Cream Cheese Sausage Balls are a delightful snack that’s perfect for any time you want something warm, cheesy, and a little crispy on the outside. Made with creamy cream cheese, savory sausage, and a touch of biscuit mix, these little bites are super tasty and easy to make. Their golden-brown exterior hides a soft, cheesy inside that everyone seems to love.
I especially enjoy making these sausage balls when friends or family are coming over because they always disappear fast. One of my favorite things about this recipe is how quick it is to mix everything together and pop it in the oven. I like to shape them just right so they get that perfect crunch outside but stay soft inside.
These sausage balls are great on their own, but I also like serving them with a bit of mustard or honey for dipping—it adds a nice little kick or sweetness that balances the savory flavors. They’re perfect for brunch, appetizers, or even a cozy snack. I’ve noticed they bring people together, sparking good conversation and hungry smiles whenever they’re on the table.
Key Ingredients & Substitutions
Ground Sausage: The sausage is the star here! I usually use breakfast sausage for its mild, well-seasoned flavor. You can swap it for spicy sausage if you want more heat, or try turkey sausage for a leaner option.
Cream Cheese: This adds creaminess and helps bind everything. Use full-fat for best texture, but light cream cheese can work to cut calories. Make sure it’s softened to mix easily.
Biscuit Mix: This is the binder that keeps the balls fluffy and tender. If you don’t have biscuit mix, you can use self-rising flour plus a pinch of baking powder. Just don’t skip it—it’s key for that perfect texture.
Cheddar Cheese: Sharp cheddar gives a nice tang and meltiness. You can use mild cheddar or swap half the cheese with mozzarella for a milder, stretchier bite.
How do I get crispy, golden sausage balls without overcooking them?
The secret is good oven temperature and proper ball size. Here’s what I do:
- Preheat the oven to 350°F (175°C). This allows the sausage to cook through without burning the outside.
- Roll the sausage balls about 1 to 1 ½ inches wide. Too big and the inside may stay undercooked; too small and they dry out fast.
- Place them spaced out on the baking sheet so hot air can circulate and crisp the outside evenly.
- Bake for 25-30 minutes until golden brown. If you want extra crispness, you can finish with 1-2 minutes under the broiler—just watch carefully!
Equipment You’ll Need
- Mixing bowls – I use a large bowl to easily combine the ingredients without mess.
- Hand or stand mixer – makes blending the cream cheese and sausage smooth and quick.
- Measuring cups and spoons – for accurate ingredient portions.
- Cookie scoop or spoon – to portion out the sausage mixture evenly into balls.
- Baking sheet – provides a flat surface for baking the sausage balls evenly.
- Parchment paper or non-stick spray – helps prevent sticking and makes cleanup easier.
Flavor Variations & Add-Ins
- Swap cheddar cheese for pepper jack or Monterey Jack for a different melt and flavor.
- Add cooked spinach, chopped bell peppers, or jalapeños for extra veggies and spice.
- Mix in cooked bacon bits or chopped ham for a smoky, meaty boost.
- Use spicy sausage instead of mild for a kick of heat in every bite.
How to Make Cream Cheese Sausage Balls
Ingredients You’ll Need:
- 1 pound (450 g) ground breakfast sausage (mild or spicy, as preferred)
- 8 ounces (225 g) cream cheese, softened
- 2 cups (about 9 ounces or 255 g) biscuit baking mix (such as Bisquick)
- 1 ½ cups (about 6 ounces or 170 g) shredded sharp cheddar cheese
- ½ teaspoon garlic powder (optional)
- ½ teaspoon onion powder (optional)
- ¼ teaspoon black pepper
- Optional for serving: dipping sauce like honey mustard or ranch dressing
How Much Time Will You Need?
This recipe takes about 10-15 minutes to get everything mixed and shaped, plus about 25-30 minutes baking time. In under an hour, you’ll have warm, cheesy sausage balls ready to enjoy!
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or give it a light spray of cooking oil so the sausage balls don’t stick.
2. Mix the Ingredients:
In a large bowl, combine the softened cream cheese and ground sausage. Use your hands or a mixer to blend them together until they’re well combined.
Now add the biscuit mix, cheddar cheese, garlic powder, onion powder, and black pepper. Stir everything together until it’s evenly mixed and a thick dough forms.
3. Shape the Sausage Balls:
Roll the mixture into small balls about 1 to 1 ½ inches in size. This recipe should make around 25 to 30 bite-sized sausage balls.
4. Bake:
Spread the sausage balls out on your prepared baking sheet, leaving a little space between each one. Bake for 25-30 minutes until they turn golden brown and are cooked through with a slightly crispy outside.
5. Cool and Serve:
Let the sausage balls cool for a few minutes on the baking sheet. Serve them warm with your favorite dipping sauces, like honey mustard or ranch!
Can I Use Frozen Sausage for This Recipe?
Yes! Just make sure to fully thaw the sausage in the refrigerator overnight before mixing. This helps it blend smoothly with the cream cheese and other ingredients.
Can I Make Sausage Balls Ahead of Time?
Absolutely. You can prepare and shape the sausage balls, then refrigerate them for up to 24 hours before baking. This is great for busy days or entertaining.
How Should I Store Leftovers?
Keep any leftover sausage balls in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for 10 minutes or microwave briefly until heated through.
Can I Substitute the Biscuit Mix?
If you don’t have biscuit mix, you can use self-rising flour plus a pinch of baking powder as a substitute. Just keep in mind this might slightly change the texture but your sausage balls will still be tasty!