This recipe for sausage balls is a fun first recipe for kids to cook — it’s a simple-to-understand, hands-on recipe that's hard to mess up and very forgiving for young chefs!
Everyone will love these tasty savory gems year-round.
Sausage balls make a great simple breakfast, brunch additions, appetizers, even GIFTS. They are easy to make, forgiving, tasty, freeze well, and easy to reheat. You can save time and press the batter into muffin tins, or grab a buddy to help roll them into balls and they’ll be on your plate ready to eat in about 30 minutes.
I’m used to cooking for an army so you can cut this recipe in half, but in my opinion, don’t bother. Just make the whole batch—you can:
- Refrigerate the dough for up to two days and go back to rolling and baking when you have more time;
- Freeze the dough then thaw later and bake as usual; OR
- Roll all the balls out, bake, and toss half of the baked, cooled batch into the freezer and reheat for when you want more, more, more.
Plus, they are versatile. I’ve added half a package of cream cheese when I was low on cheddar, and those were a hit. I’ve also doubled the cheddar cheese or added different kinds of cheese, like parmesan, and they turn out super crisp and GREASSSSYYYY but hoo boy. As Rachael Ray would say: YUMMO.
Want that spicy kick?
It makes me sneeze like crazy but Creole seasoning makes them super tasty. Or I also like to add more sage to my already-sagey sausage because I LOVE sage. My best sausage ball recipe really includes a LOT of seasoning, but not necessarily HEAT. But YOU can.
Homemade sausage ball seasoning tip
I like to switch up my seasonings depending on my mood so I will make a batch that follows the traditional recipe below and either bake one in my air fryer or toaster oven or roll out a small ball and either microwave it or fry it on the stovetop.
Then I can taste it thoroughly cooked and see how I need to adjust the seasonings BEFORE I bake the whole batch.
This sausage ball recipe is so fast, easy to make and kid-friendly: an easy to read how to make sausage balls recipe that is hands-on, a little messy, and the outcome is a finger food. Can’t beat it.
Sausage ball Storage tips
These will be good to eat for about four days in the refrigerator. For freezing, cool completely in the fridge, then transfer to a freezer bag or container with an airtight lid. It can freeze for up to four months. Bring to thawed temps before reheating.
Tips on reheating sausage balls
Reheat in a conventional or toaster oven at 350F for ten minutes. We don’t recommend microwaving sausage balls to reheat them but if you choose to do so, they need very little time: five balls need 25 to 30 seconds on reheat or high, covered. Reheat one leftover sausage ball in the microwave for 5 to 8 seconds only.
Other Snack recipes that you may love:
- 1 1/2 c biscuit mix (like Bisquick)
- 1 16-oz chub of breakfast sausage
- 1 c of shredded cheddar cheese
- 1 egg
- 1 T garlic powder
- 1 T onion powder
- 1 t ground black pepper
- Optional: 1 t powdered sage
- Optional: 1 t Creole seasoning or cayenne pepper
- Preheat oven to 375F.
- Prepare a cookie sheet that has ½ inch sides (to catch oils) with cooking spray or parchment paper. Set aside.
- Prepare a heat-safe dish with a paper towel or lint-free, clean kitchen towel to hold the finished sausage balls. Set aside.
- Wash your hands thoroughly with warm soap and water.
- Combine all ingredients in a large mixing bowl. Using your hands, mix, knead, and combine the dough until it comes together into a soft ball, usually about three minutes.
- Take out half the dough and set on a plate. Put the bowl of remaining dough in the fridge while you work the other half.
- Roll into 1-inch balls with your hands, placing them about ½-inch apart on the baking sheet.
- Place sheet in oven and bake for 20 minutes. You don’t need to turn them, but they come out a bit crisper if you turn the sausage balls using tongs at the 15-minute mark, then let them continue baking for the remaining five minutes.
- Remove from oven to cool on a heat-safe surface.
- After five minutes, move the balls to your prepared dish with a towel for serving.
- Repeat steps with remaining dough, or package up for later use.
- Substitutions: No biscuit mix on hand? Replace “Bisquick” with all-purpose flour + 1 t baking powder + 1 t salt
- For a spicy kick, add 1 t (or more, you firecracker, you!) of Tony Chachere’s Original Creole Seasoning, cayenne pepper, or crushed red pepper
- Sausage balls are delicious little munchy miracle finger foods that are easy to make and easy to eat. Our traditional recipe makes 32 one-inch sausage balls, enough to eat and share (or save for later!)
Amount Per Serving: Calories: 89Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 247mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 4g