Cream Cheese Sausage Balls with Bisquick
These sausage balls with cream cheese and bisquick are so dang addictive and easy to make! Spicy sausage, tangy cream cheese, sharp cheddar cheese, bisquick and fresh scallions are mixed together and then baked until golden brown.
Ingredients
For the Sausage Balls
- 1 Lb Hot Ground Pork Sausage Uncooked
- 1 8 Oz Block Cream Cheese, Softened
- 2 Cups Sharp Cheddar Cheese Shredded
- 1¼ Cups Bisquick Baking Mix
- 2 Scallion Stalks Finely Chopped (Optional)
- ½ teaspoon Garlic Powder Optional
For the Sweet Chili Mayo
- 2 tablespoon Mayonnaise
- 2 tablespoon Sweet Chili Sauce
Instructions
For the Sausage Balls
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Add the uncooked pork sausage, softened cream cheese, shredded cheddar, Bisquick, optional scallions, and optional garlic powder to the bowl of a stand mixer fitted with a paddle attachment.
- Mix on low speed for 1 minute. Increase the speed slightly and mix for another 1–2 minutes until evenly combined. Alternatively, combine everything thoroughly by hand in a large mixing bowl.
- Use a small cookie scoop to portion the sausage mixture into approximately 1-inch balls. Roll gently between your palms.
- Arrange the sausage balls on the prepared baking sheet, leaving a little space between each one.
- Bake for approximately 20 minutes, rotating the baking sheet halfway through, until golden brown and cooked to an internal temperature of 160°F.
- Transfer to a serving platter and serve warm with your favorite dipping sauce.
For the Sweet Chili Mayo
- Stir the mayonnaise and sweet chili sauce together in a small bowl until smooth.
- Refrigerate until ready to serve.
Video
Notes
This blog post has be rewritten but the Original Recipe uses the original published proportions of pork sausage, cream cheese, sharp cheddar, and Bisquick. The scallions and garlic powder are optional.
Dipping Sauce: The original video features my 3 Ingredient Honey Mustard. Sweet chili mayo is another delicious option.
Cheese Substitutions: Pepper Jack, Havarti, Fontina, or Colby Jack can replace the sharp cheddar cheese.
Make Ahead: Prepare and shape the sausage balls up to 24 hours ahead. Keep refrigerated until ready to bake.
Freezer Instructions: Freeze the uncooked sausage balls individually on a baking sheet, then transfer to a freezer-safe bag. Use within 2–3 months for best quality.
Baking From Frozen: The original freezing instructions recommend baking at 375°F for approximately 25–30 minutes. Always check that the internal temperature reaches 160°F.
Storage: Refrigerate cooked sausage balls in an airtight container for 3–4 days.
Food Safety: Do not leave cooked sausage balls at room temperature for more than 2 hours, or 1 hour above 90°F.
Yield Note: The original recipe specifies 6 servings but does not state the exact number of sausage balls. Actual yield depends on scoop size.