Sausage Balls Without Bisquick Mix

sausage balls without pancake mix on a plate with ketchup and skewers.

Course: Appetizer, Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 12

Total Time: 22

Calories: 405kcal

Author: Aleka Shunk

This recipe for Sausage Balls is made without bisquick. Instead, they are made with cream cheese, flour and baking powder. These are the perfect breakfast, brunch or holiday appetizer that is guaranteed to be a hit at your next party! *Substitute almond flour for a keto or GF option!

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Ingredients

½ lb. uncooked ground sausage (spicy or mild) *you can also use plain ground pork
⅓ cup flour
2 teaspoon baking powder
4 ounces cream cheese
2 tablespoon maple syrup
1½ tablespoon milk
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper *more if you like heat
½ teaspoon salt
1-2 scallions, finely chopped *reserve some for garnishing

Instructions

Preheat oven to 425° F.
Add all your ingredients to a food processor and puree until well blended. Add your scallions last and pulse 1-2 times to incorporate.
*If you don't grate your cheese ahead of time, it will be difficult to blend.
*If you don't have a strong food processor, you can mix by hand!
Use a mini ice cream scooper to neatly and evenly scoop out ½ ounce. Use your hands to roll them into round balls. Place on a nonstick baking sheet or parchment paper.
The bottom of your sausage balls will bake flatter so if this bothers you, place them in the freezer for about 10 minutes to firm them up a bit. Then remove and re-roll them in between the palms of your hands to round them out again.
Bake for 6-8 minutes or until the internal temperature reaches 160°F. Do not overbake!
Serve hot with scallions as a garnish and ketchup or maple syrup for dipping!

Notes

Yield* 15-17 (½ ounce) balls

This recipe does not use as much flour as other traditional sausage ball recipes. I believe they turn out more moist this way.
Add ⅓ cup shredded cheddar cheese if you prefer a cheesier sausage ball.
If the size of your balls are larger than ½ ounce. the bake time will increase and the yield will decrease.
If you want to make these in advance and freeze them, roll them out and lay them FLAT on a baking sheet. Then flash freeze them for about an hour. This will allow you to add them together in a container or bag without sticking together! Freeze for 6-8 weeks.
*Read the post above for more tips and frequently answered questions!

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