Bisquick Sausage Balls
These easy Bisquick Sausage Balls are moist and full of flavor. They are a staple at my house during the holidays and on game day. Serve them at breakfast, happy hour, or as an appetizer. A total crowd pleaser.
Servings: 40 balls
- 2 ½ cups (300 g) bisquick
- 1 Tablespoon Italian seasoning
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- ¼ cup water
- 1 Tablespoon hot pepper sauce*
- 1 teaspoon worcestershire sauce
- 1 pound breakfast ground pork sausage*
- 8 ounces (2 cups) medium orange cheddar cheese, shredded
- 8 ounces (2 cups) sharp white cheddar cheese, shredded
Place the oven racks so that one is in the upper third position and one is in the lower third position. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. In the bowl of a stand mixer (or a large bowl), whisk together the bisquick, Italian seasoning, garlic, and onion powder.
Add the water, hot sauce, worcestershire, and sausage to the dry ingredients.
Using the dough hook or paddle attachment, an electric mixer, or a large spoon, mix on low speed until the sausage is completely incorporated.
Add all of the cheese and mix again on low until combined.
Using a cookie scoop or spoon, scoop the mixture into a 2 Tablespoon ball (golf ball size). Roll into a ball.
Line each baking sheet with about 20 balls. These do not spread so they can be close together.
Bake for 23-26 minutes, rotating the baking sheets halfway through, until golden brown. The internal temperature should be at least 170 degrees.
- Bisquick: I have only tested this recipe with the regular version but I imagine gluten free Bisquick will work just fine too.
- Hot Pepper Sauce: This does not add much heat, just some tanginess.
- Breakfast Sausage: Use any type of sausage you like. I use Jimmy Dean hot breakfast sausage. Italian sausage is also delicious. You can also use turkey sausage.
- Cheese: I like the combination of orange cheddar and white. White is a more pungent sharp cheddar and adds so much flavor. Use whatever cheese you prefer, like pepper jack, colby jack, or parmesan.
- Mix well. I prefer to use a stand mixer for this recipe to ensure all of the ingredients are well incorporated.
- If the dough is sticking to your hands, use oil or gloves. I prefer to use gloves, but you can also lightly spray your hands with cooking spray oil or rub a little oil on your palms.
- Prepare in advance. The balls can be prepared through Step 6, then refrigerated overnight, and baked the next. I do not recommend preparing these more than one day in advance because they contain raw ground pork.
Calories: 145kcal | Carbohydrates: 10g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 346mg | Fiber: 0.4g | Sugar: 2g