Cream Cheese Sausage Balls (The Ultimate Party Appetizer!) -

I’ll never forget the first time I tasted sausage balls with cream cheese at a friend’s holiday party. While everyone else made traditional sausage balls, hers were different—impossibly tender on the inside with a golden, crispy exterior, and so creamy they practically melted in your mouth. When she shared her secret (cream cheese!), I knew I’d never make them the regular way again.

These Cream Cheese Sausage Balls have become my most-requested appetizer for every gathering, from football watch parties to holiday brunches. The addition of softened cream cheese transforms the classic recipe from good to absolutely irresistible, creating sausage balls that are tender, moist, and packed with savory flavor.

Whether you need a crowd-pleasing appetizer that disappears in minutes or want a make-ahead snack that’s freezer-friendly, you’ll get perfectly golden sausage balls with a tender, creamy center and just the right amount of spice in every bite.

Prep Time: 10 min | Cook Time: 20 min | Total: 30 min
Yield: 50-60 balls | Difficulty: Easy

Quick Stats Box:

Cuisine: American Southern
Course: Appetizer, Snack, Party Food
Diet: Can be made gluten-free
Best for: Game day, holiday parties, potlucks, brunch

Why This Recipe Works

Cream cheese makes them extra tender — Unlike traditional sausage balls, the cream cheese keeps them incredibly moist and creamy inside
Only 4 ingredients needed — Sausage, cream cheese, Bisquick, and cheddar cheese are all you need for this crowd-pleaser
Ready in just 30 minutes — From mixing bowl to golden brown bites, these come together faster than most appetizers
Perfect for make-ahead and freezing — Roll them ahead, refrigerate or freeze, and bake when needed
Always a party favorite — These disappear faster than any other appetizer—people genuinely can’t stop eating them

Ingredient Spotlight

Hot Pork Sausage

Most recipes call for hot or spicy pork sausage, which adds a mild kick without being overwhelming. If you’re sensitive to spice, use regular or mild sausage, or mix half hot and half mild for balanced flavor. Jimmy Dean is a popular brand choice.

Cream Cheese – The Secret Ingredient

This is what sets these sausage balls apart from traditional recipes. The cream cheese must be softened to room temperature so it mixes smoothly with the other ingredients. It creates an incredibly tender, moist texture that keeps the sausage balls from being dry.

Bisquick Baking Mix

Bisquick acts as the binder, giving structure while keeping things light. If you don’t have Bisquick, you can make a substitute with flour, baking powder, salt, and shortening, though Bisquick is more convenient and consistent.

Ingredients

For the Sausage Balls:

1 pound hot pork sausage (uncooked, room temperature)
8 ounces cream cheese (1 block, softened to room temperature)
1¼ to 2 cups Bisquick baking mix
1 to 1½ cups sharp cheddar cheese, shredded
2 stalks scallions, finely chopped (optional)
½ teaspoon garlic powder (optional)

For Dipping Sauce (Optional):

2 tablespoons mayonnaise mixed with 2 tablespoons sweet chili sauce
OR honey mustard
OR ranch dressing
OR hot honey

Ingredient Notes:

Quality matters most: Use block cream cheese, not whipped or spreadable varieties—they have different moisture content and won’t work as well
Room temperature is key: Both sausage and cream cheese should be at room temperature for easy mixing
Don’t skip: Shred your own cheddar from a block rather than using pre-shredded—it melts better and creates a creamier texture

Essential Equipment

You’ll Need:

Large mixing bowl or stand mixer — Makes mixing much easier than by hand
Baking sheets — Two large sheets lined with parchment paper
Cookie scoop — 1-inch scoop (tablespoon size) ensures uniform balls
Parchment paper — Prevents sticking and makes cleanup easy

Nice to Have:

Stand mixer with dough hook — Makes mixing effortless, especially with cold ingredients
Wire cooling rack — Allows air circulation after baking for crispier exteriors

How to Make Cream Cheese Sausage Balls (Step-by-Step)

Step 1: Prep and Preheat

Preheat your oven to 400°F. Line two large baking sheets with parchment paper and set aside. Make sure your cream cheese has been sitting at room temperature for at least 30 minutes—it should be soft enough to easily press your finger into.

