These cream cheese sausage balls are so addictive and easy to make! Spicy sausage, tangy cream cheese, sharp cheddar, bisquick mix and fresh scallions are mixed together and then baked until golden brown. They’re the perfect retro appetizer that everyone will love! I recommend dipping them in my sweet chili mayo for added awesomeness!
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You know I love a good retro party recipe! And these cream cheese sausage balls are just that!
To be honest, they're the only reason I even own bisquick! lol. (But also, if you don't have bisquick, there are a ton of google-able recipes to teach you how to make a homemade version!)
This retro appetizer is beyond easy to make and is super addictive!
Trust me when I say eating just one is totally impossible! And when you try the dipping sauce -- GOOD LORD! You'll be day dreaming of all the delicious things you can dip into it.
But you came to my page for a reason, so let's get to it!
Ingredients
(**Scroll to the bottom for exact measurements**)
for the sausage balls
- ground spicy pork sausage - I use a tube of Jimmy Dean!
- room temp cream cheese -
- shredded cheddar (you could also use another semi-hard cheese like pepperjack, havarti, fontina, etc!)
- bisquick
- scallions **optional**
for the dipping sauce
- tbsp mayo
- sweet chili sauce
How to make this recipe
Making these cream cheese sausage balls is super easy!
The first thing you'll want to do is to preheat your oven to 400F degrees.
I recommend that all the ingredients are room temp before you mix them together. I've done it both ways and the difference is minimal... It will make mixing them a little easier!
Once you've got all your ingredients ready, place the sausage, cream cheese, cheddar, bisquick and scallions in the mixing bowl of a stand mixer. Beat the mixture at a low speed for 1 minute then turn the speed up and beat for another 1-2 minutes until all ingredients are combined and the mixture is pretty smooth.
If you don't have a stand mixer, you can do all of this by hand!
Once it's mixed, scoop out 1 inch inch balls and roll them around in your hand to smooth them out.
Place the balls on a lined baking sheet and bake for 20 minutes, turning halfway, until the sausage is cooked through.
As they're baking, simply mix together sweet chili sauce and mayo and place in the fridge until you're ready.
Once they're done, remove from the oven, serve with the dipping sauce and enjoy!
Tips for rolling perfect sausage balls
A lot of cream cheese sausage ball recipes recommend an ice cream scoop or something similar to create uniform sausage balls. To be honest, I don't think you need anything but your two hands!
All you need to do is grab a tiny bit of sausage (think a tiny golfball) from the mixture bowl, roll them around in your hands until smooth and circular and then place them on the baking sheet -- about an inch from the other one.
If you don't want to get the raw meat on your hands, you could always wear some gloves which will make cleanup even easier!
How to freeze and bake for later
This cream cheese sausage roll recipe is the perfect party food to feed a crowd! So it's always a good idea to have some on-hand in your freezer!
To do this, simply follow the recipe below and place the sausage balls on a baking sheet. Put the entire baking sheet in the freezer. If you can't fit a baking sheet, no worries -- just make sure to space them out before freezing them so that they're not touching and sticking together when you reheat them.
Once they're frozen, place them all in a freezer safe ziplock bag and keep in the freezer until you're ready to use.
When you're ready to make them, simply bake at 375 for about 25-30 minutes or until heated and cooked through.
Other cheeses and flavor combos to try
I love using recipes as a base to create even more tasty and creative dishes! And this recipe is perfect for that!
If you'd like to switch it up, try some of these tasty flavor combos:
- Sage Sausage, Gruyere (or Grand Cru), and Rosemary
- Italian Sausage, Mozzarella, and Chopped Basil
- Country Mild Sausage, White Cheddar, and Bacon
- Maple Sausage, Sharp Cheddar, and Thyme
What to serve them with
If you're making these for a holiday party or get together, I'd pair them with some of my most popular appetizer recipes! Try these cajun deviled eggs, this tasty baked brie with fig jam , and of course -- the vintage superstar -- my dried beef cheese ball!
If you're serving them for dinner, I would totally pair them with a big bowl of spicy vodka rigatoni and a crisp and refreshing strawberry goat cheese salad!
Or you could even serve them as the main event with some air fryer asparagus and some white cheddar mac and cheese.
Save this recipe for later
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Recipe
Cream Cheese Sausage Balls
Ingredients
for the sausage balls
- 1 lb ground spicy pork sausage
- 1 8 oz block room temp cream cheese
- 2 cups sharp cheddar shredded
- 1 ¼ cup bisquick
- 2 scallions finely chopped **optional**
for the dipping sauce
- 2 tbsp mayo
- 2 tbsp sweet chili sauce
Instructions
for the sausage balls
- Preheat your oven to 400F degrees.
- Place the sausage, cream cheese, cheddar, bisquick and scallions in the mixing bowl of a stand mixer. Beat the mixture at a low speed for 1 minute (or use your hands to mash it together!) then turn the speed up and beat for another 1-2 minutes until all ingredients are combined and the mixture is pretty smooth.
- Scoop out 1 inch balls and roll around in your hand to smooth them out. Place the balls on a lined baking sheet and bake for 20 minutes, turning the tray halfway, until the sausage is cooked through.
for the dipping sauce
- Stir the sweet chili sauce and mayo together until combined. Serve for dipping.
Notes
- You could also use havarti, pepperjack, fontina or any other semi-firm cheese!
- For the most symmetric sausage balls, roll the balls around in your hand!
- If you'd like to freeze this recipe for later, scroll up to read my reheating directions!
Lydia
Is there a keto friendly substitute for the Bisquick that you can suggest??
grilledcheesesocial
I don't know much about keto -- sorry!!!
Anne Andrews
I think Almond flour would work although I’ve never tried it.
I used gluten free bisquick.
Macke
Here's my HACK for us that don't have a Stand Mixer.
Put the cheeses plus Bisquik into a gallon size ZipLock bag. Close the bag and squooch to mix them together. Slice the raw sausage into 8 pieces and add to the bag. Then squooch some more to finish mixing. Let out as much air as possible and flatten into a rectangle of yummy. Refrigerate overnight (or up to 3 days). When ready to cook, cut the plastic bag open on all sides and slap yo slab onto a cutting board. Use a pizza cutter to divide the dough into 42 pieces (7 cuts one direction and 6 cuts the other way). Now roll the squares a bit to make them into balls. SOO easy plus can do the mixing part ahead of time.