Sausage balls have been around since at least the 1970's as a yummy appetizer for parties, tailgating and such. They are really great if the mixture of ingredients and cooking time is just right. However, they can be a little dry if you aren't careful and usually are really best when first out of the oven. This recipe adds an ingredient that makes these sausage balls a little more tender and moist. Cream cheese does good things to most recipes and it isn't any less impressive in these cream cheesy sausage balls. I also added just a touch of Parmesan along with the traditional cheddar cheese. Try them and I think you will decide they are much better. Who would think you could improve on a sausage ball? Here is what you will need:
1 1lb. roll of breakfast sausage, hot or mild
1 8 oz. pkg. cream cheese, softened
1 1/2 cup baking mix (like Bisquik)
2 cups shredded cheddar cheese
1/3 cup grated Parmesan cheese
dash of garlic powder
1/4 tsp. Cajun seasoning like Tony Cachere's (optional)
dash of Tabasco sauce (optional)
Mix uncooked sausage and cream cheese. Mix in all of the other ingredients until well blended. Roll into 1" balls about the size of a small walnut.
Place on a cookie sheet sprayed with nonstick cooking spray. I use the nonstick Reynolds Wrap. Place in a preheated 375 degree oven for 20 to 25 minutes. Don't overcook. Remove and serve. 
I make these every year but have never used cream cheese...cannot wait to try this recipe out.
ReplyDeleteTrying this recipe for New Years. I have never used cream cheese either! Sounds incredible!!
ReplyDeleteI made sausage balls this year and they weren't really that good. I'm determined to improve, so I'll be sure to try yours. Thank you so much!
ReplyDeleteWhy didn't I think of that?! Once they cool off, they are too dry for my taste (have to dip them in dijon/mayo. I'm trying this next time (maybe tomorrow!).
ReplyDeleteThank u for posting these yummy recipes.
ReplyDeleteHave used the original recipe on the Bisquick Box foe years, can not wait to try this one woth the cream cheese and the parm.....
ReplyDeleteIt is much better and more moist than the Bisquick Original recipe
DeleteCan't wait to try this....
ReplyDeleteI will try this
ReplyDeleteCan't wait to try these. Have never heard of the cream cheese/parmesan. I make them every year and always wondered what I could do to make them moist. Thank you!
ReplyDeleteI tried these Christmas Eve and they were great. They have more flavor and are moist!
ReplyDeleteI will continue to ue this recipe.
I think the problem with sausage balls stems from the brand of sausage you buy. I have found in recent years , companies I have used, buying their brand of sausage have taken so much of the greasy part from the mix, you can hardly get enough 'grease or moisture' to cook with. I first began to notice this when making sausage gravy.,.. Lack of grease in sausage is great if you're making breakfast patties, but it has hurt the cooking aspect of the one pound roll we find at the grocery store.
ReplyDeleteI tried this using turkey sausage. They didn't retain a ball shape, they flattened out...I ended up with meat cookies. Good thing the grand baby happened to like meat cookies!
ReplyDeleteWe just made these for New Years day snacks. Only thing we did different was add chopped hot peppers. They are awesome and moist! The cream cheese makes such a difference in how moist they turned out.
ReplyDeleteWhen something is to dry bread soaked with milk will make it more moist, not to much just a little you can also use half and half rather than the milk if you keep it on hand.
ReplyDeleteWhen something with meat is to dry you can use bread soaked in milk or half and half to make it more moist. you don't need much just a small amount half piece of bread or 1/4 cup bread crumbs moistened with milk or half and half, should do the trick.
ReplyDeleteHaven't tried these yet, but I did make a batch of the old fashion type of sausage balls and I used the creams cheese for a breakfast morning at work. Two batches made and taken to work and were all gone in less than two hours. The fried bacon on barely beat them out, but there wasn't as much bacon either! A definite success and I'll be making both recipes again!
ReplyDeleteI found out that the cheaper the sausage, the better the sausage balls... why? they put more fat in the cheaper stuff. Go figure!
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