Cream Cheese Sausage Balls

by

Cream Cheese Sausage Balls

These sausage balls are soft, savory, cheesy, and incredibly easy to make. Cream cheese keeps them moist while the sausage and cheddar give them plenty of flavor. They’re great for breakfast, brunch, parties, or an easy appetizer.

Ingredients

  • 1 lb (450 g) breakfast sausage, uncooked
  • 8 oz (225 g) cream cheese, softened
  • 1½ cups shredded sharp cheddar cheese
  • 1½ cups baking mix, such as Bisquick
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt, optional depending on the sausage

Instructions

  1. Preheat the oven
    Heat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. Combine the ingredients
    Place the uncooked sausage, softened cream cheese, shredded cheddar, baking mix, garlic powder, onion powder, and black pepper in a large bowl.

    Using your hands or a sturdy spoon, mix everything together until the ingredients are evenly combined and you have a soft, slightly sticky mixture.

  3. Shape the sausage balls
    Scoop out about 1 tablespoon of the mixture at a time and roll it between your palms to form small balls. Place them on the prepared baking sheet, leaving a little space between each one.
  4. Bake
    Bake for approximately 18–22 minutes, or until the sausage balls are browned and cooked through. The center should reach 160°F (71°C) for ground pork sausage.
  5. Cool slightly and serve
    Let them rest for about 5 minutes before serving. They are especially good while warm, when the cheese is still soft and melty.

Tips for the Best Sausage Balls

  • Let the cream cheese soften at room temperature so it mixes easily.
  • Sharp cheddar gives the strongest cheese flavor, but mild or medium cheddar also works.
  • If the mixture feels too soft to roll, refrigerate it for 15–20 minutes before shaping.
  • Don’t make the balls too large, or the outside may brown before the center is fully cooked.
  • For a little heat, add a pinch of cayenne pepper or use hot breakfast sausage.

Make-Ahead Option

You can shape the sausage balls ahead of time and refrigerate them until you’re ready to bake. They can also be frozen before baking; place them on a tray until firm, then transfer them to a freezer-safe container. Bake from frozen, adding several extra minutes to the cooking time, and check that the centers reach 160°F (71°C).

Leave a Comment