Traditional, classic and always a hit, my Sausage Balls with Two Dipping Sauces are perfect for any holiday party!
You do know that it’s now less than two weeks until Christmas, right? Oh my. Just typing that out sends my anxiety level right through the roof.
One of these days…One of these days…I’m going to get all my shopping done before Thanksgiving so I can actually enjoy (!) the Christmas season. Yeah, right. Like that’s ever gonna happen.
The last thing I need right now is a complicated recipe to work on. Even though I do love a challenge in the kitchen, the Christmas season is not the time for it.
I just want less stress and more fun. That’s why I pared down my decorations this year and made them far more whimsical and fun than fancy and fussy. And I love it! I think the kids and grandkids will, too.
In case you’re as harried as I am these days, I’m sharing one of my easiest, oldest, most well-liked appetizer recipes with you. Everybody knows this one.
These Sausage Balls have been around for years and years. I bet I’ve made them, along with a few variations a hundred times. But I was never all that crazy about them.
I’ve always used the standard recipe (1# cheese, 1# sausage, 4 cups bisquick) and mine just always seemed dry and like there was something missing. So, naturally, I started tinkering with the mixture.
I found that decreasing the biscuit mix and adding something to dip them in made all the difference! I especially love them with the honey-mustard dip. Yum!
These sausage balls also freeze well and can be cooked right from their frozen state. Just allow a few extra minutes of time in the oven.
To make the sausage balls ahead, place them on baking sheets and lightly cover with foil or plastic wrap. Place in the freezer until solidly frozen. Transfer to containers and keep frozen until ready to use.
Make up a batch when you have a few extra minutes so you can keep them on hand to cook up at the last minute for holiday guests!
How to Make Sausage Balls:
Preheat the oven to 350 degrees.
For this recipe, you really must grate the cheese from a block. Do not try to use the packaged, shredded stuff. It has a light coating of something, maybe cornstarch (?), on it that prevents it from working correctly in this recipe. I grated mine by hand, but the food processor is fine, too.
In a stand mixer fitted with a dough hook, mix the cheese and sausage briefly on slow speed. Add the biscuit mix a little at a time increasing the mixer speed as needed.
Just a note about mixing the dough – you can most certainly mix this dough by hand with a sturdy wooden spoon.
I have done it many, many times. That was before I owned a mixer with a dough hook, however. By the time I was finished my arm was sore and I was wishing I’d never thought of making sausage balls :-)
Roll the mixture into 1” diameter balls and place on baking sheets. Cook for 15-18 minutes or until a light golden brown. Remove from the oven and cool on the pans.
Note: the sausage balls may be mixed and rolled, placed on the baking sheets, and frozen. When frozen, remove and place in plastic freezer storage bags. If cooking from frozen, allow several more minutes of cooking time.
To prepare the dipping sauces, mix each sauce’s ingredients together in a small bowl. Stir until well blended.
For the sausage balls:
- 1 lb. sharp cheddar cheese, grated
- 1 lb. pork sausage (mild, medium, or hot according to your preference)
- 3 cups biscuit mix (Bisquick recommended)
For the honey mustard sauce:
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 3 tblsp. honey
For the spicy catsup sauce:
- 1/2 cup catsup
- 1 1/2 tsp. Worcestershire sauce
- 1 1/2 tsp. prepared horseradish
- 1 tsp. brown sugar
- 1/2 tsp. cayenne pepper (more or less to taste)
- 1/4 tsp. garlic salt
- Preheat the oven to 350 degrees.
- In a stand mixer fitted with a dough hook, mix the cheese and sausage briefly on slow speed. Add the biscuit mix a little at a time increasing the mixer speed as needed.
- Roll the mixture into 1” diameter balls and place on baking sheets. Cook for 15-18 minutes or until a light golden brown. Remove from the oven and cool on the pans.
- Note: the sausage balls may be mixed and rolled, placed on the baking sheets, and frozen. When frozen, remove and place in plastic freezer storage bags. If cooking from frozen, allow several more minutes of cooking time.
- To prepare the dipping sauces, mix each sauce’s ingredients together in a small bowl. Stir until well blended.
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- KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
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More sausage appetizers you might enjoy:
- Sausage Stuffed Mushrooms from Taste and Tell
- Sausage Crostini from bell’alimento
- Pepperoni Pizza Puffs from Amanda’s Cookin’
- Cheesy Sausage Lasagna Dip from Sarah’s Cucina Bella
- Biscuits and Gravy Dip from Noble Pig