The Best Easy Sausage Balls Without Bisquick Recipe - Smart Savvy Food (2024)

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The best easy sausage balls without Bisquick recipe is made with seasoned flour instead of a baking mix.

Whether you forgot to buy a baking mix or rather not use it you'll likely not miss the Bisquick or want to use it after trying this easy recipe.

The Best Easy Sausage Balls Without Bisquick Recipe - Smart Savvy Food (1)

They're the perfect appetizer, a must-have for a brunch buffet, or even make for an easy make-ahead breakfast or snack on the go.

Like many, I grew up eating Bisquick sausage balls during the holidays.

Bisquick isn't something I normally use in my own baking, though.

So, I wanted to experiment with making them without using the baking mix but still keeping that flavorful crispy exterior with a soft tender inside.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • FAQ
  • Related
  • Pairing
  • Sausage Balls Without Bisquick Recipe
  • Food safety

Ingredients

Made from scratch, these sausage cheese balls use simple ingredients you probably already have in your pantry and refrigerator.

  • All-purpose flour - I usually use King Arthur's All-Purpose flour.
  • Baking powder
  • Seasoned salt - I love Lawry's seasoned salt. You can use regular salt but seasoned will give a bit extra flavor.
  • Black pepper
  • Ground cayenne pepper - Unless you love spicy food, be careful adding this if you're using hot sausage.
  • Garlic powder
  • Onion powder
  • Sharp cheddar cheese - I like to shred my own cheese for these as pre-shredded cheese is coated in starch and may make for a drier sausage ball
  • Sausage - I usually use Jimmy Dean's or Gunnoe's regular/mild country breakfast sausage. This accounts for a lot of the flavor for delicious sausage balls so pick something you know you like.
  • Butter - This may seem like an unusual ingredient but I do find sausage to be a lot leaner these days than when I was growing up. The butter helps add a bit more fat and moisture so the sausage balls aren't dry.

See the recipe card below for exact quantities.

Instructions

The Best Easy Sausage Balls Without Bisquick Recipe - Smart Savvy Food (2)

1. Preheat your oven and prepare a half-sheet baking pan. You can grease it but I prefer to just use a sheet of parchment paper or a silpat.

The Best Easy Sausage Balls Without Bisquick Recipe - Smart Savvy Food (3)

2. Place flour, baking powder, salt, peppers, garlic and onion powders in a large mixing bowl. Whisk together.

3. Add in the shredded cheese and give a stir.

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4. Mix in the pork sausage and butter until thoroughly combined.

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5. Scoop the sausage mixture into evenly sized balls and place on the prepared baking sheet.

The Best Easy Sausage Balls Without Bisquick Recipe - Smart Savvy Food (7)

6. Bake for about 15 to 20 minutes until the balls reach 165°F.

Hint: If for some reason your sausage ball mixture appears dry you can add another tablespoon of melted butter or milk if preferred.

Substitutions

  • Cayenne - The amount of cayenne doesn't really add much heat spice as it does flavor, but you can use paprika instead if desired.
  • Cheese - Cheddar definitely adds extra flavor to these sausage cheese balls but if it's not a variety you like you can use something else like Colby Jack or whatever your favorite cheese is.
  • Sausage - Pork breakfast sausage is the classic variety of sausage used but other sausage varieties like turkey should also work. Just keep in mind how lean it is.

Variations

  • Spicy Sausage Balls - Add extra cayenne, or a few drops of hot sauce, or use hot sausage, or pepper jack cheese - or all of the above!

Equipment

Here are the equipment items I use to make cheesy sausage balls quickly and easily.

Storage

While these are so good we almost never have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days.

I find they are best warmed in a 350°F oven until warmed through so they stay a bit crispy on the outside. You can cover them with foil if they start getting too brown.

They can be microwaved too but I find the texture isn't as good.

Top tip

While you can certainly make these by hand I find it much easier, not to mention less messy, by mixing with a stand or hand mixer.

I do prefer to use the dough hook on the stand mixer but if you don't have one or are using a hand mixer you can use the regular beaters. They will just be a bit tougher to clean.

They come together so much faster while being evenly mixed.

FAQ

Why do my sausage balls fall apart?

They are likely too dry due to using pre-shredded cheese (it's coated in starch which can make the balls drier) or your sausage is on the leaner side. Add another tablespoon or two of butter or you can use milk instead. Also, make sure you're using one pound of sausage. The size of products seems to be shrinking these days so you may only be buying 14 oz vs 16 oz like you're used to.

Why are my sausage balls hard?

Again, they are probably too dry. See the question above for help.

How do you keep sausage balls from burning on the bottom?

