Cream Cheese Sausage Balls
By jannycerv
These are by far the best sausage balls we've ever made. What makes these sausage balls so good? Well, the secret ingredient is cream cheese. The cream cheese keeps the sausage balls very moist and tender. We used hot sausage to give the sausage balls a little kick, but regular sausage would work well too. Bring these to your next tailgate party - you won't be sorry!
- 1
Ingredients
- 1 lb hot sausage, uncooked
- 8 oz cream cheese, softened
- 1 1/4 cups Bisquick
- 4 oz cheddar cheese, shredded
Preparation
Step 1
Preheat oven to 400F.
Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.
how many does the recipe make? I've never done sausage balls but I know the hubs and kiddos would love them.
I pinned these and am so going to make some. Sausage balls are a special treat for Christmas Breakfast around here....the guys just can't get enough of them. We are having a wedding party next weekend at my home with spend the night company and I will try these for a quick grab and run breakfast. I think I will be getting lots of thank you kisses. :)
Patty - they aren't really hot. They don't burn your mouth or make you sweat. I think it would depend on what brand of sausage you buy as to how hot it is.
I made these last week and they are AWESOME!! The cream cheese definitely adds to it, best sausage balls I have ever had! :)
Can you make this with a breakfast sausage or any kind of sausage???
Aisling Beatha
Never thought of using the dough hook to mix these. Up until now I have been doing them in two batches in my food processor. Just done a batch with the dough hook and it was SO much easier. Thank You!
I made these tonight, and they were yummy! I didn't have pork sausage, but I had ground pork, so I just added some seasoning to the mix. And, I made my own whole wheat bisquick with this recipe: http://www.food.com/recipe/homemade-bisquick-mix-69051?scaleto=1&mode=null&st=true
I have thought about replacing half of the Bisquick with cornmeal and add some finely minced onion.Any thoughts on how this mite be?
i don't have bisquick. can pancake mix be a substitute? i've googled it and all comments are for making actual biscuits... not substituting for meatballs.
Homemade Bisquick Mix
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Using a pastry blender or food processor, cut in the shortening until the mixture consists of fine crumbs.
Store baking mix in an airtight container or Ziploc bag in a cool, dry place for up to one year. For maximum freshness, keep it in the freezer and thaw before using.
Brilliant! I've always added milk to mine to keep them moist but cream cheese sound even better! I'm planning on making these for our Christmas brunch. Thanks!
If you don't have a mixer with a dough hook, just use your hands to mix everything together. It will be a little messy, but it is worth it. That is how I did it before I got my mixer
I made these yesterday to have for the Super Bowl today. They are delicious and not difficult to prepare. I went ahead and baked them all to reheat today. I may then freeze any that aren't eaten...we'll see how that goes.
Def cook on stoneware- it makes everything better and cooks so much more evenly:)
Def cook on stoneware- it makes everything better and cooks so much more evenly:)
Def cook on stoneware- it makes everything better and cooks so much more evenly:)
My mom used to make these when I was a kid. We called them corndodgers though I have no idea why. I make them for my husband constantly. He loves them and on days when he take his motorcycle to work he just puts a few in his pocket and can still eat on the way to work!
I just made my own homemade "bisquick" using Arrowhead Mills' Gluten Free Pancake & Biscuit mix. They are delicious.
I was wondering if you cooked the sausage first or if you mixed the sausage in the balls and then just put in the oven to cook. Please let me know asap as I want to make these today!!!
Sarah - do not cook the sausage first. Mix everything together and then bake. Enjoy!
OMG! I am so glad to find out about the mixer trick. I don't have a Kitchen-Aid, but my late granny's old beat-up Sunbeam Mixmaster worked great. These are so much better with the cream cheese. They aren't dried out at all. Thanks for sharing!!
I wanted to let you know I found your blog around Christmas and I have been making these sausage balls every since then. I even asked for a Kitchen-Aid mixer for Christmas to help and it has been wonderful! Thanks for sharing your tips and your talent with the world!!! Love these sausage balls - have some in the oven right now!
I made these this morning as a test run for tailgating next month. They were great. I used the garlic cheese biscuit bisquick mix. I always use this mix when I make sausage balls. But I usually have to add milk because because the dough is so dry and crumbly. But the cream cheese solved that problem. I only made one batch and froze the rest of the dough. Since Auburn's first home game is so early, breakfast foods are on the tailgate menu. War Eagle!
I would like to Make these for dinner but unfortunately don't have any bisquick, I'm not in a position where I can run buy any either, could I substitute with anything such as flour or breadcrumbs?!?!
Above they have listed recipes for make your own bisquick.
Love this recipe, but had to turn my oven down to 325 for 25 - 30 minutes. . First batch I made at 400 came out dry, bottoms close to burned and almost caused a fire in my oven due to sausage grease. I made 3 addl. batches and they turned out picture perfect. . Thanks for this great addition to an all time favorite at my house.
Does anyone know if I could substitute Velveeta for the cheddar? These sound delicious... can't wait to make them. :)
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