Sausage balls are the kind of holiday mainstay that we are so used to seeing but we definitely miss when they’re gone. A Southern holiday staple, they date back to at least the 1960s, when they started showing up in community cookbooks and on holiday party tables. Nobody knows exactly who made the first batch (though everyone’s grandmother seems to claim it), but they’ve been the first thing to disappear at parties ever since. Made up of just three ingredients, they’re a heart one-bite starter and it never hurts to make a double batch.

What Ingredients Do You Need for Sausage Balls?

• Original Bisquick baking mix.
• Bulk pork sausage. (Mild or hot, your call. Just skip the lean stuff.)
• Sharp cheddar cheese. (Shred it yourself!)

I like honey mustard or a mayo and Dijon dip on the side.

How Do You Make Sausage Balls?

Mix everything together with your hands — that’s the secret, it’s the only way to get the sausage and cheese evenly worked through without overmixing. Roll the dough into 1-inch balls, set them about an inch apart on a lined baking sheet, and bake until golden brown. That’s all it takes and your kitchen will smell amazing!

Why Shred the Cheese Yourself?

Bagged cheese has anti-caking coating on it that can keep it from melting smoothly, and a block of sharp cheddar gives you a much richer, creamier bite. It takes an extra couple of minutes but it’s worth it.

Can You Freeze Sausage Balls?

Yes! Roll them, freeze them on a tray until firm, then move them to a freezer bag. Bake straight from frozen, adding a few extra minutes in the oven. It’s a great thing to do before the holidays so you always have an appetizer ready when company drops by.

What Kind of Sausage?

Any bulk pork sausage works, whether it’s mild or hot, breakfast or not. Italian sausage is a fun swap if you want something with more flavor. Just stay away from lean sausage, because the fat is what keeps these moist.