Line your baking sheet with parchment paper or a silpat to provide an additional barrier. You may want to check your oven temperature as it may be running too hot. You can also rotate the sausage balls halfway through cooking.

Can I make sausage balls ahead of time?

Yes, these are perfect to make ahead for game days and parties. There are a couple of options. To make 1 to 2 days before serving, make the recipe up to the point of baking.
Cover the raw rolled sausage balls on the baking sheet or put them in a container and immediately refrigerate.
Since they will be cold, they'll likely take a few extra minutes to bake. I recommend using an instant thermometer to ensure they get to 165°F as sausage is something you do NOT want to serve undercooked.

Alternatively, you can make and bake the sausage balls, then cover and refrigerate them. Reheat in the oven covered with foil so they don't get too brown.

If you need an option to make them more than two days ahead you can roll and bake the balls, cool them, flash freeze on a freezer-safe pan, and then place into a freezer-safe bag or container for up to one month.

Thaw overnight in the refrigerator, place on a baking sheet, cover with foil, and bake until warmed through.

Looking for more appetizer recipes? Try these:

  • Classic Southern Deviled Eggs Recipe
  • Spinach and Sausage Stuffed Mushrooms Recipe
  • Chicken Fried Steak Fingers Recipe with Cream Gravy
  • Bacon Wrapped Little Smokies Recipe

Pairing

Here are some dip recipes you may like with this sausage ball recipe:

  • 3 Ingredient Spicy Ranch Dipping Sauce Recipe
  • Queso Recipe Without Velveeta
  • Creamy Cheesy Bacon Ranch Dip Recipe
The Best Easy Sausage Balls Without Bisquick Recipe - Smart Savvy Food (15)
The Best Easy Sausage Balls Without Bisquick Recipe - Smart Savvy Food (16)

Sausage Balls Without Bisquick Recipe

Yield: ~32 Sausage Balls

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This easy sausage cheese balls recipe is made without Bisquick or a baking mix. It’s the perfect party appetizer, a must-have for a brunch buffet, or even makes for an easy make-ahead breakfast on the go.

Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon seasoned salt
  • ¼ teaspoon black pepper
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 8 oz sharp cheddar, grated
  • 1 lb pork breakfast sausage
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with rim with a silpat, parchment paper, or foil.
  2. Whisk together 1 ¼ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon seasoned salt, ¼ teaspoon black pepper, ½ teaspoon cayenne pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder together in stand mixer bowl. Place on stand mixer fitted with dough hook attachment.
  3. Add in 8oz of shredded cheese and stir in using the hook at low speed. Turn off the mixer and add in 1 pound of breakfast sausage and 3 tablespoons of melted butter and mix on low, gradually increasing the speed to medium to medium-high until all ingredients are thoroughly combined.
  4. Scoop the mixture into about 32 equal portions, rolling each between your palms into a ball shape. Place each ball about 1-inch apart on the lined baking sheet.
  5. Bake in preheated oven for 15 - 20 minutes or until the sausage balls reach 165°F internally. Place on serving platter and serve immediately. Leftovers can be kept covered in the refrigerator for up to 3 days. Reheat in the oven to slightly crisp up or they can be microwaved.

Notes

I normally use regular pork breakfast sausage for this recipe but if you'd like the sausage balls on the spicer side you can use spicy breakfast sausage or any flavor that you prefer.

A couple of readers have said the sausage balls ended up slightly drier than they'd like. I usually use Jimmy Dean breakfast sausage and have not had this issue, but if you know that your sausage is on the leaner side you may want to add another tablespoon or 2 of butter.

Nutrition Information:

Yield: 10Serving Size: 2 - 3 sausage balls
Amount Per Serving:Calories: 328Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 71mgSodium: 667mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 15g

Nutrition information may not be accurate. Nutrition information is calculated automatically by and provided by Nutritionix. Exact nutrition information depends on the specific ingredients, brands, and amounts you use.

Did you make this recipe?

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Food safety

  • Cook to a minimum temperature of 165 °F (74 °C)
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods - 2 hours maximum; 1 hour max if above 90°F

See more guidelines at USDA.gov.

The Best Easy Sausage Balls Without Bisquick Recipe - Smart Savvy Food (2024)

FAQs

Why do my sausage balls flatten out? ›

Why do my sausage balls flatten out? The mixture may be too wet or not well-chilled before baking. Add a bit more baking mix or flour if it's too wet. Additionally, refrigerate the balls at least 30 minutes before baking to help them hold their shape.

Do sausage balls have to be refrigerated after cooking? ›

Sausage balls can sit out while serving for up to two hours. Past that point, they should be refrigerated and reheated. Do sausage balls need a dipping sauce? Sausage balls are delicious all on their own, but you can pair with ranch, honey mustard, or any other dipping sauce you love.