Step 2: Mix the Ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle or dough hook attachment, combine 1 pound room temperature pork sausage, 8 ounces softened cream cheese, 1¼ cups Bisquick, and 1 cup shredded sharp cheddar cheese. If using scallions and garlic powder, add them now. Beat on low speed for 1 minute to start combining, then increase to medium speed and mix for another 1-2 minutes until all ingredients are well incorporated and the mixture is fairly smooth. You’ll know it’s ready when there are no visible streaks of cream cheese and the mixture holds together when pressed. The mixture should be slightly sticky but formable—if it’s too wet, add the remaining ¼ cup Bisquick. Pro tip: You can also mix by hand, but it takes more effort—use your hands to mash everything together until uniform.

Step 3: Form the Balls

Using a 1-inch cookie scoop (about 1 tablespoon), scoop the sausage mixture and roll into balls about the size of a walnut. Place them on the prepared baking sheets, spacing them about 1 inch apart. If they don’t come out perfectly round from the scoop, roll them briefly between your palms to smooth them out. You should get about 50-60 balls from this recipe. Common mistake: Don’t make them too large—they cook more evenly and are easier to eat as bite-sized appetizers.

Step 4: Chill Before Baking

Place the baking sheets in the refrigerator for 10 minutes to chill. This crucial step helps the sausage balls hold their shape and prevents them from spreading too much during baking.

Step 5: Bake to Golden Perfection

Bake the chilled sausage balls for 18-22 minutes, or until they’re golden brown all over and cooked through. You’ll know they’re done when they’re firm to the touch and have developed a beautiful golden-brown exterior. The internal temperature should reach 160°F for pork sausage. Let them rest on the baking sheet for 2-3 minutes before serving to allow the cheese to set slightly.

Expert Tips & Tricks

Temperature Matters: Room temperature ingredients are crucial—cold cream cheese won’t mix properly and will create lumps throughout your sausage balls.

Don’t Skip the Chill: Refrigerating the formed balls for 10 minutes before baking prevents them from flattening out in the oven and helps them keep their shape.

The Secret to Extra Creamy Texture: Use freshly shredded cheese from a block rather than pre-shredded—the anti-caking agents in pre-shredded cheese prevent smooth melting.

Common Mistake: Overmixing the dough can make the sausage balls tough. Mix just until combined for the most tender results.

Test Kitchen Discovery: If your mixture seems too wet and sticky to form balls, add Bisquick 1 tablespoon at a time until it reaches the right consistency. Conversely, if it’s too dry and crumbly, add a tablespoon of milk or more cream cheese.

Customization Ideas

Dietary Modifications:

Gluten-Free: Substitute Bisquick with a gluten-free baking mix (Bisquick makes a gluten-free version) or use almond flour with ½ teaspoon baking powder
Lower Fat: Use turkey sausage, reduced-fat cream cheese, and reduced-fat cheddar (though they won’t be quite as tender)
Dairy-Free: Use dairy-free cream cheese alternative and dairy-free shredded cheese

Flavor Variations:

Italian Style: Use Italian sausage, mozzarella instead of cheddar, and add chopped fresh basil
Maple & Herb: Use maple sausage with sharp cheddar and add fresh thyme
Jalapeño Pepper Jack: Add diced jalapeños and use pepper jack cheese instead of cheddar for extra kick
Bacon Lover’s: Mix in ½ cup cooked, crumbled bacon and use white cheddar
Sage & Gruyère: Use sage sausage with Gruyère cheese and fresh rosemary for an elevated version
Rotel Spicy: Add a can of drained Rotel tomatoes with green chiles for extra flavor and heat

Serving Styles:

Traditional: Serve warm on a platter with toothpicks and various dipping sauces
Modern: Arrange on a wooden board with mustard varieties and pickled vegetables
Party-ready: Make mini versions using a smaller cookie scoop for one-bite appetizers

Storage & Meal Prep

Make Ahead:

