I love hosting people at my house, so much that I do it for my family every Sunday. Cream cheese sausage balls have quickly become one of the most crowd-pleasing menu options that I always get asked to make. No matter if it’s a potluck, family reunion, holiday party, or Sunday supper these cream cheese sausage balls are always the first thing to be devoured.
- 8oz cream cheese
- 1lb breakfast sausage (any type)
- 1.5c Bisquick
- 4c cheddar cheese (shredded)
- Preheat oven to 375 degrees
- Combine ingredients with a mixer
- Form into 1 1/2in balls and place on a cookie sheet
- Bake at 375 degrees for 15-20 minutes, or until lightly golden brown
Dipping sauce for cream cheese sausage balls
These cream cheese sausage balls don’t require a dipping sauce but I get that sometimes you want a meal you can dip. My absolute favorite secret dipping sauce is my Sweet Thai Chili Sauce. It’s such an unexpected twist but oh so delish! But you can dip them in anything you want. I’ve seen people use honey mustard or bbq sauce.
Storing cream cheese sausage balls
On the rare occasion that you have leftovers, you’ll need to store them so that you can nibble on them in the middle of the night or the next day (if you’re that strong-willed). On the rare occasion, we do have some left over, I simply store them in a freezer bag and toss them in the freezer. I’d like to say they would last for at least six months, but we’ve never had any last more than a week.
Alternatives for Bisquick
If you don’t have Bisquick or just don’t prefer it, you can substitute it. Any brand of pre-made biscuit mix will work. I’ve even seen people use Red Lobsters cheddar biscuit mix!
How to make cream cheese sausage balls
Cream Cheese Sausage Balls
- 8 oz cream cheese softened
- 1 lb breakfast sausage any type
- 1.5 c Bisquick
- 4 c cheddar cheese shredded
Preheat oven to 375 degrees
Combine ingredients with a mixer
Form into 1 1/2 in balls and place on a cookie sheet
Bake at 375 degrees for 15-20 minutes, or until lightly golden brown