Cream Cheese Sausage Balls

Key Ingredient Notes

• Hot Pork Sausage: Bold spices cut through the richness of the dairy, while the natural fat prevents the dough from drying out.

• Softened Cream Cheese: Acts as the moisture engine and binder. It must be at room temperature to emulsify perfectly with the meat.

• Baking Mix (e.g., Bisquick): Provides the structural backbone and necessary leavening.

• Sharp Cheddar Cheese: Block-shredded cheese is recommended for a smoother melt compared to pre-bagged varieties.

Cream Cheese Sausage Balls Recipe

• Prep time: 15 minutes

• Cook time: 25 minutes

• Servings: 8

Ingredients

• 1 pound hot pork sausage

• 8-ounce block cream cheese, softened

• 2 cups Bisquick baking mix

• 1 cup shredded cheddar cheese

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. Mix Base: In a stand mixer (or large bowl), combine the sausage and softened cream cheese.

3. Incorporate Mix: Add the Bisquick and stir on low speed until the dry mix is fully incorporated into the meat.

4. Fold in Cheese: Add the shredded cheddar and stir until evenly combined.

5. Form Balls: Scoop the mixture into 1-inch balls and place them on the baking sheets. Using a spring-loaded cookie scoop ensures they are uniform in size.

6. Chill (Crucial Step): Place the baking sheets in the refrigerator for 10 minutes before baking. This prevents the balls from spreading into flat puddles.

7. Bake: Bake for approximately 25 minutes until golden brown and cooked through. Serve warm.

Pro Tips for Success

• Use a Stand Mixer: Mixing by hand is tedious and often leads to uneven dough; a paddle attachment emulsifies the fats and starches effortlessly.

• Avoid the Microwave: When reheating leftovers, use an oven or air fryer. The microwave can make the biscuit exterior rubbery and tough.

• Freezing: These can be frozen raw for up to three months. Flash-freeze them on a tray before transferring them to a freezer bag.