Of course! Cream Cheese Sausage Balls are a fantastic upgrade to the classic Bisquick version. They are incredibly moist, flavorful, and have a wonderful tang from the cream cheese. They’re the perfect easy appetizer for parties, game day, or a holiday brunch.
Here’s a simple and delicious recipe that uses baking mix as the base.
Cream Cheese Sausage Balls
This recipe is forgiving and yields tender, juicy sausage balls that hold their shape perfectly.
Prep time: 10 minutes
Bake time: 20-25 minutes
Yields: About 30-40 sausage balls
Ingredients
· 1 lb breakfast sausage (mild, hot, or sage), uncooked
· 8 oz (1 block) full-fat cream cheese, softened to room temperature
· 1 ½ cups baking mix (like Bisquick or a generic brand)
· 2 cups shredded sharp cheddar cheese
· ½ teaspoon garlic powder
· ½ teaspoon onion powder
· Optional: 2 tablespoons finely chopped fresh chives or parsley
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup.
Combine Ingredients: In a large mixing bowl, combine the softened cream cheese and the uncooked sausage. Using your hands, a stand mixer with a paddle attachment, or a sturdy wooden spoon, mix until the cream cheese is fully incorporated into the sausage.
Add Remaining Ingredients: Add the baking mix, shredded cheddar cheese, garlic powder, onion powder, and optional herbs. Mix until just combined. Be careful not to overmix, as this can make the sausage balls tough.
Form the Balls: Using your hands, a small cookie scoop, or a tablespoon, portion the mixture and roll it into 1-inch balls. Place them about 1 inch apart on the prepared baking sheet.
Bake: Bake for 18-25 minutes, or until the sausage is cooked through, the outsides are golden brown, and the cheese is bubbly.
Serve: Let them cool for a few minutes on the baking sheet before serving, as they will be very hot inside. Serve warm with your favorite dipping sauces.
Pro Tips for Perfect Sausage Balls
· Room Temperature Cream Cheese: This is crucial! If the cream cheese is cold, it will be nearly impossible to mix evenly with the sausage, resulting in uneven texture.
· Don’t Overmix: Once you add the baking mix, mix until the ingredients are just incorporated. Overmixing develops the gluten in the baking mix and can lead to a denser, tougher texture.
· Grate Your Own Cheese: Pre-shredded cheese is coated with anti-caking agents (like potato starch or cellulose) that can prevent it from melting as smoothly. For the best texture and melt, buy a block of sharp cheddar and shred it yourself.
· Test for Doneness: The best way to check is to cut one open. There should be no pink left in the sausage.
· Make Ahead: You can prepare the sausage ball mixture, cover it tightly, and refrigerate it for up to 24 hours before baking. You can also freeze the unbaked balls on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.
Variations & Dipping Sauces
· Spicy Kick: Use hot breakfast sausage and add a ¼ teaspoon of cayenne pepper or smoked paprika to the mix.
· Different Cheeses: Swap the cheddar for Pepper Jack, Gouda, or a mix of Parmesan and Mozzarella.
· Add Ins: Stir in ¼ cup of finely diced jalapeños (fresh or pickled) or cooked, crumbled bacon.
· Dipping Sauces:
· Ranch Dressing: A classic pairing.
· Spicy Mayo: Mix mayo with sriracha or hot sauce.
· Honey Mustard: The sweet and tangy flavor complements the savory sausage beautifully.
· Marinara Sauce: For a pizza-like experience.
Enjoy these incredibly easy and crowd-pleasing bites! They are always one of the first appetizers to disappear.