The Best Easy Sausage Balls Without Bisquick Recipe

The best easy sausage balls without Bisquick recipe is made with seasoned flour instead of a baking mix.

Whether you forgot to buy a baking mix or rather not use it you'll likely not miss the Bisquick or want to use it after trying this easy recipe.

They're the perfect appetizer, a must-have for a brunch buffet, or even make for an easy make-ahead breakfast or snack on the go.

Like many, I grew up eating Bisquick sausage balls during the holidays.

Bisquick isn't something I normally use in my own baking, though.

So, I wanted to experiment with making them without using the baking mix but still keeping that flavorful crispy exterior with a soft tender inside.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• FAQ
• Related
• Pairing
• Sausage Balls Without Bisquick Recipe
• Food safety

Ingredients

Made from scratch, these sausage cheese balls use simple ingredients you probably already have in your pantry and refrigerator.

• All-purpose flour - I usually use King Arthur's All-Purpose flour.
• Baking powder
• Seasoned salt - I love Lawry's seasoned salt. You can use regular salt but seasoned will give a bit extra flavor.
• Black pepper
• Ground cayenne pepper - Unless you love spicy food, be careful adding this if you're using hot sausage.
• Garlic powder
• Onion powder
• Sharp cheddar cheese - I like to shred my own cheese for these as pre-shredded cheese is coated in starch and may make for a drier sausage ball
• Sausage - I usually use Jimmy Dean's or Gunnoe's regular/mild country breakfast sausage. This accounts for a lot of the flavor for delicious sausage balls so pick something you know you like.
• Butter - This may seem like an unusual ingredient but I do find sausage to be a lot leaner these days than when I was growing up. The butter helps add a bit more fat and moisture so the sausage balls aren't dry.

See the recipe card below for exact quantities.

Instructions

1. Preheat your oven and prepare a half-sheet baking pan. You can grease it but I prefer to just use a sheet of parchment paper or a silpat.

2. Place flour, baking powder, salt, peppers, garlic and onion powders in a large mixing bowl. Whisk together.

3. Add in the shredded cheese and give a stir.

4. Mix in the pork sausage and butter until thoroughly combined.

5. Scoop the sausage mixture into evenly sized balls and place on the prepared baking sheet.

6. Bake for about 15 to 20 minutes until the balls reach 165°F.

Hint: If for some reason your sausage ball mixture appears dry you can add another tablespoon of melted butter or milk if preferred.

Substitutions

• Cayenne - The amount of cayenne doesn't really add much heat spice as it does flavor, but you can use paprika instead if desired.
• Cheese - Cheddar definitely adds extra flavor to these sausage cheese balls but if it's not a variety you like you can use something else like Colby Jack or whatever your favorite cheese is.
• Sausage - Pork breakfast sausage is the classic variety of sausage used but other sausage varieties like turkey should also work. Just keep in mind how lean it is.

Variations

• Spicy Sausage Balls - Add extra cayenne, or a few drops of hot sauce, or use hot sausage, or pepper jack cheese - or all of the above!

Equipment

Here are the equipment items I use to make cheesy sausage balls quickly and easily.

• A half-sheet baking pan - I really like the ones from both USA Pan and Made In Cookware.
• Parchment paper - King Arthur Flour makes convenient half-sheet-sized pre-cut sheets that can usually be used more than once. Silpats are also a good reusable option.
• Whisk
• Measuring spoons
• Dry measuring cups
• Mixing bowl if making by hand
• I prefer to use my Kitchen Aid Stand mixer or you can use a hand mixer
• A scoop helps to make them all the same size to cook evenly at the same time and less time rolling. Use a small cookie scoop and scoop like you would with cookie dough.
• Gloves are useful for not getting your hands messy when rolling the balls
• A pair of tongs is useful for removing them from the baking sheet and/or serving

Storage

While these are so good we almost never have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days.

I find they are best warmed in a 350°F oven until warmed through so they stay a bit crispy on the outside. You can cover them with foil if they start getting too brown.

They can be microwaved too but I find the texture isn't as good.

FAQ

Related

Looking for more appetizer recipes? Try these:

Pairing

Here are some dip recipes you may like with this sausage ball recipe:

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods - 2 hours maximum; 1 hour max if above 90°F

See more guidelines at USDA.gov.