Unbaked balls: Form the sausage balls, place on baking sheets, and refrigerate for up to 24 hours before baking
Freeze before baking: Form balls, freeze on baking sheets until solid (about 2 hours), then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 5-7 minutes to baking time
Baked and frozen: Bake completely, cool, then freeze in airtight containers for up to 3 months

Storing:

Counter: Not recommended for more than 2 hours (raw pork safety)
Fridge: Store baked sausage balls in an airtight container for up to 4 days
Freezer: Store baked or unbaked sausage balls for up to 3 months in freezer-safe bags or containers

Reheating for Best Results:

Oven method (best): Preheat oven to 350°F, place sausage balls on a baking sheet, and heat for 10-12 minutes until warmed through and crispy. Microwave (quick): Heat in 30-second intervals until warm, though they won’t be as crispy. Air fryer: Reheat at 350°F for 5-7 minutes for maximum crispiness.

What to Serve With Cream Cheese Sausage Balls

Perfect Pairings:

Sweet chili mayo — The sweet-spicy combination perfectly balances the savory sausage
Honey mustard sauce — Classic pairing that adds tangy sweetness
Ranch dressing — Creamy, herbaceous dip that’s always a crowd favorite
Hot honey or chili crisp — For those who like extra heat with sweetness

Complete the Meal:

Serve alongside spinach artichoke dip with crackers for a full appetizer spread
Add vegetable crudités and buffalo chicken dip for variety
Include mini quiches or deviled eggs for a complete brunch buffet

Nutrition Facts (Per Serving – 2 balls)

Note: Calculated using standard ingredient measurements and USDA nutritional database. Values may vary based on specific sausage brand and cheese used.

Your Questions Answered

Can I make these without Bisquick?

Yes! You can make a Bisquick substitute by combining 1¼ cups all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt. However, Bisquick produces the most consistent, reliable results and is what’s tested in these recipes.

Why are my sausage balls dry and crumbly?

This usually happens when the cream cheese isn’t fully softened or when there’s too much Bisquick in the mixture. Make sure your cream cheese is truly room temperature and add the Bisquick gradually—you may not need the full amount depending on your sausage’s fat content.

Can I use turkey sausage instead of pork?

Absolutely! Turkey sausage works well, though the sausage balls will be slightly less moist since turkey is leaner than pork. You might want to add an extra tablespoon of cream cheese to compensate.

How do I know when they’re fully cooked?

They should be golden brown all over and firm to the touch. The internal temperature should reach 160°F when tested with a meat thermometer. If they’re browning too quickly on the outside but still seem soft, lower the oven temperature to 375°F and bake a bit longer.

Can I make these ahead for a party?

Yes! These are perfect make-ahead appetizers. Form the balls and refrigerate for up to 24 hours, or freeze for up to 3 months. You can also bake them completely, freeze, and reheat just before serving.

Why do I need to chill them before baking?

Chilling helps the balls hold their shape during baking and prevents them from spreading flat. The cold temperature firms up the fat in the sausage and cheese, giving them better structure in the hot oven.

Recipe History & Cultural Context

Sausage balls are a beloved Southern appetizer that gained popularity in the 1960s when Bisquick became a household staple across America. The original recipe featured just three ingredients—sausage, cheese, and Bisquick—and appeared on Bisquick boxes and in community cookbooks throughout the South.

The addition of cream cheese is a more modern variation that emerged in the 1990s and 2000s, when home cooks discovered that adding softened cream cheese created an incredibly tender, moist texture that elevated the classic recipe. This innovation has become so popular that many people now prefer cream cheese sausage balls over the traditional version.

Today, sausage balls are synonymous with Southern hospitality and appear at virtually every holiday gathering, football party, baby shower, and church potluck across the South. They’ve become so iconic that most Southern families have their own preferred recipe variations, passed down through generations or perfected through years of trial and error.

The beauty of sausage balls lies in their simplicity and versatility—they’re equally at home at an elegant brunch or a casual tailgate, and they’re one of those rare appetizers that appeals to both children and adults. The cream cheese version has become the gold standard for many home cooks who want guaranteed crowd-pleasing results every time.

Printable Recipe Card