Cream Cheese Sausage Balls are not your ordinary sausage balls. Made with Bisquick, pork sausage, cheddar cheese and cream cheese. The perfect appetizer!
YOUR MOMMA’S SAUSAGE BALLS (BUT BETTER!)
The sausage ball has evolved some over the years but the basic recipe is almost always the same. Sausage. Bisquick. Cheese. This particular recipe adds cream cheese to the mix to amp up the creaminess and flavor of the original Bisquick sausage ball recipe. Trust me, make a double batch because they will go fast!
FREQUENTLY ASKED QUESTIONS:
Why do I need to chill the sausage balls first?
When I first made this recipe, the sausage balls spread quite a bit and got a little too well-done on the bottoms. So, I decided to chill the formed sausage balls before baking. I also decided to use parchment paper on the metal baking sheets because it not only helps with sticking but with clean up as well. They turned out perfectly cooked after they had been chilled.
What flavor sausage is best for sausage balls?
This is totally a taste preference. I like hot sausage (especially since its not that hot) but you could use breakfast sausage, sage sausage and even Italian ground sausage.
Can you freeze sausage balls?
Yes, you sure can! Before you cook them, you’ll need to stick them on a baking tray and flash-freeze them before packing them up. That way they don’t stick together in the bag you pack them up. Place them an inch apart on a wax paper-lined baking tray and stick in the freezer for an hour or two. Then remove and place them in a freezer-safe ziploc bag. When ready to eat, follow baking directions below (adding on a few minutes since you are cooking from frozen.)
Could I use the Cheddar Bay Biscuit Mix?
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