Sausage Balls

Mmmm, cheesy, biscuity soft sausage balls are still one of my favorite holiday foods. They’re the first thing to come out of the oven at Grandma’s Christmas party and are gone in seconds! This recipe is an ode to old fashioned sausage balls, a tried and true appetizer for any holiday gathering. They’re cheesy, comforting, and oh so tasty!

Sausage balls are perfect for gatherings, but they’re also great for breakfast meal prep. At home, we’ll make a batch and have them throughout the week with scrambled eggs; or, we’ll freeze them for later. The air fryer makes it so quick and easy to reheat frozen sausage balls – just pop them from the freezer straight into the air fryer to reheat for 10-15 minutes. See below for more info on freezing cooked vs uncooked.

Freezing Sausage Balls

If you’ve made a big batch or are prepping early, you can always freeze them uncooked:

1. Line them on a baking sheet so that they aren’t touching. You can use a silicon baking mat or parchment paper to ensure they don’t stick to the pan as they freeze.
2. Freeze for 1-2 hours until they are frozen.
3. Pack them into their long term freezing container or bag. For best quality, consume within 3-4 months of freezing.

To freeze precooked sausage balls, you can simply toss them directly into a freezer container or bag.

How to Cook Frozen Sausage Balls

Uncooked Sausage Balls:

Bake frozen sausage balls without thawing on a baking sheet at 350°F for 30-40 minutes, depending on their size. You can be sure they’re done when the internal temperature reaches 160°F.

Cooked Sausage Balls:

The quickest way to reheat frozen precooked sausage balls is with an air fryer. Pop them in at 325-350°F for about 10-12 minutes, or until warmed through. Some air fryers also have a “reheat” setting which is also nice as it prevents the outside from getting overly crunchy. If you prefer them not to have a crunchy exterior, you can also wrap them in tin foil to reheat or thaw and pop them in the mircowave.

Ingredients & Substitutions

Type of Sausage

They type of sausage makes all the difference. I prefer using a country breakfast-type loose sausage like Neese’s (our go-to here in NC), Bass Farms, locally made sausages, etc. Jimmy Dean works great too, just the grind and spices are slightly different. If you like hot spice or sage, some of these brands offer a “Hot” or “Extra Sage” version. My grandma always used the original, my husband and I use the hot version.

Type of Cheese

Cheddar cheese, whether you use mild or sharp is the go to for old fashioned sausage balls. You can definitly use the pre-shredded bag, but I’ve noticed it’s easier to mix when you grate from a block; plus, it avoids the cellulose “dust” added to bagged cheese to prevent clumping.

Herbs & Flavoring

A lot of the herbs and flavoring are already found in the sausage. You can always add extra sage, thyme, rosemary, etc. if you prefer extra herby flavor. A little garlic or onion powder is great as well, but not necessary. The worcestershire sauce brings a nice punch of savory umami which has become an essential for me when making sausage balls. This recipe is very forgiving, so try out what flavors speak to you!

Flour Mixture

In this recipe, we use a combination of AP flour, baking powder, and salt; however, you can also use equal part Bisquick if you like. That’s what Grandma uses!

More Holiday Favorites

Southern Deviled Eggs

Cheddar Chive Biscuits

Print Recipe

Sausage Balls Recipe

Appetizer, Breakfast – Southern US

By Katelyn Bailey – Serves: 12-15

Prep Time: 10 minutes – Cooking Time: 20-25 minutes – Total Time: 30-35 minutes

These old-fashioned sausage balls are cheesy, comforting, and perfect for Christmas parties, breakfasts, or meal prep. They freeze beautifully and reheat easily in the oven or air fryer.

Ingredients

• 1 lb country sausage (Neese's, Bass Farms, Jimmy Dean, etc.)
• 2 cups sharp cheddar cheese
• 1 3/4 cup flour
• 3/4 tbs baking soda
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 3/4 tsp Worcestershire sauce

Instructions

1

Whisk together the dry ingredients (flour, baking soda, salt, and garlic powder).

2

Add in the sausage and then add the Worcestshire sauce into a pocket in the sausage and mix together until combined. The flour should be nearly fully incorporated.

3

Lastly, add in the cheddar cheese and mix until evenly mixed in.

4

Roll the balls into 1-1.5 inch balls and place onto a baking sheet. A silicon baking mat will prevent a hard crust from forming on the bottoms. To avoid a crust, you can also flip them halfway through baking (optional).

Notes

Sausage balls will keep in an airtight container in the fridge for 3-5 days. They can also be frozen for 3-4 months, cooked or uncooked. See cooking instructions above if you're interested in prepping uncooked sausage balls.