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)
Ingredients
- 1 pound pork hot sausage
- 8 ounce block cream cheese, softened
- 2 cups Bisquick baking mix
- 1 cup shredded cheddar cheese
Instructions
- 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!
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
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.
Originally published: March 2012
Updated & republished: Mar 2020
Marie
I agree, the cream cheese makes the difference. I fry my sausage first so they are not as greasy.
Sylvia
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.
Unknown
Good recipe.. DO Not USE WAX paper!
jean
What happens with wax paper? Was about to bake some on wax paper didn't have parchment paper.
Kate Mcconnell
Can the mixture be made the night before and refrigerated until ready to bake the next day ?
Joyce
I freeze mine. Can make 3 to 4 days early. Also can cook half of them and save the rest for later.
Pam Lynch
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.
Brandie (The Country Cook)
Great tip Pam, perfect for parties!
ewhatley
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.
Patricia Kirkland
I was just wondering if turkey sausage would work as well
Barbara and Doug
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
Stephanie Allen
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.
JeffB
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!!
Anonymous
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!
gloria
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!
Pamela Poe
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.
Anonymous
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.
Sherry Moxley Myers
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!
Anonymous
Will definitely try these.
Anonymous
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.
Anonymous
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.
Carol DeLelles
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!
Kristin Rae
Would these get soggy if I kept them on Keep Warm in a slow cooker?
Shelly
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
Anonymous
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!
Anonymous
Sounds so nice but as an Australian what is Bisquick
Carol Ramirez
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.
jan willman
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.
Joan LaBine
Can you make ahead and freeze then pull them out and cook them?