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.
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 a few hours. 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.)
Yes! Check out my Air Fryer Sausage Balls recipe on how to do that!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- ground pork sausage
- cream cheese
- Bisquick baking mix
- shredded 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.
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.
CRAVING MORE DELICIOUS APPETIZERS? GIVE THESE A TRY!
Cream Cheese Sausage Balls (+Video)
- 1 pound pork hot sausage
- 8 ounce block cream cheese, softened
- 2 cups Bisquick baking mix
- 1 cup shredded cheddar cheese
- Preheat oven to 350F degrees.
- Line baking sheets with parchment paper.
- In the bowl of a stand mixer, mix together sausage and cream cheese.
- Add in baking mix and stir until combined.
- Then add in cheese. Feel free to be generous with your cheese measurements.
- Stir until combined.
- Scoop up meat mixture and form into 1-inch balls and place on baking sheet.
- Then pop the baking sheets in the refrigerator for 10 minutes to chill.
- Once they are chilled, bake for about 25 minutes. Then serve!
- 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!
“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.
Originally published: March 2012
Updated & republished: Mar 2020