Quick and easy sausage balls recipe

easy homemade sausage balls made from quick recipe in a small blue bowl
That craggy texture gives way to a tender interior

I grew up eating sausage balls at big family gatherings — savoury small bites with just a hint of bite from spices. This easy sausage balls recipe is mild enough for kids but can also be hacked to produce your very own version that you love. This recipe tells you how to make a sausage balls recipe without Bisquick, a baking mix popular in America where we had these as children. It’s super easy and these bites make great appetisers, nibbles at drinks or dinner parties, snacks for kids or handheld food at a picnic or on an outing. (Looking for Christmas food ideas? Check out our master list of Christmas canapes, turkey and desserts.)

Good flavours for your sausage balls

This recipe gets the majority of its flavour from the sausage meat itself — we like to get a Cumberland mix at my butcher — plus fresh spring onions and a dash of cayenne pepper (but just a dash)! However you can add just about anything you like. Other options could be chopped thyme, parsley, paprika, garlic, pepper flakes, diced jalapeno, even finely diced onions — whatever takes your fancy.

You can also divide the mixture after combining the meat, cheese and flour mixture and leave one relatively unseasoned for children or finicky eaters and then make the other half a spicy version!

These finger-sized bites are popular with kids as well as adults as snacks or aperitifs

Hack to make this recipe even quicker

If you’re cooking for a big event or just want to save time on the day, make the flour mixture in advance and store it in an airtight container. Once cooked, you can freeze these to have to hand, chill in the refrigerator or keep in an airtight container on the counter to graze on.

Let us know what you think and rate the recipe in post comments section below!

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easy homemade sausage balls made from quick recipe in a small blue bowl
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5 from 1 vote

Easy Sausage Balls

These easy delicious sausage balls are great for special occasions but you can also make them and freeze them, so you have a savoury snack to hand for after-school, picnics, last-minute gatherings or just a snack. They are good handheld nibbles for drinks parties too. You can easily adjust the spice level and hack them to make your own favourite version.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Snack
Cuisine: American, British
Keyword: Christmas, Dinner parties, Drinks parties, Sunday Roasts
Servings: 36 balls
Author: Jennifer Howze
Cost: £6


  • 2 mixing bowls, 1 large, 1 medium
  • Measuring cups & spoons
  • Baking sheet or metal cooking tray with a lip


  • 2 cups all-purpose flour, sifted
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 Tbsp vegetable oil Rapeseed or sunflower
  • 500 grams sharp Cheddar cheese, shredded You can opt for a mild version too, or go extra mature for bite
  • 500 grams ground pork sausage meat Any kind you like. We've used regular sausage meat, Cumberland and spicy. All taste great.
  • 2 Tbsp green onion, finely chopped or sliced
  • 1 tsp cayenne pepper, if desired
  • ¼ c milk If needed


  • Pre-heat oven to 175 C / Gas Mark 3 / 155 C fan assisted
  • Sift together in the medium bowl the flour, baking powder and salt, then whisk to combine
  • Add in the vegetable oil and stir until combined
  • In the large bowl, break up the sausage meat, then add the shredded cheese and the flour mix
  • Mix it all together with your hands. Yes, it will be messy but that's OK!
  • Add in the sliced spring onions and the cayenne pepper, if desired. If you don't like spice, try paprika.
  • Roll into balls about the size of a golf ball and place on a baking tray with a lip. You might need to cook in batches, depending on your oven size. If the mixture is too dry, you can add in ¼ c milk. I do that in splashes to get a consistency that's not crumbly but not wet.
  • Bake sausage balls for 25 minutes. Test for doneness by cutting one open to make sure it has cooked all the way through.
  • Serve warm or keep in an airtight container. You can freeze these or keep them stored in the refrigerator for several days. For best results, reheat in the oven.


For this recipe, we like to get sausage meat from the butcher. Seasoned sausage meat like Cumberland adds real flavour dimension to these, but you can use any kind of sausage you like. If you can’t find sausage meat, just get your favourite sausages, cut off the casings and squeeze it into the bowl.
For the cheese, it’s better to grate it yourself rather than buy the pre-grated bags. That type of cheese has an additive that keeps it from sticking together that will make these drier once cooked.
We recommend golf-ball-sized balls but you can make the portion size whatever works for you. Just make sure all the balls are uniform in size and adjust the cooking time accordingly.
We love these with the spring onions added but you can mix in just about any kind of spice or herb that you like, such as thyme, parsley, even dried onions — whatever floats your boat.
Substitutions: Instead of vegetable oil you can also use melted unsalted butter.
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About Jennifer Howze

Jennifer Howze is the Creative Director and co-founder of BritMums. She blogs about family travel at Jenography.net, tweets at @JHowze and Instagrams at @JHowze. Previously, she wrote the Alpha Mummy blog at The Times and as a journalist has contributed to The Times, The Guardian, The Independent, The Wall Street Journal, Travel & Leisure, Budget Travel, CNN.com, Allure, SELF and Premiere, among others. She won The Maggie Award from the Planned Parenthood Federation of America for a health article in Seventeen magazine.

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Recipe Rating

1 Comment

  1. 02 December 2020 / 11:10

    5 stars
    Fab recipe and easy even for novice cooks. Also a good recipe to make with kids — they love getting their hands mucky with mixing and then rolling up the balls!