Pioneer Woman Sausage Balls

Pioneer Woman Sausage Balls are made with raw pork breakfast sausage, sharp cheddar cheese, and baking mix (like Bisquick). The result is a hearty, cheesy, bite-sized appetizer that is crisp on the outside and tender on the inside. They are the perfect make-ahead breakfast, holiday appetizer, or party snack and make about 30 small balls.

Try More Recipes:

• Pioneer Woman Potato Balls
• Pioneer Woman Tartar Sauce
• Pioneer Woman Poppy Seed Chicken Casserole

Why You Will Love This Sausage Balls:

• The 3-Ingredient Miracle: This recipe is famous for its simplicity. It requires just three core ingredients (sausage, cheese, and baking mix) and takes minutes to mix, making it incredibly fast and easy.
• Ultimate Make-Ahead Food: You can freeze these either raw or fully baked. This makes them perfect for busy holidays or mornings when you just need to pop a quick, savory breakfast into the oven.
• Perfectly Savory and Cheesy: The combination of seasoned breakfast sausage and sharp cheddar cheese is a flavor profile that is loved by everyone from children to adults. They are truly satisfying comfort food.
• Customizable Dipping: While they are delicious on their own, the sausage balls are a blank canvas for dipping. They pair equally well with sweet pure maple syrup, zesty honey mustard, or savory ranch dressing.

🍖 Pioneer Woman Sausage Balls Ingredients

• 1 pound bulk pork breakfast sausage (mild or hot)
• 2 cups baking mix (like Bisquick or a generic brand)
• 2 cups sharp cheddar cheese, shredded
• 1/4 cup whole milk or water (optional, if dough is too dry)

🧆 How To Make Pioneer Woman Sausage Balls

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. Combine ingredients: In a large bowl, add the raw sausage, baking mix, and shredded cheddar cheese.
3. Mix the dough: Use your hands to mix and knead the ingredients together. This requires strong mixing to ensure the sausage is completely combined with the dry mix and cheese.
4. Check consistency: If the mixture seems overly dry and crumbly, add the milk or water, one tablespoon at a time, until the dough holds together when squeezed.
5. Roll the balls: Use a small cookie scoop or a tablespoon measure to scoop the mixture. Roll the mixture into uniform balls, about 1 inch in diameter. Place them on the prepared baking sheet.
6. Bake: Bake for 20 to 25 minutes, or until the sausage balls are golden brown and cooked all the way through.
7. Serve: Serve warm with your favorite dipping sauce.

💭 Recipe Tips

• Use Cold Ingredients: Use cold sausage and cold shredded cheese. This helps the mixture stay firm while you roll the balls and prevents the fat from rendering out too early during mixing.
• Shred Your Own Cheese: Shredding cheese from a block melts much creamier than pre-shredded cheese (which contains starch to prevent clumping). For the best flavor and texture, grate your own.
• Freeze Raw Dough: Sausage balls are a great make-ahead food. Roll the balls and freeze them raw on a tray. Once solid, store them in a freezer bag. Bake them straight from frozen, adding 5-10 minutes to the baking time.
• Adjust for Dryness: Different brands of sausage and baking mix have different moisture levels. If your dough is too stiff to roll, add a little milk if it’s too sticky, add a sprinkle of baking mix.

🍝 What To Serve With Sausage Balls?

These savory bites are versatile for breakfast, serve them with a drizzle of pure maple syrup or grape jelly. As a party appetizer, serve them with a side of creamy ranch dressing, honey mustard, or a simple cream cheese and chive dip.

🎚 How To Store Leftovers Sausage Balls?

• Refrigerate: Once cooled store leftover sausage balls in an airtight container in the refrigerator for up to 3 days.
• Freeze: Sausage balls can be frozen fully cooked or raw. See the recipe tips for instructions on freezing raw dough.

🥵 How To Reheat Leftovers Sausage Balls?

The key to reheating is using dry heat (oven or air fryer) to bring back the crisp exterior, as the crust will soften once the balls cool down.

1. In the Air Fryer (The Best and Fastest Method)

This is the perfect way to bring back the original crunchy crust quickly.

• Preheat: Set your air fryer to $350^{circ}text{F}$ ($175^{circ}text{C}$).
• Heat: Place the sausage balls in the basket in a single layer.¹
• Cook: Heat for 4 to 6 minutes, shaking the basket halfway through. They are ready when the exterior is crisp and the cheese is melted again.

2. In the Oven or Toaster Oven (For Large Batches)

This is the most reliable method for heating a large amount at once and ensures the center is piping hot.

• Preheat: Set your oven to ²$350^{circ}text{F}$ (³$175^{circ}text{C}$).⁴
• Prep: Place the balls on a baking sheet.
• Bake: Heat for 10 to 15 minutes, or until the meat is hot all the way through. If reheating from frozen, add 5–10 minutes to the cooking time.

Note: Never use the microwave, as it will make the crust soggy and the meat tough.

FAQs

More Recipe:

• Pioneer Woman Potato Soup Recipe
• Pioneer Woman Turkey Noodle Soup Recipe
• Pioneer Woman Tomato Soup Recipe

📊 Sausage Balls Nutrition Facts

Serving Size: 1 ball

• Calories: 105 kcal
• Total Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 25mg
• Sodium: 250mg
• Total Carbohydrate: 6g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 5g

Pioneer Woman Sausage Balls

Recipe by Imen DridiCourse: Appetizers, Breakfast, Brunch, Lunch, DinnerCuisine: AmericanDifficulty: Beginner

Servings

30

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

105

kcal

Pioneer Woman Sausage Balls are made with raw pork breakfast sausage, sharp cheddar cheese, and baking mix (like Bisquick). The result is a hearty, cheesy, bite-sized appetizer that is crisp on the outside and tender on the inside. They are the perfect make-ahead breakfast, holiday appetizer, or party snack and make about 30 small balls.

Ingredients

• 1 pound bulk pork breakfast sausage (mild or hot)

• 2 cups baking mix (like Bisquick or a generic brand)

• 2 cups sharp cheddar cheese, shredded

• 1/4 cup whole milk or water (optional, if dough is too dry)

Directions

• Preheat and Prep: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
• Combine ingredients: In a large bowl, add the raw sausage, baking mix, and shredded cheddar cheese.
• Mix the dough: Use your hands to mix and knead the ingredients together. This requires strong mixing to ensure the sausage is completely combined with the dry mix and cheese.
• Check consistency: If the mixture seems overly dry and crumbly, add the milk or water, one tablespoon at a time, until the dough holds together when squeezed.
• Roll the balls: Use a small cookie scoop or a tablespoon measure to scoop the mixture. Roll the mixture into uniform balls, about 1 inch in diameter. Place them on the prepared baking sheet.
• Bake: Bake for 20 to 25 minutes, or until the sausage balls are golden brown and cooked all the way through.
• Serve: Serve warm with your favorite dipping sauce.

Notes

• Use Cold Ingredients: Use cold sausage and cold shredded cheese. This helps the mixture stay firm while you roll the balls and prevents the fat from rendering out too early during mixing.
  Shred Your Own Cheese: Shredding cheese from a block melts much creamier than pre-shredded cheese (which contains starch to prevent clumping). For the best flavor and texture, grate your own.
  Freeze Raw Dough: Sausage balls are a great make-ahead food. Roll the balls and freeze them raw on a tray. Once solid, store them in a freezer bag. Bake them straight from frozen, adding 5-10 minutes to the baking time.
  Adjust for Dryness: Different brands of sausage and baking mix have different moisture levels. If your dough is too stiff to roll, add a little milk; if it’s too sticky, add a sprinkle of baking mix.