There is something about simple recipes that keeps me coming back for more. I can enjoy a meal that took a long time to make, a lot of work to prepare, and hard to follow directions. Simple recipes save me time and are usually the ones my family loves the most, so I make them over and over again! These sausage cheese balls are one of those recipes. They are such a comfort food, and you can enjoy them any time of the year or day. Plus, you only need four things to make them!
Who doesn’t love a spicy, cheesy sausage ball? If you’re from the South, you love them even more. We Southerners love our biscuits; we love our sausage; we love cheese. What better way to enjoy all three faves than in Betty Crocker’s famous creation~Sausage Cheese Balls?!.
Cheesy sausage biscuits that can be made ahead and pulled out every morning for a hearty, delicious breakfast.
Refrigerate uncooked balls for up to 2 days; freeze uncooked balls for up to 6 weeks.
Sausage balls are a beloved appetizer for any gathering. Their savory cheesy flavor makes them an instant crowd-pleaser. But keeping sausage balls hot and tasty for your guests can be a challenge.
Luckily, with some smart preparation and a few easy techniques, you can serve warm, mouthwatering sausage balls that will have everyone going back for seconds. In this article, I’ll share all my best tips for keeping sausage balls piping hot and delicious for your next party.
Start With a Sturdy Sausage Ball
The first step to staying warm is making sausage balls that hold their shape. Be sure to really work the dough together well when mixing. Using cold ingredients helps firm up the dough too.
Adding a little milk or even an egg yolk helps bind everything together. Overmixing can make them tough though. Just knead until fully combined.
Chilling the dough for 30 minutes firms it up before baking. Scoop and roll dough into compact 1-inch balls. Place them a bit apart on the pan so they hold their round shape as they bake.
Get a Head Start
Make your sausage balls a day or two in advance. Let them fully cool after baking, then pop them in a zip top bag or airtight container and store in the fridge.
This helps them firm up even more. It also lets you cross an item off your party prep to-do list! Remove them 1-2 hours before the party to take the chill off.
Embrace Your Slow Cooker
A slow cooker set on warm is ideal for keeping cooked sausage balls hot over a long period of time. Place them in the cooker about an hour before guests arrive.
Stir gently every 20-30 minutes to ensure even warmth. Adding a bit of beef or chicken broth or warmed sauce to the slow cooker provides extra moisture.
Use the Oven’s Residual Heat
If your oven will be on anyway for other dishes, keep your cooked sausage balls warm in there Turn off the oven and open the door slightly to allow moisture to escape
The residual heat will keep them toasty for at least an hour or two. Place balls on a sheet pan lined with parchment paper first for easy removal.
Heat Things Up in Stages
You can bake your sausage balls early in the day, let them cool completely, then reheat them in batches as needed in a 375°F oven or toaster oven.
Bake just until warmed through, 10-15 minutes. Place back in a 200°F oven on a sheet pan lined with a clean kitchen towel to keep warm while you heat up the next batch.
Wrap in Foil or Towels
For quick bursts of warming, wrap cooled sausage balls in foil and place them in a warm (not hot) oven, or wrap in a clean dishtowel and pop them in the microwave for 30 seconds or so. The steam helps rehydrate them.
You can also place them in a chafing dish over a sterno flame. Just be sure to keep them covered so they don’t dry out.
Take Advantage of Your Grill
If you’ll be grilling for your party, use the grill’s heat to keep cooked sausage balls warm. Place them over indirect heat and close the lid to trap warmth.
Keep the temp around 300°F and toss them every so often so all sides warm up. The smoky flavor from the grill is a tasty bonus too!
Make a Double Batch
To ensure you have plenty of hot sausage balls throughout your event, make a double batch. Even if some cool down, you’ll have backups ready to pop in the oven or slow cooker to reheat.
Let some of the batch cool completely, then freeze the rest in a zip top bag to bake and serve at your next get-together.
Keep an Eye on Temperature
No matter which warming method you use, check sausage ball temperature periodically with an instant-read thermometer. Shoot for an internal temp of at least 140-160°F.
Toss any balls that drop below 140°F after 2 hours for food safety. Keep extras chilled in the fridge to reheat and serve as needed.
Make Them Pop With Cheese
For an extra flavor and texture boost, sprinkle cooked sausage balls with shredded cheese before serving. The melting cheese gives a delicious gooey pop of richness.
Cheddar, pepper jack, and Gruyère all pair nicely. Sprinkle sparingly so the cheese doesn’t overwhelm the sausage and bake at 350°F until melted.
The Traditional Recipe for Sausage Cheese Balls
A search on Google will bring up a lot of sausage cheese ball recipes. The one below is likely the oldest, most traditional, and easiest. Where did the recipe originate? It would be difficult, if not impossible, to know. This is a very small change from the Betty Crocker recipe, which is the one most of us grew up eating.
Are Sausage Balls Dry?
If you’re afraid that the lack of liquid or butter will make the sausage balls dry and crumbly, don’t be! As long as the amount of sausage to dry ingredients is just right, not too dry. Because the sausage and cheese are fat, these sausage balls don’t need any butter or other cooking oil to stay tasty. To make them even moister, simply add a little more sausage or cheese to the batter.
The Trick to Great Sausage & Cheese Balls
FAQ
How to store and reheat sausage balls?
How long can cooked sausage balls sit out?
Are sausage balls good the next day?
Is it better to freeze sausage balls before or after cooking?
Should sausage balls be left out at room temperature?
Leaving food exposed to room temperature won’t only ruin its taste but it can also make the food dangerous to consume. As room temperature engenders the development of potentially harmful bacteria in food, you should never leave your sausage balls sitting out for too long.
Is sausage casing healthier option to eat?
Cellulose casings and some natural casings are perfectly fine to eat. Sausage casings are used to hold and shape filling inside so that it can be cooked. There are natural sausage casings and synthetic varieties, and most of them are edible. The healthiest way to cook them is by boiling or baking. Sausages provide high levels of vitamin B12 and iron, both of which are essential for healthy red blood cells and hemoglobin production.
How to cook sausage balls?
Line a baking dish with parchment paper and place the Sasuage Balls into it once heated. Place them in an aluminum foil pouch so that they cook evenly all over with great sauce retentionness. Cook at 350°F (175°C) for about 10 minutes until they sizzle and start getting brown. Take them out and enjoy perfectly cooked sausage balls at last.
Can You reheat sausage balls?
Reheat them only once using your microwave, air fryer, or oven. Using your microwave is the quickest way to warm up sausage balls. Before you pop the sausage balls into the microwave to reheat them, leave them on the kitchen counter for about 15 minutes to defrost. Move them to the fridge and let them sit there for one hour.