Finally, don’t skip lining your baking sheet. The cheese that inevitably melts out will bake onto a bare pan, creating a frustrating, stuck-on mess that’s a nightmare to clean. Parchment paper or a silicone mat guarantees every delicious ball comes off perfectly intact.
Serving Suggestions
I love serving these straight from the oven, piled high on a platter with a side of creamy dipping sauce. My go-to is a simple mix of equal parts mayonnaise and sour cream with a dash of hot sauce or a sprinkle of the same ranch seasoning I used in the dough. Honey mustard or a spicy comeback sauce are also fantastic.
For a brunch spread, I’ll arrange them in a basket lined with a checkered napkin. They pair wonderfully with fresh fruit, mini muffins, and a big pitcher of Bloody Marys or mimosas. They’re hearty enough to be a main component but finger-food friendly.
These are the ultimate party food. I keep them warm in a slow cooker on the “warm” setting or in a chafing dish. They hold their texture well and stay delicious for hours, making them perfect for grazing throughout a game or holiday gathering. Just provide plenty of napkins!
Variations & Customizations
For a different cheese profile, try using a blend of sharp cheddar and pepper jack for a spicy kick, or swap in smoked gouda for a deeper flavor. You can also add mix-ins like finely chopped green onions, jalapeños, or cooked, crumbled bacon to the dough.
To make them gluten-free, use a certified gluten-free baking mix. The texture will be slightly different but still delicious. For a lower-carb version, some people use almond flour and a binder like cream cheese, but it deviates significantly from the classic texture.
You can change up the sausage flavor. Try using Italian sausage (removed from casing) for an herb-forward ball, or a maple-flavored breakfast sausage for a sweet and savory twist. Just ensure it’s uncooked and not a pre-cooked link.
How to Store, Freeze & Reheat
Leftovers keep well in an airtight container in the refrigerator for 3-4 days. They lose some of their fresh-baked texture but are still tasty. They also freeze beautifully, both before and after baking.
To freeze unbaked, scoop the balls onto a parchment-lined tray and freeze until solid. Then transfer to a freezer bag. Bake from frozen, adding 5-8 minutes to the baking time. To freeze after baking, cool completely, then freeze on a tray before bagging.
The best way to reheat is in the oven or an air fryer at 350°F for 5-10 minutes until hot and crispy again. The microwave will work in a pinch but can make them a bit rubbery. If microwaving, do so in short bursts and place them on a paper towel to absorb excess moisture.
Nutrition Information
Let’s be honest, these are a rich, indulgent treat. They are high in protein and fat from the sausage and cheese, and the baking mix adds carbohydrates. They are a celebratory finger food, not an everyday snack.
You can make slight adjustments by using turkey breakfast sausage and reduced-fat cheese, though this will impact the classic texture and flavor. The beauty of the recipe is in its full-flavored, traditional approach.
I enjoy these in the spirit they are intended: as a special occasion treat. I savor a few warm from the oven at a party, appreciating the perfect blend of savory flavors, and don’t worry about the rest. They are food for celebration and connection.
FAQ Section
Can I make the dough ahead of time?
Yes! You can mix the dough, cover it tightly, and refrigerate it for up to 24 hours before scooping and baking. This can even improve the flavor. You can also scoop the balls onto a tray, cover, and refrigerate for a few hours before baking.
My sausage balls came out greasy. Why?
This usually means your sausage had a very high fat content or they were slightly overbaked, causing the cheese and sausage fat to pool. Next time, try a slightly leaner sausage, blot the baked balls on a paper towel after baking, and ensure you don’t overbake.
Can I make these without a baking mix?
You can make a DIY mix by combining 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1/3 cup of cold, grated butter (cut in like biscuit dough). It’s more work, but it works in a true pinch if you don’t have Bisquick.
Conclusion
Paula Deen Sausage Balls are more than just an appetizer; they’re a taste of Southern hospitality, a symbol of easy entertaining, and a recipe that never, ever fails to please a crowd. I hope this recipe becomes a cherished, oft-requested staple in your home, bringing people together over its simple, cheesy, savory goodness. Now, go preheat that oven, shred that cheese, and get ready to make your new favorite party snack.