Sausage Balls Without Bisquick

Why You’ll Love This Recipe

• No Bisquick required—made 100% from scratch
• Easy to prepare with simple pantry ingredients
• Perfect as an appetizer, snack, or breakfast
• Cheesy, meaty, and full of flavor
• Great for make-ahead meals and freezer-friendly
• Customizable with different cheese or seasonings
• A crowd-pleasing finger food
• Ready in under 30 minutes
• Minimal cleanup required
• Delicious warm or at room temperature

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground pork sausage (mild or spicy)
• All-purpose flour
• Baking powder
• Salt
• Garlic powder (optional)
• Onion powder (optional)
• Unsalted butter, cold and cubed
• Shredded sharp cheddar cheese
• Milk (whole milk or 2%)

Directions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and onion powder.
3. Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
4. Add the raw sausage and shredded cheese to the bowl. Mix everything together with your hands or a sturdy spoon until well combined.
5. Add milk, a little at a time, just until the mixture comes together into a dough that holds its shape.
6. Scoop out portions of the dough and roll into 1 to 1½-inch balls.
7. Place the sausage balls onto the prepared baking sheet, spacing them slightly apart.
8. Bake for 20–25 minutes or until golden brown and cooked through.
9. Let them cool slightly before serving.

Servings and timing

This recipe makes about 24 sausage balls.
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes

Variations

• Spicy kick: Use hot sausage or add red pepper flakes to the mixture.
• Different cheese: Try pepper jack, mozzarella, or a blend of cheeses.
• Gluten-free: Substitute with a gluten-free all-purpose flour mix.
• Herbed version: Add chopped fresh herbs like parsley or chives.
• Sweeter version: Add a touch of maple syrup for a sweet-savory combo.
• Mini version: Make smaller balls for bite-sized party appetizers.
• Stuffed: Press a small cube of cheese in the center before baking for a gooey surprise.

Storage/Reheating

• Refrigerator: Store cooled sausage balls in an airtight container for up to 4 days.
• Freezer: Freeze unbaked or baked sausage balls on a tray, then transfer to a freezer-safe bag. Store for up to 2 months.
• Reheating: Reheat in a 350°F oven for 8–10 minutes, or microwave in short bursts until warmed through.

FAQs

How do I know when sausage balls are done baking?

They should be golden brown and firm to the touch. The internal temperature should reach 160°F if using a thermometer.

Can I make sausage balls ahead of time?

Yes, you can mix the dough and shape the balls ahead of time. Store in the fridge up to 24 hours or freeze until ready to bake.

Do I have to cook the sausage before mixing it in?

No, the sausage is added raw and cooks during baking. Make sure it’s fully cooked by the end of the baking time.

Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts better and binds the mixture more effectively.

What kind of sausage should I use?

You can use any ground breakfast sausage—mild, hot, or even turkey sausage depending on your preference.

Why did my sausage balls turn out dry?

Too much flour or overbaking can cause dryness. Make sure to measure carefully and check doneness early.

Can I freeze sausage balls after baking?

Absolutely. Let them cool completely, then freeze. Reheat straight from frozen or after thawing in the fridge.

Can I use self-rising flour?

Yes, but skip the added baking powder and salt if you do. Adjust seasonings as needed.

How do I prevent the balls from spreading too much?

Chilling the dough for 15–20 minutes before baking helps them hold their shape better.

Are these sausage balls keto-friendly?

Not as written, since they include flour. You can experiment with almond flour or a keto baking mix for a low-carb version.

Conclusion

Sausage Balls Without Bisquick are the perfect from-scratch alternative to a classic party favorite. With simple ingredients and no baking mix needed, these savory bites deliver all the flavor and satisfaction in every cheesy, meaty mouthful. Whether you’re prepping for a gathering or just want a tasty snack, these sausage balls will quickly become a staple in your recipe collection.

Sausage Balls Without Bisquick

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Sausage Balls Without Bisquick are savory, cheesy, and satisfying bites made completely from scratch. Perfect for parties, breakfast, or snacking, they combine seasoned sausage, sharp cheddar, and a homemade flour mixture for a crowd-pleasing finger food.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 24 sausage balls
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

1. 1 lb ground pork sausage (mild or spicy)
2. 1 1/2 cups all-purpose flour
3. 1 tbsp baking powder
4. 1/2 tsp salt
5. 1/2 tsp garlic powder (optional)
6. 1/2 tsp onion powder (optional)
7. 4 tbsp unsalted butter, cold and cubed
8. 2 cups shredded sharp cheddar cheese
9. 1/4 cup milk (whole or 2%)

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Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

1. In a large bowl, whisk together flour, baking powder, salt, garlic powder, and onion powder.
2. Add cold cubed butter and cut it into the flour using a pastry cutter or fingers until mixture resembles coarse crumbs.
3. Add raw sausage and shredded cheese. Mix well with hands or sturdy spoon until fully combined.
4. Gradually add milk, mixing until dough comes together and holds its shape.
5. Scoop and roll dough into 1 to 1½-inch balls and place them on the prepared baking sheet.
6. Bake for 20–25 minutes or until golden brown and cooked through.
7. Let cool slightly before serving.

Notes

1. Use freshly shredded cheese for better melting and binding.
2. Chill dough before baking to prevent spreading.
3. Try different cheeses or spices to customize flavor.
4. Ensure internal temperature reaches 160°F for fully cooked sausage.
5. Perfect for freezing—just bake directly from frozen or thaw first.

Nutrition

• Serving Size: 1 sausage ball
• Calories: 110
• Sugar: 0g
• Sodium: 220mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 25mg