Sausage Balls made with Bisquick and Stuffing are a deliciously deluxe retro classic holiday food. When I’m talking retro I’m referring to the late 60’s-70’s decade made up of Space Sticks,Tang and Bisquick! Am I right baby boomers! Can I get a high five for Space Sticks!!
Serve these balls up with some updated retro classic Rotel Dip and you’ve got yourself a party!!!
The 70’s decade was, in my opinion, a turning point for the food industry. More fast food chains were popping up so families went out to eat more. T.V. dinners where considered a gourmet meal!
The use of plastic wrap was becoming the norm, coke bottles were being replaced with aluminum which lead to massive soda pop production, and the use of chemical in food really exploded. YaY! I feel lucky to still be alive!!!!
But one of the best food memories are Sausage Balls! 4 ingredients-20 mins in the oven and you had yourself a little ball of yummiyess!! Especially when my mom made them; everything she made was the best! Can we all raise our hands for mom’s cooking🙌
Sausage Balls take about 1 hour to make from start to finish!
I know what you’re thinking…these balls are not the retro 4 ingredient balls I remember and you would be right. If you know me by now, I always have to add a little extra somethin’ somethin’ to all my food. And you know why??? Cause I want my kids to always think mine is the best. Of course, this has backfired more than once!
These Sausage Balls would be delish served with this Dijon Italian Dressing with maybe a little honey stirred in!
How To Make These Scrumptious Balls
This adaptation of Sausage Balls is not one of those backfires! In fact it’s a great big hit that is super simple to make.
First off, finally chop the green onions and peppers and place in a bowl. If you wanted to get creative you could also add chopped up olives, pimentos, cooked bacon, mushrooms. What ever your taste buds are screaming for.
Add the whole box of seasoned instant cornbread stuffing, 1 cup of the Bisquick, sausage and cheese. Break up the sausage and gently hand mix for about a minute.
Add the cream and egg together and whisk, then add to the sausage, stuffing mixture. Hand mix until everything is just mixed. Please try not to over mix.
Using a small ice cream scoop, scoop out mixture about the size of a golf ball and roll gently between your hand until somewhat firm. Try not to make the ball very tightly packed because they could come out chewy.
Bake at 375 for about 15 minutes and then turn over for an additional 10 minutes.
This recipe makes quite a few, like almost 40, so you should be good to go with one batch for about 15 people.
1 box seasoned instant cornbread stuffing mix – I used Stove Top
1 cup of Bisquick – I used the Heart Healthy version
1# Italian Sweet Sausage – I used Johnsonville ground – If you can’t find ground with out the casings then by the Italian links and split the casings open.
1/3 cup green pepper – finely chopped – can be any kind – I prefer Jalapeno myself
1/3 cup green onion – finely chopped
1 7 oz. – 2 cup -grated Mexican Cheese – I used Kraft
1/2 cup cream or milk
Tool needed besides a good pair of hands!
Tips & Tricks
Can you freeze Sausage Balls?
Absolutely!!! In fact I would recommend it! You could probably get a whole batch on one large cookie sheet and freeze for a couple of hours. Then transfer to a Zip Lock Freezer bag or some sort of Rubbermaid container and store up to 3 months!
When ready to cook, let them sit out for about 20 mins before cooking. Follow the directions above 👆
Can you cook Sausage Balls first then freeze?
Again, ABSOLUTELY!! That is if you have any left after cooking and before you get them in the freezer, LOL!
Cook them, let them sit until cool (you might go ahead and put them in the fridge to speed the cooling process), bag them up and put in freezer.
When ready to cook…I’d microwave in 30 sec. intervals until warm through.
Note: one individual ball takes about 20 sec to heat up.