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Plate of homemade sausage balls with cheese served next to a bowl of maple syrup.
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4.87 from 23 votes

Homemade Sausage Balls Without Bisquick

Savory, cheesy, and fast to make, these Homemade Sausage Balls use simple pantry staples, freeze well, and are perfect for as an appetizer or served at brunch.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Appetizer, Breakfast
Cuisine: American
Servings: 28
Author: Kristen Chidsey

Equipment

Ingredients

  • 1 pound ground pork sausage uncooked
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon seasoned salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 3 cups shredded cheddar cheese
  • ¼ cup milk + more if needed
  • maple syrup for serving
US Customary - Metric

Instructions

  • Allow the sausage to sit at room temperature for 20-30 minutes. This will allow the sausage to easily mix into the other ingredients.
  • Preheat oven to 350°F (175℃). Line a rimmed baking sheet with foil and place a wire baking rack onto the lined pan. Spray the rack with nonstick cooking spray. This step will allow the grease to drip off onto the pan below.
  • In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon seasoned salt, ½ teaspoon black pepper, ½ teaspoon onion powder, and ¼ teaspoon garlic powder until well combined.
    Side by side photo of mixing bowl with ingredient for homemade bisquick before and after mixing together.
  • Crumble the room temperature sausage into the flour mixture along with 3 cups shredded cheddar cheese, and ¼ cup milk. Use your hands to gently combine until everything just comes together. If needed, add additional milk, ½ tablespoon at a time, to help the mixture come together.
    Side by side photos of mixing bowl with ingredients for sausage balls before and after mixing.
  • Portion out 1½ tablespoons of the mixture and gently roll into a ball with dampened hands. Place the shaped sausage ball onto the prepared baking rack.
    Hand showing a sausage ball rolled from 1 tablespoon of the mix.
  • Bake the sausage balls for 18-22 minutes, or until golden and the internal temperature registers at least 165℉ (74℃).
    Baked Sausage Balls on baking rack on sheet pan lined with foil.
  • Serve warm with maple syrup or your favorite dipping sauce (BBQ sauce, mustard, ranch, etc)

Video

Notes

Sausage: Don't use Italian or breakfast sausage, instead look for a plain bulk sausage. Pork, turkey, or chicken sausage all work to make sausage balls. 
Milk: Any variety/fat percentage of milk works for this recipe. If you opt to use non dairy milk, be sure it is unsweetened and unflavored. 
Cheese: The anti-caking agents in bagged shredded cheese can dry out your sausage balls, prevent this by shredding the cheese yourself.  
Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free flour flour.
Storage: Allow the sausage balls to cool to room temperature and then store them in an airtight container for 3-4 days in the refrigerator. Reheat in a 350℉ (175℃) oven for 10-12 minutes or until warmed through. 
Assemble up to 24 hours ahead: Assemble the sausage balls, layer in an airtight container with parchment, and bake on prepared baking sheet when ready.
Freeze: Shape, freeze on a parchment-lined tray until solid, then store in a freezer bag for up to 3 months. Bake at 350°F for 28-32 minutes from frozen.

Nutrition

Calories: 133kcal | Carbohydrates: 7g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 24mg | Sodium: 267mg | Potassium: 107mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 138IU | Vitamin C: 0.1mg | Calcium: 110mg | Iron: 1mg
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