Some recipes just feel like home, and sausage balls without Bisquick are one of them. There’s something about their golden, crispy edges, rich cheesy center, and hearty bite that makes them an instant favorite—whether served at a holiday gathering, a casual brunch, or a late-night snack session.
Unlike traditional versions that rely on store-bought mixes, this recipe keeps things simple and 100% homemade with pantry staples like flour, baking powder, and fresh spices. The result? Better texture, richer flavor, and full control over ingredients.
One of the best things about these sausage balls is how versatile they are. Serve them alongside a refreshing Strawberry Delight for a sweet contrast, or pair them with Baked Cottage Cheese Eggs for a protein-packed breakfast.
Whether you’re meal-prepping for the week or feeding a hungry crowd, these savory bites never disappoint. The secret to the best sausage balls is using high-quality sage sausage for that deep, herby warmth that complements the sharp cheddar perfectly. Oh, and don’t skip the butter—it keeps them tender inside while still achieving that crave-worthy crispness.
This recipe has been gaining popularity because it ditches processed mixes while keeping all the flavor. Plus, homemade versions let you adjust the seasonings, swap in different cheeses, or even make them gluten-free with a simple flour substitution. One batch is never enough.
Why I Love This Recipe (And You Will, Too!)
- Made from scratch, but still easy! No store-bought mix needed—just real ingredients that come together in minutes.
- Better texture, better taste: The balance of cheddar, sage sausage, and homemade dough creates the ultimate savory bite.
- Perfect for any occasion: Breakfast, snack, party appetizer—these work anytime!
- Customizable to your taste: Try different cheeses, spice levels, or even a gluten-free version.
- No mystery ingredients! You know exactly what’s going into your food—just fresh, simple goodness.
Sausage Balls Without Bisquick Recipe
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups & spoons
- Cheese grater
- Spoon or small scoop (for portioning)
- Oven
Ingredients
- 1 ¼ cups all purpose flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- 1 ½ tsp baking powder
- 2 cups grated sharp cheddar cheese
- 1 pound sage ground pork sausage
- 3 TBS unsalted butter melted
- ¼ cup milk
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, salt, pepper, onion powder, and baking powder.
- Add grated cheddar cheese, ground sausage, and melted butter, then mix until well combined.
- Pour in milk and mix until the dough comes together (it should be slightly sticky).
- Roll the mixture into 1-inch balls and place them on the baking sheet.
- Bake for 18-20 minutes, or until golden brown and fully cooked.
- Let them cool for a few minutes before serving.
- Enjoy warm with your favorite dips or sauces!
Nutrition Info:
| Nutrition | Value |
| Calories | 328kcal |
| Carbohydrates | 14g |
| Protein | 15g |
| Fat | 24g |
| Sugar | 1g |
| Sodium | 667mg |
Must-Try Tips For Perfect Sausage Balls!
- Grate Your Own Cheese – Pre-shredded cheese contains anti-caking agents that prevent proper melting. Freshly grated cheddar gives a smoother, richer texture.
- Don’t Overwork the Dough – Mixing too much makes the sausage balls dense and tough. Stir until just combined, then roll gently.
- Use Cold Ingredients for Better Texture – Keeping the sausage and cheese cold helps the balls hold their shape while baking. If the mixture feels too soft, chill it for 10 minutes before rolling.
- Try a Flavor Boost – Add a dash of smoked paprika, garlic powder, or even a bit of hot sauce to kick up the taste.
- Space Them Out on the Baking Sheet – These need airflow to crisp up properly. If they’re too close, they’ll steam instead of bake.
- For Extra Crispy Edges, Use a Wire Rack – Placing them on a greased wire rack over a baking sheet lets air circulate around them, ensuring even crispiness.
- Freeze for Later – Roll them, freeze them on a tray, then transfer to a bag. Bake straight from frozen—just add a couple of extra minutes to the cook time.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
