Cream Cheese Sausage Balls

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If you’re like me, you’ve grown up eating sausage balls.  My mother-in-law makes them every Christmas and I am always grateful when she has leftovers and sends a bag of them home with us after the holidays.  I love her sausage balls!

I’ve made them lots of times at home, but, for some reason, when I make them, they turn out dry.  I think it’s because I don’t grate my own cheese.  The bagged stuff is convenient, but it’s coated in either cellulose or cornstarch to keep it from sticking together.  That takes a lot of the moisture out of the cheese.

But I hate grating cheese.  I really do.

So I came up with a way to use pre-shredded cheese without making my sausage balls dry.  Wouldn’t you know it?  Cream cheese!

I love these sausage balls!

Cream Cheese Sausage Balls.

  • 1 pound of ground sausage
  • 1 8-ounce package of cream cheese, softened
  • 2 cups of shredded cheddar
  • 1 1/2 cups of Bisquick

Preheat oven to 400 degrees.

Mix together sausage and cream cheese until well blended.  Mix in cheese.  Add Bisquick.

Once mixture is completely combined, roll into 1-inch balls and place on a baking sheet lined with parchment paper.  Bake for 25 minutes.  Remove from oven and allow to cool for a few minutes before serving.

Well Duh #1:  I use my big stand mixer with a dough hook to mix this.

Well Duh #2:  Set the sausage out on the counter for about 20 minutes before you start.  It will soften up and mix better.

Well Duh #3:  I usually use a melon baller to scoop out a little of the mixture and then I roll it into a ball between my hands.

Well Duh #4:  If you don’t have parchment paper, you can use foil – or you can just spray the baking sheet with cooking spray.

Well Duh #5:  Leave a little space between the sausage balls.  They won’t spread, but they may stick together if they are touching.

Well Duh #6:  You can make the balls and freeze them on the cookie sheet before baking.  Once they are frozen solid, place them in a big zippered bag and keep them in the freezer.  Take out as many as you like and cook them when you want them.  You will need to increase cooking time to about 35-40 minutes.

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One thought on “Cream Cheese Sausage Balls

  1. I tried these with gluten free Bisquick, and they did just fine. I was a little worried because you normally really have to watch the moisture content with non-wheat flours. The outside got really nice and crispy and the insides were nice and moist. Your recipe was much better than some of the other adventures I’ve had.

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