Southern Sausage & Cheese Balls: The Perfect Appetizer for Any Occasion


If you’ve ever stepped into a Southern kitchen on a Sunday morning, you know exactly what comfort smells like — that rich, savory sausage aroma drifting through the house. It’s the kind of smell that makes people wander into the kitchen asking, “What are you cooking?” before they even say good morning. And honestly, does it get any better?
These Southern Sausage & Cheese Balls are one of those timeless recipes that never fail. They’re simple, moist, non‑greasy, and packed with sharp cheddar flavor. They disappear faster than you can blink — whether I’m making them for Sunday brunch, bringing them to the office, or preparing them for one of my TV segments. I’ve learned to set a few aside for myself, or I won’t get any at all.
But what really takes these sausage balls over the top? A little Southern secret: dip them in Smucker’s Red Plum Jam.
Why Red Plum Jam? A Southern TraditionI was raised on red plum jam. My husband was raised on red plum jam. And now my kids are being raised on it too. Even my coworkers are hooked — they’ve become full‑blown red plum jam believers. Since I’m highly allergic to strawberries, that’s never been an option in our house, but honestly, my family insists that red plum is the best anyway.
There’s something magical about the sweet‑tart flavor of plum jam paired with the savory richness of sausage and cheddar. It’s the perfect balance — and once you try it, you’ll never go back.
The Secret to Moist, Non‑Greasy Sausage BallsLet’s be honest: nobody wants a dry sausage ball. The kind that crumbles like sawdust the moment you bite into it? No thank you.
The trick to keeping them moist and tender is simple: Add ½ cup of milk to the mixture.
The milk keeps the Bisquick from drying out and helps everything bind together beautifully. The result is a soft, flavorful sausage ball that stays moist even after cooling.
Another key tip: shred your own cheese. Pre‑shredded cheese is coated in cellulose, which prevents clumping — but it also prevents melting. Freshly shredded sharp cheddar melts smoother, tastes richer, and gives these sausage balls their signature texture.
Southern Sharp Cheddar Sausage Balls RecipeYields: About 12 sausage ballsPrep Time: 10 minutesCook Time: 25–30 minutesTotal Time: 40 minutesIngredients
  • 2 ½ – 3 cups Bisquick
  • 2 tablespoons milk
  • 2 cups sharp cheddar cheese, shredded from a block
  • 2 teaspoons Lawry’s garlic pepper
  • 1 pound Jimmy Dean regular sausage
Directions
  1. Preheat oven to 375°F.
  2. In a large mixing bowl, add the sausage.
  3. Fold in the freshly shredded cheddar cheese.
  4. Add the milk to keep the mixture moist.
  5. Gradually add Bisquick, mixing with your hands until the sausage is fully coated.
  6. Roll into ½‑inch balls and place them 1 inch apart on a baking sheet.
  7. Sprinkle each ball with a little garlic pepper.
  8. Bake for 25–30 minutes, or until the outside is golden and the sausage is no longer pink inside.
Tips for the Best Sausage Balls
  • Use fresh shredded cheese — it melts better and tastes richer.
  • Don’t skip the milk — it keeps the Bisquick from drying out.
  • Serve with red plum jam — trust me, it’s a game changer.
  • Make extra — they disappear fast.
Why These Sausage Balls Belong in Your Recipe BoxWhether you’re hosting a holiday brunch, tailgating, prepping for a potluck, or just want a quick and comforting appetizer, these sausage balls are a guaranteed hit. They’re easy to make, easy to transport, and easy to devour.
And if you really want to win people over? Set out a bowl of red plum jam beside them. Watch what happens.

Have you tried our Cream Cheese Sausage Balls?   These make a great appetizer as well!
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