Sausage Balls With Cream Cheese Recipe

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These Are The Best Sausage Balls

Cream Cheese Sausage Balls Recipe

Sausage balls are a classic tailgating treat. It doesnt matter what time the game is, sausage balls are always welcomed at the tailgate! Weve tried lots of different recipes over the years and finally found our go-to recipe.

These are by far the best sausage balls weve ever made. What makes these sausage balls so good? Well, the secret ingredient is cream cheese. The cream cheese keeps the sausage balls very moist and tender. We used hot sausage to give the sausage balls a little kick, but regular sausage would work well too. Bring these to your next tailgate party you wont be sorry!

How To Freeze Sausage Cheese Balls

The easiest way that I have found to freeze keto sausage balls with cream cheese is by laying them out on a baking sheet to flash freeze them. After a couple of hours, they will be solid, and you can toss them in a freezer bag.

Low carb sausage balls will last in the freezer for at least 4 months. Theyll be safe to eat after that, but might have a diminished flavor.

Ingredients In Cream Cheese Sausage Balls

These Chorizo Sausage Balls have all of the qualities you love about traditional sausage balls. They are cheesy, savory and so satisfying! To make this recipe you will need:

  • Ground Chorizo Sausage: you can of course, use ground breakfast or Italian sausage if you wish, but the chorizo is a new spicy spin on this classic dish!
  • Cream cheese: we dont use a lot of cream cheese in this recipe, just enough to compliment the chorizo and make them moist and tender.
  • Shredded cheddar cheese: Another grated cheese such as gruyere will also work.
  • Almond Flour and Baking powder: this recipe is low carb, gluten free and keto-friendly!

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Ingredients For Cream Cheese Sausage Balls

  • Ground pork country sausage this is my favorite because its savory and not spicy. Feel free to use other flavors of ground sausage.
  • Cream cheese Full fat, block-style cream cheese. This keeps the sausage balls from getting dry.
  • Cheddar cheese Freshly shredded off the block melts the best so I recommend it every time a recipe calls for shredded cheese. You can experiment with other types of cheese, like colby jack or mozzarella.
  • Bisquick If you dont have any in your pantry, try this homemade bisquick mix.
  • Seasonings Garlic powder, onion powder, dried sage, dried parsley.
  • Milk Just a splash to moisten everything and help the balls stay together. Any kind of milk will do, except sweetened.

Can I Freeze These

Best Cream Cheese Sausage Balls with Bisquick

Yes, you can do that too!

Simply place the unbaked sausage balls on a parchment lined baking sheet and place them in the freezer for about an hour, or until theyre frozen solid.

Place the frozen sausage balls in a freezer safe container and store in he freezer until you are ready to bake and serve them.

Ive made sausage balls from frozen, too! Just add a few minutes to the bake time to allow them to cook all the way through.

The frozen sausage balls will last up to 6 months in the freezer.

How easy is that?

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Making Cream Cheese Sausage Balls

In a large bowl, first you will add your all-purpose flour, baking powder, salt, and oil and blend together thoroughly with a large spoon.

Alternately, you can add 2-¼ cups Bisquick to the bowl.

Next, you will add to the flour mixture the sausage, cream cheese, cheddar cheese, and green onions and mix thoroughly with your hands, squeezing gently to incorporate.

Try to get the mixture as evenly mixed as possible so all the flavors will be tasted in each ball.

After you have the sausage ball dough combined thoroughly, you will form into ½- to 1-inch balls, rolling between your palms to make fairly smooth and even.

Then you will add each ball to your sheet pan or cookie sheet, spacing fairly closely together.

The sausage balls don’t expand or spread out, so spacing them closely is the best way to get the most balls on each pan.

You will likely need to make these cream cheese sausage balls in two batches unless you have a double oven or an extra large oven.

My oven is quite small, so I needed to use medium-sized pans. I also couldn’t fit more than one pan at a time in my oven. If you can do two pans at a time in your oven, you will save 20 minutes!

