Easy Cheesy Sausage Balls Recipe

A white serving dish holds the Easy Cheesy Sausage Balls and dthe Apricot dipping sauce.

5 from 2 votes

Classic Southern Sausage Balls are a simple, make-ahead appetizer made with sausage, cheese, and a few pantry ingredients. This easy version comes together in minutes and bakes up soft and cheesy with a lightly crisp exterior. These are perfect for a no-stress New Years Eve appetizer.

Prep Time45

Cook Time25

Course: Appetizer

Cuisine: American

Keyword: Appetizer, Sausage Balls,, Southern Sausage Balls,

Servings: balls

Calories: 81kcal

Author: Helen S. Fletcher

Ingredients

Sausage Balls

8 ounces sharp cheddar cheese
¾ cup all-purpose flour (105 grams)
1 teaspoon baking powder
½ teaspoon salt
½ pound sausage
3 tablespoons milk, whole or 2%

Apricot Dipping Sauce

¾ cup apricot preserves or jam
1 tablespoon dijon mustard
3 tablespoons red wine vinegar

Instructions

Sausage Balls

Preheat the oven to 350°F. Line a sheet pan with parchment and set aside.
Shred the cheese and set aside.
Place the flour, baking powder and salt in the bowl of a mixer. Mix briefly to combine.
Tear the sausage into pieces and add to the dry mxi. Beat on low, then raise to medium to combine.
Add the cheese and mix completely.
Add the milk and mix until all is blended.
Tear off walnut size pieces and roll them into smooth balls. Place them on a sheet pan about an inch apart.
Double pan and bake for 20 to 25 minutes until golden brown and baked through. Drain on paper towels and place in a serving dish with apricot dip .
These balls can be baked and frozen or frozen unbaked. If baked and frozen, place them on a baking sheet and put them in a 350°F oven to thaw and heat them.
If baking when they are unbaked, just add a few minutes to the time given to bake them.
They should always be served warm to hot.
This makes about 30 sausage balls. They can be made smaller for one bite sausage balls. Be sure to reduce the time somewhat.

Notes

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

Unless otherwise noted, salt refers to table salt.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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The sausage can be mild, medium or hot depending upon your taste.

Cheddar cheese is the most used cheese but others can be substituted if desired.

The flour, salt and baking powder are the key ingredients in Bisquick so they are used instead.

Milk adds moisture to the sausage balls.

Red wine vinegar is used to sharpen the dipping sauce. White wine vinegar may be substituted.

Be sure to double pan the sausage balls when baking so the bottoms won't burn.

Nutrition