My first encounter with Paula Deen Sausage Balls was at a chaotic, joyful Christmas morning brunch years ago. A friend brought a heaping platter of these golden-brown bites, and they vanished within minutes. I had to have the recipe. The first time I made them in my own kitchen, the scent of frying sausage and sharp cheddar filled the air with the most irresistible, savory perfume. As they baked, that aroma deepened, promising pure comfort. Pulling that first hot, cheesy, perfectly browned ball from the tray and tasting it was a revelation—it was like a savory biscuit, a sausage patty, and a cheese straw all rolled into one addictive bite. They’ve been my non-negotiable holiday and game-day staple ever since.
Why You’ll Love This Recipe
You are going to love this recipe because it is the ultimate easy, crowd-pleasing appetizer. With just three main ingredients, it comes together in minutes and bakes into dozens of irresistible, savory bites that are impossible to stop eating. They are perfectly portable, making them ideal for potlucks, brunch buffets, tailgates, or holiday parties. The combination of spicy breakfast sausage, sharp cheddar, and the buttery notes from the baking mix creates a flavor and texture that is both familiar and spectacularly satisfying. It’s a foolproof recipe that delivers maximum impact for minimal effort.
Ingredients
- 2 cups all-purpose baking mix (like Bisquick)
- 1 lb breakfast sausage, uncooked (I use spicy/hot for extra flavor)
- 4 cups sharp cheddar cheese, shredded (from a 16 oz block)
- Optional: 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, pinch of cayenne
Let’s talk ingredients because quality and technique here are everything. First, the sausage: I highly recommend using a spicy or hot breakfast sausage. The flavor permeates the whole ball and stands up to the cheese. Mild sausage can get lost. For the cheese, you must shred it yourself from a cold block. Pre-shredded cheese is coated in anti-caking agents (like cellulose) that prevent it from melting properly, leading to dry, crumbly balls. Sharp cheddar is non-negotiable for its bold flavor. Finally, the baking mix: trust me, a name brand like Bisquick works best. I’ve tried off-brands and the texture can be off. It provides the perfect biscuit-like base that binds everything together.
Equipment Needed
- Large mixing bowl
- Box grater
- Rimmed baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (optional, but highly recommended)
The equipment list is beautifully simple. A large mixing bowl is essential for combining the hefty ingredients. A box grater for shredding your cheese is a must—it’s the key step for success. You’ll need one or two rimmed baking sheets lined with parchment paper or a silicone mat. This prevents sticking and makes cleanup effortless. My secret weapon is a medium cookie scoop (about 1.5 tablespoons). It ensures every ball is the same size for even baking and is infinitely faster and less messy than using your hands. If you don’t have one, just use a tablespoon measure and damp hands.
Step-by-Step Instructions
I start by preheating my oven to 350°F (175°C) and lining my baking sheets with parchment paper. Then, I tackle the most important prep step: shredding the cheese. I take a 16-ounce block of sharp cheddar straight from the fridge and shred it on the large holes of my box grater directly into my large mixing bowl. Cold cheese is easier to shred and helps keep the dough cool. To the bowl of cheese, I add the entire 2 cups of baking mix. If I’m using the optional seasonings, I add them now. I use my fingers to toss the cheese and baking mix together, breaking up any clumps and coating the cheese in the dry mix.
Next, I add the star of the show: the uncooked breakfast sausage. I remove the sausage from its casing (if it has one) and add it directly to the bowl. Now, here comes the fun, messy part. I dig in with clean hands. I squeeze and knead the mixture, much like I would a meatball mixture, until the sausage, cheese, and baking mix are thoroughly and evenly combined. This takes a good 2-3 minutes of squeezing and mixing. The mixture will be crumbly at first but will come together into a cohesive, albeit sticky, dough. The heat from your hands will soften the sausage fat, which helps bind everything.(See the next page below to continue…)