Sausage Balls with Cheddar and Parmesan

Cheddar and parmesan, along with the rosemary and hint of sausage spice, blend beautifully in these sausage cheese balls. They have the perfect combination of ingredients for moist, flavorful appetizers or tempting breakfast entrees. 

Sausage Balls on a cooling rack on white marble with a plate of sausage balls behind it.
In the South, Sausage Balls bring a gathering like you would not believe!

Why are sausage balls so popular?

Sausage balls have been around for ages. They may trace back to an old Bisquick recipe from the 1930s. You can make them with regular self rising flour, but Bisquick is still my biscuit flour of choice for this tried-and-true recipe.

Whatever their origin, sausage cheese balls make their appearance at the breakfast table and at most holiday parties in the South! Why? They are festive, they can be served with a variety of sauces, and most important, they are loved by all.

Sausage Balls with Cheese on Cooling Rack on White Marble
You can use Wild Boar or any Pork with these Sausage Balls. Mix up the Cheeses for Variety.

What is the best size to make sausage balls?

The larger you make these sausage cheese balls, the moister they will stay during baking. However, I like them small so I can just pop them in my mouth…and my lipstick stays on!

What condiments go well with this recipe?

I serve mine with a mixture of Red Pepper Jelly and mustard in equal parts. You cannot believe how good that can be. If you don’t have any homemade pepper jelly, it’s easy to make. Click for a simple, no-fail recipe. But if you’re short on time, you can get prepared pepper jelly at most grocery stores.

Sausage balls served with mustard red pepper jelly sauce on white plate
These Sausage Cheese Balls are super moist with a slight spiciness and a nice saltiness from the cheese!

Tips for the Best Pork Sausage Balls

Here are a few more tips for making the tastiest sausage balls.

  1. Prepare the sausage mixture a day ahead and keep in the refrigerator for the best flavor.
  2. Make sausage balls a little larger for breakfast and serve with mustard on biscuits.
  3. Freeze the leftover sausage balls and re-heat in a 250°F. oven when ready to use.
  4. Add a little hot sauce to the sausage before cooking if you are serving with a sweet-and-sour sauce.
  5. Mix up the cheeses with Swiss and Gruyere to take it up a notch!

You can serve these sausage cheese balls with various dips at parties. People love them! If you have any wild boar on hand, this recipe works brilliantly with it.

Sausage balls served with mustard red pepper jelly sauce on white plate

Sausage Cheese Balls

These sausage balls are a Southern staple at breakfast, holidays, and parties. They go great with a variety of sauces. I like to use equal parts Red Pepper Jelly and mustard.
5 from 5 votes
Course Appetizer, Breakfast
Cuisine Southern


  • 2 pound bulk pork sausage
  • 3 cups Original Bisquick mix
  • 3 1/2 cups shredded Cheddar cheese
  • 1 cup grated Parmesan cheese
  • 3/4 cup milk
  • 1/2 teaspoon dried rosemary leaves crushed


  • Heat oven to 350°F.
  • Lightly grease bottom of half sheet pan.
  • In large bowl, add all ingredients and mix well.
  • Shape mixture into 1-inch balls and place in pan.
  • Bake 20 minutes, or until brown. Remove sausage balls from the pan. Serve with sauce of choice.


May be prepared ahead and frozen uncooked. To bake from frozen: thaw on baking sheet 15 minutes; bake in preheated oven 20-25 minutes or until golden brown.
If you like this recipe, please give it a star rating to help other cooks find it!
Follow me on Instagram and tag #stacylynharris so I can see all the SLH recipes you make. ♥
Tried this recipe?Let me know how it was!

Similar Posts


  1. Dorothy DePhillip says:

    5 stars
    So many sausage ball recipes! but this one is the favorite. We had many compliments with this recipe. First, they weren’t dry, and we liked the way the cheese on the outside of the ball caramelized into a crispy texture. We took the suggestion to make some of the mixture into patties to make mini sandwiches. They also reheat well after being frozen.

    1. That just makes my day!!! Thank you so much. I like to keep these in a zip top bag in the freezer to pop in the oven on a moment’s notice! Thank you so much for this!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating