The edges turn golden before the middle of each sausage ball looks quite as firm, and that’s the moment I used to second-guess myself. Give them the full bake and check the center instead of waiting for every bite to feel hard; the pork needs to cook through, but an extra-long stay in the oven can dry them out.
These New Year’s Eve cheesy sausage balls are made from a short list of familiar ingredients and bake on one sheet pan. The baking mix and cheddar come together with uncooked breakfast sausage and a splash of milk, so there’s no separate dough to prepare or sausage to cook first.
Finely shredded cheese distributes through the mixture more evenly than big shreds, and mixing by hand lets you feel when the sausage is worked in. Shape the mixture into even balls, leave room between them on the pan, and you’ll have browned, cheesy bites with a tender center.
Kitchen Note
Let the sausage balls rest on the baking sheet for the full five minutes before lifting them. They’re delicate right out of the oven, and that brief pause helps them hold together when you serve them.
Save these New Year’s Eve cheesy sausage balls for a party spread of crisp-edged, cheesy bites that come together with just a few ingredients.
Why You Should Stop Mixing as Soon as the Sausage Is Evenly Distributed
This mixture doesn’t need to become a smooth dough. The baking mix needs moisture from the milk, while the sausage needs to be spread throughout; once those two things happen, you’re ready to shape. Keep mixing well past that point and the texture can turn dense instead of tender.
Use your hands to bring the ingredients together, pressing and folding until you don’t see dry baking mix or obvious streaks of sausage. It can feel stiff at first, but the mixture comes together as the milk and sausage are worked through it. If you find a dry pocket at the bottom of the bowl, fold that section in before you start shaping. A few visible bits of cheese are fine; a smooth, uniform paste isn’t the goal.
Even mixing also matters for the bake. A ball with a pocket of dry mix won’t have the same texture as one with sausage distributed throughout. Once the mixture looks consistent from edge to edge, stop and portion it rather than continuing to work it.
What the Baking Mix, Sharp Cheddar, and Sausage Each Bring to the Bowl
- All-purpose baking mix — This supplies the flour and leavening that give the balls their structure. A familiar store brand is fine; choose a baking mix, not plain flour, which won’t provide the same lift. Another all-purpose baking mix can take the place of the brand-name option.
- Finely shredded sharp cheddar — Sharp cheddar brings a clear, savory cheese flavor, and the fine shreds spread through the mixture without leaving large clumps. A block you shred yourself is a good choice when you want fine, even pieces; the sharpness matters more than buying a premium brand.
- Uncooked pork breakfast sausage — The sausage contributes seasoning, fat, and moisture as it cooks, while also helping the mixture hold together. Use breakfast sausage that’s uncooked so it blends into the baking mix; cooked sausage won’t bind the same way. The pork sausage you usually like at breakfast is a sensible pick here.
- Whole milk — Milk moistens the baking mix so it can combine with the sausage without leaving dry patches. Whole milk keeps the mixture rich, and there’s no special brand needed. Measure it carefully; too much liquid can make the mixture harder to shape.
From Mixing Bowl to Golden Sausage Balls
Get the Sheet Pan and Oven Ready
Heat the oven to 375°F and line a large rimmed baking sheet with parchment paper. Using parchment gives the sausage balls a surface that’s easy to lift from after their short rest. Set out the prepared pan before mixing so the shaped balls can go straight onto it.
Coat the Cheese in Baking Mix
Stir the baking mix and finely shredded cheddar together in a large bowl. Give the bowl a few thorough turns so the cheese is distributed instead of sitting in one pocket. This quick step makes it easier to combine the sausage evenly in the next stage.
Work the Sausage and Milk Through
Add the uncooked sausage and whole milk to the bowl. Mix with your hands, pressing and folding until the ingredients are evenly combined and you no longer see dry areas of baking mix. The mixture will feel dense rather than fluffy. Stop once it’s consistent; extra mixing won’t make it easier to shape.
Shape, Bake, and Check the Center
Shape the mixture into 1-inch balls and arrange them about 1 inch apart on the parchment-lined pan. Bake for 20 to 25 minutes, until the outsides are browned. Check the center of a sausage ball with an instant-read thermometer; it should reach 160°F. Let the balls rest on the baking sheet for five minutes before serving.
Two Useful Ways to Adapt These Cheesy Sausage Balls
Use Hot Pork Breakfast Sausage for a Little More Heat
Swap the regular uncooked pork breakfast sausage for hot uncooked pork breakfast sausage, keeping the quantity the same. The finished bites will have a spicier, more seasoned edge without changing the mixing or shaping method.
Make Them with Gluten-Free Baking Mix
Choose a gluten-free baking mix formulated for biscuits and use it in place of the all-purpose baking mix in the same quantity. The texture may be a little more tender or crumbly depending on the blend, but the sausage and cheese still make a savory bite.
Storage and Reheating
- Refrigerator: Store cooked sausage balls in a covered container for 3 to 4 days. They’ll firm up as they chill.
- Freezer: Cool them, freeze in a single layer until solid, then transfer to an airtight container for up to 2 months for best quality.
- Reheating: Warm them in a 325°F oven until the centers reach 165°F. Cover loosely with foil to help keep the outsides from drying; microwaving too long can make them tough.
Questions That Come Up When Making Sausage Balls
New Year's Eve Cheesy Sausage Balls
Ingredients
Equipment
Method
- Heat the oven to 375°F.
- Line a large rimmed baking sheet with parchment paper.
- In a large bowl, stir together the baking mix and cheddar cheese.
- Add the sausage and milk.
- Mix with your hands until evenly combined.
- Shape the mixture into 1-inch balls.
- Arrange the balls about 1 inch apart on the prepared baking sheet.
- Bake for 20 to 25 minutes, until browned and the center of a sausage ball reaches 160°F on an instant-read thermometer.
- Let the sausage balls rest on the baking sheet for 5 minutes before serving.
