Bisquick Sausage Balls Recipe

Ground sausage: Provides the main protein and flavor base for the sausage balls.

Bisquick: A baking mix that helps bind the ingredients together and gives the sausage balls their structure.

Cheddar cheese: Adds a rich, cheesy flavor and helps to keep the sausage balls moist.

When mixing the sausage, bisquick, and cheese, use your hands to ensure that all ingredients are thoroughly combined. This method allows you to feel the texture and make sure there are no dry pockets of bisquick. Additionally, chilling the mixture for about 15 minutes before forming the balls can make it easier to handle and shape, resulting in more uniform sausage balls.

• ground sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavor of sausage.

• ground sausage - Substitute with ground beef: Ground beef can provide a similar texture and can be seasoned to achieve a sausage-like taste.

• bisquick - Substitute with all-purpose flour: Combine all-purpose flour with baking powder, salt, and a bit of cold butter to mimic the texture and leavening properties of Bisquick.

• bisquick - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, making it a convenient substitute for Bisquick.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella provides a mild flavor and melts well, similar to cheddar.

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack has a creamy texture and a mild flavor that works well in sausage balls.

• Allow the sausage balls to cool completely after baking. This prevents condensation and sogginess when stored.
• Place the cooled sausage balls in an airtight container. You can use a plastic container with a tight-fitting lid or a resealable plastic bag.
• Store the container in the refrigerator if you plan to consume the sausage balls within 3-4 days. This keeps them fresh and ready to reheat.
• For longer storage, place the sausage balls on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze them for about 1-2 hours or until they are solid.
• Once frozen, transfer the sausage balls to a resealable freezer bag or an airtight container. Label the container with the date to keep track of their freshness.
• When ready to enjoy, reheat the sausage balls directly from the freezer. Preheat your oven to 350°F (175°C) and bake for 10-15 minutes or until heated through.
• Alternatively, you can reheat the sausage balls in the microwave. Place them on a microwave-safe plate and heat on high for 1-2 minutes, checking and turning them halfway through to ensure even heating.

• Preheat your oven to 350°F (175°C). Place the sausage balls on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and slightly crispy on the outside.

• For a quicker method, use a microwave. Place the sausage balls on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly warmed.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the sausage balls in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add the sausage balls and cover with a lid. Cook for 5-7 minutes, turning occasionally, until they are heated through and have a slight crisp on the outside.

• If you prefer a steam method, place the sausage balls in a steamer basket over simmering water. Cover and steam for about 5 minutes, or until they are heated through. This method helps retain moisture and keeps them tender.

• Oven: Used to bake the sausage balls at a consistent temperature of 350°F (175°C).

• Large mixing bowl: Essential for combining the ground sausage, Bisquick, and shredded cheddar cheese thoroughly.

• Baking sheet: Provides a flat surface to place the formed sausage balls for baking.

• Measuring cups: Necessary for accurately measuring the Bisquick and shredded cheddar cheese.

• Mixing spoon: Useful for initially mixing the ingredients together before forming the balls.

• Hands: Best tool for forming the mixture into 1-inch balls, ensuring they are evenly sized.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup and to prevent sticking.

• Oven mitts: Important for safely handling the hot baking sheet when removing it from the oven.

• Cooling rack: Allows the sausage balls to cool evenly after baking, preventing them from becoming soggy.

Pre-mix ingredients: Combine the bisquick, sausage, and cheese the night before and store in the fridge.

Use a cookie scoop: Speed up forming the sausage balls by using a cookie scoop for uniform size.

Line the baking sheet: Use parchment paper to avoid sticking and make cleanup faster.

Batch baking: Double the recipe and freeze half of the uncooked sausage balls for a quick future meal.

Preheat the oven: Ensure the oven is fully preheated to 350°F (175°C) before baking to save time.