Crusty on the outside, cream-cheese-moist on the inside, these easy sausage balls without Bisquick will quickly become a favorite savory treat!
In case you’ve never had sausage balls before, just imagine cream cheese biscuit dough meets shredded cheese, meets sausage. That mix forms into a little sphere that gets baked into a golden, yummy mouthful.
Unlike many sausage ball recipes on the internet, this one requires no pancake mix or baking mix. Self-rising flour is a fantastic substitution.
Sausage balls are versatile, delicious, and a perfect addition to your weekend brunch spread. Serve them on a party platter or just whip up a batch for some seriously tasty snacking. Their cheesy spiciness makes them pretty irresistible.
Oh, and did I mention how easy this from-scratch recipe is? The ingredients are affordable and super simple to find at your favorite supermarket. Most of them may already be in your fridge or pantry.
Here’s what I’m going to teach you about making sausage balls without Bisquick:
- What ingredients go into No Bisquick sausage balls
- Step by step instructions for making sausage balls with self-rising flour
- How to store both cooked and uncooked sausage balls
Even if you’ve never made anything like these sausage balls, you’re going to do great. Before we get started, take a good look at not just the ingredients list, but also what tools you’ll need.
How to Make Easy Sausage Balls Without Bisquick
STEP ONE: Preheat the oven to 350 degrees.
STEP TWO: Line a baking sheet with parchment paper and set it aside.
STEP THREE: In a large bowl combine the self-rising flour and salt.
I like to use King Arthur’s self-rising flour. It’s easy to find and inexpensive.
STEP FOUR: Cut the cream cheese and the shortening into the flour until it is crumbly.
STEP FIVE: Add the sausage and begin incorporating it into the flour, using your hands. You can use a food processor to make it easier as well. Add in the grated cheese and work it into the mixture until it’s evenly combined.
STEP SIX: Using a small cookie dough scoop, scoop out the mixture and roll it into a ball in the palm of your hands. Place the balls on the baking sheet. I use this Wilton cookie scoop.
STEP SEVEN: Bake for 20 minutes, till they are golden brown.
STEP EIGHT: Optional: Brush with butter and sprinkle with parsley.
Serve with the honey mustard dip below or your own choice of dip!
Honey Mustard Dip ingredients:
- ¼ cup mayonnaise
- 2 tablespoons dijon mustard
- 2 tablespoons honey
Combine with a wire whisk for best results.
Double the recipe to use up all of the sausage and cream cheese.
In a freezer-safe container, stack your uncooked sausage balls with waxed paper between layers. Cook what you want and freeze the rest for up to 4 months.
Before serving, heat the oven to 350 degrees and bake the uncooked ones for 20 minutes or the pre-baked ones for 10 minutes.
Why Are My Sausage Balls Flat?
Make sure your ingredients stay chilled before baking and your oven is completely preheated and hot. Also, check that your self-rising flour is not old.
The self-rising element may not activate properly if your flour is expired or not stored properly.
Why Are My Sausage Balls Crumbly?
Crumbly sausage rolls are usually the result of adding too much flour. Even if your mix feels sticky, resist the temptation to add more flour.
Why Won’t My Sausage Balls Stick Together?
This problem gets annoying when you want perfect sausage balls.
Again, this trouble can be resolved by not adding in too much flour and keeping those fatty ingredients chilled.
What Other Cheeses Can I Use?
Any cheese with a good flavor that isn’t too soft will work. Cheddar is an excellent choice. Choose the level of sharpness you like best.
For quicker prep, buy already shredded cheese.
How Many Days Are Sausage Balls Good for?
Cooked sausage balls are good in the refrigerator for 3-4 days. After that, they can be easily frozen.
Can You Freeze Sausage Balls?
Yes, you can freeze cooked sausage balls!
- Separate the balls onto a cookie sheet covered in wax paper.
- Cover them with plastic wrap and freeze them for an hour. This process will freeze them individually.
- When frozen, combine and seal them into an airtight bag or container together. They will be good for 1-2 months in the freezer.
Other Recipes You’ll Love:
- Cranberry Orange Sauce
- Air Fryer Pork Loin
- Buffalo Chicken Wontons
- Green Bean Casserole with Ritz Crackers
- Instant Pot Garlic Mashed Potatoes
Sausage Balls Without Bisquick Recipe
Easy sausage balls cooked with simple ingredients and cheesy flavor! They're made without Bisquick and pair perfectly with honey mustard dip.
- 2 cups self-rising flour
- 1/2 teaspoon salt
- 8 ounces mild breakfast sausage
- 8 ounces spicy breakfast sausage
- 2 cups shredded cheddar cheese
- 4 ounces cream cheese, softened
- 2 tablespoons shortening
- 3 tablespoons butter, melted
- 1/2 tablespoon finely chopped parsley (fresh)
Honey Mustard Dip
- 1/4 cup mayonnaise
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- Preheat your oven to 350 degrees.
- Line a baking sheet with parchment paper and set aside.
- In a large bowl combine the flour and salt.
- Cut in the cream cheese and the shortening into the flour until it is crumbly.
- Add the sausage and begin incorporating it into the flour, using your hands. – can use a food processor to make it easier as well. Add in the grated cheese and work it into the mixture till it is evenly combined.
- Using a mini ice cream scoop, scoop out the mixture and roll into a ball in the palm of your hands. Place them on the baking sheet.
- Bake for 20 minutes, till they are golden brown. Brush with melted butter and sprinkle with parsley if desired, then serve!
How to Cook Frozen Raw Sausage Balls:
Preheat your oven to 350 degrees and cook for about 20 minutes.
How to Cook Frozen Pre-Cooked Sausage Balls:
Preheat your oven and cook for about 10 minutes.
Amount Per Serving: Calories: 189Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 440mgCarbohydrates: 10gFiber: 0gSugar: 2gProtein: 7g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.