Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a large mixing bowl, add the softened cream cheese and the ground breakfast sausage. Use your hands or a sturdy spoon to thoroughly combine these two ingredients until they are well incorporated. Ensure the cream cheese is soft enough to blend smoothly with the sausage.8 ounces cream cheese, 1 pound ground breakfast sausage
- Sprinkle in the Bisquick baking mix. If you are using optional shredded cheddar cheese and black pepper, add them at this stage as well.2 cups Bisquick baking mix, 1/2 cup shredded cheddar cheese, 1/4 teaspoon black pepper
- Using your hands, gently mix all the ingredients together until they are just combined into a cohesive dough. Be careful not to overmix, as this can result in tougher sausage balls. The mixture should be firm enough to roll.
- Roll the mixture into small balls, about 1 to 1.5 inches in diameter. Place the formed balls onto the prepared baking sheet, leaving a little space between each one. If the mixture is sticky, you can lightly dampen your hands with water.
- Bake for 20 to 25 minutes, or until the Cream Cheese Sausage Balls are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Allow the sausage balls to cool on the baking sheet for a few minutes before transferring them to a serving platter. Serve warm.
Notes
Leftover Cream Cheese Sausage Balls can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, they can be frozen.
To reheat refrigerated sausage balls, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 8-10 minutes. For frozen sausage balls, reheat directly from frozen in a 350°F (175°C) oven for about 15-20 minutes.