Tips for the Best Cream Cheese Sausage Balls
- Let the cream cheese soften fully so it blends smoothly with the sausage and doesn’t leave lumps.
- If the mixture feels too dry or crumbly, work it a bit longer with your hands; the warmth helps everything come together. You can add a tablespoon of milk if needed.
- For slightly crispier bottoms, bake on a metal baking sheet without parchment and grease it lightly.
- Use freshly shredded cheddar for better melting; pre‑shredded cheese is fine but may not melt quite as smoothly.
Storage, Reheating, and Make-Ahead
Store cooled sausage balls in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 325°F (165°C) oven or air fryer for 6–10 minutes until warmed through; this helps them regain their slight crispness compared with microwaving.
To make ahead, you can roll the raw sausage balls and chill them on a baking sheet for several hours (or freeze until solid, then transfer to a bag). Bake them straight from chilled or frozen, adding a few extra minutes to the baking time until cooked through.
FAQs
Can I use mild sausage instead of hot?
Yes. Mild or regular breakfast sausage works perfectly if you prefer less heat. You can also mix half hot and half mild to strike a balance.
Do I have to use Bisquick, or can I substitute another mix?
Any all‑purpose baking mix similar to Bisquick should work, as long as it contains flour, leavening, and some fat. Texture may vary slightly among brands.
Can I add extra flavors?
Definitely. Stir in a pinch of garlic powder, onion powder, smoked paprika, or dried herbs. You can also fold in finely chopped green onions or jalapeños for more flavor and color.
What can I serve with cream cheese sausage balls?
They’re great on their own, but you can offer dipping sauces like ranch, honey mustard, barbecue sauce, or a spicy aioli to mix things up.
Conclusion and Call to Action
Cream Cheese Sausage Balls are an easy, crowd‑pleasing bite made from just four ingredients and a single mixing bowl. The cream cheese keeps them moist, the cheddar adds gooey richness, and the Bisquick ties everything together into little golden, savory snacks that disappear fast.
If you make these sausage balls, share whether you went with hot or mild sausage, what seasonings or dips you paired them with, and how quickly they vanished from the plate. Leave a comment, rate the recipe, or pass it along to anyone who loves simple, hearty appetizers.