Garlic Sausage Balls are an appetizer made with Bisquick® mix, ground pork sausage, and cheese, baked and brushed with garlic butter. It’s an easy appetizer that is perfect to add to your list of New Year’s Eve appetizers! Sausage balls made with spicy Italian sausage are another easy-to-make appetizer to serve.

Pan of Sausage Balls with Honey Mustard to Dip In.

Sausage Balls

If you are looking for easy finger foods for your Christmas party, or just an appetizer to keep people satisfied until the main dish, make these sausage balls. All you need is a box of Bisquick®, ground pork sausage, cheese, and milk. And then, the simple garlic butter brushed over the top really makes these a flavorful starter or even side dish.

Close up of Sausage Balls in a Pan.

Ingredients & Substitutions

Bisquick®: Look for a box of original pancake and baking mix to add some filler to the sausage balls. Or, use the baking mix you have on hand.

Ground Pork Sausage: Ground pork sausage is different than ground pork because it is already seasoned. So, for the most flavor, use ground pork sausage. Italian sausage would also be a delicious option. Ground turkey or ground chicken would also be options.

Cheese: Sharp cheddar cheese adds more flavor than regular cheddar cheese. But, you could use the shredded cheese you have on hand and try this appetizer with other varieties.

Milk: I added a tablespoon of milk to the mixture because it was a little too dry. You can always adjust the amount of milk added according to your preference.

Garlic Butter: The garlic butter brushed over the tops of the sausage balls adds some salty garlic flavor that really sets these over the top flavor-wise.

Close up of Sausage Balls in a Pan.

Can I Make These Ahead of Time?

Yes! If you have a lot of things to do for the holidays (as we all do), you can get these cheesy garlic sausage balls assembled and stored until ready to bake. For baking the next day, just store the balls in the refrigerator, covered, until baking the next day. If you are making them more in advance, freeze them. Place the assembled balls in the freezer for an hour or so, or until solid. Then, store them in freezer-safe containers for up to 4 months. When ready to bake, let the thaw for 15-20 minutes before baking.

How to Store Sausage Balls

After you have baked the sausage balls, you can store any leftovers in the refrigerator. They will last 3-4 days.

Sausage Ball on a Toothpick with a Bite Taken Out Showing Texture Inside.

Can I Freeze Sausage Balls?

Sure! Just like you can freeze the assembled cheesy garlic sausage balls before baking, you can also freeze them after being baked. To freeze, first, let them cool completely. Then, store them in freezer-safe containers. They will last up to 2 months. They can be reheated in the oven for about 10 minutes at 350°F when ready to enjoy.

More Appetizers

Pan of Sausage Balls with Honey Mustard to Dip In.
5 from 1 vote

Sausage Balls

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Sausage Balls are an appetizer made with Bisquick® mix, ground pork sausage, and cheese, baked and brushed with garlic butter.


  • 2 cups Bisquick® Original Pancake & Baking Mix
  • 1 pound ground pork sausage
  • 3 cups sharp cheddar cheese, shredded
  • 1 tablespoon whole milk

Topping (optional, but recommended)

  • ¼ cup (½ stick / 57 g) unsalted butter, melted
  • 1 teaspoon garlic salt
  • 1 teaspoon fresh parsley, chopped


  • Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  • To a large bowl, add the Bisquick® mix, ground pork, cheese, and milk. Stir to combine.
  • Using a small scoop or your hands (I used a 1-tablespoon scoop), form the mixture into 1-inch balls. Place onto the lined baking sheet.
  • Bake for 20-25 minutes, or until cooked through. (Ground pork is cooked through when it reaches an internal temperature of 160°F.)
  • While the sausage balls are cooking, prepare the butter topping.
  • In a small bowl, whisk together the melted butter, garlic salt, and parsley.
  • Brush the cooked sausage balls with the garlic butter topping and serve hot.


Most folks do not need a dip, but we like these with honey mustard. 

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