A southern favorite, three ingredient sausage balls are a holiday tradition that can be served as a breakfast or brunch item, or an appetizer. Don’t wait for the holidays to make them!
As long as I can remember we have made sausage balls at Christmas. These savory little treats hold so many dear memories for me.
Y’all have all heard me talk about my Mama and her good old Southern cooking. But, the sausage balls at Christmas were my Daddy’s thing. Mama or I may have helped him make the little balls (it makes a LOT), but it was his project. Another one of his recipes was Cheeseball with Pimento Cheese. Can you tell the man liked cheese?
We always have sausage balls on Christmas morning with a cup of coffee or hot chocolate while we open gifts. That’s a family tradition that has not changed for many years. But, the beauty of these little babies is that they also make an excellent appetizer. How versatile can you get?
Breakfast, brunch or appetizer and with only 3 ingredients. For some other southern favorites, be sure to check out Old Fashioned Tomato Gravy, Classic Southern Style Pecan Pie or The Only Shrimp & Grits Recipe You Will Ever Need.
The tradition of making them is as special to me as the times we served and ate them. After Daddy was gone Mama carried on the tradition and I would help her, or my sister-in-law Carol would help her. As she became unable, I’ve made them myself, usually with Sara’s help. And James has introduced his wife’s family to the joys of sausage balls, too.
You can find them now in the freezer section at the grocery (at least here in the south you can) and they’re passable. But, once you try the homemade ones you will never go back.
We try to eat healthy whenever possible. But there are some things that are just not the same with low-fat ingredients and sausage balls is one of them. Don’t make the mistake of using the low-fat Bisquik or cheese. And grate your own cheese if you have time. It really does make a difference.
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One last tidbit. If you let the sausage sit out at room temperature for a little while it will be easier to mix than if it’s ice cold. Mixing it is a messy job. I usually put my hands in food prep gloves like these and just dig in!
Sausage Balls
Ingredients
- 1 pound ground sausage, hot or mild
- 3-½ cups Bisquik
- 1 pound sharp cheddar cheese, grated
Instructions
- Let sausage sit at room temperature for 30-45 minutes.
- Combine all ingredients with your hands (use gloves or baggies).
- Shape loosely into small balls.
- Bake at 350 degrees for 15-20 minutes.
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Looking for more breakfast and brunch ideas to serve with Sausage Balls?
Shrimp and Grits 
Pimento Cheese Grits 
Blueberry Crumb Cake with Cream Cheese 
Cajun Chicken and Asparagus Quiche 
Healthy Breakfast Board 
Keto Breakfast Casserole with Ham 
Ambrosia Salad 
Apple Cider Coffee Cake 
Easy Tomato Gravy
Thanks for stopping by. We hope you’ll let us know when you make the sausage balls and add them to your family traditions. We want to hear how they turn out for you.
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If you like spicing things up a bit check out this twist on classic sausage balls – Spicy Chorizo Cheese Bites.
Cindy Weidinger says
Oh sausage balls, oh sausage balls! These are so easy! Going to be making theses Pam, thanks!
Pam says
Hahaha!Is that like “O Christmas Tree”? Got to love those sausage balls. Enjoy!
Carol Gornto says
Bought my ingredients yesterday – they are always on my Christmas grocery list. They are our Chrismas morning tradition also, thanks to your Mama and Daddy. Nathan now helps me roll those little guys…
Pam says
I love to see a tradition staying alive! Two generations working together is as much the tradition as the sausage balls themselves.
Pam says
Thanks, Davette. Your version sounds interesting too. Let us know if you try the Sausage Balls. It wouldn’t be Christmas without them for us.
Suzie says
I like your recipe of 3 ingredients rather than the original biquick one! Going to try yours.
http://www.bettycrocker.com/recipes/sausage-cheese-balls/6a2a7890-c685-4991-b699-743fd880486f
Pam says
Thanks, Suzie. I had never seen that Betty Crocker version before. Yes, ours are a lot simpler. I hope you like them!
Katelyn says
Do you recommend any type of sauce for dipping?
Pam says
Hi Katelyn, We have never had a dipping sauce with our sausage balls. They are so flavorable alone. However, if I were to recommend something I would say a honey mustard sauce would be delicious. Let us know if you try it.
Savanah says
Can you make them ahead of time and freeze them. We have a couple of parties during the holiday season so it would be great to have them at both. Thanks in advance!!!
Pam says
Absolutely, Savanah! In fact, we usually make a double batch and freeze some. The great thing is, you can just take out as many as you need each time.
Heather says
If I make these the night before, will they keep in the fridge overnight, so they are ready to pop in the oven in the morning?
Katie says
Do you refrigerate the leftovers?
Pam says
Yes, we do Katie. In fact, you can make them ahead and refrigerate if you’re going to use them in a few days. Just reheat and enjoy. I’ve also made them well in advance and frozen them. Then just thaw and reheat when you need to serve.
stephanie rose says
How do you reheat them? And do you need to grease the pan before cooking?
Pam says
Hi Stephanie,
About 10 minutes at 350 degrees is good for reheating. No, we don’t grease the pan. There is fat in the sausage and the cheese so it’s not necessary. Best of all, though, is to cook them on parchment paper. That makes for even baking and easy clean up.