I get tender, cheesy sausage balls with crispy edges and zero Bisquick, and they disappear faster than I can set out the platter. The secret is simple, but it makes all the difference.

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I’m obsessed with these cream cheese sausage balls because they hit that salty, cheesy, snacky spot without needing Bisquick at all. I love the way ground breakfast sausage brings big flavor, while cream cheese keeps every bite rich and tender instead of dry and crumbly.

And honestly, I can eat them straight from the pan like I have zero self-control. They’re the kind of thing I make for parties, holidays, tailgates, or random Tuesdays when I want something savory that disappears fast.

But the best part? That crisp little edge with the soft, cheesy middle.

Absolutely irresistible, no fuss required.

Ingredients

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Breakfast sausage brings the savory, meaty bite, and hot sausage adds a little kick.
Cream cheese keeps everything soft and rich, so the balls don’t turn dry.
Sharp cheddar gives that salty, cheesy pull you’ll actually notice in every bite.
All purpose flour replaces the boxed mix and helps hold the whole thing together.
Baking powder gives them a little lift, so they’re not dense little rocks.
Salt wakes up the sausage and cheese without making things taste overdone.
Black pepper adds a tiny warm edge, especially if you’re using mild sausage.
Plus, these feel like party food, but they’re also great for lazy breakfasts.
Basically.
They’re cheesy, filling, and way easier than they sound.

Ingredient Quantities

1 pound ground breakfast sausage (mild or hot)

8 ounces cream cheese, softened

2 cups shredded sharp cheddar cheese

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper (optional)

How to Make this

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1. Preheat oven to 350°F and line a baking sheet with parchment paper or lightly grease it.

2. In a large bowl, combine 1 pound ground breakfast sausage and 8 ounces softened cream cheese; mix until well blended.

3. Stir in 2 cups shredded sharp cheddar cheese until evenly distributed.

4. In a separate bowl whisk together 2 cups all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper if using.

5. Add the dry mixture to the sausage mixture and fold until a cohesive dough forms and no streaks of flour remain.

6. Using a small cookie scoop or tablespoon, form the mixture into roughly 1 inch balls and place them on the prepared baking sheet about 1 inch apart.

7. Optional step for extra browning: brush tops lightly with melted butter.

8. Bake in the preheated oven for 18 to 22 minutes or until golden brown and cooked through.

9. Remove from oven and let the sausage balls rest on the baking sheet for 5 minutes before transferring to a serving platter.

10. Serve warm with your favorite dipping sauce or enjoy plain.

Equipment Needed

1. Oven and thermometer
2. Baking sheet lined with parchment paper or lightly greased
3. Large mixing bowl
4. Whisk for dry ingredients
5. Sturdy spoon or rubber spatula for mixing
6. Small cookie scoop or tablespoon for portioning
7. Measuring cups and measuring spoons
8. Pastry brush for optional butter and a serving platter or cooling rack

FAQ

Q: Can I make these ahead of time and reheat them? A: Yes. Bake as directed, cool, then store in an airtight container in the fridge up to 4 days. Reheat at 350 F for 8 to 10 minutes or until warm. For parties, bake, cool, and reheat in a slow cooker on low for serving.

Q: Can I freeze the sausage balls? A: Yes. Freeze baked sausage balls on a tray until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 350 F for about 15 to 20 minutes or until heated through. You can also freeze unbaked balls on a tray, then bake from frozen adding a few minutes to the baking time.

Q: Can I substitute the all purpose flour or cheddar? A: For flour use an equal amount of 1 to 1 gluten free flour blend labeled for baking. Swap cheddar for another firm, flavorful cheese like Colby jack or pepper jack for more heat. Texture and flavor will vary slightly.

Q: My sausage balls turned out dense or dry. How can I fix that? A: Avoid overworking the mixture. Use room temperature cream cheese to help bind. If mixture feels dry add 1 to 2 tablespoons milk. If baked too long they will dry out, so start checking at the lower end of the baking time.

Q: Do I need to add eggs or extra binder? A: No. The cream cheese and sausage fat provide enough moisture and binding along with the flour. If your mixture seems loose you can refrigerate for 20 minutes before shaping or add a tablespoon of flour at a time until it firms up.

Q: What temperature and time should I use to bake them? A: Preheat oven to 350 F. Bake on a parchment lined sheet for 18 to 22 minutes until edges are golden and centers are cooked through. Smaller balls may need less time, larger ones more.

Cream Cheese Sausage Balls Without Bisquick Recipe Substitutions and Variations

Ground breakfast sausage: swap for 1 pound ground pork seasoned with 1 teaspoon poultry seasoning, 1 teaspoon brown sugar, and 1/2 teaspoon red pepper flakes for a similar savory, slightly sweet profile.
Cream cheese: use 8 ounces mascarpone or 8 ounces Neufchâtel for comparable creaminess; mascarpone adds richer mouthfeel, Neufchâtel cuts fat slightly.
Shredded sharp cheddar: replace with 2 cups shredded Colby Jack or 2 cups shredded aged Gruyere for a milder or nuttier flavor respectively.
All purpose flour: substitute 2 cups whole wheat pastry flour for a nuttier, slightly denser texture or 2 cups 1:1 gluten free baking mix for a gluten free version, keeping baking powder and flour ratios the same.

Pro Tips

1. Chill the mixed dough for 20 to 30 minutes if it feels too sticky; it firms up and is much easier to shape into neat balls without adding extra flour.
2. Use a small cookie scoop for uniform size so everything bakes evenly, and rotate the pan halfway through baking if your oven has hot spots.
3. If your sausage is very greasy, drain excess fat by browning it briefly and blotting with paper towels before mixing with the cheese to prevent soggy texture.
4. For deeper flavor, brown the sausage in a skillet first to develop a bit of caramelization, then cool slightly before combining with the cream cheese.
5. These freeze beautifully: flash-freeze on a sheet, then bag them. Bake from frozen, adding a few extra minutes to the bake time, or thaw overnight in the fridge for reheating.

Cream Cheese Sausage Balls Without Bisquick Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I get tender, cheesy sausage balls with crispy edges and zero Bisquick, and they disappear faster than I can set out the platter. The secret is simple, but it makes all the difference.

Servings

servings

Calories

338

kcal

Equipment: 1. Oven and thermometer
2. Baking sheet lined with parchment paper or lightly greased
3. Large mixing bowl
4. Whisk for dry ingredients
5. Sturdy spoon or rubber spatula for mixing
6. Small cookie scoop or tablespoon for portioning
7. Measuring cups and measuring spoons
8. Pastry brush for optional butter and a serving platter or cooling rack

Ingredients

1 pound ground breakfast sausage (mild or hot)
8 ounces cream cheese, softened
2 cups shredded sharp cheddar cheese
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper (optional)

Directions

Preheat oven to 350°F and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine 1 pound ground breakfast sausage and 8 ounces softened cream cheese; mix until well blended.
Stir in 2 cups shredded sharp cheddar cheese until evenly distributed.
In a separate bowl whisk together 2 cups all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper if using.
Add the dry mixture to the sausage mixture and fold until a cohesive dough forms and no streaks of flour remain.
Using a small cookie scoop or tablespoon, form the mixture into roughly 1 inch balls and place them on the prepared baking sheet about 1 inch apart.
Optional step for extra browning: brush tops lightly with melted butter.
Bake in the preheated oven for 18 to 22 minutes or until golden brown and cooked through.
Remove from oven and let the sausage balls rest on the baking sheet for 5 minutes before transferring to a serving platter.
Serve warm with your favorite dipping sauce or enjoy plain.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.