do that!
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.
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.
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.
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.
I thought they were delicious with some Homemade Honey Mustard Dressing.
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Cream Cheese Sausage Balls
Ingredients
- 1 pound hot pork sausage
- 8 ounce block cream cheese, softened
- 2 cups Bisquick baking mix (see notes)
- 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.NOTE: Do not pack down your measuring cup when measuring the Bisquick. You will end up with too much and it will make the sausage balls come out dry. Measure it just like flour is supposed to be measured. Spoon it into measuring cup until full (do not pack it down.)
- 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. If they don't come out round enough, you can just roll them around in your hand a bit.
- 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
- 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.
- DO NOT PACK your measuring cup with the mix. I know this is tempting to measure straight out of the box but you will end up with too much mix and the sausage balls will come out dry. Take a spoon and scoop it into the measuring cup until full. Do not pack it down.
- 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.
- 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.
Nutrition
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.
Originally published: March 2012
Updated photos & republished: Mar 2020
I agree, the cream cheese makes the difference. I fry my sausage first so they are not as greasy.
For those that think they need to cook sausage first — I go to a butcher and make sure the sausage is good quality – the JImmy Dean in the grocery is too greasy. The extra grease is probably making the balls fall apart while cooking. If you are lucky enough to have a specialty butcher close by it is worth the time to get the right meat.
Good recipe.. DO Not USE WAX paper!
What happens with wax paper? Was about to bake some on wax paper didn’t have parchment paper.
Can the mixture be made the night before and refrigerated until ready to bake the next day ?
I freeze mine. Can make 3 to 4 days early. Also can cook half of them and save the rest for later.
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.
Great tip Pam, perfect for parties!
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.
I was just wondering if turkey sausage would work as well
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
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.
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!!
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!
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!
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.
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.
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!
Will definitely try these.
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.
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.
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!
Would these get soggy if I kept them on Keep Warm in a slow cooker?
Not likely but you might try some crinkled aluminum foil on the bottom so the ones on the bottom don’t get over cooked and hard
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!
Sounds so nice but as an Australian what is Bisquick
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.
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.
Can you make ahead and freeze then pull them out and cook them?
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
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.
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.
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.
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
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.
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.
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.
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 🙂
thankx alotttttttttttt 🙂
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.
did you try leaving in fridge? would love to know how they turned out
I did this today with no trouble! Refrigerate over Nate and bake in the morning and they turned out great!
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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!
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
Not 3 cups Bisquick….only 2 cups
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. 🙂
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?
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.
So thrilled to have found & made this recipe! Our family just loved this. Super delicious!
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.
I use the already ground Italian sausage and they come out great! Can’t wait to try them using cream cheese!
I've never actually had sausage balls but it looks so good that I think I'll have to give them a try!
Glad you liked them – I have a batch in the freezer right now. We love them!
Do they freeze well? And did u cook after frozen?
Did they freeze well raw or cooked?
Do you cook them before freezing?
No.
Can i use ground chuck?
Can you use gluten free bisquick ?
I cooked them & let them cool & froze them till the next week when Family was in. Delicious!!
These sound so good! =)
I love easy recipes like this. =)
Pinning to save!
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!
These look delicious….never had them before. They would make a great appetizer!
How interesting.. Sausage and cream cheese! I don't think I have tasted something like that before.
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!
Cream cheese makes all the difference! When you heat them up, they don't get hard and they taste like a homemade sausage biscuit!
I made these and when reheating them in the microwave they were still very moist! My coworkers absolutely loved them.
This sounds too good to not put on the "to-cook" list 🙂
Can't wait to try it!
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.