Sausage Balls are a family favorite breakfast during the colder months. They are easy to make and taste wonderful when served with honey, maple syrup, or mustard.
Yield: 40 SAUSAGE BALLS
Prep Time: 20 MINUTES
Cook Time: 20 MINUTES
Total Time: 40 MINUTES
✅ INGREDIENTS
- 1 lb Jimmy Dean pork sausage
- 1 lb Velveeta cheese
- 1 1/2 cups Bisquick baking mix
✅ INSTRUCTIONS
- Preheat oven to 350 degrees F.
- In food processor, combine sausage and Velveeta cheese. (Mixture will not be completely smooth.)
- Add Bisquick and pulse a few times until ingredients are just combined.
- Roll into walnut-sized balls and place onto greased baking sheet.
- Bake 20-25 minutes until golden brown.
Nutrition Information:
YIELD: 40 SERVING SIZE: 1
Amount Per Serving:
- CALORIES: 103
- TOTAL FAT: 7g
- SATURATED FAT: 3g
- TRANS FAT: 0g
- UNSATURATED FAT: 3g
- CHOLESTEROL: 19mg
- SODIUM: 358mg
- CARBOHYDRATES: 6g
- FIBER: 0g
- SUGAR: 2g
- PROTEIN: 5g
Nutrition Information Provided For Educational and Informational Purposes Only.
SAUSAGE BALL TRADITIONS
When I was a girl, it was a family tradition to eat Sausage Balls on Christmas morning.
I’ve continued this tradition with my own family and it’s one that we really love and look forward to every year.
This Sausage Balls recipe is perfect for Christmas morning because you can make the sausage balls in advance and freeze them until it’s time to bake.
This means less work for you on Christmas Eve and Christmas morning.
I keep some frozen Sausage Balls in my freezer during the winter months and just pop a few into the oven whenever we need a quick breakfast.
KEY TO SUCCESS #1 – A FOOD PROCESSOR MAKES IT EASY
When I make up a batch of Sausage Balls, I like to save time by using my food processor.
I have a Ninja food processor that is no longer available for purchase, but this one is similar.
In my Ninja food processor, it’s much easier to blend up half the ingredients at one time.
I put in 1/2 pound of sausage and 1/2 pound of Velveeta then blend until just barely combined.
Then I add in 3/4 cup of Bisquick and pulse it a few times to mix it in.
KEY TO SUCCESS #2 – CAREFUL – DON’T OVER-MIX THE DOUGH
Make sure you don’t over-mix the dough.
You don’t want the dough to be completely smooth and uniform. You want it all just barely combined.
It’s perfect if you can still see patches of cheese and sausage.
If you mix the dough too much, the sausage balls tend to be tough and a bit rubbery in texture.
If you don’t have a food processor, you can combine the sausage, Velveeta, and Bisquick by hand in a large bowl.
I’d suggest combining the sausage with the cheese then adding the Bisquick last.
KEY TO SUCCESS #3 – NOW WE’RE ROCKING AND ROLLING
Once the dough has been combined, start rolling them into walnut-sized balls.
Again, the Sausage Balls don’t have to be completely smooth and uniform.
I like to make the sausage balls walnut-sized so that you can get 2 or maybe 3 bites out of each Sausage Ball.
You can make the Sausage Balls smaller if you’d prefer.
Just reduce the cooking time by a few minutes so that they don’t get overdone and dried out.
HOW TO FREEZE SAUSAGE BALLS
To freeze Sausage Balls, just place the uncooked Sausage Balls onto a freezer-safe tray that has been covered with wax paper then place it in the freezer for 1-2 hours until firm.
My sheet pans do not fit into my freezer so I have to get creative and come up with another plan.
Sometimes I use a freezer-safe 13X9 inch pan. I’ve also used a cutting board.
Really, anything you have that is flat and will fit in your freezer is perfect.
Since they were firmed up on a tray before being put into the bag, they will not stick together.
You do not have to thaw the frozen Sausage Balls before baking.
Just take out as many Sausage Balls as you need and bake according to recipe directions.
You might need to add an extra 2-3 minutes to the bake time.
WHAT TO DIP ‘EM IN
When I was growing up, we always dipped our Sausage Balls in honey.
My sister-in-law always dipped hers in mustard.
Maple syrup is another great dip possibility. And what about grape jelly? That sounds really delicious.
What do you dip your sausage balls in?
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