What are sausage balls made of? ›

They're made with pork sausage, two kinds of cheese and plenty of seasoning. Make your mixture, scoop out similarly-sized balls, bake until brown and you've got the perfect party app. Baking gluten-free? We've got you covered with a recipe for Gluten-Free Sausage-Cheese Balls.

Can you use a stand mixer for sausage balls? ›

Best Sausage Balls

Add all ingredients to the bowl of a stand mixer and mix on low speed until combined. Scoop equal portions using a small cookie scoop onto a non-stick baking sheet. Bake for 20 minutes or until lightly browned. Remove from baking sheet and place on paper toweling to drain.

How do you make sausage patties stay flat? ›

If it's on a cook top or a pan, just form them into a ball and put them on the cooking surface and use a piece of wax paper in between the meat and spatula to press down firmly and hold for about 5 second. It could stick. Sometimes it doesn't, but the wax paper really helps.

How long do sausage balls stay fresh? ›

Of course, when you purchase properly packed sausage balls they will be safe in the refrigerator for a few days and up to a month in the freezer. It is a good idea to cook them while they are still fresh for optimum freshness and flavor. Cooked sausage balls can be kept for up to 3 to 4 days.

How long will uncooked sausage balls keep in the refrigerator? ›

All sausages- except dry sausage - are perishable and therefore must be kept refrigerated or frozen. Uncooked fresh sausage can be stored in the refrigerator one to two days; after cooking, keep for three to four days refrigerated (40 °F or less).

How long will sausage balls keep in the refrigerator? ›

How to Store Sausage Balls. Allow the sausage balls to cool, then transfer them to an airtight container. Store in the refrigerator for three to four days. Reheat in the microwave or in the oven.

Can sausage be left unrefrigerated? ›

Fresh Sausage

Fresh sausages are sold raw, meaning you should treat them the same as any other perishable item. Raw sausage will stay fresh in the refrigerator for one or two days and in the freezer for one or two months. At room temperature, they will last a maximum of two hours.

What do you eat with sausage balls? ›

The best side dishes to serve with sausage balls are sauteed mushrooms, mashed sweet potatoes, corn on the cob, cheese dip, Brussels sprouts with bacon, scrambled eggs, wedge salad, yellow rice, grilled asparagus, biscuits and gravy, roasted red peppers, tomato and mozzarella salad, coleslaw, macaroni and cheese, and ...

What are the little white balls in summer sausage? ›

Encapsulated citric acid is a product in which citric acid has been encapsulated with partially hydrogenated vegetable oil. It looks like little tiny white balls about the size of the head of a small pin. It is added during the mixing of the product in manufacture.

What's the best way to store sausage balls? ›

Store cooked sausage balls in an airtight container in your fridge for 3 to 4 days. You can reheat these in the microwave or pop them back in the oven until heated through.

What can I use if I don't have a stand mixer? ›

One option is whisking by hand. In this case, opt for a large balloon whisk, which will help peaks form faster than with a small whisk. Or, if you want to save some time and energy, you can use a blender at low speed.

What can I use without a stand mixer? ›

Alternatives to the Stand Mixer

Scrivens and Gustavson agreed that with enough patience and arm power, a whisk, a spatula, and a bowl could be great affordable and low-footprint options for bakers. A good "hold-over," Stewart says, is the hand mixer, a more affordable option.

How do you keep sausage balls from sticking to the pan without? ›

Packaged pre-shredded cheese is coated with cellulose so it won't clump together. Well, that also means your sausage balls won't stick together when formed also. Use parchment to line the pans so they don't stick.

How do you keep breakfast sausage flat? ›

Roll them flat between your hands to get them nice and straight, prick some holes in both sides and then BOIL them. Once boiled for about 10 minutes let them dry (because they are hot, they'll dry pretty quick once out of the water) and/or let them go go cold.

How do you keep sausages from curling? ›

You can try to brown the sausages. Then add 1/4"of water to the pan and cover. This can prevent some of the curling. Over cooking them will increase the curl as well.

Why does my sausage shrink? ›

If you cook a sausage over a high heat it will, understandably, shrink considerably, drying out the exterior or even splitting whilst potentially leaving the centre uncooked. Too high a temperature will also liquify the fat content that has been so carefully mixed into your sausage to keep it moist and juicy.

What causes sausages to shrink? ›

Using a temperature that's too high

While some meats cook best in a searingly hot pan, sausages are not one of them. Very high heat makes meat shrink and a sausage casing can burst if the meat inside contracts too quickly. A burst casing will cause the sausage to release the juices and will be dry when fully cooked.

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