How To Freeze And Bake For Later

This cream cheese sausage roll recipe is the perfect party food to feed a crowd! So it’s always a good idea to have some on-hand in your freezer!

To do this, simply follow the recipe below and place the sausage balls on a baking sheet. Put the entire baking sheet in the freezer. If you can’t fit a baking sheet, no worries — just make sure to space them out before freezing them so that they’re not touching and sticking together when you reheat them.

Once they’re frozen, place them all in a freezer safe ziplock bag and keep in the freezer until you’re ready to use.

When you’re ready to make them, simply bake at 375 for about 25-30 minutes or until heated and cooked through.

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Tips For Making Sausage Balls

  • Because these use chorizo, there will be a lot of grease. For easy cleanup, you can line your pan with aluminum foil instead of just parchment paper or a silicone liner. After cooking, you may want to let them cool on paper towels to reduce the amount of grease as well.
  • Switch up the flavors for your preferences! You could use a Mexican style blend of shredded cheeses, spicy pepper jack, mozzarella Whatever you prefer.
  • If changing the protein, you might need to increase the cream cheese to 4 ounces instead of 3 to make up for the loss of fat that the chorizo brings to the recipe.

Ingredients In Sausage Balls With Cream Cheese

Best Cream Cheese Sausage Balls with Bisquick (Easy & Delicious!)

ground pork sausage: regular or hot sausage your choice. I used an unseasoned blend because we have the spices going on. But if you want to use spicy sausage or another variety, give it a try. Youll see Jimmy Dean and his friends hanging out in the refrigerator aisle

cream cheese: adding cream cheese makes sure that everything holds these delectable sausage bites together. Make sure the cream cheese is at room temperature so it blends easily. If you forget to set it out ahead of time, theres a cream cheese shortcut here.

all-purpose flour: for binding. I used unbleached all purpose, but to make these gluten free, you can use a gluten-free all purpose flour.

baking powder: to keep these sausage balls lighter

Spices including smoked paprika, dried thyme, ground black pepper, onion powder, sea salt: the spices that give the whole recipe extra flavor

unsalted butter

sharp white cheddar cheese: All I need to hear is cheese and Im drooling. If you cant find white cheddar cheese, any sharp cheddar cheese or any cup shredded cheddar cheese can work. Some pepper jack is fun if your friends can stand the heat!

About the cheese: I will say the results are best when you shred your own cheese, because the cheese is in its purest form.

Call me a purist, but sometimes shredded cheese has additives to keep it from sticking together and it can add a texture to recipes.

Just my two cents!

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Cream Cheese Sausage Balls Ingredients

  • hot sausage
  • cheddar cheese
  • cream cheese

Sausage I like to use the hot pork sausage! But Italian sausage and even the maple sausage work really well with this recipe!

Baking Mix I like to use Bisquick, and even a homemade bisquick, but use your favorite complete baking me for this.

Cheddar Cheese Its best to grate your own! It melts so much better:)

Cream Cheese For ease of mixing, bring the cream cheese to room temperature and cut into cubes before incorporating it into the mix.

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on , , , &

  • mix sausage and cream cheese
  • add baking mix and cheese
  • mix to combine

Significance Of Using Pork

In the US, backyard and small-scale hog breeding provided an economical means of converting food waste, and crop waste into calories.

With the creation of larger and faster-growing hogs in the 18th and 19th centuries.

Pigs became a main source of meat, that in a relatively small space, and a short growing period became a good food source.

The economic and caloric requirement of eating lard and other preserved fats may have contributed to the global appeal of fried dishes.

With the majority of the calories coming in the form of fat and lard.

Lard was used in practically all types of cooking, and was a key ingredient in many typical household foods.

Many of which are still considered holiday and comfort foods today, such as biscuits and pies.

