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I've been grabbing this easy Bisquick sausage balls mix for parties, sports events, and quick family treats for ages. They need just a few things to make, but these tasty bites pack so much flavor they're always the first thing gone from the snack table.
The first time I whipped these sausage balls up was for a football gathering way back, and they were such a success that they've become what I'm known for. Now my buddies ask for them whenever we hang out, and I love how they're both super simple yet totally wow everyone.
Ingredients
- 3 cups Bisquick mix: Works as the perfect binder and makes that soft texture that gets folks hooked on these sausage balls
- 1 pound ground pork sausage: Go with hot stuff for extra zing or regular for something milder. The fat keeps everything juicy
- 16 ounces shredded cheddar cheese: Grate it yourself for better melting and taste. Skip the bagged kind since it's got stuff that stops it from melting right
- 1/2 cup milk: You don't have to add this, but it really makes them softer and fluffier
How To Make Bisquick Sausage Balls
- Get your oven ready:
- Turn it to 350°F and put some parchment on your baking tray so nothing sticks. This heat lets them cook all the way while getting golden outside.
- Throw everything together:
- Dump all your stuff in a big bowl. Use your hands to squish it all up till it's fully mixed. Your warm hands help soften everything so it blends better.
- Make your balls:
- Grab about 2-3 spoonfuls of the mix and roll it between your hands to make even balls. Try for golf ball size so they cook the same. If stuff keeps sticking to your fingers, get your hands a bit wet with cold water.
- Put them in the oven:
- Lay your sausage balls on the tray with about an inch between them. Cook for 23-25 minutes until they look golden and hit 160°F inside.
- Let them sit then eat:
- Keep them on the tray for 3-5 minutes before you put them on a plate. This quick break helps them firm up right.
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What I love most about this mix is how many ways you can use it. My guy actually likes the hot ones with some maple syrup drizzled on top for a sweet and spicy combo that's totally addictive. We found this mix by accident one Sunday when we ran out of our usual breakfast stuff!
Make Ahead Instructions
You can totally get these sausage balls ready beforehand. Mix and shape them up to a day before cooking and keep them covered in your fridge. Or you can form them, freeze them on a tray, then toss them in freezer bags for up to 3 months. When you want to cook frozen ones, just add about 5-7 more minutes in the oven without thawing them first.
Serving Suggestions
These sausage balls taste great by themselves, but they're even better with some dips. Try them with honey mustard, BBQ sauce, ranch, or just plain tomato sauce. For breakfast, put them next to some scrambled eggs and fruit. At parties, set them out with other finger foods like veggie sticks and dip, tiny quiches, or stuffed mushrooms.
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Troubleshooting Tips
If your mix seems too dry and falls apart, add a splash more milk, one spoon at a time until it sticks together when you press it. If it's too wet and sticky, sprinkle in a bit more Bisquick. You want it feeling like thick cookie dough. Always let your stuff sit out to room temp before mixing, especially the sausage and cheese.
Flavor Variations
The basic mix works great, but you can switch things up to match what you like. Try using pepper jack instead of cheddar if you want more kick. Toss in a teaspoon of dried herbs like rosemary or thyme for more smell and taste. For a breakfast twist, mix in 1/4 cup of maple syrup and a bit of cinnamon. You can even try different sausages like breakfast style, Italian, or chorizo for totally different flavors.
Frequently Asked Questions
- → Is it possible to make these gluten-free?
Absolutely! Swap out Bisquick for a gluten-free baking mix to make these gluten-friendly.
- → Will store-bought shredded cheese work?
Yep, pre-shredded cheese does the job. Just know that freshly grated cheese melts better and gives creamier results.
- → How can I keep these moist?
Adding a little milk to the mix will help make the sausage balls soft and tender.
- → Can I prep these ahead of time?
Sure thing! Roll them into balls and pop them in the fridge. Bake them fresh when you're ready to eat.
- → What kind of sausage do you recommend?
Both spicy and mild options are great. If you're aiming for a little extra kick, go with spicy.
- → Can I freeze them before cooking?
Yes, you can freeze the uncooked balls flat on a tray, then store them in an airtight container or bag. Bake from frozen and just tack on a couple of minutes to the cooking time.