Cream Cheese Sausage Balls

Cream Cheese Sausage Balls are the kind of snack you bring to a party and not a single one is left on the plate. Adding cream cheese to classic sausage balls keeps them super moist and gives just enough tang to take the flavor over the top. These are perfect for brunch tables or any time you want a seriously craveable appetizer that is both easy and crowd-pleasing.

The first time I brought these to a family reunion, I barely got two for myself—they disappeared that fast. It is now a must-make for every holiday and game day.

Ingredients

• Ground pork sausage: provides savory flavor and juiciness try to pick a good-quality brand with visible fat for moisture
• Cream cheese: makes each ball extra tender and adds a slight tang full-fat block style works best and softening is key for easy mixing
• Bisquick baking mix: gives signature sausage ball texture look for a fresh box for best rise and crisp exterior
• Shredded cheddar cheese: brings salty sharpness and gooey pockets buy a block and shred it if you can for better melt and richer flavor

Step-by-Step Instructions

Mix the Sausage and Cream Cheese:

Start by combining sausage and fully softened cream cheese in the bowl of a stand mixer or large mixing bowl. Beat for at least 2 to 3 minutes on medium speed until totally blended and creamy. If doing this by hand press and knead with your hands until completely homogenous.

Add Bisquick:

Sprinkle the Bisquick evenly over the sausage mixture. Mix everything together until no dry pockets remain scraping the sides and bottom of the bowl well to make sure all the baking mix is incorporated.

Fold in Cheese:

Add the shredded cheddar and mix gently but thoroughly. Make sure every bit of the sausage dough is studded with cheese for the best flavor in every bite. It may help to use your hands for this final mix to get even distribution.

Shape and Chill:

Scoop the dough by heaping tablespoons or use a small spring-loaded cookie scoop. Roll between your hands to create smooth 1 inch balls. Place each formed ball onto a parchment lined baking sheet leaving slight space between. Once all are shaped pop the sheet in the fridge for 10 minutes so the dough can firm up which prevents excessive spreading in the oven.

Bake:

Set your oven to 350F. Once the sausage balls are chilled place the sheet on the center rack and bake for about 25 minutes. The finished sausage balls should feel firm and appear golden all over. Let them cool a minute or two before transferring to a plate.

Honestly my favorite part is the melty cheese edges that get just a little crispy. My family always argues over who gets the most browned ones off the tray—it is a guilty pleasure we have all come to expect at every gathering.

Storage Tips

Leftover sausage balls store well in the fridge for up to four days. Let them cool completely then pile into an airtight container. For longer keeping freeze unbaked balls first on a sheet so they stay separate then bag and store for up to two months. Bake from frozen adding a few minutes to the original bake time.

Ingredient Substitutions

If you are not a fan of hot sausage mild or breakfast sausage also works beautifully. Swap cheddar for Monterey Jack or even Pepper Jack for a gentle kick. Bisquick can be swapped for a homemade blend of flour baking powder and shortening if needed.

Serving Suggestions

I love piling these up with little toothpicks on a party tray alongside honey mustard or ranch for dipping. They also work at brunch as a hearty side or tucked into lunchboxes for a protein packed treat.

Cultural or Historical Context

Sausage balls are a Southern staple found at family gatherings for generations. They showcase the American love for simple crowd-pleasing finger food and adding cream cheese is a newer twist that brings a modern creaminess to this classic.

Common Recipe Questions

→ Why chill the mixture before baking?

Chilling helps the sausage balls hold their shape during baking and prevents overbrowning on the bottom.

→ Can I use a different baking mix?

Yes, Cheddar Bay Biscuit Mix or homemade Bisquick can be substituted for variety in texture and flavor.

→ What sausage works best?

Hot, breakfast, sage, or Italian sausage all work—adjust to your spice preference for different results.

→ How can I freeze them for later?

Shape and flash-freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding extra time as needed.

→ Can these be cooked in an air fryer?

Yes, use an air fryer for quicker results—just consult your air fryer instructions for timing and temperature.

→ How do I mix the ingredients properly?

Soften the cream cheese and combine with sausage thoroughly before adding baking mix and cheese for best texture.