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4 from 3 votes

Easy Sausage Cheese Balls with Mustard Sage Sauce


  • Easy Sausage Cheese Balls
  • yields: approx. 54 balls
  • Allow yourself some extra time to grate the cheese yourself instead of using pre-grated packaged cheese which has a preservative coating that makes it dry. This is one time you don’t want to let the grocery store help you save time by offering up pre-grated packaged cheese. Just consider it a good upper body exercise and grate with your right and left hands equally. Your arms and shoulders will look gorgeous dahling!
  • Using two different varieties of cheddar adds to the flavor. I do the same thing with pimmenocheese. I find it easier to mix cheese and baking mix together first and then mix in sausage.Allowing the sausage to come to room temperature makes it easier to mix with the baking mix and cheese.
  • If you don’t want to bake-off the entire batch at once lay the balls out on a baking sheet in a single layer, not touching each other, and place them in the freezer. Once they are frozen solid, you can store them in a freezer bag. To bake, let them thaw and proceed with the regular baking instructions.
  • Having the right balance between the baking mix with the sausage and cheese is the key to tender moist Sausage Cheese Balls. The original recipe called for more baking mix and less cheese. I have made adjustments to account for the fact that pork is much leaner now. Using the original proportions would result in a hard, dry and virtually tasteless lump.
  • I use Jimmy Dean ground sausage exclusively for this recipe. Other brands may have more fat in which case, you would need to bump up the amount of baking mix that you’re using. Of course, you’d need to experiment to know that. Or, you can stick with Jimmy Dean brand.
  • 8 ounces sharp cheddar cheese grated
  • 8 ounces extra sharp cheddar cheese grated
  • 2 cups baking mix I use Bisquick
  • 1/4 teaspoon ground cayenne pepper optional
  • 1 pound Jimmy Dean ground sausage uncooked
  • Honey Mustard Sage Sauce
  • 4 tablespoons mustard
  • 3 tablespoon mayonnaise
  • 2 tablespoons honey
  • 1 teaspoon fresh sage finely minced.


  • First, you need to find a big ol’ bowl, one that you’re sure is bigger than you need. You need lots of mixing room to get this mixed up right. Once you’ve located your bowl, throw in the cheese THAT YOU GRATED because we’re not using pre-grated packaged cheese. Remember?
  • Add cayenne pepper, if using, to baking mix. Pour on top of cheese and mix well.
  • Next, take you room temperature ground sausage and start mixing it in with the flour and cheese blend. Mix and mix until it all comes together in a nice big ball.
  • Prepare a baking sheet, or two, by covering with foil and spraying with nonstick spray.
  • Pinch off pieces of the mixture and roll into walnut size balls. Place one inch apart on baking sheets.
  • Bake in a 350 degree preheated oven for about 25 minutes or until the balls are nicely browned being careful not to let bottoms burn.
  • Let sit on the baking sheet for 5 minute before removing. Serve with Honey Mustard Sage Sauce.
  • Honey Mustard Sage Sauce
  • Whisk all ingredients and store in refrigerator. Serve chilled.
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