Cheese Sausage Balls

It starts with the smell. That warm, rich smell that seeps through the kitchen just before the timer goes off – butter, meat, a little spice, almost cheesy-toastlike. Sausage cheese balls might not sound fancy, but oh… when they’re just out of the oven and still slightly too hot to touch, you’ll understand. Their golden crust carries just a whisper of crispness, but once you bite in, it’s soft and salty and melty, with just the right pull from the cheese. These are the kind of bites that get eaten in twos or threes, sometimes before they even make it to a plate.

Why You’ll Crave It

• Cheesy, savory little bites that feel nostalgic – even if you’ve never had them before
• Perfect for gatherings, game days, or midnight snacks with no judgment
• Comes together fast – just mix, roll, and bake
• Only five ingredients, and none of them confusing or hard to find
• You can eat them warm or cold (though warm is honestly the best)

The first time I made these, my brother and I ate half the batch standing over the cooling tray, too impatient to wait for plates.

What You’ll Need

• 250g sausage meat: pick a good, flavorful one – uncooked, and ideally not too lean, so it stays juicy
• 100g shredded sharp cheese: cheddar works beautifully, but something like gouda or a mix could be fun too
• 100g all-purpose flour: you don’t need anything fancy – just a simple, plain flour to hold everything together
• 1 teaspoon baking powder: nothing dramatic here, just a little lift to prevent density
• 1 teaspoon garlic powder: for that quiet depth that makes people go hmm… what’s in this?

Easy How-To

Preheat the oven

Turn your oven to 200°C (400°F) – do it first, so it’s hot when you need it. Lining a tray with parchment keeps the bottoms from getting too dark, but it also just makes clean-up nicer.

Combine everything

Take a large bowl – the one you reach for when you’re not sure if things will fit – and throw in the sausage meat, cheese, flour, baking powder, and garlic powder. Use clean hands (you’ll want to anyway) and mix until it feels like a soft dough. A little messy maybe, but satisfying.

Roll into little balls

Take bits of the mix and roll them gently between your palms. I aim for something about the size of a generous walnut – they’ll puff a little, so keep them on the smaller side if unsure. Don’t stress about perfect shape, really.

Space them out

Set each ball on your lined tray with some breathing room – just enough that they’re not only cooking, but crisping a bit on their sides. Little golden edges are the reward here.

Bake and peek

Slide the tray in and set a timer for about 10-12 minutes. They’ll be bubbling a little and the cheese might start to ooze when they’re close to done. I usually go more by eye than timer… when they’re trés golden and smell irresistible, they’re ready.

Cool-ish, then eat

Let them sit for a few minutes. Not too long – just until you’re not likely to burn your fingers. Then serve them… or don’t. I mean, they tend to disappear before they even reach a serving bowl.

Good to Know

• Overmixing can make these a bit rubbery. Gentle hand here is your ally.
• If the mix feels dry (some sausages are leaner), add a splash of milk or a grated spoonful of cold butter.
• They freeze really well. I’ve stashed a few uncooked ones in a zip bag just for emergency snack days.

Serving Ideas

• Serve warm with mustard, a smoky ketchup, or even honey for a strange-but-good combo.
• Add them to a brunch spread next to tangy pickles or a fresh citrus salad for contrast.

Top Tricks

• Use a slightly sharper cheese than you think – it cuts through the fat and gives them backbone.
• If you’re making them ahead, reheat in the oven, not microwave – keeps the outside crisp.

Frequently Asked Questions

Can I prep these ahead of time?

Yes, and I do often. You can shape the balls and keep them in the fridge for a day or two until baking. Or freeze them (raw or baked) and pull out what you need. Bake from frozen at a slightly lower temp to cook through gently.

Can I use self-raising flour instead?

Sure, just skip the baking powder. It’ll do the lifting for you. The texture changes slightly, maybe a little more puff, but still tasty.

Why did mine come out dry?

Possibly too lean sausage, or overbaking. Check at the 10-minute mark – every oven has its mood. A little fat (or adding an egg yolk) can help next time too.

Is there a gluten-free version?

You can sub in a cup-for-cup gluten-free flour blend – just make sure it has some binder like xanthan gum. The texture might be slightly different, but still good.

Could I make them spicier?

Absolutely. Add a pinch of cayenne or use a spicy sausage. Sometimes I fold in a bit of chopped jalapeño or harissa paste… they always vanish faster when I do.