Cheddar Bay Sausage Balls Recipe

These Cheddar Bay sausage balls are made from scratch without Bisquick, using sharp cheddar and a garlic herb seasoning blend. They bake up golden and tender in 20 to 25 minutes and freeze well for parties.

Course Appetizer, Holiday Recipes

Cuisine American, Southern

Keyword Cheddar Bay Sausage Balls Recipe, no bisquick mix sausage balls

Prep Time 15

Cook Time 20

Servings Servings

Calories 67kcal

Author Bon Appeteach

Ingredients

Sausage Ball Mixture

1.5 cups Flour
1.5 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Kosher Salt
1.5 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Paprika
1/2 tsp Old Bay Seasoning
1 tbsp Dried Parsley
2 cups Shredded Cheddar Cheese I highly recommend shredding your own
1 lb. Ground Breakfast Sausage hot or mild
1/2 cup Milk

Garlic Herb Butter Topping (optional)

3 tbsp Butter
2 Garlic Cloves minced
2 tsp Dried Parsley
1 pinch Salt

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment or lightly grease it.
Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, paprika, Old Bay, and dried parsley.
Add the cheese: Shred the cheddar and toss it directly into the dry mixture until fully coated.
Mix in the sausage: Add the breakfast sausage to the bowl. Use your hands to begin working it into the flour and cheese mixture.
Add the milk: Pour in half of the milk and mix. Add the remaining milk a little at a time until the mixture becomes cohesive and fully combined. The mixture should hold together easily.
Portion into balls: Use a 1-inch cookie scoop to form uniform balls. Place them evenly on the prepared baking sheet. (This recipe yields about 30 sausage balls.)
Bake for 20-25 minutes, or until golden brown and cooked through.
Make the garlic herb butter (optional): Combine melted butter, minced garlic, parsley, and a small pinch of salt. Brush over the sausage balls while they are hot for extra Cheddar Bay flavor.

Notes

Coating the cheese in the dry mixture helps it distribute evenly and prevents clumping.
The milk replaces the fat typically in Bisquick and helps the mixture bind properly.
Add Parmesan or a pinch of cayenne if you want even more flavor depth.
Freeze unbaked sausage balls on a sheet tray, then store them frozen—bake straight from the freezer for 5-6 extra minutes.

Nutrition