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Bake Your Sausage Balls With Cream Cheese

After the oven is done preheating and the sausage balls have chilled, bake them for 24 to 28 minutes you’ll know that they’re done once they reach a golden brown color. Once you pull them out of the oven, optionally top with more chopped chives, then serve and enjoy! As for beverage pairings, Shungu notes, “Beer or white wine pairs really nicely with these.”

These sausage balls are best enjoyed warm, though you can also prepare them ahead of time. “You can make these ahead of time and refrigerate until you’re ready to serve them,” Shungu explains. “To reheat, put them in a 350 F oven for five minutes, and serve right away.” With all the chaos that the holidays bring, it’s nice to have an easy but delicious go-to recipe for parties and this sausage balls with cream cheese recipe definitely fits the bill for the Thanksgiving/Christmas season and beyond!

Cream Cheese Sausage Balls By Teresa Bishop


Submitted by Teresa Bishop of Parkersburg, W. Va.

Teresa learned this recipe years ago from someone she worked with at her job. Teresa says that everyone seems to love her Cream Cheese Sausage Balls and that they are light and tasty, especially for a holiday gathering.

Total Time: 35 minutes

  • 1 lb of pork sausage
  • 1 1/4 cups of Bisquick
  • 8 ounces of shredded cheddar cheese
  • 8 ounces of package cream cheese softened
  • 1/2 teaspoon of garlic powder


  • Preheat oven to 350 degrees.
  • Combine all the ingredients and mix well.
  • Form into 1-inch balls.
  • Place on ungreased cookie sheet 1/2 inch apart and bake 15 minutes or until brown.
  • These freeze well to be used at a later time. You could also add in your own variants such as tabasco for hotter, etc.
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    What To Serve Them With

    If you’re making these for a holiday party or get together, I’d pair them with some of my most popular appetizer recipes! Try these cajun deviled eggs, this tasty baked brie with fig jam , and of course — the vintage superstar — my dried beef cheese ball!

    If you’re serving them for dinner, I would totally pair them with a big bowl of spicy vodka rigatoni and a crisp and refreshing strawberry goat cheese salad!

    Or you could even serve them as the main event with some air fryer asparagus and some white cheddar mac and cheese.

    Mix All Of The Ingredients In A Stand Mixer

    Not only are the ingredients for this recipe super simple, but the preparation is as well. First, line a baking sheet with parchment paper or a nonstick cooking mat. Now, grab your stand mixer, and toss in the sausage, softened cream cheese, flour, baking powder, salt, shredded cheddar, and chopped chives. Make sure that your mixer is fitted with the paddle attachment, and then mix all of these ingredients together on low, until they form a uniform “dough” of sorts. Shungu notes that it may take a few minutes for the ingredients to all come together.

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    The Best Sausage Balls Recipe

    You can use your favorite type of sausage for this sausage balls recipe. I used sweet Italian, but these would also be great with a spicy sausage. Just make sure to get the bulk sausage, or remove the casing. I found a lot of sweet Italian sausage on sale, so I removed the casing myself. Also be sure to make sure your sausage is labeled gluten free if you need it.

    If you love these, youll probably also like my Spinach Balls Appetizer!

    Roll The Sausage Mixture Into Balls

    Gluten Free Sausage Balls with Cream Cheese | Easy Appetizer Recipe

    Once all of the ingredients are mixed together, you can focus on getting them into a meatball shape. Grab a small portion of the meat mixture with your hands, and roll it into a ball you’ll want each one to be roughly one inch in size. Repeat this process until you’ve used up all of the meat mixture, and place each ball onto the parchment paper-lined baking sheet, as shown in the picture. Be sure that you roll each ball into a similar size so they bake evenly, and be sure to leave some space in between each ball on the baking sheet. Once all of the balls are on the baking sheet, preheat the oven to 350 F, and then pop the balls into the fridge to chill for 15 minutes.

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    Other Cheeses And Flavor Combos To Try

    I love using recipes as a base to create even more tasty and creative dishes! And this recipe is perfect for that!

