These Southern 3-ingredient sausage balls are the definition of dangerously easy. My aunt has made them for every Sunday dinner since I was a kid, and they are always the first thing to disappear from the table. They’re a classic Southern party snack: just breakfast sausage, shredded cheddar, and baking mix rolled into bite-sized balls and baked until the edges are golden and crispy with little pockets of melted cheese. No chilling, no fancy equipment, and they’re perfect for busy weekends, game days, or whenever you need something everyone will grab without hesitation.
Serve these sausage balls warm on a simple white plate or platter with toothpicks for easy grabbing. They’re great alongside a big salad, scrambled eggs, or fruit for a casual brunch, or next to other finger foods like veggie sticks and chips for game night. If you want to add a dip, ranch, honey mustard, or a spicy ketchup all work really well, but they’re flavorful enough to eat plain. They also travel well, so they’re a solid option for potlucks, office parties, or any Sunday dinner where you need a guaranteed crowd-pleaser.
Southern 3-Ingredient Sausage BallsServings: 24 sausage balls (about 6–8 servings as an appetizer)
Ingredients
1 pound (16 oz) raw pork breakfast sausage, mild or hot
2 cups (about 8 oz) shredded sharp cheddar cheese, packed
2 cups (about 8.5 oz) biscuit baking mix (such as Bisquick)
Directions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
In a large mixing bowl, add the raw pork breakfast sausage, shredded sharp cheddar cheese, and biscuit baking mix.
Use your hands to mix everything together until the sausage, cheese, and baking mix are fully combined and no dry pockets of mix remain. This takes a few minutes of kneading; the mixture will be thick and slightly sticky.
Pinch off portions of the mixture and roll into tight, smooth balls about 1 to 1 1/4 inches in diameter (roughly 1 tablespoon each). Place them on the prepared baking sheet, spacing them about 1 inch apart so they can brown evenly.
Once all the sausage balls are rolled and on the sheet, bake in the preheated oven for 18–22 minutes, or until they are cooked through and the edges are golden brown with little spots of melted cheddar visible.
Remove the baking sheet from the oven and let the sausage balls cool on the pan for about 5 minutes to firm up slightly. Transfer to a serving plate and serve warm.
If making ahead, let the baked sausage balls cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 325°F (165°C) for 8–10 minutes, or until warmed through and edges are crisp again.
Variations & Tips
Use hot breakfast sausage instead of mild if your crowd likes a little kick, or do half mild and half hot for a balanced heat. For extra cheesy sausage balls, bump the cheddar up to 2 1/2 cups and pack it in firmly when measuring. If your mixture feels too dry and crumbly to roll, work in 1–2 tablespoons of milk, a little at a time, until it holds together; if it feels too soft, sprinkle in another tablespoon or two of baking mix. You can swap sharp cheddar for extra-sharp or a cheddar-jack blend, but stick with a cheese that melts well. For make-ahead prep, roll the sausage balls and freeze them raw on a baking sheet until solid, then transfer to a freezer bag; bake from frozen at 350°F, adding 3–5 extra minutes to the bake time. To keep them warm for a longer gathering, place baked sausage balls in a slow cooker on the warm setting with a clean kitchen towel under the lid to catch condensation so they stay crisp on the outside.