    If you’d like to switch it up, try some of these tasty flavor combos:

    • Sage Sausage, Gruyere , and Rosemary
    • Italian Sausage, Mozzarella, and Chopped Basil
    • Country Mild Sausage, White Cheddar, and Bacon
    • Maple Sausage, Sharp Cheddar, and Thyme

    Easy Cream Cheese Sausage Balls

    In this post I am sharing how to make Easy Cream Cheese Sausage Balls.

    Sausage balls, sometimes called sausage puffs, are always a favorite appetizer for guests. Theyre addictive! I love them!

    Easy cheesy sausage balls freeze well for reheating too, making them the perfect appetizer for any occasion.

    Were now just one week away from Christmas and I plan on serving these before the main meal. Ive taste tested at least a dozen and I know this batch is delicious.

    You cant change the direction of the wind. But you can adjust your sails to always reach your destination. ~ Jimmy Dean

    My sister in law introduced me to adding cream cheese to my sausage ball recipe. I think it helps keep them from being so dry.

    Weve all had dry sausage balls in our life. Nobody wants the embarrassment of choking on a dried out appetizer at a party.

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    Angela’s Tips & Recipe Notes

    • DO SPOON and level your Bisquick into your measuring cup, too much packed-in baking mix will result in very dry sausage balls.
    • Make sure that the cream cheese is softened to room temperature to make mixing the sausage cream cheese balls a lot easier!
    • DO USE freshly grated cheese, the packaged shredded cheese is coated with cellulose to prevent it from clumping together. This will also result in your sausage balls not sticking together well and losing their shape .
    • If you can’t find the sausage ‘chubs’ or rolls, you can always open up breakfast links or use the ground pork breakfast sausage in the meat section. The sweet Italian sausage is also great meat to use in these sausage balls.
    • Stir in ideas that you might like to include in your sausage cream cheese balls include: fresh cut chives or parsley, grated or finely diced white onion or sweet yellow onion, pan-fried potatoes or hashbrowns, and diced red or green bell peppers.

    How To Make This Recipe

    Cream Cheese Sausage Balls

    Making these cream cheese sausage balls is super easy!

    The first thing you’ll want to do is to preheat your oven to 400F degrees.

    I recommend that all the ingredients are room temp before you mix them together. I’ve done it both ways and the difference is minimal… It will make mixing them a little easier!

    Once you’ve got all your ingredients ready, place the sausage, cream cheese, cheddar, bisquick and scallions in the mixing bowl of a stand mixer. Beat the mixture at a low speed for 1 minute then turn the speed up and beat for another 1-2 minutes until all ingredients are combined and the mixture is pretty smooth.

    If you don’t have a stand mixer, you can do all of this by hand!

    Once it’s mixed, scoop out 1 inch inch balls and roll them around in your hand to smooth them out.

    Place the balls on a lined baking sheet and bake for 20 minutes, turning halfway, until the sausage is cooked through.

    As they’re baking, simply mix together sweet chili sauce and mayo and place in the fridge until you’re ready.

    Once they’re done, remove from the oven, serve with the dipping sauce and enjoy!

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    Frequently Asked Questions Answers And Tips:

    What type of cheese is best for this recipe?

    In addition to cream cheese, I use extra sharp cheddar cheese. I shred my cheese fresh instead of using pre-shredded cheese. I think the freshly grated cheese melts beautifully and crisps up nicely to create a bit of a ‘cheese foot’ at the base of the appetizer. If you need a bit of a more kick to these sausage balls, use a jalapeno cheddar cheese.

    How far in advance can cream cheese sausage balls be made?

    If you want to make the sausage ball mixture ahead of baking them, I would make it up to 24 hours ahead. Be sure to keep the mixture in a closed container in the refrigerator. Save yourself a step and pre-scoop and roll the cheesy sausage balls and keep them on a cookie sheet until you are ready to bake.

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